A delicious and easy no-bake cheesecake slice. Made from a malt biscuit and butter base topped with a cream cheese and thickened cream filling swirled with lemon curd. A gorgeous treat for morning tea or dessert.
If you're looking for an incredibly easy, yet impressive dessert, this Lemon Curd Cheesecake Slice is the one for you. Prepared in under 30 minutes, this slice is ideal for making the night before serving, giving it plenty of time to set.
No-bake slices are a personal favourite of mine and are also super popular on the website. Some crowd-pleasers include No-Bake Rainbow Slice, No-Bake Gingernut Slice and No-Bake Chocolate Slice.
Jump to:
Ingredient notes:
- Thickened cream: It's important to use thickened cream (and not just regular cream) in this filling. Thickened cream contains gelatin which helps the slice to set. It comes in little tubs (similar to sour cream) and has a very thick consistency.
- Malt biscuits: These are my favourite biscuits to use in a cheesecake base, particularly with a lemon filling. As always, feel free to use your preferred, plain biscuits if you like.
- Lemon curd: My favourite store-bought lemon curd is Anathoth. If you have the time, you could make your own! Check out my Top Tips below for a great recipe.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Line the base of a 20cm square tin with baking paper. In a food processor, place the malt biscuits and blitz to a fine crumb. Add the melted butter and blitz again until combined. Pour into the lined tin. Spread out to the edges and smooth the top with a spatula. Place in the fridge to chill while you make the topping.
To the bowl of a stand mixer, add the thickened cream. Whisk on high for 1 minute until fluffy. Add the cream cheese, sugar, lemon juice and half of the lemon curd. Whisk on high for a few minutes until well combined, scraping down the sides as you go.
Pour the topping on top of the chilled base and spread out evenly. Dollop the rest of the lemon curd over the top and use a spoon to swirl through the cheesecake mixture. Place in the fridge overnight to set completely.
Once set, remove from the tin. Carefully remove the baking paper from the base and place on a serving plate.
Slice into 16 even pieces using a sharp knife, wipe it clean with a paper towel between each slice. Serve immediately.
Recipe FAQs:
Any plain biscuits can be used in place of malt biscuits. Super Wines, Arrowroots, Maries, Vanilla Wines etc.
This recipe is not gluten free as it uses malt biscuits. However you could swap these out for a gluten free alternative if you prefer. As always, make sure to check the labels on any processed food to make sure they are suitable for any food intolerances.
Of course! Lime curd, passionfruit curd or even orange curd would all be delicious alternatives.
Storage:
Store this lemon curd cheesecake slice in an airtight container in the fridge for up to five days.
Top tips:
If you want to try making your own lemon curd, I have a great recipe on the website as part of my Lemon Curd Pavlova.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
Lemon Curd Cheesecake Slice
A no-bake cheesecake made from a malt biscuit and butter base, topped with a cream cheese whip and lemon curd.
Ingredients
Base
- 250g packet malt biscuits
- 100g butter, melted
Topping
- 250g thickened cream - see notes
- 250g cream cheese, softened
- 2 Tbsp caster sugar
- 2 Tbsp lemon juice
- 1⁄2 cup lemon curd
Instructions
- Line the base of a 20cm square tin with baking paper.
- In a food processor, place the malt biscuits and blitz to a fine crumb. Add the melted butter and blitz again until combined.
- Pour into the lined tin. Spread out to the edges and smooth the top with a spatula. Place in the fridge to chill while you make the topping.
- To the bowl of a stand mixer, add the thickened cream. Whisk on high for 1 minute until fluffy. Add the cream cheese, sugar, lemon juice and half of the lemon curd.
- Whisk on high for a few minutes until well combined, scraping down the sides as you go.
- Pour the topping on top of the chilled base and spread out evenly. Dollop the rest of the lemon curd over the top and use a spoon to swirl through the cheesecake mixture. Place in the fridge overnight to set completely.
- Once set, remove from the tin. Carefully remove the baking paper from the base and place on a serving plate.
- Slice into 16 even pieces using a sharp knife, wipe it clean with a paper towel between each slice. Serve immediately.
Notes
- Thickened cream contains gelatin which helps the slice to set.
- Swap the malt biscuits for any plain biscuits: arrowroots, maries or super wines.
- Store in the fridge in an airtight container for up to 5 days.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 248Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 68mgSodium: 147mgCarbohydrates: 16gFiber: 0gSugar: 10gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya
Judith McMahon says
Can you freeze this recipe.
VJ cooks says
Hi Judith, yes this slice could be frozen. Wrap it tightly in tin foil or cling film, then place it in an airtight container before freezing. Thaw it in the refrigerator before serving.
Sheryll & Jim Hanning says
Can u just use cream and gelatine dissolved instead of thickened cream?
VJ cooks says
Hi Sheryll, yes I think that would work. I would add 1 tsp of gelatine to 2 tbsp of cold water and leave to bloom for 5 minutes before adding it to the pouring cream in a stand mixer to be whipped.
Rebecca says
Can you make this info a regular round cheesecake? Would you need to do anything different, other than change the tin size?
VJ cooks says
No it should work just as well. I would use a 22 or 23 cm round cake tin to keep the area the same.
Alison says
Made this as a regular round cheesecake. Doubled the filling quantity and tripled the lemon juice!! Grated lemon rind on top. Was yummy! It set to a lovely light fluffy consistency, even with the extra juice and wasn’t too sweet, but lovely and lemony!
VJ cooks says
Sounds great.
Ava says
Would this recipe work if I used a different fruit (strawberry, fejioa) but same measurements?
VJ cooks says
Do you mean a different fruit curd? Yes that would work.
Jane says
Found the topping was still quite soft, should this be the case. It was still very nice. I realised afterwards I didn’t use the whisk in my beater I used the mixer / scraper attachment and wondered if this was why it was still quite soft
VJ cooks says
Yes it is much softer that a baked cheesecake. Having said that, you should be able to cut it without it falling apart. It might need to be chilled for longer.
Sonia says
is a hand held electric beater ok to use as I don't have a mixer. Thanks.
VJ cooks says
Yes that will be fine!
laurance says
is it necessary to use a food processor to blitz the biscuits for the crumb? I dont have a food processor, so was wondering if hand smashing them would work okay
VJ cooks says
Absolutely!