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!
❄️ 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.
FREE GRAMS TO CUPS CONVERSION CHARTS
Subscribe to the Charlotte’s Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients
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.
Molly says
I want to go on great British bake off (juniors) and I was wondering if this would be good to make it seems easy enough ♀️
Charlotte Oates says
I’m not too sure what they’d be looking for in your application so I don’t know whether it would be suitable, but if you love to bake, then its definitely one to try as it’s all pretty straightforward.
Good luck if you decide to apply x
Sweet says
No double cream but more cream cheese here in the high country of Guatemala with huge lemons everywhere. Found some cream cheese and used gF cookies for bottom !
I needed a sweet fix
Jay says
Easy to follow recipe and delicious thank you. Also a big thank you for putting the weight measurements in the instructions, saved having to keep scrolling back.
Sharon says
I made this cheese cake last week and it was amazing. Took some to my friend across the road and her daughter loved it that much she wants me to make it for her birthday cake bless her.
I’m going to use the recipe with raspberry, have you ever used frozen raspberries in a cheesecake?
Charlotte Oates says
I haven’t but I can’t see why it wouldn’t work. Let me know how it turns out if you give it a try.
Mawera says
I use frozen fruit in cheesecakes all the time. It helps them set faster. Raspberries and lemon go together like bacon and… well bacon, and everything! Delicious!
Amy says
Hello,
How many days will the cheesecake last in the fridge?
Thank you
Charlotte Oates says
It should be fine for about 3 days.
Mo says
Hi how many grams is a serving?
Charlotte Oates says
I’ve never weighed it – sorry
Sally Moss says
Hi will this be ok left in the fridge for following day
Charlotte Oates says
It’ll be absolutely fine
Jane says
Hi. How would I adapt this to make a simple vanilla cheesecake? Can I just leave the lemon out or do I need to add any other ingredients? Thanks.
Charlotte Oates says
I’ve not tried it as a basic vanilla cheesecake, however it should work how you suggest. Make sure you add some vanilla extract for flavour. Without testing it, I’m not too sure of the quantity you’d need so add a little, have a taste and the keep adding until it’s as vanillary as you like. Alternatively you could try my white chocolate cheesecake which has a vanilla flavour to it.
Sally Fisher says
Planning to freeze ahead for Xmas, how long to defrost?
Charlotte Oates says
I’d move it to the fridge a few hours before you want to eat it and allow it to defrost in there.
Elaine Dingley says
Made this cheesecake this morning, it’s turned out perfectly, which for my experience in the kitchen it a great achievement.
Just wondering if you do a mint choc chip cheesecake that you can share with me
Charlotte Oates says
I don’t, but I wish I did so I’ll add it to my to-create list.
Charlotte-Rose says
Hi there,
About to try this recipe. Thoughts on using icing(powdered) sugar instead of caster sugar?
Charlotte Oates says
You can. I prefer the texture of cheesecake made with caster sugar, but it will work with icing sugar.
Steve Mainwaring says
Second time I gave made this wonderful desert. Not as firm this time – could this be because I used Philli Light cream cheese. Didn’t stop it tasting fantastic though.
Charlotte Oates says
It will be down to switching from regular Philli to Philli light. Unfortunately I’ve found that Philli light doesn’t set quite as well as the original version.
Nikki says
Quick, delicious lemon cheesecake recipe, I doubled all the ingredients and it’s fab. Thank you.
Mariam says
A simple good recipe, but uses way too much lemon. I would have put half the amount if I had known.
Ros Bowditch says
It was such an easy recipe to follow did it today for the first time excellent results my family were impressed, thankyou.Loved it!
Maria says
Brilliant recipe. So easy to make. I topped with strawberry’s
Joan Simpson says
Easy to put together but 5tsp juice? Should it be 5tbsp for amount of lemons used? I added about 3tbsp.
Can’t see where to request reply.
Charlotte Oates says
It should be 5 tsp. Otherwise the cheesecake mixture may be a little soft.
Linda Graham says
What a find. I am so impressed with this recipe and the website. I was looking for a no-fuss pudding and this is it. Made it last night and left it in the tin overnight in the fridge. It’s easily removed and I have decorated it with summer berries to serve after lunch today with friends. I can’t thank you enough for this no-nonsense pudding which looks stunning and tastes great too (I licked around the bowl after mixing). Thank you Charlotte.
catering services in bhopal says
It should be really useful for all of us. great job,
Fiona Manoon says
I Have found this recipe quite amazing.
Thank you so much for sharing .
I am going to try this out very soon.
My family will love it. Thanks for posting !!