Incredibly light and silky strawberry cheesecake tart is the easiest no-bake dessert to make when you want an easy showstopper! You won’t be able to get enough of the juicy strawberries, fluffy cheesecake filling, and tangy homemade lemon curd.
I swear lemon curd just improves any dessert by LEAPS and bounds! Not that a good cheesecake tart really needs improving buuut…
When given the chance to go overboard in the sweets department, I will always go overboard. Which means lemon curd + juicy strawberries are officially joining this cheesecake party.
Looks like SPRING all up in here today. ??
I know, Mother’s day might not be looking like it typically does this year in particular, but if you’re able….this tart has Mom’s name written ALL over it whether you’re sharing it together or just dropping off the tart at her door.
My own mom happens to adore lemon curd, so I had to share a sneak peek of this tart with her. She had nothing but rave reviews!
Let’s make some cheesecake tart, y’all! >>
- Firstly, we’re making our crust. The ONLY baked component of this cheesecake, cause the fridge is taking care of the rest. We’re just keeping it classic and making a simple buttery graham cracker crust.
- Next up is filling. You know I LOVE the no-bake cheesecake train and we’re hopping on that train again today! Cream cheese, powdered sugar, vanilla, lemon juice, and whipped cream are making up our cheesecake filling and it really is bomb. Incredibly light, silky, and sets like a dream.
- Lemon curd! If you have some premade on hand, this will totally work fine! Homemade is literally the easiest thing ever though and I walk you through it step by step.
Assembly of this tart is the fun part! I like to spread some of the lemon curd directly on the cheesecake filling, arrange the strawberries, then drizzle the whole thing with the rest of the lemon curd.
Best part? You can make ALL the components of this cheesecake DAYS in advance and then assemble them all together right before serving. For best results, I recommend chilling the cheesecake at least overnight.
And what a cheesecake beauty it is. ?? The silky cheesecake filling paired with the luscious tangy lemon curd, buttery graham crust, and sweet juicy strawberries is arguably the most showstopping whammy of flavors and textures EVER.
Counting down the seconds til I can make this tart with all those summer-fresh June strawberries.
And you better believe my fridge is getting filled with this tart all summer long. ♥
More spring desserts right this way!
Lemon Curd Strawberry Cheesecake Tart
Graham Cracker Crust
- 3/4 cup graham crackers
- 1 tablespoon sugar
- 3 tablespoons butter, melted
- 8 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup whipping cream, whipped to stiff peaks
- 2 large egg yolks
- 1/4 cup sugar
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons butter, softened
- 1-1/2 cups fresh sliced strawberries
Graham Cracker Crust
- Preheat oven to 350F. Lightly spray a 9-in tart pan (with a removeable bottom) with pan spray.
- In a small bowl, combine all crust ingredients until it is the consistency of wet sand. Press into bottom and halfway up the sides of prepared tart pan. Bake crust at 350F 8-10 minutes until a light golden brown. Cool completely on a wire cooling rack.
- Place cream cheese and sugar in a large bowl or stand mixer. With the paddle attachment or a handheld electric mixer, beat on medium speed 1-2 minutes until completely creamy, scraping down sides as necessary. With spatula, gently fold in vanilla, lemon juice, and whipped cream.
- Spoon filling evenly over crust gently smoothing the top. Loosely cover cheesecake with plastic wrap and refrigerate 8 hours or overnight.
- In the bottom pot of a double-boiler, bring a few inches of water to a boil, then reduce heat to low to keep water at a simmer. Whisk egg yolks, sugar, lemon juice, and zest into the top bowl of double boiler and place on top of bottom pot of simmering water.
- Whisk curd continuously so the egg yolks don't curdle, Continue whisking lemon curd over simmering water until curd becomes smooth and thickened, about 8-10 minutes.
- Remove curd from heat and immediately add butter, 1 tablespoon at a time whisking well after each addition. Pour curd into a smaller bowl and press plastic wrap directly to the surface. Chill until ready to use.
- When ready to serve cheesecake, spread lemon curd over cheesecake, reserving a bit of lemon curd for drizzling on top (if your lemon curd got too thick, whisk in 1-2 teaspoons water until drizzling consistency)
- Arrange strawberries on top of lemon curd and drizzle strawberries with remaining lemon curd. Slice and serve tart immediately and enjoy!
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