Mary Berry’s No-Bake Lemon Cheesecake is a delightful and refreshing dessert that perfectly balances the tangy flavor of lemon with the creamy richness of cheesecake. This easy-to-make, no-bake recipe is ideal for those who want to enjoy a delicious dessert without the hassle of baking. It’s a crowd-pleaser that’s perfect for any occasion, whether you’re hosting a dinner party or just craving a sweet treat.

What Is Mary Berry’s No-Bake Lemon Cheesecake?

Mary Berry No-Bake Lemon Cheesecake is a classic dessert that combines a buttery biscuit base with a zesty lemon-flavored cream cheese filling. Unlike traditional baked cheesecakes, this version is set in the fridge, making it a quick and convenient option for busy cooks. The result is a light, creamy, and flavorful cheesecake that’s sure to impress.

Mary Berry No Bake Lemon Cheesecake Recipe

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Why You Should Try This Recipe

No-Bake Simplicity: This recipe doesn’t require an oven, making it easy and convenient.
Zesty Lemon Flavor: The lemon adds a refreshing and tangy twist to the rich cheesecake.
Creamy Texture: The smooth, creamy filling melts in your mouth.

Quick Preparation: With just a few simple steps, you can have this cheesecake ready in no time.
Perfect for Any Occasion: This versatile dessert is great for both casual and formal events.

Ingredients Needed to Make Mary Berry No-Bake Lemon Cheesecake

250g (8.8 oz) digestive biscuits: 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.
400g (14 oz) full-fat cream cheese, softened: The key ingredient for the creamy filling.
150g (5.3 oz) icing sugar: Adds sweetness to the cheesecake filling.

300ml (10.1 fl oz) double cream: Whipped to add lightness and creaminess to the filling.
Zest and juice of 2 lemons: Provides the zesty, tangy flavor that defines this cheesecake.
1 tsp vanilla extract: Adds a subtle vanilla flavor to enhance the overall taste.

Equipment

9-inch springform cake tin
Mixing bowls
Spatula

Electric mixer or whisk
Zester or grater

Instructions to Make Mary Berry 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. 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.
Make the Lemon Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with the icing sugar until smooth and creamy. Add the lemon zest, lemon juice, and vanilla extract, and mix 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 Mary Berry No-Bake Lemon Cheesecake chilled, garnished with extra lemon zest or fresh berries if desired.

What Goes Well With Mary Berry No-Bake Lemon Cheesecake

Fresh Berries: Strawberries, raspberries, or blueberries add a burst of color and complement the tangy lemon flavor.
Whipped Cream: A light dollop of whipped cream adds an extra layer of richness.
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 Mary Berry 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 Mary Berry 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 Mary Berry 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: 380
Protein: 5g

Carbohydrates: 30g
Fat: 25g
Fiber: 1g

Sugar: 20g

How Can I Make Mary Berry 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 icing 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.

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FAQs

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

A no-bake lemon cheesecake typically takes at least 4 hours to set in the fridge. For the best results, let it chill overnight to ensure the filling is fully firm and easy to slice.

Can I use a different type of biscuit for the base of Mary Berry’s No-Bake Lemon Cheesecake?

Yes, you can use different types of biscuits for the base. Digestive biscuits are traditional, but you can substitute them with graham crackers, ginger biscuits, or even shortbread for a unique flavor and texture.

How do I prevent the cheesecake from being too runny?

To prevent the cheesecake from being too runny, ensure that the cream cheese is softened but not overly warm, and whip the double cream until it forms soft peaks. Also, make sure to chill the cheesecake for the full recommended time, allowing it to set properly.

Can I freeze Mary Berry’s No-Bake Lemon Cheesecake?

Yes, you can freeze Mary Berry’s No-Bake Lemon Cheesecake. After it has fully set in the fridge, wrap it tightly in cling film and then in foil, or place it in an airtight container. It can be frozen for up to 1 month. Thaw it in the fridge overnight before serving.

Final Words

The Mary Berry No-Bake Lemon Cheesecake is a perfect blend of simplicity and elegance. With its refreshing lemon flavor and creamy texture, it’s an ideal dessert for any occasion. Whether you’re making it for a special event or just treating yourself, this cheesecake is sure to impress. Give it a try, and enjoy the delicious, zesty taste in every bite!

Mary Berry No Bake Lemon Cheesecake Recipe

Author: Ekani Ella

Prep Time: 20
Total Time: 20 minutes
Yield: 8 1x

Category: Dessert
Method: Baking
Cuisine: British

Print Recipe

Description

Ingredients

Scale

250g (8.8 oz) digestive biscuits: 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.

400g (14 oz) full-fat cream cheese, softened: The key ingredient for the creamy filling.
150g (5.3 oz) icing sugar: Adds sweetness to the cheesecake filling.
300ml (10.1 fl oz) double cream: Whipped to add lightness and creaminess to the filling.

Zest and juice of 2 lemons: Provides the zesty, tangy flavor that defines this cheesecake.
1 tsp vanilla extract: Adds a subtle vanilla flavor to enhance the overall taste.

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 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.
Make the Lemon Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with the icing sugar until smooth and creamy. Add the lemon zest, lemon juice, and vanilla extract, and mix 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 Mary Berry No-Bake Lemon Cheesecake chilled, garnished with extra lemon zest or fresh berries if desired.