No Bake Lemon Bar Cheesecake
This lemon bar cheesecake has a buttery, pecan shortbread crust and crumble topping, with creamy no bake cheesecake and swirls of tangy lemon curd.
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Equipment
- 8 or 9 inch Springform Pan with Removable Bottom
- Food Processor or Pastry Cutter
- Stand Mixer with Paddle Attachment
Ingredients
Crust and Crumble Topping
- ⅔ cup unsalted pecans
- 1 ⅓ cups all-purpose flour, fluffed, spooned and leveled
- ⅓ cup granulated sugar
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 10 tbsp cold, unsalted butter
Filling
- 1 lb cream cheese, softened at room temperature for 30 minutes
- ½ cup powdered sugar
- 1 tbsp freshly grated lemon zest
- 1 tsp vanilla extract
- 1 cup cold heavy whipping cream
- ½ cup lemon curd
Instructions
Crust
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line the base of an 8 or 9 inch springform pan with a removable bottom with parchment paper. Lightly spray the sides of the pan with non-stick baking spray.
- In your food processor, pulse the pecans, flour, sugar and salt until the pecans are finely ground. With the processor running, drop tablespoon sized pieces of the cold butter down the chute, pulsing until the mixture is moist and crumbly. If you squeeze a handful of crumbs in your hand, it should stay together.
- Press 3/4 cup of the crumb mixture into the bottom of a small baking dish. Dump the remainder of the crumb mixture into your prepared springform pan. Press the crumbs into an even layer against the bottom and 2 inches up the side of the springform pan.
- Bake the crust (and the small baking dish with the extra crumb mixture) for about 20 minutes, until pale golden brown. If it puffs up a little, just use a spoon to gently press it back down while it's hot from the oven.
- Cool the crust completely, before adding the filling. Use your fingers to crumble the reserved 3/4 cup of baked crumb mixture, to use for the crumb topping.
Filling
- In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, powdered sugar and lemon zest for 1-2 minutes, until smooth.
- Scrape down the bowl, and add the vanilla. Stream in the cream. Beat on medium speed for several more minutes, until thick and fluffy enough to hold its shape.
- Spread the cheesecake filling into the cooled crust, spread the lemon curd on top, then sprinkle with the crumb topping.
- Refrigerate the cheesecake for 30 minutes before serving. Run a sharp knife around the side of the crust to loosen it from the pan, then remove the sides of the pan. Slide the cheesecake off the base (and off the parchment paper) and onto a serving plate.
Notes
Refrigerate leftover cheesecake in an airtight container for up to 2 days. The crumb topping will soften on the leftover cheesecake.
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