This delightful no-bake lemon cheesecake is a simple and tasty recipe that requires a few common ingredients and some convenient steps to prepare.

Begin with: one and a half cups of mascarpone cheese, a cup of heavy cream, a cup of prepared lemon curd, a pinch of kosher salt, whole graham crackers (about 20), and some blueberries for serving. Start by lining a 9-by-5-inch loaf pan with plastic wrap, ensuring there is around 4 inches of overhang.

Next, in a large bowl, employ your electric mixer to beat together the mascarpone and the heavy cream. The aim is for it to be medium speed until it turns smooth and just firm. Be careful not to overbeat. Once achieved, fold in the lemon curd and a smidgen of salt.

Following this, spread a 1/4-inch-thick layer of the lemon cream you've prepared on the base of the pan. Take your graham crackers and assemble a single layer on top - you might need to break some to fit. Keep repeating this layering process with the leftover lemon cream and crackers, concluding with a final coating of cream.

Now, bring the cake under the cover of plastic wrap and refrigerate it. Let it sit for at least 8 hours or allow it to remain overnight - this will allow the cheesecake to set and the flavors to permeate.

When it is time to serve, simply uncover the cheesecake and flip it upside down onto a plate. Do away with the plastic wrap and serve with a generous pile of blueberries. The result is a lusciously creamy, tangy cheesecake without the fuss of baking.

The stored cheesecake will stay good in the refrigerator for up to 3 days. It's a convenient and satisfying dessert option whether you're hosting guests, treating your family, or simply indulging in a self-care moment.