Anna Louise There are two lemon cheesecake recipes on this site — the lemon cheesecake in the cheesecakes section, which covers the full version in detail, and this one — the no bake version specifically, written for people who have searched for this exact thing and want to be completely certain they are making a no-bake, no-gelatine, entirely refrigerator-set cheesecake.
This is that recipe.
No baking. No gelatine. No water bath. No anxiety. Just cream cheese, double cream, lemon, and time in the fridge. The result sets firmly overnight to something that slices cleanly, tastes bright and creamy, and looks completely beautiful on a serving plate.
It is the cheesecake for anyone who has been nervous about making cheesecake. If you can whisk cream, you can make this.
How a No-Bake Cheesecake Sets Without Gelatine
The no-bake cheesecake without gelatine sets through a combination of two things — the fat content of the full-fat cream cheese and the structure provided by the whipped double cream folded through it.
Full-fat cream cheese is thick and stable at refrigerator temperature. The fat in it sets firm when cold. The whipped double cream introduces air that lightens the texture but also provides additional structure as the cream fats set in the fridge.
The acid from the lemon juice also helps tighten the cream cheese slightly — a similar principle to how acid causes cream to thicken.
The result — given enough time — is a cheesecake that sets firm enough to slice cleanly without any gelatine at all.
The critical requirements: full-fat cream cheese (not low-fat — the water content is too high), cold double cream whipped to the right consistency, and overnight refrigeration. All three are non-negotiable.
Ingredients for Mary Berry No Bake Lemon Cheesecake
For the Biscuit Base
- 300g digestive biscuits, crushed to fine crumbs
- 150g unsalted butter, melted
- 1 tbsp caster sugar
For the No-Bake Lemon Filling
- 600g full-fat cream cheese, at room temperature
- 150g icing sugar, sifted
- Zest of 3 large unwaxed lemons
- Juice of 2 large lemons (about 6 tbsp)
- 300ml double cream, cold
- 1 tsp vanilla extract
To Decorate
- Thin lemon slices or lemon zest curls
- Fresh raspberries or blueberries (optional)
- A dusting of icing sugar
How to Make Mary Berry No Bake Lemon Cheesecake — Step by Step
Step 1 — Make the Base
Combine the crushed digestive biscuits, melted butter, and caster sugar. Mix until the mixture resembles damp sand and clumps when pressed. Tip into a 23cm round loose-bottomed springform tin and press down very firmly and evenly using the base of a flat glass. Pay particular attention to the edges — press them especially firmly. Refrigerate for 30 minutes minimum.
Step 2 — Make the Filling
Beat the room-temperature cream cheese and sifted icing sugar together until smooth — two to three minutes with an electric hand whisk. Add the lemon zest, lemon juice, and vanilla extract. Beat briefly to combine.
In a separate bowl, whip the cold double cream to soft peaks — the cream should hold a gentle shape when the whisk is lifted but still look billowy and light, not stiff.
Fold the whipped cream into the cream cheese mixture in two additions, using a large spatula and gentle cutting and folding motions. Stop when no white streaks remain. Do not overmix — each fold deflates the cream slightly.
Step 3 — Fill, Smooth and Chill
Spoon the filling onto the chilled biscuit base. Spread evenly with a palette knife. For the smoothest possible surface, dip the palette knife in hot water, wipe dry, and use long, confident strokes across the top.
Cover loosely with cling film — do not press it onto the surface — and refrigerate overnight. Eight hours minimum. Twelve hours is better. The longer it chills, the firmer and cleaner it slices.
Step 4 — Remove and Decorate
Run a thin palette knife carefully around the entire edge between the filling and the tin, going all the way to the base. Release the springform sides slowly and carefully. Slide onto a serving plate.
Arrange lemon slices or zest curls and berries if using on top. Dust lightly with icing sugar. Serve immediately.
My Top Tips For Mary Berry No Bake Lemon Cheesecake
Use full-fat cream cheese at room temperature. This appears in every cheesecake recipe on this site and it cannot be said enough times. Low-fat cream cheese will not set — the water content is too high. Cold cream cheese will not beat smoothly. Full-fat, room temperature, every time.
Be very generous with the lemon. This version uses three lemons’ worth of zest and two lemons’ worth of juice. It tastes properly, assertively of lemon — which is exactly what it should. If you reduce the lemon, you get a cream cheese filling with a vague citrus suggestion rather than a genuine lemon cheesecake.
Whip cream to soft peaks only. The cream should hold a gentle, rounded shape when the whisk is lifted — not stiff, and never grainy. Overwhipped cream makes the filling dense and slightly grainy. Soft peaks fold in more easily and give a lighter, more elegant result.
Refrigerate overnight — not for four hours. A four-hour set gives a cheesecake that is edible but slightly soft at the centre and difficult to slice cleanly. An overnight set — eight hours minimum — gives something that holds its shape completely and slices beautifully.
Press the base very firmly. A firmly pressed base holds together when sliced. A loosely pressed base crumbles and falls apart at the first cut. Use a flat glass and press hard — especially around the edges.
Serving Suggestions
Cold from the fridge, sliced at the table. With a small spoonful of good lemon curd on each slice for extra citrus intensity. With fresh raspberries alongside for a colour contrast that looks beautiful and tastes wonderful.
How to Store Mary Berry No Bake Lemon Cheesecake
In the fridge: Store covered for up to 3 days. The filling stays creamy and the flavour remains excellent, though the base softens very slightly after the first day.
In the freezer: Freeze without decoration for up to 2 months. Freeze in the tin wrapped in cling film and foil. Defrost overnight in the fridge and decorate fresh before serving.
Mary Berry No Bake Lemon Cheesecake Recipe
Ingredients
Method
- Combine biscuit crumbs, melted butter, and caster sugar. Press very firmly into a 23cm springform tin using a flat glass. Refrigerate 30 minutes.
- Beat room-temperature cream cheese and icing sugar until smooth. Add lemon zest, lemon juice, and vanilla. Beat briefly.
- Whip cold double cream to soft peaks in a separate bowl. Fold into cream cheese mixture in two additions until just combined — no white streaks remaining.
- Spoon onto chilled base. Spread evenly. Smooth with a hot palette knife. Cover loosely. Refrigerate overnight minimum.
- Run palette knife around edge. Release tin. Slide onto plate. Decorate. Serve.
Notes
Frequently Asked Questions
What is the difference between this and the lemon cheesecake recipe on this site?
Both are no-bake, cream cheese-based lemon cheesecakes with a digestive biscuit base — they are very similar recipes. This version uses slightly more lemon and is written specifically for those searching for the no-bake version by name. The lemon cheesecake recipe in the cheesecakes section covers the full cheesecake topic including variations. Both produce an excellent result.
Will this set without gelatine?
Yes — if you use full-fat cream cheese, cold double cream whipped to soft peaks, and refrigerate overnight. All three conditions must be met. If any one of them is not met, the cheesecake may not set firmly enough to slice cleanly.
Can I use lemon curd instead of lemon juice?
Yes — replace the lemon juice with four tablespoons of good quality lemon curd for a slightly smoother, less sharp, more intensely lemony filling. The lemon curd also adds a beautiful pale yellow colour to the filling.
Why is my cheesecake not setting?
Almost certainly because low-fat cream cheese was used, the cream was not whipped enough, or it was not given enough time in the fridge. Check all three. If it is still soft after overnight refrigeration, it will not firm further — serve it as a soft, mousse-like dessert in individual glasses.
Can I add a lemon curd layer on top?
Yes — spread a thin layer of good quality lemon curd over the set cheesecake before decorating. It adds an extra hit of lemon and looks beautiful.
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