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Mary Berry No-Bake Lemon Cheesecake Recipe
Saim Thour

Mary Berry No-Bake Lemon Cheesecake Recipe

Make the best Mary Berry No-Bake Lemon Cheesecake with a buttery biscuit base, creamy lemon filling, and fresh citrus flavour. An easy make-ahead British dessert that's perfect for any occasion
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Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: british
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Biscuit Base
  • 200 g digestive biscuits crushed
  • 75 g unsalted butter melted
For the Filling
  • 300 g full-fat cream cheese softened
  • 100 g icing sugar
  • 300 ml chilled double cream
  • 150 ml Greek yoghurt
  • Juice and finely grated zest of 2–3 large lemons
  • 1 tsp vanilla extract
Optional Toppings
  • Lemon slices
  • Lemon zest curls
  • Fresh raspberries
  • Fresh strawberries
  • Whipped cream
  • Icing sugar for dusting

Equipment

  • 20cm Springform Cake Tin
  • Mixing bowls
  • Electric whisk or hand whisk
  • Rubber Spatula
  • Rolling Pin
  • Food processor (optional)
  • Measuring Spoons
  • Lemon zester
  • Lemon juicer

Method
 

  1. Grease and line a 20cm springform tin with baking parchment.
  2. Mix the crushed digestive biscuits with the melted butter until evenly coated.
  3. Press the mixture firmly into the base of the tin and chill for 20 minutes.
  4. Beat the softened cream cheese with the icing sugar until smooth.
  5. Whisk the chilled double cream to soft peaks, then fold in the Greek yoghurt.
  6. Add the lemon zest, lemon juice, and vanilla extract, mixing until fully combined.
  7. Gently fold the cream mixture into the cream cheese mixture until smooth and airy.
  8. Spoon the filling over the chilled biscuit base and smooth the top with a spatula.
  9. Cover with cling film and refrigerate for at least 6 hours, preferably overnight.
  10. Remove from the tin, decorate with your favourite toppings, slice, and serve chilled.

Notes

  • For the best texture, chill the cheesecake overnight.
  • Always use full-fat cream cheese for a firm, creamy filling.
  • Fresh lemon juice and zest provide the brightest citrus flavour.
  • Do not overmix after adding the lemon juice to avoid curdling.
  • Store covered in the refrigerator for up to 3 days.