If you love a soft, light cheesecake, one loaded with lemony flavor, this is the recipe for you! In this post I’m going to show you how to make this delicious Lemon Swirl Cheesecake!
I don’t know about you but I love a good no bake cheesecake. This recipe is similar but has a softer feel to it, thanks to the addition of whipped cream and lemon curd.
Lemon, All Year ‘Round
You might be surprised to learn that I made this dessert for the first time on Christmas Day. Now, I know what you’re thinking. . .a lemon cheesecake for Christmas? Isn’t this a summer dessert?
The truth is, it’s a year-round dessert! And you’re going to be so glad you whipped it up, no matter the time of year!
No Bake Desserts are Popular
…and there’s a reason why! If you’re needing to feed a crowd in a hurry, this is the way to go. You can mix it up and hit the road without having to wait for the oven to heat up! There’s where this no bake lemon cheesecake comes in. . .
Unlike a baked cheesecake, this one doesn’t require a water bath, egg yolks, or a springform pan.
I absolutely love no bake desserts and this one is now at the top of my life. The lemon flavor and soft mousse-like filling makes it my new personal favorite!
You’re going to love it, too!
Lemon Swirl Cheesecake Ingredients
You will find a full printable recipe card at the bottom of this post but here’s a quick look at what you will need. These are simple ingredients you might already have on hand in your pantry or refrigerator.
- lemon oreos
- melted butter
- heavy cream
- sweetened condensed milk
- room temperature cream cheese
- lemon juice
- granulated sugar (not pictured)
- lemon curd, divided (or lemon pie filling, canned)
Note: I use my homemade lemon curd, but you can use store-bought, if you like.
How to Make Lemon Swirly Cheesecake
This is such a simple dessert! I plan to make it again and again.
Prepare 9×13-inch dish by spreading with butter. Set aside.
Process the Oreos in a food processor. Alternatively, you can put them into a gallon sized ziplock bag and pound them with a rolling pin.
Mix processed Oreos with melted butter until they form a crumbly paste.
Place into the bottom of the pan.
Press down using your hands (or the bottom of a cup). Cover the bottom and go up the sides of the pan about an inch.
Refrigerate while you’re making the cheesecake batter.
Prepare your whipped cream until you have stiff peaks.
In a large bowl beat the cream cheese until it’s smooth and lump-free. (You can use an electric mixer or stand mixer, your choice.)
Add sweetened condensed milk, lemon juice, and half of the lemon curd.
Beat at medium speed until smooth.
Gently fold the whipped cream into the batter.
You’ll end up with a wet creamy filling, but don’t worry. It will come together later.
Spoon all of the filling into the crust. Smooth out.
Place dollops of the remaining tart lemon curd all over the top of the creamy lemon cheesecake.
Using a knife, “swirl” the curd into the filling to form a pretty pattern.
I went back and forth horizontally and then vertically.
Cover and place in the refrigerator for several hours to set up.
Using a sharp knife, cut and serve.
Cover with blueberry pie filling (or topping of your choice) if you like.
This cheesecake should be refrigerated and an airtight container or tightly covered in plastic wrap.
I don’t recommend freezing this dessert.
What to Expect from this Creamy Cheesecake
If you like a light, lush dessert—half pie, half pudding, you’re going to love this! It’s sweet and lemony, but it’s not heavy on the lemon flavor. And while it’s similar to a traditional no-bake cheesecake, the addition of the whipped cream gives it a lighter feel, almost mousse-like.
I loved the addition of the lemon curd, but you can absolutely leave it out if you don’t have any on hand.
More than anything, I love the ease of this recipe. It comes together so easily and will be perfect to feed a crowd at your next big event.
This is one of those lemon cheesecake recipes I plan to use again and again!
Variations on this Recipe
I love this recipe as it is but I’m already thinking of ways to dress it up.
Here are some ideas that come to mind:
Key Lime: Skip the lemon curd and lemon juice and use lime, instead! A lovely lime curd is delicious!
Strawberry Pie filling: If you like, you can top this off with a can of lemon (or cherry) pie filling.
Fresh blueberries: Top with fresh berries. Blueberries are a lovely option!
Graham Cracker Crumbs: Don’t have Oreos? No problem. Use graham crackers, instead! Just process then mix with butter and proceed as usual. (Is there anything better than a buttery graham cracker crust?)
Shortbread cookie: Another option for the base of this dessert would be a simple shortbread cookie.
Lemon Slices: If you like, you can decorate the top with lemon slices.
Mini cheesecakes: I think it would be fun to make these in cupcake tins to make them into individual cheesecakes.
Other Lemon Desserts from Out of the Box Baking
That’s it for this post, friends!
I hope you enjoyed this perfect cheesecake dessert recipe.
If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!
See this recipe at
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
- 36 lemon oreos
- 1/3 cup melted butter
- 2 cups whipped cream
- 1 can sweetened condensed milk
- 2 blocks room temperature cream cheese
- 1/3 cup lemon juice
- 1/3 cup granulated sugar (not pictured)
- 1 cup lemon curd, divided (or lemon pie filling, canned)
- Prepare 9x13-inch dish by spreading with butter. Set aside.
- Process the Oreos in a food processor. Alternatively, you can put them into a gallon sized ziplock bag and pound them with a rolling pin.
- Mix processed Oreos with melted butter until they form a crumbly paste.
- Press crust down using your hands (or the bottom of a cup). Cover the bottom and go up the sides about an inch.
- Refrigerate while you’re making the filling.
- In a large bowl (or the bowl of a stand mixer) beat the cream cheese until it’s smooth and lump-free.
- Add sweetened condensed milk, lemon juice, and half of the lemon curd.
Beat until smooth.
- Gently fold the whipped cream into the batter.
- You’ll end up with a wet filling, but don’t worry. It will come together later.
- Spoon all of the filling into the crust. Smooth out.
- Place dollops of the remaining curd all over the top.
- Using a knife, “swirl” the curd into the filling to form a pretty pattern.
- I went back and forth horizontally and then vertically.
- Cover and place in the refrigerator for several hours to set up.
- Cover with blueberry pie filling (or topping of your choice).
- Serve cold.
- This cheesecake should be refrigerated and an airtight container or tightly covered in plastic wrap.
- I don’t recommend freezing this dessert.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 202Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 80mgCarbohydrates: 33gFiber: 6gSugar: 19gProtein: 3g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.