Mary Berry No-Bake Lemon Cheesecake Recipe

This Mary Berry no-bake lemon cheesecake is a wonderfully light and refreshing dessert that requires no oven at all. It features a crisp buttery biscuit base topped with a silky lemon cream filling that sets beautifully in the refrigerator. The texture is smooth and creamy with a bright citrus flavour that balances sweetness perfectly. It is an easy recipe that takes about 20 minutes to prepare, plus chilling time.

Ingredients

For the Biscuit Base

• 200g digestive biscuits, crushed
• 100g unsalted butter, melted

For the Lemon Cheesecake Filling

• 300g full-fat cream cheese
• 300ml double cream
• 100g icing sugar
• 1 large lemon, finely grated zest
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract

For the Topping

• Lemon slices or zest curls
• Fresh berries (optional)

How to Make Mary Berry No-Bake Lemon Cheesecake

• Prepare the tin: Lightly grease a 20cm springform tin and line the base with baking parchment. This helps the cheesecake release easily once set.
• Make the biscuit base: Place the crushed digestive biscuits in a bowl and pour over the melted butter. Mix thoroughly until the crumbs are evenly coated.
• Press the base: Tip the buttery crumbs into the prepared tin and press down firmly using the back of a spoon to form an even base. Chill in the refrigerator for about 20 minutes until firm.
• Prepare the filling: In a large mixing bowl beat the cream cheese, icing sugar, lemon zest, lemon juice and vanilla extract until smooth and creamy.
• Whip the cream: In a separate bowl whip the double cream until soft peaks form. The cream should be thick but still soft.
• Combine the mixture: Gently fold the whipped cream into the lemon cream cheese mixture until smooth and fully combined.
• Assemble the cheesecake: Spoon the filling onto the chilled biscuit base and smooth the surface with a spatula.
• Chill to set: Place the cheesecake in the refrigerator for at least 4 hours, or overnight if possible, until firm and sliceable.
• Decorate and serve: Remove from the tin and garnish with lemon slices, zest or fresh berries before serving.

Tips

How do I get a firm cheesecake without baking?

Make sure the cream is whipped to soft peaks before folding it into the filling. Chilling the cheesecake for at least 4 hours also allows it to set properly.

Can I make the base more compact?

Press the biscuit mixture firmly into the tin using the back of a spoon or the base of a glass. A tightly packed base will hold together better when sliced.

How do I make the flavour more lemony?

Add an extra teaspoon of lemon zest or a little more lemon juice. Taste the mixture before chilling and adjust if needed.

Why is my cheesecake too soft?

This usually happens if the cream was not whipped enough or the cheesecake has not chilled long enough. Refrigerate overnight for best results.

Serving Suggestions

• Serve chilled with fresh raspberries or strawberries
• Drizzle with lemon curd for extra citrus flavour
• Pair with a cup of tea or coffee
• Dust lightly with icing sugar before serving

Storage

Room Temperature

This cheesecake should not be left at room temperature for more than 1 hour as the filling contains fresh cream and cream cheese.

Refrigerator

Store covered in the refrigerator for up to 3 days. Keep it in an airtight container or cover the tin tightly with cling film.

Freezing

The cheesecake can be frozen for up to 2 months. Wrap slices tightly and thaw overnight in the refrigerator before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 30g
• Protein: 5g
• Fat: 31g
• Saturated Fat: 18g
• Sodium: 230mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry No-Bake Lemon Cheesecake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

10

slices

Prep time

20

minutes

Cooking timeminutes

Total time

260

minutes

Calories

420

kcal

A light and creamy no-bake lemon cheesecake with a buttery biscuit base and smooth citrus filling. This refreshing dessert is quick to prepare and perfect for warm days.

Ingredients

• 200g digestive biscuits, crushed

• 100g unsalted butter, melted

• 300g full-fat cream cheese

• 300ml double cream

• 100g icing sugar

• 1 lemon, zest and juice

• 1 tsp vanilla extract

• Lemon slices or berries for topping

Directions

• Line the base of a 20cm springform tin with baking parchment.
• Mix crushed digestive biscuits with melted butter until fully coated.
• Press the mixture firmly into the tin and chill for 20 minutes.
• Beat cream cheese, icing sugar, lemon zest, lemon juice and vanilla until smooth.
• Whip the double cream to soft peaks.
• Fold whipped cream into the lemon mixture until smooth.
• Spread the filling over the chilled base and smooth the surface.
• Refrigerate for at least 4 hours or overnight until set.
• Decorate with lemon slices or berries and serve chilled.

Notes

• Chill overnight for the best texture.
• Use full-fat cream cheese for a firm and creamy filling.
• Press the biscuit base firmly so it holds together when sliced.