No-bake lemon cheesecake
A zesty, creamy set cheesecake on a buttery biscuit base. No oven, no gelatine – just mix, chill and slice.
- Prep
- 25 mins
- Total
- 25 mins
- Serves
- 10
- Difficulty
- Easy
- Cost
- Moderate
Recipe: No-bake lemon cheesecake
No-bake lemon cheesecake
Ingredients
For the base
- 250g digestive biscuits
- 100g unsalted butter, melted
For the filling
- 600g full-fat cream cheese, at room temperature
- 100g icing sugar, sifted
- 2 unwaxed lemons, zest and juice
- 300ml double cream
Kitchen kit
- 23cm springform cake tin Search Amazon for 23cm springform tin
- Electric hand whisk Search Amazon for electric hand mixer
- Food processor (optional) Search Amazon for food processor
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Method
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Step 1: Make the base
Line the base of a 23cm springform tin. Crush the biscuits to fine crumbs (in a food processor or in a bag with a rolling pin), then mix with the melted butter. Press firmly into the base of the tin and chill while you make the filling.
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Step 2: Mix the filling
Beat the cream cheese, icing sugar, lemon zest and juice together until smooth.
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Step 3: Add the cream
Pour in the double cream and whisk until the mixture is thick and holds its shape – a minute or two. The acidity in the lemon helps it set.
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Step 4: Chill
Spoon over the base, level the top, cover and chill for at least 4 hours, ideally overnight, until firm.
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Step 5: Serve
Run a knife round the edge, release the tin and slide onto a plate. Decorate with extra lemon zest or berries.
Tips
- Full-fat cream cheese is essential for a firm set; low-fat versions stay soft.
- For neat slices, dip a knife in hot water and wipe it between cuts.
Storing & reheating
Keep covered in the fridge and eat within 2 days.
Freezing
Freeze whole or in slices for up to 1 month; defrost overnight in the fridge.
Variations
- Lemon curd ripple: swirl 4 tbsp lemon curd through the filling before chilling.
- Ginger base: use ginger nuts instead of digestives.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/no-bake-lemon-cheesecake/ · Checked 17 October 2026
Questions people ask
Is this vegetarian?
Yes – it doesn't use gelatine. Most cream cheese is vegetarian, but check the label if you're strict.
Why didn't my cheesecake set?
Usually low-fat cream cheese, under-whipped cream, or not enough chilling time.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
See other recipes that use the same kit on our kitchen kit pages.
