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Lemon Cheesecake: no-bake

Last updated on 
Lemon Cheesecake: no-bake

Simple no-bake cheesecake, light, tangy, creamy and easy to whip up (especially if the weather is hot and you don't want to bake).  Only 3 ingredients for the base butter, honey and crushed biscuits and 3 ingredients for the filling, mascarpone cream cheese, lemon and sugar. That's it.

Inspired by a James Martin recipe here is the UK but I have halved the sugar content as I don't like my desserts too sweet. This recipe serves 8-10 and only take 30 minutes to prepare then chill the cheesecake for about 3 hours until set. Perfect served with berries, cream and or ice cream. We happened to have fresh mulberries in our garden at the time of filming the video and releasing this recipe.

Serves 8-10

3 Ingredients for the base

  • Crushed Digestive Biscuits (UK) or similar; Graham biscuits US; Arnott's Granita – 10 /  about 1.5  cups / 150g
  • Clear Honey – 1 tbsp
  • Melted butter – 75g / about 1/3 cup

3 Ingredients for the filling

  • Mascarpone Cream Cheese (room temperature) – 700g
  • Lemons juice & zest – 2
  • Castor Sugar* – 100g / about 1/2 cup

Topping

  • Icing Sugar – 3 tbsp
  • Fresh or Frozen Berries (thawed) – 225g to 450g (about 1 to 2 cups)

Method

  1. BRUSH bottom of a 23cm / 9-inch springform cake tin with some melted butter and place a round piece of baking paper.
  2. CRUSH the biscuits by hand (I use my potato masher) or use a food processor and tip them into a large bowl, add the melted butter, then the honey and stir until the biscuit mixture is well combined.
  3. TIP the mixture into the bottom of the cake tin. Using the back of a spoon, gently press the crumbs from the centre outward, until the base is level and smooth. This will be the base of your cheesecake.
  4. CHILL in the refrigerator while you make the filling.
  5. MIX – mascarpone cheese, lemon juice and zest and castor sugar together in a bowl and combine well. Do not over mix as this will cause the cheesecake to crack or split. Taste and add more sugar if preferred. I have reduced the sugar by half from the original recipe.
  6. SPOON the mixture into the tin and top of the chilled biscuit mixture and set aside to chill for at least 2 hours.
  7. SERVE – run a hot cloth around the outside edge of your cake tin and ease the cheesecake out.
  8. SAUCE – blend the berries with some icing sugar in a food processor or blender until smooth. Pass the sauce through a sieve. Place another 1/2 cup in a small saucepan with 1 tbsp of icing sugar and gently heat up. Ensure the berries are coated with the syrup.
  9. PLACE the cheesecake onto a plate and decorate with a spoonful sauce and a decorate with the remaining berries.