Name: Nigella Lemon No Bake Cheesecake
Prep time: 20 min
Total time: 20 min
Yield: 8
Cuisine: British
Ingredients: 250g (8.8 oz) digestive biscuits: These form the crunchy base of the cheesecake. You can use a gluten-free alternative if needed.; 100g (3.5 oz) unsalted butter, melted: The butter binds the biscuit crumbs together, creating a firm crust.; 300g (10.6 oz) cream cheese, softened: This is the main ingredient for the creamy filling. Ensure it’s softened for easier mixing.; 150g (5.3 oz) icing sugar: Adds sweetness to the cheesecake filling without making it too dense.; 300ml (10.1 fl oz) double cream: Whipped to soft peaks, this lightens the filling and gives it a rich, smooth texture.; Zest and juice of 2 lemons: The lemon juice and zest provide the refreshing, tangy flavor that defines this cheesecake.; 1 tsp vanilla extract: Enhances the overall flavor with a subtle vanilla note.

Description

The Nigella Lemon No-Bake Cheesecake is a simple yet luxurious dessert that combines a buttery biscuit base with a smooth, tangy lemon filling. The cheesecake is set in the fridge, making it a fuss-free option that doesn’t require any baking. With a few basic ingredients, you can create a dessert that’s as beautiful as it is delicious.

Ingredients

Scale

250g (8.8 oz) digestive biscuits: These form the crunchy base of the cheesecake. You can use a gluten-free alternative if needed.
100g (3.5 oz) unsalted butter, melted: The butter binds the biscuit crumbs together, creating a firm crust.
300g (10.6 oz) cream cheese, softened: This is the main ingredient for the creamy filling. Ensure it’s softened for easier mixing.
150g (5.3 oz) icing sugar: Adds sweetness to the cheesecake filling without making it too dense.
300ml (10.1 fl oz) double cream: Whipped to soft peaks, this lightens the filling and gives it a rich, smooth texture.
Zest and juice of 2 lemons: The lemon juice and zest provide the refreshing, tangy flavor that defines this cheesecake.
1 tsp vanilla extract: Enhances the overall flavor with a subtle vanilla note.

Instructions

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