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


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!)


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).