Description

Mary Berry’s Zesty Lemon & Lime Cheesecake is a no-bake classic that’s silky, tangy, and irresistibly creamy. With a buttery biscuit base and a citrusy cream cheese topping, this chilled dessert is the perfect make-ahead treat for spring and summer gatherings.

Ingredients

For the Base:

150g (about 1 1/2 cups) digestive biscuits or graham crackers, crushed
75g (about 1/3 cup) unsalted butter, melted

For the Filling:

300g (about 1 1/3 cups) full-fat cream cheese
150ml (about 2/3 cup) double cream (or heavy cream), whipped to soft peaks
100g (1/2 cup) caster sugar (or granulated sugar)
Zest and juice of 1 lemon
Zest and juice of 2 limes

For Garnish (optional):

Extra lemon and lime zest
Thin slices of lemon and lime
Whipped cream or mint leaves

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Instructions

Make the base:
Mix the crushed biscuits with the melted butter until well coated. Press the mixture firmly into the base of a 20cm (8-inch) springform tin. Chill in the fridge for at least 30 minutes to set.
Make the filling:
In a large bowl, beat the cream cheese and sugar until smooth. Add the lemon and lime zest and juice, and mix well. Gently fold in the whipped cream until fully combined.
Assemble the cheesecake:
Spoon the filling onto the chilled biscuit base and smooth the top. Chill in the fridge for at least 4 hours, or overnight for best results.

Serve:
Carefully release the cheesecake from the tin. Garnish with extra zest, citrus slices, or a dollop of whipped cream before serving.

Notes

Make sure your cream cheese is full-fat for the best texture.
To get clean slices, use a warm knife and wipe between cuts.
Best served chilled and eaten within 2–3 days.