This zesty Mary Berry Lemon and Lime Cheesecake is made with full-fat cream cheese, double cream, lemon and lime juice, zest, and a buttery digestive biscuit base. This recipe creates a bright, tangy, and incredibly refreshing no-bake dessert, perfect for a sunny day or as a light finish to a dinner party, and easily yields 8-10 generous slices.
Jump to RecipeMary Berry Lemon and Lime Cheesecake Ingredients
For the Base:
- 7 oz (200g) digestive biscuits
- 3 oz (75g) unsalted butter, melted
For the Filling:
- 1 lb (450g) full-fat cream cheese, at room temperature
- 5 oz (150g) icing sugar (confectioners’ sugar)
- Zest and juice of 1 large lemon
- Zest and juice of 2 limes
- 10 fl oz (300ml) double cream (heavy cream)
For the Topping (Optional):
- Slices of fresh lemon and lime
- Extra lime zest, for garnish
How To Make Mary Berry Lemon and Lime Cheesecake
- Prepare the tin: Lightly grease and line the base of an 8-inch (20cm) loose-bottomed springform pan with parchment paper.
- Make the biscuit base: Crush the digestive biscuits into fine crumbs. You can use a food processor or place them in a bag and crush them with a rolling pin.
- Combine the base: Pour the melted butter over the biscuit crumbs and mix well until every crumb is coated and the texture resembles wet sand.
- Press into the pan: Tip the mixture into the prepared tin. Use the back of a spoon to press the crumbs firmly and evenly across the base. Place the base in the refrigerator to chill for at least 30 minutes.
- Beat the cream cheese: In a large bowl, beat the room temperature cream cheese with the icing sugar, lemon and lime zests, and lemon and lime juices until the mixture is smooth and light.
- Whip the double cream: In a separate, clean bowl, pour in the double cream (heavy cream). Use a whisk or electric mixer to whip the cream until soft peaks form.
- Fold the cream: Gently fold the whipped cream into the citrus-cream cheese mixture using a large metal spoon or spatula. Use a light, cutting motion to incorporate the cream without deflating the filling.
- Assemble the cheesecake: Spoon the lemon and lime filling onto the chilled biscuit base. Use an offset spatula or the back of a spoon to smooth the surface.
- Chill and set: Place the cheesecake in the refrigerator to chill for a minimum of 6 hours, or ideally, overnight, to allow the filling to set completely firm.
- Garnish and serve: Before serving, carefully remove the cheesecake from the tin. Decorate the top with thin slices of fresh lemon and lime and a sprinkle of extra zest.

Recipe Tips
- Zest First, Then Juice: Always zest your fruit before you cut and juice it. It’s much easier to get the bright, fragrant zest from a whole lemon or lime.
- Use Fresh Citrus: For the best, most intense zesty flavor, you must use freshly squeezed lemon and lime juice. Bottled juices contain preservatives that mute the bright flavor.
- Don’t Over-Mix: Once you add the whipped cream, do not mix the filling too much. Over-mixing will knock the air out of the cream, resulting in a denser, softer filling that might not set properly.
- Chill Time is Non-Negotiable: Because this is a no-bake recipe, the filling relies entirely on chilling to set firm. Do not try to rush this step. A full overnight chill guarantees a perfectly sliceable cheesecake.
What To Serve Lemon and Lime Cheesecake
The sharp, clean flavor of this cheesecake means it pairs well with simple, contrasting items. Serve a slice with a handful of fresh, sweet berries, such as blueberries or raspberries. A simple scattering of shredded coconut adds a nice tropical touch. For a little extra indulgence, a side of ginger biscuits provides a warm, spicy counterpoint to the tart citrus. A cup of light herbal tea or a glass of dry white wine makes a wonderful accompaniment.
How To Store Lemon and Lime Cheesecake Leftovers
- Refrigerate: Store the Lemon and Lime Cheesecake in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 4 days.
- Freeze: You can freeze this cheesecake (without any fresh fruit topping) for up to 2 months. To do so, freeze the cheesecake until it is firm, then wrap it tightly in plastic wrap followed by aluminum foil. Thaw it overnight in the refrigerator before serving.
Mary Berry Lemon and Lime Cheesecake Nutrition Facts
- Calories: 380 kcal
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 85mg
- Sodium: 230mg
- Total Carbohydrate: 24g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 5g
Frequently Asked Questions
- Can I make this with only one type of citrus? Yes, you can make this a pure Lemon Cheesecake or a pure Lime Cheesecake. Simply use the zest and juice equivalent to 2 large lemons or 4 limes to achieve the same zesty intensity that the recipe is balanced for.
- Why does my biscuit base crumble when I slice it? The most common reason is not pressing the base firmly enough into the pan. You need to really compress the butter and biscuit crumbs into a solid layer before chilling. Make sure to use the back of a spoon to pack it down tightly and evenly.
- Can I use low-fat cream cheese? It is highly recommended that you stick to full-fat cream cheese and double cream. The high-fat content is what helps this no-bake cheesecake filling set and hold its shape. Low-fat substitutes often result in a filling that is too soft or runny.
Try More Recipes:
- Mary Berry No Bake Strawberry Cheesecake
- Mary Berry No Bake Chocolate Cheesecake Recipe
- Mary Berry No Bake Lemon Cheesecake Recipe
Mary Berry Lemon And Lime Cheesecake Recipe
Course: DessertCuisine: british10
servings25
minutes6
hours380
kcalThis zesty Mary Berry Lemon and Lime Cheesecake is a bright, no-bake dessert featuring a crisp digestive biscuit base and a refreshing, tangy filling made with full-fat cream cheese, double cream, and fresh lemon and lime juice and zest. It’s the ultimate warm-weather treat.
Ingredients
- For the Base:
7 oz (200g) digestive biscuits
3 oz (75g) unsalted butter, melted
- For the Filling:
1 lb (450g) full-fat cream cheese, at room temperature
5 oz (150g) icing sugar (confectioners’ sugar)
Zest and juice of 1 large lemon
Zest and juice of 2 limes
10 fl oz (300ml) double cream (heavy cream)
Directions
- Prepare the base: Crush biscuits, mix with melted butter, and press firmly into an 8-inch springform pan. Chill for 30 minutes.
- Prepare the filling: Beat room temperature cream cheese with icing sugar, lemon and lime zests, and juices until smooth.
- Finish the filling: Whip the double cream to soft peaks. Gently fold the whipped cream into the citrus mixture.
- Chill to set: Spoon the filling onto the chilled base and smooth the top. Refrigerate for a minimum of 6 hours, or overnight, until completely firm. Garnish with fresh citrus before serving.