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Delia Smith No Bake Lemon Cheesecake Recipe

Delia Smith No Bake Lemon Cheesecake

  • Author: Ekani Ella
  • 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

Scale

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:

  1. 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.
  2. 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:

  1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese and caster sugar together until smooth and creamy.
  2. Add Lemon and Vanilla: Stir in the lemon zest, lemon juice, and vanilla extract, mixing until fully incorporated.
  3. 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.
  4. 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.
  5. Chill the Cheesecake: Cover the cheesecake with cling film and refrigerate for at least 4 hours, or overnight, until fully set.
  6. 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.