Mary Berry’s Zesty Lemon & Lime Cheesecake

Why You’ll Love This Recipe

Mary Berry’s Zesty Lemon & Lime Cheesecake is a refreshing, no-bake dessert that balances tangy citrus flavors with a creamy, indulgent texture. The buttery biscuit base provides the perfect contrast to the light, zesty filling, making this cheesecake a showstopping treat for spring and summer gatherings. It’s simple to prepare and bursting with bright flavor in every bite.

ingredients

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

digestive biscuitsunsalted butterlemons (zest and juice)limes (zest and juice)full-fat cream cheesecondensed milkevaporated milkdouble cream

directions

Crush the digestive biscuits into fine crumbs using a food processor or rolling pin.

Melt the butter and mix it into the biscuit crumbs until fully combined.

Press the mixture firmly into the base of a springform tin and chill in the fridge for at least 30 minutes to set.

In a large bowl, beat the cream cheese until smooth.

Add the condensed milk, evaporated milk, lemon zest, lime zest, and juice from both fruits. Mix until fully incorporated and the mixture begins to thicken.

Whip the double cream separately until soft peaks form, then fold it gently into the citrus mixture.

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

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

Before serving, garnish with additional lemon and lime zest or thin citrus slices for a decorative finish.

Servings and timing

This recipe yields 8-10 slices.Preparation time: 20 minutesChilling time: 4+ hoursTotal time: about 4 hours 20 minutes

Variations

Use ginger biscuits instead of digestives for a spicy twist.

Add a dash of vanilla extract for a subtle depth of flavor.

Top with whipped cream and fresh berries for a decorative flourish.

Use orange zest and juice for a citrus blend alternative.

storage/reheating

Store the cheesecake in the fridge, covered, for up to 3 days. It does not require reheating as it is a chilled dessert. For longer storage, freeze in an airtight container for up to 1 month. Thaw in the refrigerator overnight before serving.

FAQs

Can I use low-fat cream cheese?

Full-fat is recommended for the best texture, but low-fat can work with slightly softer results.

Can I make it ahead?

Yes, this cheesecake is perfect for making a day in advance.

Is it very sweet?

The citrus juices balance the sweetness of the condensed milk, making it refreshing rather than overly sweet.

Can I use bottled lemon and lime juice?

Fresh juice is best for flavor, but bottled can be used in a pinch.

How do I know it’s set?

The cheesecake should be firm to the touch and not wobble in the center when moved.

Can I use only lemon or lime?

Yes, but the combination offers a more balanced and layered citrus flavor.

Do I need gelatine?

No, the condensed milk and cream provide enough structure without it.

What if it doesn’t set?

Make sure the mixture is well chilled and that all ingredients are cold before mixing.

Can I make it in a different tin?

Yes, just ensure it has high sides and is ideally springform for easy removal.

How long can it sit out?

Try to keep it chilled and only leave out for a maximum of 1 hour before serving.

Conclusion

Mary Berry’s Zesty Lemon & Lime Cheesecake is a light, creamy, and vibrant dessert that delivers a burst of citrus flavor in every slice. It’s simple enough for beginner bakers yet elegant enough to serve at any special occasion. This cheesecake is sure to brighten your table and impress your guests.

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