Mary Berry No-Bake Lemon Cheesecake
Mary Berry’s no-bake lemon cheesecake is a chilled dessert made by setting a whipped cream-cheese filling over a buttery biscuit base. Inspired by Mary Berry’s practical approach, it relies on careful mixing and proper chilling rather than baking to achieve a firm, creamy finish.
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 8
- Category: Dessert
- Method: No-bake
- Cuisine: British
Ingredients
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Digestive biscuits – 200 g, finely crushed
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Butter – 100 g, melted
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Full-fat cream cheese – 600 g
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Icing sugar – 100 g, sifted
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Double cream – 300 ml
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Lemon zest – from 2 lemons
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Lemon juice – 3 tablespoons
Instructions
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Prepare the base – Mix crushed biscuits with melted butter and press firmly into the tin.
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Chill the base – Refrigerate for 20 minutes to firm up.
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Soften the cheese – Beat cream cheese until smooth and creamy.
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Sweeten gently – Add icing sugar and mix until combined.
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Add lemon – Stir in zest and juice for fresh flavor.
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Whip the cream – Whisk to soft peaks in a separate bowl.
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Fold carefully – Combine whipped cream with the cheese mixture.
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Set and chill – Spoon over the base, smooth the top, and chill until firm.