Mary Berry’s Zesty Lemon & Lime Cheesecake

Mary Berry’s Zesty Lemon & Lime Cheesecake is a fresh, creamy dessert that brings together the perfect balance of sweet and tart flavors. Set on a crisp biscuit base and topped with a silky, citrus-infused filling, this no-bake cheesecake is elegant yet incredibly easy to prepare—ideal for spring gatherings, summer picnics, or anytime you need a refreshing treat.

Why You’ll Love This Recipe

• No baking required—simple and fuss-free
• Bright, zesty flavor from real lemon and lime
• Creamy, smooth texture with a crisp, buttery base
• Perfect make-ahead dessert for entertaining
• A classic Mary Berry recipe with timeless appeal
• Easy to follow, even for beginner bakers
• Light and refreshing finish to any meal

ingredients

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

• Digestive biscuits or graham crackers, crushed
• Unsalted butter, melted
• Full-fat cream cheese
• Condensed milk
• Fresh lemon juice and zest
• Fresh lime juice and zest
• Optional: whipped cream or extra zest for garnish

directions

1. Prepare the base: In a bowl, mix the crushed biscuits with melted butter until combined. Press firmly into the base of a springform pan (about 8 inches) to create an even layer. Chill in the fridge while you make the filling.
2. Make the filling: In a large mixing bowl, beat the cream cheese until smooth. Add the condensed milk, lemon juice, lime juice, and both zests. Beat again until fully combined and creamy.
3. Assemble the cheesecake: Pour the filling over the chilled base and smooth the top with a spatula.
4. Chill: Refrigerate for at least 4 hours, or overnight, until set.
5. Serve: Carefully remove from the pan and garnish with whipped cream or extra citrus zest if desired. Slice and enjoy.

Servings and timing

Serves 8–10
Prep time: 20 minutes
Chill time: 4 hours (or overnight)
Total time: About 4 hours 20 minutes

Variations

• Citrus Boost: Add orange zest for a mixed citrus flavor.
• Tropical Twist: Mix in crushed pineapple or mango purée into the filling.
• Mini Cheesecakes: Make in muffin tins for individual servings.
• Gluten-Free: Use gluten-free biscuits for the base.
• Extra Creamy: Fold in whipped cream for an airier texture.

storage/reheating

Store the cheesecake in the refrigerator, covered, for up to 4 days.
This dessert is not suitable for freezing, as the texture may change upon thawing.
Serve straight from the fridge for best results—no reheating needed.

FAQs

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture and flavor, but low-fat can work in a pinch.

Can I use bottled lemon and lime juice?

Fresh juice is best for flavor, but bottled juice can be used if fresh isn’t available.

Why isn’t my cheesecake setting?

Be sure to use full-fat ingredients and allow enough chilling time (at least 4 hours).

Do I need gelatine in this recipe?

No, the acidity from the citrus helps naturally set the cheesecake without gelatine.

Can I use a different type of biscuit?

Yes, graham crackers or shortbread make great substitutes.

How far ahead can I make this?

You can make it up to 2 days ahead and keep it refrigerated until serving.

Can I freeze the leftovers?

Freezing is not recommended, as the filling may separate when thawed.

What’s the best pan to use?

A springform pan is ideal, as it makes removing the cheesecake easy and clean.

Can I add a fruit topping?

Yes, fresh berries or a citrus glaze are great additions.

Is this cheesecake overly sweet?

The citrus balances the sweetness nicely, making it light and refreshing rather than overly sugary.

Conclusion

Mary Berry’s Zesty Lemon & Lime Cheesecake is a show-stopping dessert that’s as simple to make as it is delicious. With its crisp base, creamy filling, and zingy citrus flavor, it’s the perfect ending to any meal—especially when you want something cool, light, and full of character. This recipe is a true testament to how classic flavors and straightforward methods can come together in a dessert that’s sure to impress.

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