Description

This zesty lemon and lime cheesecake is a refreshing, no-bake dessert that’s full of citrusy flavor. With a buttery biscuit base and a silky smooth cream cheese topping, it’s perfect for summer gatherings or whenever you need a bright, tangy treat. Inspired by Mary Berry’s classic recipe, it’s easy to make and even easier to enjoy.

Ingredients

For the base:

150g digestive biscuits (about 10)
75g unsalted butter, melted

For the filling:

300g full-fat cream cheese
300ml double cream
100g caster sugar
Zest and juice of 2 lemons
Zest and juice of 2 limes
Extra lime or lemon zest, for garnish (optional)

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Instructions

Prepare the base:
Crush the digestive biscuits into fine crumbs using a food processor or rolling pin. Mix in the melted butter until fully combined.
Chill the base:
Press the biscuit mixture into the base of a 20cm (8-inch) springform tin. Flatten it down with the back of a spoon. Chill in the fridge for at least 30 minutes to firm up.
Make the filling:
In a large mixing bowl, beat the cream cheese until smooth. Add the sugar, lemon zest, lime zest, and juices. Mix until well combined.
Whip the cream:
In a separate bowl, whip the double cream until it holds soft peaks. Gently fold it into the citrus cream cheese mixture until smooth.
Assemble the cheesecake:
Spoon the filling onto the chilled biscuit base. Smooth the top with a spatula and refrigerate for at least 4 hours, or overnight, until set.
Serve:
Carefully remove the cheesecake from the tin. Garnish with extra zest if desired. Slice and serve chilled.

Notes

You can use graham crackers if digestive biscuits aren’t available.
For an extra burst of citrus, add a touch more zest.
This cheesecake is best made the day before to give it time to fully set.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 21g
Sodium: 190mg
Fat: 32g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 26g
Fiber: 0.5g
Protein: 4g
Cholesterol: 95mg