Why You’ll Love This Recipe

Mary Berry’s Zesty Lemon & Lime Cheesecake is a refreshing, no-bake dessert that’s bursting with bright citrus flavor and creamy indulgence. With a buttery biscuit base and a silky-smooth filling made from fresh lemons and limes, it’s the perfect dessert for spring, summer, or any occasion that calls for something light, elegant, and delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the base:
digestive biscuits (or graham crackers, crushed)
unsalted butter (melted)

For the filling:
full-fat cream cheese
condensed milk
double cream (or heavy cream)
zest and juice of lemons
zest and juice of limes

For garnish (optional):
whipped cream
extra lemon and lime zest or slices
mint leaves

directions

Crush the biscuits into fine crumbs and mix with melted butter until well combined.

Press the mixture firmly into the base of a springform tin. Chill in the fridge for at least 15–20 minutes to set.

In a large bowl, whisk the cream cheese until soft, then add the condensed milk and mix until smooth.

Stir in the lemon and lime zest and juice—this will thicken the mixture slightly.

In a separate bowl, whisk the double cream to soft peaks, then gently fold into the citrus mixture until fully combined.

Pour the filling over the chilled base and smooth the top.

Chill in the refrigerator for at least 4 hours or until set (preferably overnight).

Remove from tin, decorate with whipped cream and zest or slices of lemon/lime before serving.

Servings and timing

This recipe yields approximately 8–10 slices.
Preparation time: 20 minutes
Chilling time: 4 hours minimum
Total time: 4 hours 20 minutes

Variations

Use ginger nut biscuits for a spiced base.
Add a touch of vanilla extract to the filling for extra depth.
Top with a lemon curd swirl before chilling for more citrus tang.
Make in individual jars for mini cheesecakes.
Swap lime for orange zest for a softer citrus twist.

storage/reheating

Store in the refrigerator, covered, for up to 3–4 days.
Not suitable for freezing due to the cream content.
Serve chilled straight from the fridge.

FAQs

Is this cheesecake baked?
No, it’s a no-bake cheesecake that sets in the fridge.

Can I use low-fat cream cheese?
Full-fat is recommended for the best texture and flavor, but low-fat can be used in a pinch.

Why does the filling thicken with lemon and lime juice?
The acid from the citrus helps the dairy proteins firm up, giving it a mousse-like set.

Can I use bottled juice instead of fresh?
Fresh juice gives the best flavor, but bottled can work if necessary.

Do I need a springform pan?
It’s ideal for easy removal, but you can also use a lined pie dish or square tin and serve as bars.

Conclusion

Mary Berry’s Zesty Lemon & Lime Cheesecake is a delightful blend of tangy citrus and creamy sweetness that’s simple to make yet impressive to serve. Whether you’re hosting a garden party or just want a cool, refreshing treat, this no-bake dessert is guaranteed to please.