Lemony Layered Cheesecake

Serves 8-10 servings
Prep time

This is by far the quickest and easiest cheesecake around! You don’t even have to bake it, and it is really good too.

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  • 1 1/2 Cup
    mascarpone cheese
  • 1 Cup
    heavy cream
  • 1 Cup
    prepared lemon curd
  • kosher salt
  • About 20
    whole graham crackers
  • blueberries, for serving


  1. 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.

  2. 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.

  3. Uncover and invert the cheesecake onto a platter. Remove the plastic wrap. Serve with blueberries.


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