Mary Berry Lemon and Lime Cheesecake Recipe

This Mary Berry Lemon and Lime Cheesecake is a fresh, zesty dessert with a smooth, creamy texture and a crisp biscuit base. The combination of lemon and lime gives the filling a bright citrus flavour that balances beautifully with the richness of the cream cheese. It is a simple no-bake cheesecake that looks elegant yet requires very little effort. The recipe is beginner-friendly and takes about 25 minutes to prepare, plus chilling time.

Ingredients

For the Biscuit Base

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

For the Lemon and Lime Cheesecake Filling

• 400g full-fat cream cheese
• 300ml double cream
• 100g icing sugar
• Zest of 1 lemon
• Zest of 1 lime
• 2 tbsp lemon juice
• 2 tbsp lime juice
• 1 tsp vanilla extract

For the Topping

• Whipped double cream, optional
• Thin slices of lemon and lime
• Extra grated citrus zest

How to Make Mary Berry Lemon and Lime Cheesecake

• Prepare the tin: Line the base of a 20cm springform cake tin with baking parchment. Lightly grease the sides so the cheesecake releases easily once chilled.
• 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 biscuit mixture into the prepared tin and press it firmly into an even layer using the back of a spoon. Chill in the refrigerator for about 20 minutes until firm.
• Prepare the filling: In a large mixing bowl, beat the cream cheese with the icing sugar until smooth and creamy with no lumps.
• Add the flavouring: Stir in the lemon zest, lime zest, lemon juice, lime juice and vanilla extract. Mix well so the citrus flavour is evenly distributed.
• Whip the cream: In a separate bowl, whip the double cream until it forms soft peaks. This helps create a light and airy cheesecake filling.
• Combine the mixture: Fold the whipped cream gently into the cream cheese mixture using a spatula until smooth and fully combined.
• Assemble the cheesecake: Spoon the filling onto the chilled biscuit base and smooth the top with a spatula.
• Chill until set: Place the cheesecake in the refrigerator for at least 4 hours, or overnight if possible, until the filling is firm and sliceable.
• Decorate and serve: Carefully remove the cheesecake from the tin and decorate with whipped cream, lemon slices, lime slices and extra zest before serving.

Tips for the Best Lemon and Lime Cheesecake

How do I get a firm cheesecake filling?

Use full-fat cream cheese and whip the double cream to soft peaks before folding it in. Chilling the cheesecake for several hours is also essential for a firm texture.

Can I make the base extra crunchy?

Press the biscuit mixture firmly into the tin using the back of a spoon or the base of a glass. Chilling it before adding the filling helps it set properly.

How can I balance the citrus flavour?

If you prefer a milder taste, reduce the lime juice slightly and increase the lemon zest for fragrance without too much sharpness.

How do I get clean slices?

Use a sharp knife dipped in hot water and wipe it clean between slices. This keeps the cheesecake edges neat and smooth.

Serving Suggestions

• Serve with a spoonful of lightly whipped cream.
• Add fresh berries such as raspberries or blueberries.
• Drizzle with a little lemon syrup for extra citrus flavour.
• Pair with a cup of tea or coffee for a light dessert.

Storage

Room Temperature

This cheesecake should not be left at room temperature for more than 1 hour as the filling contains dairy.

Refrigerator

Store the cheesecake in an airtight container in the refrigerator for up to 3 days. Keep it covered so it does not absorb other flavours.

Freezing

The cheesecake can be frozen without toppings for up to 2 months. Wrap it tightly in cling film and foil, then thaw overnight in the refrigerator before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 30g
• Protein: 6g
• Fat: 31g
• Saturated Fat: 18g
• Sodium: 260mg

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

FAQs

Mary Berry Lemon and Lime Cheesecake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

10

slices

Prep time

25

minutes

Cooking timeminutes

Total time

265

minutes

Calories

420

kcal

A refreshing no-bake lemon and lime cheesecake with a buttery biscuit base and a smooth, creamy citrus filling. Light, zesty and perfect for warm days or dinner parties.

Ingredients

• 200g digestive biscuits, crushed

• 100g unsalted butter, melted

• 400g full-fat cream cheese

• 300ml double cream

• 100g icing sugar

• Zest of 1 lemon

• Zest of 1 lime

• 2 tbsp lemon juice

• 2 tbsp lime juice

• 1 tsp vanilla extract

Directions

• Line the base of a 20cm springform tin with baking parchment.
• Mix crushed digestive biscuits with melted butter until evenly coated.
• Press mixture firmly into the tin and chill for 20 minutes.
• Beat cream cheese and icing sugar together until smooth.
• Add lemon zest, lime zest, lemon juice, lime juice and vanilla extract.
• Whip double cream to soft peaks in a separate bowl.
• Fold whipped cream gently into the cream cheese mixture.
• Spread filling over the chilled biscuit base and smooth the top.
• Refrigerate for at least 4 hours until fully set before slicing.

Notes

• Use full-fat cream cheese for the best texture.
• Chill overnight for the cleanest slices.
• Decorate with fresh citrus slices just before serving.