This Mary Berry Lemon and Lime Cheesecake is a creamy and zesty recipe, which is made with a classic digestive biscuit crust and a rich, no-bake filling packed with the bright flavors of both lemon and lime. It’s the perfect make-ahead dessert for a dinner party, ready in about 30 minutes, plus chilling time.
Mary Berry Lemon and Lime Cheesecake Ingredients
For the Crust:
- 250g (9 oz) digestive biscuits (or graham crackers), crushed
- 100g (½ cup) butter, melted
For the Filling:
- 1 x 397g (14 oz) can full-fat condensed milk
- 500g (18 oz) full-fat cream cheese, at room temperature
- 1 large lemon, finely grated zest and juice of
- 1 large lime, finely grated zest and juice of
- 200ml (scant 1 cup) double cream or heavy whipping cream
To Decorate (optional):
- Extra whipped cream
- Thinly sliced lemon and lime twists
How To Make Mary Berry Lemon and Lime Cheesecake
- Make the Crust: In a bowl, mix the crushed digestive biscuits with the melted butter until the crumbs are evenly moistened and resemble wet sand.
- Press the Crust: Tip the crumb mixture into a 23cm (9in) springform or loose-bottomed cake tin. Use the back of a spoon to press the crumbs firmly and evenly into the base of the tin. Place the tin in the refrigerator to chill and firm up while you make the filling.
- Make the Cheesecake Filling: In a large bowl, use an electric mixer to beat the room-temperature cream cheese until it is completely smooth and free of lumps.
- Combine the Filling: On a low speed, pour in the condensed milk and beat until it is well combined. Add the lemon zest, lemon juice, lime zest, and lime juice, and continue to beat until the mixture is smooth and has thickened slightly.
- Assemble and Chill: In a separate, clean bowl, lightly whip the double cream until it just holds soft peaks. Gently fold the whipped cream into the citrus and cream cheese mixture with a large metal spoon or spatula until it is just combined and no streaks remain.
- Chill Until Firm: Spoon the filling over the chilled biscuit crust and spread it into an even layer. Place the cheesecake in the refrigerator to chill for at least 6 hours, or preferably overnight, until it is completely firm.
- Decorate and Serve: When you are ready to serve, carefully remove the cheesecake from the tin. Decorate with extra piped whipped cream and twists of lemon and lime, if desired.
Recipe Tips
- How to get a perfectly smooth, non-lumpy filling? The most important secret is to use cream cheese that is fully softened to room temperature. This is the key to preventing lumps and achieving a silky-smooth consistency when you beat it.
- Can I make this ahead of time? Absolutely! This no-bake cheesecake is the perfect make-ahead dessert. It needs at least 6 hours to set, but its flavor and texture are even better if it’s made a full day in advance.
- How do I get the best citrus flavor? For the most intense, authentic flavor, you must use the zest and juice from fresh, unwaxed lemons and limes. The zest contains the fragrant oils that provide the biggest flavor punch.
- Why did my cheesecake not set? This can happen if it wasn’t chilled for long enough, or if low-fat ingredients were used. For a no-bake cheesecake to set up properly, it is essential to use full-fat cream cheese, full-fat condensed milk, and double (heavy) cream.
What To Serve With Lemon and Lime Cheesecake
This is a classic, refreshing dessert that is the perfect balance of sweet and tart. It is a complete treat on its own, but also lovely with:
- A side of fresh berries, like raspberries or blueberries
- A simple raspberry coulis drizzled over the top
- A hot cup of tea or a light coffee
How To Store Lemon and Lime Cheesecake
- Refrigerate: This cheesecake must be stored in the refrigerator because of the cream cheese. Keep it covered in a cake carrier or with plastic wrap. It will keep well for up to 4 days.
- Freeze: This cheesecake freezes beautifully. You can freeze it whole or in individual slices. Wrap it well in plastic wrap and foil and it will keep for up to 3 months. Thaw it overnight in the refrigerator before serving.
Lemon and Lime Cheesecake Nutrition Facts
- Serving: 1 slice (1/12th of cake)
- Calories: 610 kcal
- Carbohydrates: 60g
- Protein: 9g
- Fat: 40g
- Saturated Fat: 25g
- Sugar: 52g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Digestive biscuits are a classic British semi-sweet biscuit with a crumbly texture, similar to an American graham cracker. Graham crackers are the perfect substitute if you can’t find them.
Yes. If you prefer, you can use the zest and juice of 2-3 lemons for a pure lemon cheesecake, or 3-4 limes for a pure lime cheesecake. The combination of both is what gives this cheesecake its unique, bright flavor.
A crumbly crust that doesn’t hold together is usually because it wasn’t pressed firmly enough into the tin. Use the bottom of a glass or a flat measuring cup to really compact the buttery crumbs into a solid base before you chill it.
Try More Recipes:
- Mary Berry No-Bake Strawberry Cheesecake Recipe
- Mary Berry No-Bake Chocolate Cheesecake Recipe
- Mary Berry Baileys Cheesecake Recipe
Mary Berry Lemon and Lime Cheesecake Recipe
Description
A classic and incredibly easy no-bake cheesecake with a rich, creamy, and tangy filling flavored with both fresh lemon and lime, all set on a simple, buttery digestive biscuit crust.
Ingredients
Instructions
- Make the crust by mixing the crushed biscuits with the melted butter. Press this mixture firmly into the base of a 23cm (9in) springform tin. Chill in the refrigerator for 30 minutes.
- In a large bowl, beat the softened cream cheese until completely smooth.
- Beat in the condensed milk, then beat in the lemon and lime zest and juice until the mixture is thick and smooth.
- In a separate bowl, lightly whip the double cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling over the chilled biscuit base and spread it evenly.
- Refrigerate for at least 6 hours, or preferably overnight, until completely firm.
Notes
- The most important tip for this recipe is to let the cheesecake chill for at least 6 hours (or overnight); this is not optional and is essential for the no-bake filling to set up properly.
- For the smoothest, lump-free filling, ensure your cream cheese is fully softened to room temperature before you begin mixing.
- Be very gentle when folding the whipped cream into the cream cheese base to keep the filling light and airy.
- This is the perfect make-ahead dinner party dessert, as it’s incredibly easy and the flavor is even better on
