Mary Berry No Bake Lemon Cheesecake Recipe

This zesty Mary Berry No Bake Lemon Cheesecake recipe is made with a crunchy digestive biscuit base, a creamy lemon filling using full-fat cream cheese, condensed milk, and fresh lemons. This recipe creates a wonderfully smooth, rich, and tangy dessert that sets perfectly without any cooking. It’s a foolproof and elegant dessert that’s ideal for making ahead for a dinner party or special occasion, serving 8-10 people.

Jump to Recipe

Mary Berry No Bake Lemon Cheesecake Ingredients

For the Base:

• 225g (8oz) digestive biscuits
• 100g (4oz) butter, melted

For the Filling:

• 300g (11oz) full-fat cream cheese, at room temperature
• 1 x 397g can condensed milk
• Finely grated zest of 2 large lemons
• 150ml (5fl oz) fresh lemon juice (from 2-3 lemons)
• 300ml (10fl oz) double cream

For Decoration (optional):

• Fresh raspberries or strawberries
• A few thin strips of lemon zest

How To Make Mary Berry No Bake Lemon Cheesecake

1. Prepare the tin: Lightly grease a 23cm (9-inch) round springform tin and line the base with a circle of baking parchment.
2. Make the biscuit base: Place the digestive biscuits into a sealable plastic bag and crush them into fine crumbs with a rolling pin. Alternatively, pulse them in a food processor. Pour the crumbs into a bowl and stir in the melted butter until the mixture looks like damp sand.
3. Chill the base: Tip the buttery crumb mixture into the prepared tin. Press it down firmly and evenly over the base using the back of a metal spoon. Place the tin in the refrigerator to chill and firm up for at least 30 minutes.
4. Beat the cream cheese: In a large bowl, beat the room-temperature cream cheese with an electric mixer or a whisk until it is completely smooth and free of lumps.
5. Add the condensed milk and lemon: Pour in the condensed milk and beat again until smooth. Add the grated lemon zest and the fresh lemon juice. As you whisk, you will notice the mixture begin to thicken. This is the acid from the lemon juice reacting with the dairy.
6. Whip the cream: In a separate, clean bowl, whip the double cream until it forms soft, floppy peaks. Be careful not to overwhip it, as this can make the final texture grainy.
7. Combine the mixtures: Gently fold the whipped cream into the lemon and cream cheese mixture with a large metal spoon or spatula. Fold until everything is just combined and the mixture is an even colour.
8. Assemble and chill: Spoon the filling over the chilled biscuit base and spread it evenly to the edges. Cover loosely with cling film and return it to the refrigerator to set for a minimum of 6 hours, but preferably overnight, until firm to the touch.
9. Serve: When ready to serve, run a thin knife around the edge of the cheesecake before carefully releasing it from the springform tin. Decorate with fresh berries and lemon zest, if desired.

Recipe Tips

• Use full-fat ingredients: For a no-bake cheesecake to set properly and have a rich, creamy texture, you must use full-fat cream cheese and double cream. Low-fat versions will result in a runny filling.
• Room temperature cream cheese is key: Ensure your cream cheese is at room temperature before you begin. This allows it to beat into a perfectly smooth, lump-free base for your filling.
• Don’t overwhip the cream: Whip the double cream only until soft peaks form. Overwhipping will make it difficult to fold into the cheese mixture and can affect the final silky texture of the cheesecake.
• Give it time to set: Be patient! A no-bake cheesecake needs several hours to set fully. Chilling it overnight is the best way to guarantee it will be perfectly firm and easy to slice.

What To Serve With No Bake Lemon Cheesecake

This delightful cheesecake is perfect on its own. However, to add a pop of colour and complementary flavour, serve each slice with a few fresh berries, such as raspberries, blueberries, or sliced strawberries. A simple raspberry coulis drizzled on the plate also looks and tastes wonderful. For a simple and elegant finish, a dollop of softly whipped cream is all you need.

How To Store No Bake Lemon Cheesecake Leftovers

• Refrigerate: Cover any leftover cheesecake (or keep it in a cake container) and store it in the refrigerator. It will stay fresh and delicious for up to 4 days.
• Freeze: This cheesecake freezes exceptionally well. You can freeze it whole or in individual slices. Wrap it securely in a layer of cling film, followed by a layer of foil, to prevent freezer burn. It will last in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Mary Berry No Bake Lemon Cheesecake Nutrition Facts

• Calories: 580 kcal per slice
• Total Fat: 45g
• Saturated Fat: 28g
• Cholesterol: 130mg
• Sodium: 350mg
• Total Carbohydrate: 40g
• Dietary Fiber: 1g
• Sugars: 32g
• Protein: 6g

Frequently Asked questions

• Why is my no-bake cheesecake not firm? This usually happens for one of two reasons: either low-fat ingredients were used instead of full-fat, or the cheesecake wasn’t chilled for long enough. The combination of full-fat cream cheese, double cream, and the reaction with lemon juice, followed by a long chill, is essential for a firm set.
• Can I use a different biscuit for the base? Of course! Ginger nut biscuits would add a lovely warmth and spice, while shortbread would create a richer, more buttery base. The method for making the base remains the same regardless of the biscuit.
• Do I have to use fresh lemon juice? For the best possible flavour, fresh lemon juice is a must. The taste is much brighter and more authentic than bottled juice, which can sometimes have a slightly artificial taste. Since lemon is the star ingredient, using fresh is worth the effort.

Try More Recipes:

• Mary Berry Lemon Cheesecake​ Recipe
• Mary Berry​ Lemon Posset Recipe
• Mary Berry Lemon Meringue Pie​ Recipe