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Lemon Cheesecake Delight Dessert Recipe

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Lemon Cheesecake Delight is a delicious make ahead dessert. Fresh, lemon curd topping, No Bake-Cheesecake filling, with a Lemon cookie crust. Perfect for potlucks, holidays or family treats anytime.
Lemon Cheesecake Delight

Lemon Cheesecake Delight

It’s very hot here for our cool,  Northwestern blood. We have no air conditioning. Our house is a stifling 80 plus degrees in the late afternoon and evening, so the outdoor grill is our favorite cooking tool of the moment. And chilled salads like my Tortellini Salad with Pepperoni, have been our mainstay lately.
 
However, I have a huge bag of lemons and a large block of cream cheese in my fridge begging me to use them. Really, what is better in the heat than a lovely lemony chilled cheesecake dessert? I just have to…Turn. On. The. Oven!…
 
I started searching for recipes.  I came up with a recipe that saved me an hour of oven time, used lots of my cream cheese and lemons, and is a delicious, flavorful, refreshing summertime treat.
 
 
Lemon Cheesecake Delight is a delicious make ahead dessert. Fresh, lemon curd topping, No Bake-Cheesecake filling, with a Lemon cookie crust. Perfect for potlucks, holidays or family treats anytime.

Lemon Cheesecake Delight

 
UPDATE: this is January and I’m making this recipe again. It’s still delicious! I did refine the instructions and ingredients.
 
This time I used low fat sour cream(non fat yogurt would also be fine) and Neufchatel cheese. The flavor is still delightfully lemony and the texture is rich and creamy. I also am a fan of coconut oil and use it exclusively in my baking when I can.
 
You can make this recipe with full fat cream cheese, butter and sour cream if that is your desire. I just wanted you to know it will be great with the lower fat options and coconut oil. That is what I have in the recipe. Enjoy!

Lemon Cheesecake Delight Walkthrough:

 NOTE: It takes about an hour to complete this recipe plus chilling time
  •  Make lemon curd beforehand(copied into the recipe) and let cool while making the rest of this recipe. You can Click the link for the lemon curd recipe if you would rather read it in the original post. After you make the lemon curd and it is cooling,
  • The cookie crust is next. This is a really excellent cookie crust. I’m thinking about making a batch of these cookies all by themselves! You will use a large 9 x 13 baking pan and an 8 x 8 baking pan for the crust. The big pan is your crust and the small pan becomes your crumbled topping. Grease your pans really well. I had NO trouble at all with sticking crusts. I use coconut oil. That is slippery stuff!
  • While the crust is baking, make the No bake cream cheese filling. Cool the crust and filling until at least room temperature in the fridge(about 30 minutes)
    lemon cookie crust

    The lemon cookie crust. Baked and cooled.

    Next Step:

  • The cream cheese filling is layered onto the cooled cookie crust. Then spread your cooled lemon curd over the top.Making lemon Cheesecake delight. http://Homemadefoodjunkie.comFor the topping:
  • Remove the smaller cookie crust from it’s pan and break it up into crumbles. Use your hands and a knife(like I did) or a food processor. Just leave some texture so the lemon curd peaks through.
    Lemon cheesecake delight

    Lemon Cheesecake delight

    Cool it until set.

  • At least two hours. It sets up best overnight in the fridge so this is a great make ahead dessert.
    Lemon Cheesecake Delight is a delicious make ahead dessert. Fresh, lemon curd topping, No Bake-Cheesecake filling, with a Lemon cookie crust. Perfect for potlucks, holidays or family treats anytime. http://HomemadeFoodjunkie.com

    Lemon Cheesecake Delight

 To serve:

Cut into small squares with a sharp knife, cleaning it often, be sure to use enough pressure to go completely through the crust. Remove pieces with a spatula or pie server onto plates. Enjoy!

Lemon Cheesecake Delight is a delicious make ahead dessert. Fresh, lemon curd topping, No Bake-Cheesecake filling, with a Lemon cookie crust. Perfect for potlucks, holidays or family treats anytime.

Lemon Cheesecake Delight. Bright refreshing lemon flavor in a creamy cheesecake bar.

Lemon Cheesecake Delight Printable Recipe:

Lemon Cheesecake Delight
Yield: 24 servings

Lemon Cheesecake Delight

Prep Time: 1 hour
Cook Time: 1 hour
Additional Time: 2 hours
Total Time: 4 hours

Lemon Cheesecake Delight is a delicious make ahead dessert. Fresh, lemon curd topping, No Bake-Cheesecake filling, with a Lemon cookie crust. Perfect for potlucks, holidays or family treats anytime.

Ingredients

FOR THE LEMON CURD

  • 1/2 Cup fresh lemon juice
  • 2 tsp. fresh lemon zest
  • 1/2 Cup sugar
  • 3 large eggs
  • 6 Tablespoons cold butter, cut into bits

FOR THE CRUST

  • 1 Cup melted coconut oil
  • 1 1/2 Cups sugar
  • 2 tsp. finely shredded lemon zest
  • 1 tsp baking soda
  • 1 tsp. cream of tarter
  • 1/2 tsp. salt
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3 Cups flour

FOR THE NO BAKE-CHEESECAKE FILLING

  • 1 Tablespoon fresh lemon juice
  • 1 tsp. finely shredded lemon zest
  • 3 8 oz. packages cream cheese, softened
  • 1 1/2 Cup sugar
  • 2 tsp. vanilla extract
  • 1/2 Cup sour cream

Instructions

    FOR THE LEMON CURD:

    1. Whisk together lemon juice, zest, sugar and eggs in a 1 quart saucepan, over low heat
    2. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold the marks that the whisk leaves behind
    3. When the first bubbles appear on the surface, remove from heat immediately
    4. Cover and chill until cold and thick, about 1 hour
    5. The curd can be stored in an airtight container and refrigerated for up to 1 week if desired

    FOR THE LEMON COOKIE CRUST:

    1. Preheat oven to 350 degrees F
    2. Grease a 9x13 baking dish and an 8x8 baking dish
    3. In a large mixing bowl, add coconut oil, sugar, lemon peel, eggs and vanilla. Beat with an electric mixer on medium speed until pale and smooth
    4. In a medium bowl, whisk together flour, baking soda, cream of tarter and salt
    5. Add the dry ingredients slowly to the wet, while mixing on low speed. Continue until well combined and a dough is formed
    6. pat 2/3 of the dough into the 9x12 baking dish. Press the remaining 1/3 dough into the 8x8 baking dish
    7. Bake for 12 minutes
    8. Remove from oven and leave the crusts in the pans to cool. Place them in the fridge until cold to the touch

    FOR THE CHEESECAKE FILLING:

    1. In a large bowl, combine cream cheese and sugar and beat on low speed until smooth and creamy
    2. Add vanilla, lemon juice, sour cream and lemon zest
    3. Continue mixing until everything is fully combined, scraping the sides of the bowl as needed
    4. Set in the fridge to cool

    WHEN THE COOKIE CRUSTS ARE COOL:

    1. Spread the cream cheese mixture over the 9x13 dish crust
    2. Spoon the lemon curd over the cream cheese layer
    3. You will remove the crust from the 8x8 dish and break it apart for the topping. This can be done by hand, or in a food processor. Leave large chunks for texture, you don't want it broken down into a powder
    4. Layer the crust crumble over top of the 9x13 dish
    5. Refrigerate for at least 2 hours, until cold and fully set, preferably overnight

    Notes

    NOTE: I USED SOME LEMON JUICE AND ZEST LEFT FROM THE CURD AND CRUST. THIS IS A LEMONY DESSERT. IF YOU WANT TO TONE DOWN THE LEMON, ELIMINATE THE LEMON ZEST.

    Nutrition Information

    Yield

    24

    Serving Size

    1

    Amount Per Serving Calories 403Total Fat 24gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 5gCholesterol 78mgSodium 230mgCarbohydrates 44gFiber 0gSugar 31gProtein 5g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Pin it:

    Lemon cheesecake dream bars-pin image

    Lemon Cheesecake Delight is a delicious make ahead dessert. Fresh, lemon curd topping, no bake cheesecake filling, with a lemon cookie crust.

    Sources: Lemon Cookie crust is found in the Better Homes and Garden Magazine, August 2014 edition.

    The No Bake-Cheesecake filling filling is adapted from Pioneer woman.com
    Go here for the lemon curd credit
    Lemon Cheesecake Delight
    Yield: 24 servings

    Lemon Cheesecake Delight

    Prep Time: 1 hour
    Cook Time: 1 hour
    Additional Time: 2 hours
    Total Time: 4 hours

    Lemon Cheesecake Delight is a delicious make ahead dessert. Fresh, lemon curd topping, No Bake-Cheesecake filling, with a Lemon cookie crust. Perfect for potlucks, holidays or family treats anytime.

    Ingredients

    FOR THE LEMON CURD

    • 1/2 Cup fresh lemon juice
    • 2 tsp. fresh lemon zest
    • 1/2 Cup sugar
    • 3 large eggs
    • 6 Tablespoons cold butter, cut into bits

    FOR THE CRUST

    • 1 Cup melted coconut oil
    • 1 1/2 Cups sugar
    • 2 tsp. finely shredded lemon zest
    • 1 tsp baking soda
    • 1 tsp. cream of tarter
    • 1/2 tsp. salt
    • 2 eggs
    • 1 tsp. vanilla extract
    • 3 Cups flour

    FOR THE NO BAKE-CHEESECAKE FILLING

    • 1 Tablespoon fresh lemon juice
    • 1 tsp. finely shredded lemon zest
    • 3 8 oz. packages cream cheese, softened
    • 1 1/2 Cup sugar
    • 2 tsp. vanilla extract
    • 1/2 Cup sour cream

    Instructions

      FOR THE LEMON CURD:

      1. Whisk together lemon juice, zest, sugar and eggs in a 1 quart saucepan, over low heat
      2. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold the marks that the whisk leaves behind
      3. When the first bubbles appear on the surface, remove from heat immediately
      4. Cover and chill until cold and thick, about 1 hour
      5. The curd can be stored in an airtight container and refrigerated for up to 1 week if desired

      FOR THE LEMON COOKIE CRUST:

      1. Preheat oven to 350 degrees F
      2. Grease a 9x13 baking dish and an 8x8 baking dish
      3. In a large mixing bowl, add coconut oil, sugar, lemon peel, eggs and vanilla. Beat with an electric mixer on medium speed until pale and smooth
      4. In a medium bowl, whisk together flour, baking soda, cream of tarter and salt
      5. Add the dry ingredients slowly to the wet, while mixing on low speed. Continue until well combined and a dough is formed
      6. pat 2/3 of the dough into the 9x12 baking dish. Press the remaining 1/3 dough into the 8x8 baking dish
      7. Bake for 12 minutes
      8. Remove from oven and leave the crusts in the pans to cool. Place them in the fridge until cold to the touch

      FOR THE CHEESECAKE FILLING:

      1. In a large bowl, combine cream cheese and sugar and beat on low speed until smooth and creamy
      2. Add vanilla, lemon juice, sour cream and lemon zest
      3. Continue mixing until everything is fully combined, scraping the sides of the bowl as needed
      4. Set in the fridge to cool

      WHEN THE COOKIE CRUSTS ARE COOL:

      1. Spread the cream cheese mixture over the 9x13 dish crust
      2. Spoon the lemon curd over the cream cheese layer
      3. You will remove the crust from the 8x8 dish and break it apart for the topping. This can be done by hand, or in a food processor. Leave large chunks for texture, you don't want it broken down into a powder
      4. Layer the crust crumble over top of the 9x13 dish
      5. Refrigerate for at least 2 hours, until cold and fully set, preferably overnight

      Notes

      NOTE: I USED SOME LEMON JUICE AND ZEST LEFT FROM THE CURD AND CRUST. THIS IS A LEMONY DESSERT. IF YOU WANT TO TONE DOWN THE LEMON, ELIMINATE THE LEMON ZEST.

      Nutrition Information

      Yield

      24

      Serving Size

      1

      Amount Per Serving Calories 403Total Fat 24gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 5gCholesterol 78mgSodium 230mgCarbohydrates 44gFiber 0gSugar 31gProtein 5g

      Did you make this recipe?

      Please leave a comment on the blog or share a photo on Instagram

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      Brian

      Tuesday 26th of December 2017

      For the cookie crust dry ingredient list salt is listed but the amount isn't listed in the recipe. How much salt do you use? Thanks.

      Diane

      Tuesday 26th of December 2017

      Hi Brian, 1/2 tsp. of salt. Thank you for your question. I will update the recipe. Happy Holidays!

      Christine | Mid-Life Croissant

      Thursday 25th of February 2016

      Diane, it's like you know all my soft spots. Or maybe you just share the same ones! Creamy citrus all the way.

      homemadefoodjunkie

      Thursday 25th of February 2016

      We must be twin souls Christine :)

      Florentina

      Thursday 25th of February 2016

      Wow, this cheesecake looks perfect. I love lemon desserts and this one nailed it for me !

      homemadefoodjunkie

      Thursday 25th of February 2016

      Thank you Florentina!

      Neli @ Delicious Meets Healthy

      Thursday 25th of February 2016

      One word! Decadent! Looks so good, can't wait to try it!

      homemadefoodjunkie

      Thursday 25th of February 2016

      I think you'll love this flavorful dessert, Neli!

      Christine | Vermilion Roots

      Thursday 25th of February 2016

      Thanks for the walkthrough and all the useful photos. I love lemon and would love to try this although I eat a largely dairy-free diet! :-)

      homemadefoodjunkie

      Thursday 25th of February 2016

      Lol christine, This recipe might be worth the pain :)

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