Indulge in a refreshing and zesty dessert with this Jamie Oliver No-Bake Lemon Cheesecake recipe. This cheesecake is light, creamy, and bursting with lemon flavor, making it the perfect treat for any occasion. The best part? No oven is required! With a simple crust and a rich, tangy filling, this cheesecake is easy to prepare and sure to impress your family and friends.

What is Jamie Oliver’s No-Bake Lemon Cheesecake?

The Jamie Oliver No-Bake Lemon Cheesecake is a delightful dessert that combines a crunchy biscuit base with a smooth, lemony filling. The no-bake method means you don’t have to worry about baking or water baths; just chill the cheesecake in the fridge until set. It’s a fuss-free way to enjoy a luxurious dessert with minimal effort.

Other Popular Baking Recipes

Why You Should Try This Recipe

No-Bake Convenience: Skip the oven and enjoy a hassle-free dessert.
Refreshing Flavor: The lemon adds a bright and zesty taste that’s perfect for any time of year.
Simple Ingredients: You likely have everything you need in your kitchen already.

Make-Ahead Dessert: Prepare it in advance and keep it chilled until you’re ready to serve.
Crowd-Pleaser: This cheesecake is always a hit at gatherings and parties.

Ingredients Needed to Make Jamie Oliver No-Bake Lemon Cheesecake

200g digestive biscuits (or gluten-free alternative)

100g unsalted butter, melted
300g cream cheese, softened
200ml double cream

100g icing sugar
Zest and juice of 2 lemons
1 tsp vanilla extract

Equipment

9-inch springform cake tin
Mixing bowls
Spatula

Electric mixer or whisk
Zester or grater

Step-by-Step Instructions to Make Jamie Oliver No-Bake Lemon Cheesecake

Prepare the Biscuit Base: Start by crushing 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. Combine the crumbs with the melted butter in a mixing bowl until well coated.

Form the Crust: Press the buttery 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.
Make the Lemon Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the icing sugar, lemon zest, lemon juice, and vanilla extract, and continue to mix until fully combined.
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, being careful not to deflate the mixture.

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 Jamie Oliver No-Bake Lemon Cheesecake chilled, garnished with extra lemon zest or fresh berries if desired.

Easy Jamie Oliver No Bake Lemon Cheesecake Recipe

What Goes Well With Jamie Oliver 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 some lemon or lime curd over the cheesecake for extra zing.
Iced Tea: A refreshing glass of iced tea pairs perfectly with this creamy dessert.

Jamie Oliver No Bake Lemon Cheesecake Recipe

Expert Tips for Making the Best Jamie Oliver No-Bake Lemon Cheesecake

Use Fresh Lemons: Freshly squeezed lemon juice and zest will give the best flavor.

Chill the Biscuit Base: Make sure the biscuit base is well chilled before adding the filling to prevent it from becoming soggy.
Don’t Overmix the Filling: Gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
Chill Thoroughly: Ensure the cheesecake is fully chilled 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 Jamie Oliver 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.

Chocolate Lemon Cheesecake: Add a layer of melted white chocolate to the filling for a rich variation.
Ginger Biscuit Base: Use crushed ginger biscuits instead of digestive biscuits for a spicier base.
Coconut Lemon Cheesecake: Add shredded coconut to the base or the filling for a tropical flavor.

Best Practices to Store Jamie Oliver 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: 320
Protein: 4g

Carbohydrates: 28g
Fat: 21g
Fiber: 1g

Sugar: 18g

How Can I Make Jamie Oliver No-Bake Lemon Cheesecake Healthier?

Use low-fat cream cheese: Reduces the overall fat content without sacrificing creaminess.
Opt for a reduced-fat biscuit base: Choose lighter digestive biscuits or a whole-grain option.

Substitute double cream with Greek yogurt: Lowers the fat content while maintaining a creamy texture.
Sweeten with natural alternatives: Replace icing sugar with honey or maple syrup for a less refined sugar option.
Add fresh fruit toppings: Incorporate berries or other fruits for added nutrients and natural sweetness.

FAQs

How do you prevent a no-bake lemon cheesecake from being too runny?

To prevent a no-bake lemon cheesecake from being too runny, ensure you use full-fat cream cheese and double cream, as these provide the necessary structure. Also, make sure to chill the cheesecake for at least 4 hours or overnight to allow it to set properly. Avoid overmixing the filling, as this can incorporate too much air, leading to a softer texture.

Can you freeze a no-bake lemon cheesecake?

Yes, you can freeze a no-bake lemon cheesecake. After it has fully set in the fridge, wrap the cheesecake tightly in cling film and then in foil, or place it in an airtight container. It can be frozen for up to 1 month. To serve, thaw it in the fridge overnight before slicing.

What biscuits are best for a no-bake lemon cheesecake base?

Digestive biscuits are the most commonly used for a no-bake lemon cheesecake base, providing a perfect balance of sweetness and texture. For a gluten-free version, use gluten-free digestive biscuits. You can also experiment with other biscuits like ginger nuts or graham crackers for different flavor profiles.

How long does it take to set a no-bake lemon cheesecake?

A no-bake lemon cheesecake typically takes at least 4 hours to set in the fridge. For the best results, let it chill overnight. This allows the filling to firm up properly, making it easier to slice and serve.

Final Words

The Jamie Oliver No-Bake Lemon Cheesecake is a delightful dessert that’s easy to make and sure to please. With its tangy lemon flavor and creamy texture, this cheesecake is the perfect way to finish any meal. Give it a try, and enjoy the refreshing taste of lemon in every bite!

Other Mary Berry Recipes

Nigella Chocolate Pots

Jamie Oliver No Bake Lemon Cheesecake

Author: Ekani Ella

Print Recipe

Description

Ingredients

Scale

200g digestive biscuits (or gluten-free alternative)
100g unsalted butter, melted

300g cream cheese, softened
200ml double cream
100g icing sugar

Zest and juice of 2 lemons
1 tsp vanilla extract

Instructions

Prepare the Biscuit Base: Start by crushing the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the crumbs with the melted butter in a mixing bowl until well coated.

Form the Crust: Press the buttery 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.
Make the Lemon Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the icing sugar, lemon zest, lemon juice, and vanilla extract, and continue to mix until fully combined.
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, being careful not to deflate the mixture.

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 Jamie Oliver No-Bake Lemon Cheesecake chilled, garnished with extra lemon zest or fresh berries if desired.