Imagine something luscious, bright, tangy and silky. like sunshine on a spoon. Nigella Lawson’s No Bake Lemon Curd Cheesecake is exactly that. It’s her love letter to simplicity and pleasure. This isn’t a dense New York-style cheesecake you need to haul into the oven and pray doesn’t crack. No. This is easy, elegant and unabashedly rich. with a whisper of effort and a whole lot of reward.
The first time I made it, I was living in a tiny apartment with the world’s most temperamental oven. I had friends coming over and I needed a dessert that could make up for the less-than-ambitious dinner I was serving. I found this recipe tucked inside one of Nigella’s cookbooks. like stumbling upon buried treasure. It was creamy. It was lemony. It was the kind of dessert that gets completely scraped off the plate. And the best part? No oven needed.
Nigella Lawson No Bake Lemon Curd Cheesecake Recipe
Ingredients Needed
These ingredients come together like a symphony: simple on their own but magical together.
For The Base
- 200g digestive biscuits – If you’re in the US, graham crackers will do but digestives have a maltiness that’s perfect here.
- 75g unsalted butter, melted. Golden and lush. Don’t skimp.
For The Filling
- 300g full-fat cream cheese – No low-fat nonsense here; trust me.
- 100g icing sugar – For that silky sweetness.
- 1 tsp vanilla extract. The real stuff. It matters.
- 1 tbsp lemon juice. Bright and cutting, it wakes everything up.
- 250ml double cream (heavy cream if you’re in the US) – Whipped into soft, cloud-like peaks.
- 4 tbsp lemon curd. Folded in, not too much, just enough to lace it all together.
For The Topping
- More lemon curd – This is the glossy golden finish. How much? That depends on your mood, honestly.
I’ll be honest – I once ran out of lemon curd and made a quick batch from scratch using lemons from my neighbor’s tree. It changed the game. Homemade lemon curd? Heaven. But store-bought will still knock everyone’s socks off.
Equipment Needed
You don’t need a ton of gadgets. and honestly, that’s half the charm.
- Food processor (or rolling pin + ziplock bag). For smashing biscuits. Therapeutic, really.
- Springform tin (20cm / 8in). Essential for the cheesecake reveal moment.
- Mixing bowls – At least two.
- Hand mixer or stand mixer. Unless you want a good arm workout. I’ve done both.
- Spatula – Because licking the bowl is a deeply personal joy.
Instructions To Make Nigella Lawson’s No Bake Lemon Curd Cheesecake
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Smash the biscuits
Blitz the digestive biscuits in a food processor until they’re sandy and fine. If you’re more of the tactile type, stick them in a bag and bash with a rolling pin. It’s therapeutic and a good stress reliever.
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Add melted butter
Pour in the melted butter and pulse (or stir) until it’s like wet sand. Tip into the springform tin and press down firmly with the back of a spoon. I like to pop it in the freezer while I work on the filling. gives it extra time to set.
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Whip the filling
Beat the cream cheese until it’s smooth and soft. Add the icing sugar, vanilla and lemon juice. Keep beating until it looks glossy and slightly whipped. Slowly pour in the cream, whipping as you go, until it thickens into soft peaks.
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Fold in lemon curd
Add the lemon curd gently. you want to swirl it in, not beat it to death. It should have those delicate streaks of gold running through like a lemony marble.
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Pour and chill
Spoon the filling over the biscuit base, smoothing the top lovingly with your spatula. Cover and let it rest in the fridge for at least 4 hours but overnight is best. Think of it as beauty sleep.
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Final flourish
Just before serving, dollop and swirl more lemon curd on top. You can leave it smooth and glassy or create little curls and ridges with a knife. I once added a bit of crushed freeze-dried raspberries on top and it looked like something from a patisserie window.
What I Learnt
The first time I made this, I learned that dessert doesn’t need to be complicated to be luxurious. There’s this quiet elegance in how the tartness of lemon meets the softness of cream. It’s not trying to prove anything. It just is.
I also learned the magic of letting ingredients speak for themselves. There are no tricks here. No gelatin, no eggs, no flour. Just balance, texture and taste.
And maybe most importantly? I learned that when you serve this. even casually, with tea or after a roast dinner. people remember it. I’ve had friends ask me months later about “that lemon cheesecake thing”. It’s a dessert that leaves a soft little imprint.
FAQs
Can I Use Store-bought Lemon Curd Instead Of Making It From Scratch?
Absolutely! I’ve done this many times when short on time. Nigella’s recipe shines with homemade lemon curd, but a good-quality store-bought jar can save the day without compromising the bright, tangy flavor.
What’s The Best Way To Get The Cheesecake To Set Without Baking?
Patience is key here. After mixing everything, I usually pop it in the fridge for at least 6 hours, ideally overnight. This slow chill lets the cream cheese and lemon curd marry perfectly, giving you that silky, sliceable texture.
Can I Make This Cheesecake Ahead Of Time For A Party?
Oh, yes! I’ve made this recipe a day in advance more times than I can count. It actually tastes better after resting because the flavors meld beautifully. Just keep it covered tightly in the fridge, and take it out about 15 minutes before serving for the best experience.
