Lemon Curd No-Bake Cheesecake (THM S & Sugar Free)

Family, Health, Homemaking, recipes / Wednesday, January 2nd, 2019

Cheesecake is probably my favorite dessert of all time! Especially the really creamy ones with a crumbly graham cracker crust (like the Jello No Bake Boxed kind!).  This recipe is reminiscent of that except has a tangy twist with the lemon curd topping!  Try this for your next special occasion – it’s a hit with the whole family.

One of the key ingredients here to keep this weight loss friendly and low-carb is THM Gentle Sweet. This is the absolute best sweetener that tastes the most like sugar without any bitter aftertaste.  It also comes in Xylitol-Free if you prefer not to keep xylitol in the house due to dogs.

4.95 from 18 votes
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Lemon Curd No-Bake Cheesecake

Ready for the best, most-indulgent low-carb and sugar-free treat ever? Here we go... 

Course Dessert
Servings 12 slices

Ingredients

For the Lemon Curd Topping

  • 6 egg yolks
  • 1/2 cup lemon juice (fresh or from concentrate)
  • 1/2 cup THM Gentle Sweet
  • 1 stick butter (salted or unsalted, it doesn't matter)

For the Crust

  • 1 cup almond flour
  • 2 Tbsp butter
  • 1 Tbsp THM Gentle Sweet

For the Cheesecake

  • 1.5 cups heavy whipping cream
  • 1.5 Tbsp vanilla extract
  • 24 ounces 1/3 less fat cream cheese (or full fat if you prefer)
  • 1.5 Tbsp lemon juice (fresh or from concentrate)
  • 1.5 Tbsp vanilla extract
  • 2/3 cup THM Gentle Sweet (Plus 3 more Tbsp... adjust to taste!)

Instructions

First, make the lemon curd!

  1. Heat up the egg yolks, lemon juice, and sweetener in a pot over medium heat, whisking constantly until thickened and bubbly.  

  2. Remove from heat and whisk in the chunks of butter.

  3. Pour curd into a mason jar and store in the fridge until ready to top your cheesecake (don't use it warm over your cheesecake!).

Now, let's make the crust! This is technically optional and you do need to bake it, but I love this bit of crust on the bottom!

  1. Add the melted butter to the almond flour and sweetener and press into the bottom of a 9" springform pan. 

  2. Bake at 350 for 12-15 minutes.

Make the cheesecake filling!

  1. Whip the cream with 1.5 Tbsp vanilla into stiff peaks and set aside.

  2. In a separate bowl, using an electric mixer, mix the cream cheese, lemon juice, 1.5 Tbsp of vanilla, and Gentle Sweet until smooth and creamy.

  3. Gently fold the whipped cream mixture into the cream cheese mixture.

Assemble your cheesecake!

  1. Plop cheesecake mixture by spoonfuls onto cooled crust and smooth top.

  2. Spoon the lemon curd over the cheesecake, smoothing the top again.

  3. Cover with plastic wrap and chill in the fridge for 2-3 hours (or overnight).

Coach Jess

Jessica is a Christian homeschooling mom of five and married to her knight in shining armor for over 20 years. She is a THM Certified Coach and loves to share her recipes while managing the huge THM online community. Some of the links in her recipes may contain affiliate links to products she uses and loves.  If you make a purchase, using these links, she’ll earn coffee money, which she promises to drink while creating more recipes that you’ll love.

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53 Replies to “Lemon Curd No-Bake Cheesecake (THM S & Sugar Free)”

  1. I feel like you are my food twin… lol First the Swedish Meatballs and now this Lemon Curd No-Bake Cheesecake??!! I have been salivating for the whole day now.. lol THIS just made it to the top of my list, and I am pretty sure I have everything I need to put this together tonight and have some in the morning… mmmmmm…..

        1. Hi Sonya, a stick of butter is 1/2 cup. Thanks for visiting and sorry that wasn’t specified! Hope you enjoy the recipe!

    1. Hi Carolyn, thanks – I can’t take too much credit for this beautiful blog as it was built by dear Jenny, but I do enjoy putting together these recipe posts! 😀 So glad you visited!

  3. 5 stars
    Jessica, Lisa shared some of her cheesecake with me and the rest of the family. This is by far the best THM dessert I have tasted since starting THM. Thank you, thank you, thank you. SO DELICIOUS.

    1. So glad to hear you got to try it and enjoyed it, Faye!! It was definitely a hit at our house too! The compliment means a lot to me!!

  4. 5 stars
    This was such an easy treat to make, even with the lemon curd. The part I love the most was how fluffy, creamy and smooth the centre was. I’ve been savoring each bite and I don’t want to share it with the family. Can’t wait to make this again but will try it with a raspberry topping.
    Thank you for such an amazing treat!

    1. Yes, love how versatile this recipe is! So many great topping choices, or just the cheesecake alone is awesome! So glad you enjoyed it!

  5. 4 stars
    I made this yesterday.
    I taste tested the curd and it had a funny metalic taste.
    I thought id wait to see what it tasted like once it had cooled.
    I went ahead and made the crust (omg it smelled like shortbread cookies) and the filling and it tasted sooo creamy, just like cheesecake!!
    I was excited to put them all together and taste the final result.
    but the curd still tasted funny.
    What did I do wrong?
    I still made the cheesecake and it was delicious!!

    1. Hi Rhonda! I’m so sorry about the metallic taste – I really don’t know what might have caused that!

    2. The metallic taste could be caused due to preparing the curd in a metal or aluminum bowl. The lemon juice reacts to the metal/ aluminum causing the metallic taste. I make it in a glass bowl.

  7. 5 stars
    This gorgeous cheesecake is in my fridge right now, but the good news is that there was too much for my springform pan and I was able to have some of the cheese cake filling with lemon curd right out of a bowl after the kids went to bed, and OH MY GOODNESS!!! This is one of the most amazing THM desserts that ever happened!!! I am in love! Even my unimpressed by any THM desserts hubby thought it was good! I am so excited to have found this!!! Thank you for a brilliant recipe that I can see making often!

  8. 5 stars
    This was the most amazing THM dessert so far!!!! Thank you from the bottom of my lemon loving heart!

      1. I am interested to know if this could be made low dairy with coconut cream and kitehill cream cheese?

        1. Hi Ann, I’m sorry I’ve not tried that as I generally only make this once or twice a year and make it as written. I love the idea though and would love to know if you try it!

  11. 5 stars
    Followed recipe to a T.. AHMAZING.
    Do you happen to have the nutritional info for it though, specifically carbs?

    1. Hi Lori, I’m so sorry I haven’t run the numbers on this one. All the ingredients are low-carb though, so I would imagine it’s less than 5 net carbs per slice. 🙂

  12. 5 stars
    Since discovering this recipe I have made this cheesecake like 5 times!! Seriously the best THM dessert I have ever had (been going 2yrs) and even my hubby likes it. I’m making it again tonight to take to an event to share with some keto family members. The lemon curd is my fav, but we have tried raspberry and it was delicious too!

    1. So glad to hear that you enjoy it so much, Madison!! Love the raspberry idea!

  14. 5 stars
    Jessica, I am no baker! But, I can follow a recipe:) I made this yesterday to bring to a cake competition at a THM get together. The cheesecake took first place for best tasting! I could eat the lemon curd as a dessert on it’s own. Thank you for sharing the recipe!

  15. 5 stars
    This was amazing!! My first try at an on plan cheesecake and I don’t need to try any other recipes. I did have the issue of the curd forming crystals after a couple of days. I used gentle sweet without xylitol. Any ideas what happened? I have seen this as an issue on another thread about this recipe. Other than that- it was perfect.

    1. Hi Heidi,

      So glad you enjoyed the recipe. It may be that mine would have crystalized it if had lasted more than a couple of days, but I haven’t encountered that issue personally. I also use Xylitol Free Gentle Sweet. My only advice is to eat it faster… LOL! Hahaha

    1. Hi Tina, Sorry about that. I should have put an exact measurement. 1/2 cup = 1 stick of butter. Hope this helps! 🙂 Blessings…

  17. 5 stars
    This is one of my favorite recipes of all time! I love the lemon curd but want to make a pink version for a baby shower. How would you make a raspberry topping? I tried a raspberry curd once and it wasn’t that good. Thanks!

    1. Hi Dana, I’ve not personally done this, but if I were going to (great idea, BTW), I would use the Slim Belly Jelly recipe in the THM Cookbook using raspberries for your berry choice and perhaps consider thickening it up a bit more with some added gelatin that is bloomed in advanced and then stirred into the warm jelly before chilling and topping the cake! If you try it, I’d love to know how it turns out for you!

    1. Aileen, what a great idea. I’m sorry I’ve never tried that so I do not know the answer. Please report back if you do it – I’d love to know!

  19. Hey hyperextended! Have you tried the crust with the THM baking blend to cut the fat back? Just wondered if this would work! 🙂

    1. HI Jaclyn, I’ve not tried it with this particular pie, but any of the Baking Blend pies from one of the THM Cookbooks would be awesome if you want to give it a try! 🙂

  20. 5 stars
    Oh wow! I made this today for my birthday and it’s amazing! Thank you for a delicious recipe!

  21. 5 stars
    If someone is hesitating to try this, stop it! Because this is an AWESOME dessert!!! And the lemon curd was such a breeze to make and turned out to be just the perfect texture. Thank you for such a yummy THM dessert recipe!!

  22. 5 stars
    This is legit!! I had already made some lemon curd and this was the perfect way to use it!! Sooo good!! Thanks for a great recipe!

  23. Could you substitute stevia for the Gentle Sweet or would it change the consistency much? Also wondering if you could just do lemon curd on the crust with
    whipped cream alone? Never been a big cheesecake fan but I do love lemon so much and the crust sounds intriguing. Thank you, Jessica!

    1. Hi Kim! You really need the bulk sweetener in this recipe to get the right consistency I’m afraid. The lemon curd on its own is fantastic even aside from the cheesecake part. 🙂 Hope you enjoy! Have a great day!

  25. 5 stars
    Made this for Easter. Going to make it again soon! I used sunflower flour for the crust. It was so easy and just delicious.

  26. I read through the comments but didn’t see this question. And really using three tablespoons total of vanilla for the cheesecake filling?

    1. Hi Monica, Thanks for your question. Yes, you use 1.5 Tablespoons in the whipped cream and then another 1.5 Tablespoons in the cream cheese mixture. My vanilla isn’t very strong… if yours is more intense, you can use less or to taste. 😀

      1. 5 stars
        Thank you for the reply!
        I currently have “good” expensive vanilla, and it hurt me to use so much! I did half the amount and it tasted great!

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