Ellenos Lemon Curd pairs with cream cheese, sugar, and vanilla for a quick and easy no-bake cheesecake, perfect for springtime.
Ingredients:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- ¼ teaspoon salt
- 8oz cream cheese, at room temperature
- 1 16oz container or 3 5.3oz containers of Ellenos Lemon Curd
- ¼ cup sugar
- ½ teaspoon vanilla extract
Equipment:
- 9-in round tart pan
- Large bowl, measuring cups, and spatulas
- Hand mixer or standing mixer, fit with a paddle
| YIELD | PREP TIME | CHILL TIME | TOTAL TIME |
| 1 9-in tart, approx. 8 servings | 20 minutes | 8 hours for 9-in round
or 2 hours for small cups |
9 hours |
Instructions:
- Prepare the crust. Preheat oven to 350°F. Mix crumbs, butter, and salt in a medium bowl. Press into tart pan evenly. Bake for 10 minutes.
- In a separate bowl using either a hand mixer or stand mixer, beat cream cheese until smooth. Add cane sugar, Lemon Curd, and vanilla extract, and continue to beat until smooth.
- Once crust has baked, remove from oven and allow to cool for at least 1 hour.
- Once the crust has cooled, fill with cream cheese filling and smooth the surface.
- Refrigerate for 8 hours, or until set.
