This easy layered no-bake lemon cheesecake recipe will become a crowd favourite
Prep Time40 minutesmins
chill time3 hourshrs
Course: Desserts
Cuisine: American
Keyword: cheesecake, lemon
Servings: 16servings
Calories: 162kcal
Author: Trish | The In Fine Balance Food Blog
Ingredients
for the crust
1-½cupsgraham cracker crumbs(use gluten free for GF version)
⅓cupwhite sugar
½cupbutter
½cupunsweetened coconut flakesmedium cut
for the cream cheese layer
1pkgShirriff lemon pie filling
⅓cupcold water
1-¾cupsboiling water
2eggs
18oz pkglight cream cheese
for lemon curd layer
1pkgShirriff lemon pie filling
⅓cupcold water
2cupsboiling water
2egg yolks
Instructions
Preheat oven to 375.
Combine crust ingredients in a large bowl, the press into the bottom of a 9x13in baking dish. Bake at 375 for 7-8 mins, until just set and starting to brown around the edges.
To prepare cream cheese layer, combine eggs, cold water and Shirrif package in a medium sauce pan. Stir to combine. Add boiling water and cook on stove top, over medium high heat until bubbling. Continue to stir over high heat for about 30 secs after bubbling. Remove from heat. Continue to stir to cool slightly.
In a large bowl beat cream cheese until smooth and creamy. Add zest from half a lemon. Add in prepared lemon pie filling and gradually beat into cream cheese until smooth and creamy. Pour over crust, smooth with a spatual. Chill for at least 15 minutes.
For lemon curd layer. Prepare lemon pie filling according to package directions. Add egg yolks, cold water and contents on one package of Shirriff pie filling to a clean medium sized sauce pan. Stir to combine. Add 2 cups hot water, stir well. Bring mixture to a boil over medium high heat and stir until bubbles break the surface. Continue to boil and stir for 30 seconds. Remove from heat and stir to cool. Pour over cheesecake layer. Smooth with a spatual to be certain to reach all corners. Chill at least 3 hours before serving.
Cut into squares, about 16 large, or 24 smaller depending on number of guests. Serve with whipped cream if desired.
Notes
Nutritional information is based on 16 bars from a 9x13 inch pan. Leftover bars will last 2-3 days in a covered container and refrigerated. The crust will become a bit soggy over time, I like to place a paper towel under the bars while storing.You will need two pouches of Shirriff lemon pie filling for this recipe. It comes in boxes of two pouches for convenience. To make this recipe gluten-free, use gluten-free graham cracker crumbs (or make your own from gluten-free graham crackers) they are readily available in most stores.