Easy no cook lemon cheesecake

    1 hour 30 min

    This refreshing cheesecake is the best summer pudding to be found. It has only a hint of lemon, it is not overpowering.

    97 people made this

    Makes: 1 (20cm) lemon cheesecake

    • 200g digestive biscuits, crushed into fine crumbs
    • 50g light brown soft sugar
    • 100g unsalted butter, melted
    • 500g full-fat cream cheese
    • 150g icing sugar
    • zest and juice of 1 lemon
    • 100ml double cream

    Prep:30min  ›  Extra time:1hr chilling  ›  Ready in:1hr30min 

    1. In a mixing bowl, mix together the biscuit crumbs and light brown sugar. Add in the melted butter and mix well.
    2. Spoon the biscuit mixture into a 20cm spring-form cake tin lined with or baking parchment. Use a spoon to press the biscuit crumbs down firmly and evenly. Chill in the fridge until set.
    3. In a large mixing bowl, using a whisk or a wooden spoon, beat together the cream cheese, icing sugar and lemon zest and juice until well mixed. Fold in the double cream, mixing well.
    4. Spoon the cream mixture over the chilled biscuit base, making sure that there are no air bubbles. Smooth the top of the cheesecake with a palette knife or metal spoon.
    5. Chill the cheesecake in the fridge for 1 hour or more until it is set.
    6. To serve, remove from the cake tin and cut into slices.


    If your lemon gives lots of juice you can always add a bit more icing sugar.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    This was so nice and easy to make and I loved it however if I made it again I would add in more lemon.  -  11 May 2014