Mary Berry Lemon No Bake Cheesecake Recipe – Silky, Zesty & Foolproof

The first time I made this, I was overly confident.

“No-bake?” I thought. “How hard can it be?”

Well. Let me tell you — I under-whipped the cream, rushed the chill time, and ended up with something closer to lemon mousse sliding off a biscuit base. It tasted glorious, but it did not slice.

The second attempt? I whipped the cream to proper soft peaks (not floppy, not stiff like shaving foam), let it chill overnight, and used the zest from lemons I’d picked up at Borough Market the day before. Completely different result. Clean slices. Velvety texture. That bright lemon hit that makes your eyes widen slightly.

If you’ve ever had a no-bake cheesecake turn soupy, grainy, or stubbornly soft, this is where it all changes.

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The Secret Behind This Bake

What makes this version work so beautifully is balance.

• The lemon juice thickens the cream cheese slightly — but only if the cream is properly whipped.
• Folding (not beating) the cream in keeps the texture light instead of dense.
• A well-packed biscuit base stops the dreaded crumble-slide situation.

I didn’t expect the chilling time to matter so much — but four hours is the bare minimum. Overnight is when it becomes sliceable perfection.

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Recipe Ingredients

• Digestive Biscuits (250g) – Classic British base. I once blitzed them too finely and the crust went slightly pasty. Leave a bit of texture.
• Unsalted Butter (100g, melted) – Binds the crumbs. Too little and the base crumbles; too much and it turns greasy.
• Full-Fat Cream Cheese (300g) – Must be room temp. Cold cream cheese leads to lumps — learned that the hard way.
• Icing Sugar (150g) – Dissolves smoothly. Granulated sugar makes it gritty.
• Double Cream (300ml) – Whipped to soft peaks. This is the structure of the cheesecake.
• Zest & Juice of 2 Lemons – Fresh only. Bottled juice tastes flat.
• Vanilla Extract (1 tsp) – Softens the sharpness of the lemon.

Non-obvious insight: add the lemon juice after the cream cheese and sugar are smooth — adding it too early can slightly tighten the mixture and make blending harder.

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Making It Your Own

Tested variations only:

• Lemon & Lime Version – Swap half the lemon juice for lime. Sharper and slightly more fragrant.
• Ginger Biscuit Base – Absolutely works. Warmer, spicier finish.
• White Chocolate Layer – Melt 75g white chocolate, cool slightly, fold into filling. Makes it firmer.
• Greek Yogurt Swap (Partial) – Replace 100ml of the double cream with thick Greek yogurt. Slightly tangier, slightly softer set.

I don’t recommend low-fat cream cheese. I tried. It didn’t set as confidently.

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Mistakes to Avoid

What Went Wrong	Why It Happens	How to Fix It
Cheesecake too soft	Cream under-whipped	Whip to soft peaks that hold shape
Filling slightly lumpy	Cream cheese too cold	Bring to room temperature first
Base crumbled when slicing	Not pressed firmly enough	Use back of spoon or glass to compact tightly
Lemon flavour dull	Used bottled juice	Always use fresh zest + juice

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HOW TO MAKE THIS LEMON NO-BAKE CHEESECAKE

1. Crush the biscuits.
   Fine crumbs but not powder. I use a food processor, but a rolling pin works just as well.
2. Mix with melted butter.
   It should resemble damp sand.
3. Press into a 9-inch springform tin.
   I use the base of a measuring cup to compact it firmly. Chill while making filling.
4. Beat cream cheese and icing sugar.
   Until completely smooth. No lumps hiding.
5. Add zest, lemon juice, and vanilla.
   Mix gently until incorporated.
6. Whip the double cream separately.
   Soft peaks — when you lift the whisk, it should curl slightly at the tip.
7. Fold cream into lemon mixture.
   Gentle folding keeps it airy. Don’t beat.
8. Spread over chilled base.
   Smooth top with spatula.
9. Chill at least 4 hours (overnight preferred).

The second time I made this, I left it overnight and the texture was dramatically better — clean slices, no wobble.

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TIPS FROM MY KITCHEN

• Run a warm knife around the edge before unclipping the tin.
• If your kitchen is warm, chill the mixing bowl before whipping cream.
• Add extra zest on top just before serving for a stronger aroma.
• My fridge runs cold — I place it on the middle shelf to avoid over-firm edges.

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STORAGE + SERVING

• Fridge: Up to 3 days, covered well.
• Freezer: Freeze up to 1 month. Thaw overnight in fridge.
• Best Served: Slightly chilled, not ice-cold — let sit 10 minutes before slicing.
• Pairs beautifully with fresh raspberries or a spoonful of lemon curd.

Freezing tip: slice before freezing for easy individual portions.

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FAQs

How do you stop a no-bake cheesecake from being too soft?
Whip the cream properly and chill overnight. Full-fat ingredients matter.

Can you freeze no-bake lemon cheesecake?
Yes. Wrap tightly and freeze up to one month. Thaw in the fridge.

What can I use instead of digestive biscuits?
Graham crackers, ginger snaps, or shortbread all work beautifully.

How long does it take to set?
Minimum 4 hours. Overnight gives best texture.

Why is my filling runny?
Usually under-whipped cream or too much lemon juice.

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Other Cheesecake Recipes:

• Mary Berry Feathered White Chocolate Cheesecake
• Mary Berry’s Mascarpone Cheesecake Recipe
• Mary Berry Vanilla Cheesecake Recipe

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