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Mary Berry No Bake Lemon Cheesecake Recipe

Mary Berry No Bake Lemon Cheesecake Recipe

Mary Berry's no bake lemon cheesecake is sharp, creamy, and sets perfectly overnight — no gelatine, no baking, no fuss.
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Prep Time 20 minutes
Setting Time 8 hours
Total Time 8 hours 20 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British
Calories: 490
Ingredients Method Notes

Ingredients
  

  • Biscuit Base:
  • 300 g digestive biscuits crushed to fine crumbs
  • 150 g unsalted butter melted
  • 1 tbsp caster sugar
  • No-Bake Lemon Filling:
  • 600 g full-fat cream cheese room temperature
  • 150 g icing sugar sifted
  • Zest of 3 large unwaxed lemons
  • Juice of 2 large lemons about 6 tbsp
  • 300 ml double cream cold
  • 1 tsp vanilla extract
  • Decoration:
  • Thin lemon slices or zest curls
  • Fresh berries optional
  • Icing sugar for dusting

Method
 

  1. Combine biscuit crumbs, melted butter, and caster sugar. Press very firmly into a 23cm springform tin using a flat glass. Refrigerate 30 minutes.
  2. Beat room-temperature cream cheese and icing sugar until smooth. Add lemon zest, lemon juice, and vanilla. Beat briefly.
  3. 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.
  4. Spoon onto chilled base. Spread evenly. Smooth with a hot palette knife. Cover loosely. Refrigerate overnight minimum.
  5. Run palette knife around edge. Release tin. Slide onto plate. Decorate. Serve.

Notes

Full-fat cream cheese at room temperature — no exceptions.
Use 3 lemons' zest and 2 lemons' juice — be generous.
Whip cream to soft peaks only — not stiff.
Press base very firmly — especially the edges.
Refrigerate overnight — 8 hours minimum, 12 is better.
Stores covered in the fridge for up to 3 days.
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