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No Bake Lemon Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A gorgeous light, fresh cheesecake with no baking required - the perfect emergency summer dessert!

A gorgeous light, fresh cheesecake with no baking required - the perfect emergency summer dessert!

Ingredients

Serves: 6

Metric Cups

For the Base

  • 200 grams digestive biscuits
  • 100 grams butter (soft)

For the Topping

  • 1 packet cream cheese (a standard packet)
  • 1 tub single cream (or whipping cream, a small tub)
  • 250 millilitres icing sugar (sifted)
  • 1 lemon (juice of)

For the Base

  • 7 ounces graham crackers
  • 4 ounces butter (soft)

For the Topping

  • 1 packet cream cheese (a standard packet)
  • 1 tub heavy cream (or whipping cream, a small tub)
  • 1 cup confectioners' sugar (sifted)
  • 1 lemon (juice of)

Method

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

  • Whizz the biscuits in the food processor until you have fine crumbs, then add the butter in smallish chunks through the nozzle while the processor is still running. You should end up with a damp dough-like consistency.
  • Butter a tin and press the base mixture down hard into the bottom of the tin, put in the fridge to set.
  • Beat the cream until it is thickened enough to nearly hold it's shape but not quite.
  • Beat in the packet of cream cheese until the mixture is smooth.
  • Add the sifted icing sugar and lemon juice and beat again until you achieve a smooth thick consistency.
  • Pour topping onto the base and spread, put the tin back into the fridge until the topping has set. Enjoy!
  • Whizz the biscuits in the food processor until you have fine crumbs, then add the butter in smallish chunks through the nozzle while the processor is still running. You should end up with a damp dough-like consistency.
  • Butter a tin and press the base mixture down hard into the bottom of the tin, put in the fridge to set.
  • Beat the cream until it is thickened enough to nearly hold it's shape but not quite.
  • Beat in the packet of cream cheese until the mixture is smooth.
  • Add the sifted confectioners' sugar and lemon juice and beat again until you achieve a smooth thick consistency.
  • Pour topping onto the base and spread, put the tin back into the fridge until the topping has set. Enjoy!
  • Tell us what you think

    What 8 Others have said

    • This comment is mainly for (Ovensjan) but if anyone else benefits from it then that's great :) you mentioned in your comment that the lemon juice had run through the base of your cheesecake, well as a BIG lover of lemon cheesecake and in my experience it's not the lemon juice that's running from the bottom, it's the butter that's been added into the biscuit base! If it's a sort of sweet syrupy juice then that's what it is. I have also found that using digestives makes the base a lot softer and the butter seeps out through the bottom, making it overly soggy! I myself prefer to make the base with nice crunchy ginger biscuits, you can just taste the ginger coming through, it's not overpowering at all. Don't break the ginger biscuits up too finely, leave some larger pieces in there so it's nice and rustic. Then press the biscuit mix down firmly into the cake tin with a desert spoon, making sure you get it all pressed down evenly. If you do the base like this then you will get a nice crunchy bottom which works beautifully with the nice creamy, smooth topping. I really hope this has helped you get on your way to making the perfect cheesecake, the only problem you may have once you've achieved this is having to share it!! Enjoy x

      Posted by MillyAllen on 17th January 2016
    • Have made this a few times now and love it but the last couple of times the lemon juice is weeping from the base? Have used exactly the same ingredients each time any ideas as to why this is happening?

      Posted by Ovensjan on 5th December 2015
    • Do you mean double cream? You can't whip single

      Posted by maisiegeorge13 on 5th January 2015
    • Silly recipe. One tub?? One packet?? Pls spec size otherwise proportions all wrong.

      Posted by Knickered on 26th January 2014
    • when you have prepared the batter and keep it in the fridge keep it for a whole night..thats what I did last time

      Posted by bakersrule7C on 11th October 2013
    • This recipe needs some detail. How much cream cheese? How long in fridge? My cheesecake turned into a runny mess but it tasted ok.

      Posted by JBirt on 19th August 2013
    • Or place it in the freezer for 30 mins before serving.

      Posted by garymay2410 on 10th November 2012
    • This is a great cheesecake however it is quite soft on the day you make it so if you prefer a firmer consistency make a few days before use and leave it in the fridge

      Posted by Chocoholic123 on 20th August 2012
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