I’ve always been a huge fan of Mary Berry’s recipes, and her No Bake Lemon Cheesecake has become a true favorite of mine. I remember the first time I made it was for a family gathering, and I wasn’t sure how well a no-bake cheesecake would turn out. But as soon as everyone took a bite, I knew this was something special. The balance of tangy lemon and creamy texture is simply perfect, and the best part is that you don’t even need to turn on the oven! Over the years, this recipe has become a staple for summer gatherings, holidays, and whenever I want something light but indulgent. The cheesecake has a refreshing, citrusy kick that’s perfect after a big meal, and it’s so easy to make that it’s become my go-to dessert when I’m entertaining.
The great thing about this recipe is that it’s incredibly versatile, and the flavor can be adjusted based on your preferences. It’s the perfect balance of sweet and tangy, and the creamy filling pairs so well with the crunchy biscuit base. If you haven’t tried it yet, I’m sure you’ll love it just as much as I do. The simplicity of this cheesecake makes it an instant hit, and it never fails to impress my guests. If you’re looking for a crowd-pleasing, no-fuss dessert, then this No Bake Lemon Cheesecake from Mary Berry is the one to make.
What is Mary Berry No Bake Lemon Cheesecake?
Mary Berry’s No Bake Lemon Cheesecake is a quick and easy dessert that doesn’t require any baking. The base is made from crushed digestive biscuits (or graham crackers), mixed with butter to form a firm, crunchy crust. The filling consists of cream cheese, double cream, lemon zest, lemon juice, and a touch of vanilla extract, all whipped together into a smooth, creamy consistency. The cheesecake is then set in the fridge instead of the oven, allowing the flavors to meld together as it firms up. The result is a delightful dessert that’s tangy, creamy, and satisfying, all without the need for an oven.
Why You Should Try This Recipe?
This No Bake Lemon Cheesecake is the perfect dessert for anyone who loves refreshing citrus flavors. It’s quick, easy, and requires no baking, which makes it ideal for warm days when you don’t want to turn on the oven. It’s also a fantastic option if you’re hosting guests and want a dessert that looks impressive but doesn’t require much effort. The light, airy texture of the cheesecake contrasts beautifully with the crunchy base, and the fresh lemon flavor makes it feel like a treat that’s both indulgent and light. Plus, it’s customizable if you’re not a fan of lemon, you can easily switch it out for lime or add some berries for an extra burst of flavor.
Ingredients Needed to Make Mary Berry No Bake Lemon Cheesecake
To make this delicious cheesecake, you’ll need the following ingredients:
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250g digestive biscuits (or graham crackers)
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100g unsalted butter, melted
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300g cream cheese (full-fat)
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300ml double cream
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150g icing sugar
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Zest and juice of 2 large lemons
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1 teaspoon vanilla extract
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A pinch of salt
These ingredients come together to create the perfect balance of flavors and textures for your cheesecake.
Instruction to Make Mary Berry No Bake Lemon Cheesecake
Making this No Bake Lemon Cheesecake is incredibly easy. Follow these simple steps to get the perfect dessert every time:
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Prepare the Base: Start by crushing the digestive biscuits (or graham crackers) into fine crumbs. I usually place them in a plastic bag and crush them with a rolling pin. Then, mix the crumbs with the melted butter until combined.
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Press the Base: Press the biscuit mixture into the bottom of a 20cm (8-inch) round cake tin or a springform pan. Use the back of a spoon to press it down firmly, creating a compact base. Place the tin in the fridge to chill for about 30 minutes, allowing it to set.
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Prepare the Filling: In a large bowl, beat the cream cheese and icing sugar together until smooth. Add the double cream, lemon zest, lemon juice, and vanilla extract, and continue mixing until well combined and thickened. The mixture should be smooth and creamy.
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Assemble the Cheesecake: Once the biscuit base has set, pour the cream cheese mixture over the base and spread it evenly with a spatula. Smooth the top to ensure it’s level.
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Chill: Place the cheesecake in the fridge and let it chill for at least 4 hours, or preferably overnight, so it can fully set.
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Serve: When ready to serve, you can garnish the cheesecake with extra lemon zest, fresh berries, or a dollop of whipped cream. Slice and enjoy!
Mary Berry No Bake Lemon Cheesecake
Ingredients
- 250 g digestive biscuits or graham crackers
- 100 g unsalted butter melted
- 300 g cream cheese full-fat
- 300 ml double cream
- 150 g icing sugar
- Zest and juice of 2 large lemons
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Prepare the Base: Start by crushing the digestive biscuits (or graham crackers) into fine crumbs. I usually place them in a plastic bag and crush them with a rolling pin. Then, mix the crumbs with the melted butter until combined.
- Press the Base: Press the biscuit mixture into the bottom of a 20cm (8-inch) round cake tin or a springform pan. Use the back of a spoon to press it down firmly, creating a compact base. Place the tin in the fridge to chill for about 30 minutes, allowing it to set.
- Prepare the Filling: In a large bowl, beat the cream cheese and icing sugar together until smooth. Add the double cream, lemon zest, lemon juice, and vanilla extract, and continue mixing until well combined and thickened. The mixture should be smooth and creamy.
- Assemble the Cheesecake: Once the biscuit base has set, pour the cream cheese mixture over the base and spread it evenly with a spatula. Smooth the top to ensure it’s level.
- Chill: Place the cheesecake in the fridge and let it chill for at least 4 hours, or preferably overnight, so it can fully set.
- Serve: When ready to serve, you can garnish the cheesecake with extra lemon zest, fresh berries, or a dollop of whipped cream. Slice and enjoy!
Notes
- Chill the base properly: Don’t skip the chilling step for the biscuit base. It helps the base set and hold its shape.
- Use full-fat cream cheese: Full-fat cream cheese gives the cheesecake a creamy, rich texture. Low-fat versions may not work as well.
- Fresh lemons: For the best flavor, always use fresh lemons for zest and juice.
- Allow enough time to set: Be patient and let the cheesecake chill for at least 4 hours. For best results, make it the day before you plan to serve it.
Nutritional Value
Here’s an approximate nutritional breakdown for one serving of Mary Berry’s No Bake Lemon Cheesecake:- Calories: 350-400 kcal
- Protein: 4g
- Carbohydrates: 35g
- Fat: 24g
- Fiber: 1g
What Goes Well with Mary Berry No Bake Lemon Cheesecake
While this cheesecake is delicious on its own, there are a few things you can pair it with to enhance the flavors:
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Fresh berries: Add some strawberries, blueberries, or raspberries on top for a fruity twist.
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Lemon curd: A spoonful of lemon curd can be spread on top of each slice for an extra citrusy kick.
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Whipped cream: A dollop of freshly whipped cream adds a luxurious touch.
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Mint leaves: Garnishing with fresh mint leaves will add a refreshing aroma and a pop of color.
My Tips to Make the Best Mary Berry No Bake Lemon Cheesecake
Here are a few tips to make sure your cheesecake turns out perfectly every time:
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Chill the base properly: Don’t skip the chilling step for the biscuit base. It helps the base set and hold its shape.
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Use full-fat cream cheese: Full-fat cream cheese gives the cheesecake a creamy, rich texture. Low-fat versions may not work as well.
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Fresh lemons: For the best flavor, always use fresh lemons for zest and juice.
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Allow enough time to set: Be patient and let the cheesecake chill for at least 4 hours. For best results, make it the day before you plan to serve it.
Easy Variations of Mary Berry No Bake Lemon Cheesecake
If you want to change things up, here are a few easy variations you can try:
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Lime Cheesecake: Substitute the lemon juice and zest with lime for a different citrus flavor.
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Berry Cheesecake: Add fresh berries like raspberries or blueberries to the filling or use them as a topping.
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Chocolate Cheesecake: Melt some chocolate and mix it into the filling for a decadent chocolate-lemon combination.
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Ginger Biscuit Base: Try using ginger biscuits instead of digestive biscuits for a spicier base.
Best Way to Store Mary Berry No Bake Lemon Cheesecake
To store this cheesecake, keep it in the fridge and cover it with cling film or place it in an airtight container. It will stay fresh for up to 3 days. If you want to keep it for longer, you can freeze it for up to a month. Just make sure to thaw it in the fridge before serving.
Nutritional Value
Here’s an approximate nutritional breakdown for one serving of Mary Berry’s No Bake Lemon Cheesecake:
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Calories: 350-400 kcal
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Protein: 4g
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Carbohydrates: 35g
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Fat: 24g
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Fiber: 1g
These values can vary depending on the exact ingredients and portion size.
FAQs
Q: Can I make this cheesecake in advance?
A: Yes, this cheesecake is perfect for making ahead. It needs to set in the fridge for a few hours or overnight, so it’s ideal for preparing in advance.
Q: Can I use a different kind of biscuit for the base?
A: Absolutely! You can use any type of biscuit you like, such as graham crackers or even ginger biscuits for a different flavor.
Q: Can I adjust the lemon flavor?
A: Yes, if you prefer a stronger lemon flavor, feel free to add more lemon zest and juice.
Conclusion
As someone who loves simple, no-fuss desserts, Mary Berry’s No Bake Lemon Cheesecake has become one of my go-to recipes. It’s easy to make, delicious, and always impresses my guests. The balance of creamy texture and tangy lemon flavor is perfect, and the best part is that there’s no baking involved! Over the years, I’ve made this cheesecake countless times for family gatherings, dinner parties, and even just as a treat for myself. Every time, it’s been a hit. If you haven’t tried this recipe yet, I highly recommend giving it a go. It’s the kind of dessert that never disappoints and is always the star of the show.
