Easy No-Bake Lemon Cheesecake – A delicious lemon cheesecake with a crunchy biscuit base that’s absolutely packed full of flavour from the fresh lemon zest and juice. It’s unbelievably moreish!
Introducing one of the most moreish desserts I’ve ever made – No-Bake Lemon Cheesecake.
This lemon cheesecake is a dessert I hadn’t really expected to share on here. The simple reason is that until recently, I didn’t think I was particularly fussed on either cheesecakes or lemon desserts (so I really wouldn’t go for something that combined the two).
This stems back to the fact that I wasn’t keen on them as a child, and like a stubborn child I flatly refused to give them another go until recently. You may have guessed by the regular stream of both lemon desserts and cheesecakes appearing on here in recent months, I’ve completely changed my mind.
I realised that as my tastes had changed when it came to so many other foods, they had probably done so with both lemons and cheesecakes too, and I’m so glad I decided to give them another go. I have to say that this lemon cheesecake is one of the most moreish desserts I’ve ever eaten. It’s quite light, while still being packed full of flavour, so I could keep eating it for ages. In the end, I had to pop the rest of the leftover cheesecake into the freezer to stop me polishing it all off!
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Easy Lemon Cheesecake (No Bake)
INGREDIENTS
- 100 g digestive biscuits
- 40 g butter
- 250 g cream cheese - I use Philadelphia
- 280 ml double cream - 300g - I prefer to weigh my cream as then I can pour it straight into the bowl I'll be whipping it in
- 100 g caster sugar
- Zest of 2½ lemons
- 5 tsp lemon juice - This is the juice of just under 2 lemons
To decorate
- 75 ml double cream - 80g
- 4 slices of lemon (halved)
INSTRUCTIONS
- Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner.
- Melt the butter (40g).Crush the digestive biscuits (100g). Mix together the crushed biscuits and melted butter. Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
- Finely grate the zest of 2½ lemons. Squeeze out the juice until you have enough for 5 tsp and set aside.
- Whip the double cream (280ml/300g) until it forms a soft peak. Add the cream cheese (250g), caster sugar (100g), lemon zest and lemon juice.Whisk together until combined and thick.
- Remove the tin from the fridge and add the lemon mixture. Add a little at a time and push the mixture down with the back of a spoon, so there are no gaps. Once you've added all of your lemon mixture, smooth the top with a palette knife. Put your cheesecake into the fridge for at least 2 hours to set fully.
- When you're ready to serve, carefully remove the cheesecake from the tin. You may find the edges become a little smudged as you do this. If this happens, simply run a small palette knife around the edge of the cheesecake to smooth it out again.
Decorate your cheesecake
- Whip the double cream (75ml/80g) until it forms stiff peaks. Put it into a piping bag fitted with a star nozzle (I use a JEM1B) and pipe 8 small swirls of cream around the edge of the cheesecake. Top each swirl with a half slice of lemon.
- Serve.
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
❄️ SUITABLE FOR FREEZING
This cheesecake freezes brilliantly. However, I would recommend adding both the fresh cream and lemon slices to the top just before serving as the cream will go grainy if it’s frozen and then defrosted.
To freeze the cheesecake, either:
- Keep it in the tin (if the tin is freezer-safe) – cover the top with clingfilm to protect it.
- Store it in an airtight container
- Wrap it in clingfilm – pop it into the freezer for a couple of hours on a freezer-safe plate (either uncovered or loosely covered with clingfilm. Once it is firm, you can remove it from the plate and wrap it with clingfilm. It’ll hold its shape well despite not being in a container (as long as you don’t pack it in too tightly!). When you remove it from the freezer, take off the clingfilm immediately (otherwise it will stick to the cheesecake mixture). If you find there are some clingfilm marks on the surface of your cheesecake, simply run a palette knife around the edge to smooth it.
For all of these options, make sure you put the cheesecake onto your serving dish when you take it out of the freezer as it’s much harder to move once it has defrosted.
FREE FROM/SUITABLE FOR
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary, and product recipes can change over time.
- Suitable for Vegetarians
- Egg-Free
- Tree Nut-Free
- Peanut-Free
- Sesame-Free
- Soya-Free
- Sulphur Dioxide & Sulphite-Free
- Lupin-Free
This lemon cheesecake can be made gluten-free by switching the digestive biscuits for a gluten-free alternative.
Jianna says
Tastes amazing, but the texture is a little too soft. Is there a way to make it more firm?
Charlotte Oates says
The easiest way would be to pop it into the freezer for about half an hour. This will make it firmer.
Anthony says
Can you use Oranges based on the same recipe. ?
Charlotte Oates says
I haven’t tried it, but it should work well.
Lauren says
So easy to make and it’s a massive favourite in my family!
I accidentally bought extra thick double cream and the cheesecake turned out better than my previous attempts.
Monique says
Cant recommend this no bake gorgeous Lemon cheesecake enough- i’ve baked two lemon receipes recently from charlottes website am just baking her easy coffee cake today.
Lemon cheesecake was whoofed down with in days- looked spectacular with the lemon decorating and cream – my confidence is on the up.
Thanks again
Purity says
Can gelatine be used for it to set . I had tried one recipe of lemon cheese cake without gelatin and it just crumbled after taking out from the fridge
Charlotte Oates says
Was it this recipe? If not, then I’d really suggest giving this a try without the gelatine as it’s designed to set well and have a lovely smooth texture without it.
Jacqueline Allen says
I cant get any double cream on whipping cream will it still work or is there something I can add to it
Charlotte Oates says
Unfortunately not. The cream is one of the key ingredients and so removing it would mean completely redesigning the recipe.
A Watson says
Fantastic best cheese cake I’ve eaten
Brenda Elliott says
Wow just made this cheesecake. It’s quick easy and super creamy Also very delicious. Thanku x
26/2/21
Jane Holman says
This recipe is so easy to follow and is an absolute winner withmy family. So creamy and definately moreish. I find it easier to line the tin with cling film before putting the biscuit base in, its easier to liftfrom the tin. Absolutely adore it!
Mel says
Would love to make this but only have a 20cm tin. Would you increase the ingredients by 50%?
Charlotte Oates says
I’d increase by 25%
Sharon lewis says
I’m going to try and make this bit im using a 24cm tin what quantity of ingredients would i want for that
Charlotte Oates says
You’ll need to increase the quantities by 75% for the larger tin.
Debbie Jefferd says
Delicious and so quick and easy to make ❤️
TRACEY WALTON says
Delicious. I did however double up on the biscuits and butter to make a thicker base, it was perfect as there is a lot of topping.
Jackie Nolan says
Love this cheesecake a firm favourite with all my family. Thank you
Brett says
Love it easy to make but much better using gingernut biscuits.
Marilynn Reid says
Love every mouthful and so easy to make.