Lemon cheesecake with nut crumble recipe

In this recipe for lemon cheesecake with nut crumble I have used lemon curd to add a delicious lemony flavour. The nut crumble is buttery very crunchy. This is an easy, make-ahead dessert that everyone will love.

I found a jar of lemon curd buried in the dark depths and thought I would do a variation of my recent strawberry cheesecake recipe. I still had some of the nut crumble mix left over – it keeps for ages and was still super crunchy and delicious. Or you can very easily adapt my easy granadilla curd recipe and make your own.

I adapted the recipe further here and it turned out delicious.

For a mild lemon flavour use 150ml as per the recipe, but if you want it more lemony, add more of the curd. It is a stable recipe and there is room to move around whilst still feeling secure that it will set.

I have to say that this is really such a great base recipe for an individual cheesecake dessert. I would never use any other. I’m keen to try a chocolate and white chocolate version sometime in the future.

What You Need to Make This Lemon Cheesecake in a Glass

This is a no-bake cheesecake-style dessert with a nutty crumble base and a smooth, tangy lemon filling. Here’s what you’ll need:

For the lemon cheesecake layer:

• 125 g crème fraîche
• 250 g cream cheese
• 100 g icing sugar
• 150–170 ml lemon curd
• 250 ml cream
• 3 gelatine leaves
• Fresh raspberries for garnish

For the nut crumble base:

• 125 g flour
• 85 g butter
• 50 g macadamia nuts
• 50 g almonds
• 55 g Demerara sugar
• ½ tsp vanilla extract

You’ll also need serving glasses or small jars to layer and serve the dessert.

How to Make This No-Bake Lemon Cheesecake in Glasses

This comes together in just a few easy steps:

1. Start with the gelatine.
   Soak the gelatine leaves in cold water for about 5 minutes. Gently heat a small amount of cream and melt the gelatine over a double boiler. Set it aside to cool slightly.
2. Make the nut crumble.
   Pulse the nuts in a food processor until roughly chopped. Mix with flour, sugar, vanilla, and butter. Bake at 180°C (350°F) until golden and crisp, then let it cool.
3. Whip the filling.
   Using a stand mixer or electric hand mixer, beat the crème fraîche, cream cheese, icing sugar, and lemon curd until smooth. Whip the cream separately until stiff.
4. Combine the two.
   Fold the cooled gelatine into the lemon-cream cheese mix. Then gently fold in the whipped cream, a little at a time, until smooth and fluffy.
5. Assemble your desserts.
   Spoon a layer of nut crumble into the bottom of each glass. Add a generous dollop of the cheesecake filling on top. Chill in the fridge until set (at least 2 hours).
6. Finish with fresh raspberries right before serving.

Storage Instructions

• Store the assembled desserts in the fridge for up to 4 days.
• Keep the nut crumble separate if you’re making ahead to prevent it from going soft.
• Only add the fresh raspberries just before serving.
• These are not suitable for freezing as the texture of the filling can change.

You can watch how I made the berry cheesecake video here

A few other desserts you might like:

Berry cheesecake with almond crumble

Strawberry cheesecake with nut crumble

No-bake Cremora tart squares with granadilla

Honey, rosewater & cinnamon panna cotta

Mocha mousse parfait

Berry Eaton mess with pistachios

Classic South African unbaked milk tarts

No-bake Lemon cheesecake

An easy no-bake lemon cheesecake with nut crumble made from lemon curd

Print Recipe

Prep Time:15 minutes mins

Cook Time:40 minutes mins

Ingredients

• 125 grams crème fraîche
• 250 grams cream cheese cheese
• 100 grams icing sugar
• 150 – 170 ml lemon curd
• 250 ml cream
• 3 leaves Gelatine
• Fresh raspberries for garnish

Nut crumble

• 125 grams flour
• 85 grams butter
• 50 grams macadamia nuts
• 50 grams almonds
• 55 grams Demerara sugar
• 1/2 tsp vanilla extract

Instructions

• To make the crumble topping, preheat the oven to 160°C/Gas mark 3. Combine all the ingredients in a food processor and blend until the mixture is the texture of breadcrumbs. Spread out the crumble on a baking tray and bake for 30-40 minutes, being sure to stir the crumble mixture every 10 minutes. Remove when the mixture is golden brown and set aside to cool.
• For the cheesecake, soak the gelatine in a bowl of cold water for about 5 minutes, and use a little bit of the cream and melt the gelatine over a double boiler. Set aside to cool.
• Mix together the crème fraîche, cream cheese, sugar, and lemon curd (I used an electric stand mixer with a whisk attachment).
• Put the cream in a separate bowl and whisk until stiff. Gently fold the gelatine into the cream mix and gradually fold the stiff cream into the cream cheese mixture little by little until completely combined.
• To assemble the cheesecake, spoon out a layer of crumble at the bottom of your serving glass and top with a good dollop of lemon cheesecake mix. refrigerate until ready to serve.
• Decorate with fresh raspberries

Notes

Storage Instructions

• Store the assembled desserts in the fridge for up to 4 days.
• Keep the nut crumble separately if you’re making ahead to prevent it from going soft.
• Only add the fresh raspberries just before serving.
• These are not suitable for freezing as the texture of the filling can change.

Servings: 6

Author: Sam Linsell

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