Delia Smith’s No-Bake Lemon Cheesecake is a refreshing and zesty dessert that combines the bright flavor of lemons with the creamy richness of a cheesecake, all without the need for an oven. This cheesecake is easy to make and perfect for warm weather or any occasion when you want a light, citrusy treat. The combination of a buttery biscuit base and a smooth, tangy lemon filling makes this dessert a crowd-pleaser.
What Is Delia Smith’s No-Bake Lemon Cheesecake?
Delia Smith No-Bake Lemon Cheesecake is a classic dessert featuring a crunchy biscuit base and a creamy lemon-flavored filling. This cheesecake sets in the fridge, making it a convenient and stress-free option for dessert lovers. The lemon flavor is both bright and refreshing, making this cheesecake a perfect end to any meal.
Other Popular Cake Recipes
- Mary Berry No Bake Lemon Cheesecake
- Mary Berry Lemon Curd Cake
- Jamie Oliver No Bake Raspberry and White Chocolate Cheesecake
Why You Should Try This Recipe
- No-Bake Simplicity: Skip the oven and enjoy a hassle-free dessert.
- Bright Lemon Flavor: The lemon adds a refreshing tang to the creamy cheesecake.
- Creamy Texture: The filling is smooth and velvety, perfectly complementing the crunchy base.
- Quick and Easy: With just a few simple steps, this cheesecake is ready to chill in no time.
- Perfect for Any Occasion: Ideal for both casual get-togethers and special events.
Ingredients Needed to Make Delia Smith No-Bake Lemon Cheesecake
For the Base:
- 200g (7 oz) digestive biscuits, crushed: These form the crunchy base of the cheesecake.
- 100g (3.5 oz) unsalted butter, melted: Binds the biscuit crumbs together to create a firm base.
For the Filling:
- 400g (14 oz) full-fat cream cheese, softened: The main ingredient for the creamy cheesecake filling.
- 150g (5.3 oz) caster sugar: Sweetens the filling without overpowering the lemon flavor.
- 300ml (10.1 fl oz) double cream: Whipped to add lightness and richness to the filling.
- Zest and juice of 2 lemons: Provides the tangy, citrusy flavor that defines this cheesecake.
- 1 tsp vanilla extract: Adds a subtle vanilla note that complements the lemon.
Equipment
- 9-inch springform cake tin
- Mixing bowls
- Spatula
- Electric mixer or whisk
- Zester or grater
Instructions to Make Delia Smith No-Bake Lemon Cheesecake
For the Base:
- Prepare the Biscuit Base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Mix the crumbs with the melted butter until fully combined.
- Form the Crust: Press the biscuit mixture firmly into the base of a 9-inch springform cake tin, ensuring an even layer. Place the tin in the fridge to chill while you prepare the filling.
For the Filling:
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese and caster sugar together until smooth and creamy.
- Add Lemon and Vanilla: Stir in the lemon zest, lemon juice, and vanilla extract, mixing until fully incorporated.
- Whip the Cream: In a separate bowl, whip the double cream until it forms soft peaks. Gently fold the whipped cream into the lemon cream cheese mixture until well combined.
- Assemble the Cheesecake: Pour the lemon cheesecake filling over the chilled biscuit base, spreading it evenly with a spatula. Smooth the top for a neat finish.
- Chill the Cheesecake: Cover the cheesecake with cling film and refrigerate for at least 4 hours, or overnight, until fully set.
- Serve and Enjoy: Once set, carefully remove the cheesecake from the springform tin. Slice and serve your Delia Smith No-Bake Lemon Cheesecake chilled, garnished with extra lemon zest or fresh berries if desired.
What Goes Well With Delia Smith No-Bake Lemon Cheesecake
- Fresh Berries: Strawberries, raspberries, or blueberries add a burst of color and flavor.
- Whipped Cream: A dollop of whipped cream complements the tangy lemon.
- Mint Leaves: Fresh mint adds a fragrant touch and brightens the presentation.
- Citrus Curd: Drizzle lemon or lime curd over the cheesecake for added zest.
- Iced Tea: A refreshing glass of iced tea pairs perfectly with this creamy dessert.
Expert Tips for Making the Best Delia Smith No-Bake Lemon Cheesecake
- Use Fresh Lemons: Freshly squeezed lemon juice and zest will give the best flavor.
- Chill the Biscuit Base: Ensure the biscuit base is well chilled before adding the filling to prevent it from becoming soggy.
- Gently Fold the Cream: To keep the filling light and airy, gently fold the whipped cream into the cream cheese mixture.
- Chill Thoroughly: Allow the cheesecake to chill fully and set before serving for the best texture.
- Decorate Just Before Serving: Add any toppings or garnishes right before serving to keep them fresh and vibrant.
Easy Variations of Delia Smith No-Bake Lemon Cheesecake
- Lemon and Lime Cheesecake: Substitute half of the lemon juice with lime juice for a citrus twist.
- Berry-Topped Cheesecake: Top with a layer of mixed berries or berry compote for added sweetness.
- Ginger Biscuit Base: Use crushed ginger biscuits instead of digestive biscuits for a spicier base.
- White Chocolate Lemon Cheesecake: Add melted white chocolate to the filling for a rich variation.
- Coconut Lemon Cheesecake: Incorporate shredded coconut into the base or filling for a tropical flavor.
Best Practices to Store Delia Smith No-Bake Lemon Cheesecake
- Store in the Fridge: Keep the cheesecake covered in the fridge for up to 3 days.
- Freeze for Later: You can freeze the cheesecake for up to 1 month. Thaw it in the fridge overnight before serving.
- Keep It Covered: Store in an airtight container or wrap tightly with cling film to prevent it from absorbing other odors in the fridge.
- Avoid Garnishing Until Ready to Serve: Add any fresh fruit or garnishes just before serving to maintain their freshness.
Nutrition Value (per serving)
- Calories: 340
- Protein: 6g
- Carbohydrates: 28g
- Fat: 22g
- Fiber: 1g
- Sugar: 18g
How Can I Make Delia Smith No-Bake Lemon Cheesecake Healthier?
- Use Low-Fat Cream Cheese: Reduce the fat content by using low-fat or light cream cheese.
- Opt for a Reduced-Fat Biscuit Base: Choose lighter digestive biscuits or a whole-grain alternative.
- Substitute Double Cream with Greek Yogurt: Lowers the fat content while maintaining a creamy texture.
- Sweeten with Natural Alternatives: Replace caster sugar with honey or maple syrup for a less refined sugar option.
- Incorporate Fresh Fruit: Add a layer of fresh berries or a fruit puree for added nutrients and natural sweetness.
FAQs
How do I prevent a no-bake lemon cheesecake from being too runny?
To prevent a no-bake lemon cheesecake from being too runny, ensure that the cream cheese is fully softened before mixing, and whip the double cream until it forms soft peaks. After combining the ingredients, allow the cheesecake to chill in the fridge for at least 4 hours or overnight to set properly.
Can I use store-bought lemon curd for Delia Smith No-Bake Lemon Cheesecake?
Yes, store-bought lemon curd can be used for Delia Smith No-Bake Lemon Cheesecake. It’s a convenient option that saves time while still providing a delicious, tangy flavor. Simply spread it over the biscuit base before adding the cheesecake filling for an extra burst of lemon.
How long does Delia Smith No-Bake Lemon Cheesecake take to set?
Delia Smith No-Bake Lemon Cheesecake typically takes at least 4 hours to set in the fridge. For the best results, it’s recommended to chill the cheesecake overnight, ensuring it’s firm and ready to slice.
What can I use instead of digestive biscuits for the cheesecake base?
Instead of digestive biscuits, graham crackers, shortbread cookies, or ginger biscuits can be used for the cheesecake base. Each option provides a slightly different flavor and texture, allowing you to customize the cheesecake to your taste.
Final Words
Delia Smith’s No-Bake Lemon Cheesecake is a refreshing and delicious dessert that’s perfect for any occasion. With its bright lemon flavor and creamy texture, this cheesecake is sure to be a hit with everyone. Simple to make and full of flavor, it’s an ideal treat to enjoy any time of the year. Give this recipe a try and savor the tangy, creamy goodness in every bite!
More By British Baking Recipes
- Nigella Lemon No-Bake Cheesecake
- Mary Berry No Bake Strawberry Cheesecake
- Nigella Lawson No Bake Lemon Curd Cheesecake
Delia Smith No Bake Lemon Cheesecake
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 8 1x
- Category: Dessert
- Method: No-bake
- Cuisine: British
Description
Delia Smith No-Bake Lemon Cheesecake is a classic dessert featuring a crunchy biscuit base and a creamy lemon-flavored filling. This cheesecake sets in the fridge, making it a convenient and stress-free option for dessert lovers. The lemon flavor is both bright and refreshing, making this cheesecake a perfect end to any meal.
Ingredients
For the Base:
- 200g (7 oz) digestive biscuits, crushed: These form the crunchy base of the cheesecake.
- 100g (3.5 oz) unsalted butter, melted: Binds the biscuit crumbs together to create a firm base.
For the Filling:
- 400g (14 oz) full-fat cream cheese, softened: The main ingredient for the creamy cheesecake filling.
- 150g (5.3 oz) caster sugar: Sweetens the filling without overpowering the lemon flavor.
- 300ml (10.1 fl oz) double cream: Whipped to add lightness and richness to the filling.
- Zest and juice of 2 lemons: Provides the tangy, citrusy flavor that defines this cheesecake.
- 1 tsp vanilla extract: Adds a subtle vanilla note that complements the lemon.
Instructions
For the Base:
- Prepare the Biscuit Base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Mix the crumbs with the melted butter until fully combined.
- Form the Crust: Press the biscuit mixture firmly into the base of a 9-inch springform cake tin, ensuring an even layer. Place the tin in the fridge to chill while you prepare the filling.
For the Filling:
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese and caster sugar together until smooth and creamy.
- Add Lemon and Vanilla: Stir in the lemon zest, lemon juice, and vanilla extract, mixing until fully incorporated.
- Whip the Cream: In a separate bowl, whip the double cream until it forms soft peaks. Gently fold the whipped cream into the lemon cream cheese mixture until well combined.
- Assemble the Cheesecake: Pour the lemon cheesecake filling over the chilled biscuit base, spreading it evenly with a spatula. Smooth the top for a neat finish.
- Chill the Cheesecake: Cover the cheesecake with cling film and refrigerate for at least 4 hours, or overnight, until fully set.
- Serve and Enjoy: Once set, carefully remove the cheesecake from the springform tin. Slice and serve your Delia Smith No-Bake Lemon Cheesecake chilled, garnished with extra lemon zest or fresh berries if desired.
