Lemon Curd Strawberry Cheesecake Tart

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.

Prep Time 20

Total Time 20

Servings servings

Calories 289kcal

Ingredients

Graham Cracker Crust

3/4 cup graham crackers
1 tablespoon sugar
3 tablespoons butter, melted

Cheesecake Filling

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

Lemon Curd

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

Instructions

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.

Cheesecake Filling

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.

Lemon Curd

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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