Mary Berry No Bake Lemon Cheesecake Recipe
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.
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
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.