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–+ servings
Overhead view of a round lemon cake topped with swirls of no bake lemon cheesecake filling, lemon zest, and a lemon slice
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Lemon Cheesecake Filling for Cake (No Bake)

Makes: 2 cups
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Prep Time: 15 minutes
Total Time: 45 minutes
This No Bake Lemon Cheesecake Filling takes just 15 minutes and a handful of simple ingredients! Made with fresh lemon juice and zest, it's light, creamy, tangy, and perfect for cakes, cupcakes, and pies.
Recipe by IRF Team

Ingredients
 

  • 2 cups heavy whipping cream, cold
  • 16 ounces full-fat cream cheese, softened
  • 1 tablespoon lemon zest, about 3-4 large lemons
  • ⅓ cup fresh lemon juice, from the 3-4 large lemons you zested above
  • 2 ½ cups confectioners sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla extract

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Instructions
 

  1. Beat the heavy cream with a whisk attachment 4–8 minutes until medium-stiff peaks form (don't overbeat). Transfer to another bowl.
  2. In the empty mixer bowl, add the cream cheese and sift the cornstarch and confectioners sugar on top. Beat with the paddle 3–5 minutes until thick and smooth.
  3. Fold in the whipped cream ¼ cup at a time on low speed, just until combined.
  4. Mix in the vanilla, lemon zest, and lemon juice for 10–20 seconds.
  5. Refrigerate at least 30 minutes for the best spreadable consistency.

Test Kitchen Notes

Store in an airtight container in the refrigerator for up to 4 to 5 days. The filling firms up as it chills, so it is great made ahead.

Nutrition

Calories: 2224kcal, Carbohydrates: 177g, Protein: 21g, Fat: 164g, Saturated Fat: 101g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 42g, Cholesterol: 498mg, Sodium: 781mg, Potassium: 587mg, Fiber: 0.4g, Sugar: 164g, Vitamin A: 6549IU, Vitamin C: 21mg, Calcium: 383mg, Iron: 1mg

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