Lemony Layered Cheesecake

Lemony Layered Cheesecake

Lemony Layered Cheesecake

This is by far the quickest and easiest cheesecake around! You don’t even have to bake it, and it is really good too.
Prep Time 20 minutes
Resting Time 8 hours
Course Dessert
Servings 10 servings


  • 1 1.2 cup mascarpone
  • 1 cup heavy cream
  • 1 cup prepared lemon curd
  • kosher salt
  • blueberries for serving


  • Line a 9-by-5-inch loaf pan with plastic wrap, allowing 4 inches of overhang. In a large bowl, using an electric mixer, beat the mascarpone with the heavy cream at medium speed until smooth and just firm; do not overbeat. Fold in the lemon curd and a pinch of salt.
  • Spread a 1/4-inch-thick layer of the lemon cream on the bottom of the pan. Arrange a single layer of graham crackers on top, breaking them to fit. Repeat the layering with the remaining lemon cream and crackers, finishing with a final layer of cream. Cover the cake with plastic wrap and refrigerate for at least 8 hours or overnight.
  • Uncover and invert the cheesecake onto a platter. Remove the plastic wrap. Serve with blueberries.


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