youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

No Cook Lemon Cheesecake

A community recipe by

Not tested or verified by

Print me


This is a recipe I inherited from my mom, the best baker I know. It's light and refreshing and best of oven! The cream cheese mixture makes enough to make 2 large cheesecakes.


Serves: 8-10

  • 227 grams graham crackers (bashed!)
  • 85 grams melted butter
  • 2 packets lemon jelly
  • ⅖ litre hot water
  • 57 grams superfine sugar
  • 227 grams cream cheese
  • 1 tin mandarin segments


No Cook Lemon Cheesecake is a community recipe submitted by Jennypen and has not been tested by so we are not able to answer questions regarding this recipe.

  • Make the base by adding crushed digestives to butter, mix and then press into the bottom of your tin.
  • Make jelly using 1pint of boiling water and then leave it in fridge untill almost set.
  • Blend cream cheese, sugar, drained mandarins and almost set jelly together. (I use a hand held stick blender)
  • Whip the cream untill it is at soft peak stage. Fold the whipped cream into the jelly mixture.
  • Pour over biscuit base. Leave in fridge to set. Enjoy!
  • Additional Information

    This cheesecake can be frozen and thawed in advance of eating. If I have any left over cream cheese mixture I like to pour it into pretty cups and when it is serve as a lovely light mousse! You can change the flovour of this by using a different flovour jelly and canned fruit - I recommend strawberries!

    Tell us what you think