Name: No-Bake Lemon Cheesecake
Prep time: 30 min
Total time: 4 h 30 min
Cuisine: British
Ingredients: 200 g ginger nut biscuits, crushed; 80 g unsalted butter, melted; 300 ml double cream; 400 g full fat cream cheese; 100 g icing sugar, sifted; Zest of 3 lemons; 85 ml lemon juice

This no-bake lemon cheesecake is bright, creamy, and beautifully tangy. I love how the buttery ginger biscuit base adds warmth and crunch, while the smooth lemon filling keeps every slice fresh and light.

Ingredients

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

200 g ginger nut biscuits, crushed

80 g unsalted butter, melted

300 ml double cream

400 g full fat cream cheese

100 g icing sugar, sifted

3 lemons, zest of 3 and 85 ml juice

Directions

I combine the crushed ginger biscuits with the melted butter until everything is evenly coated.

I press the biscuit mixture firmly into the base of a cheesecake tin, then place it in the fridge to chill while I prepare the filling.

Then I add the double cream, cream cheese, icing sugar, zest of 2 lemons, and 85 ml lemon juice to a large bowl.

I whisk the mixture until it becomes very thick and holds its shape well.

I spoon the filling onto the chilled base and smooth the top evenly.

Next I chill the cheesecake for at least 4 hours, or overnight when I want the best texture.

I remove it from the tin, decorate it with the remaining lemon zest, and serve.

Servings and Timing

Prep Time: 30 minutes

Cooking Time: 0 minutes

Total Time: 30 minutes

Chilling Time: At least 4 hours

Servings: 12 servings

Calories: 360 kcal per serving

Variations

I sometimes swap the ginger biscuits for digestive biscuits when I want a milder base. I also like adding a little extra lemon zest for a stronger citrus flavor. For a pretty finish, I top the cheesecake with whipped cream, lemon slices, or fresh berries.

Storage/Reheating

I store the cheesecake covered in the fridge for up to 3 days. Since it is a chilled dessert, I do not reheat it. I serve it straight from the fridge for the best texture.

FAQs

Can I make this cheesecake ahead of time?

Yes, I prefer making it the night before because the texture becomes firmer and easier to slice.

Can I use digestive biscuits instead of ginger biscuits?

Yes, I can use digestive biscuits for a softer, less spicy flavor.

Why is my cheesecake filling not thick enough?

I make sure to whisk it until it holds its shape. Full fat cream cheese and properly whipped double cream help the filling set well.

Can I freeze no-bake lemon cheesecake?

Yes, I can freeze it, but I wrap it well first. I thaw it in the fridge before serving.

How long does it need to chill?

I chill it for at least 4 hours, but overnight gives me the best result.

Conclusion

This no-bake lemon cheesecake is creamy, tangy, and easy to prepare. I love making it ahead because it saves time and always tastes fresh, smooth, and delicious.

📖 Recipe: