Description

This light, creamy Lemon & Lime Cheesecake is a Mary Berry classic—simple, refreshing, and full of citrusy flavor. With a buttery biscuit base and a no-bake, zesty filling, it’s perfect for spring and summer gatherings or an easy make-ahead dessert.

Ingredients

For the Base:

150g (about 1 1/2 cups) digestive biscuits or graham crackers, crushed
75g (5 tbsp) unsalted butter, melted

For the Filling:

1 can (397g) sweetened condensed milk
300g (1 1/4 cups) full-fat cream cheese, softened
Zest and juice of 2 lemons
Zest and juice of 2 limes

To Decorate (optional):

Whipped cream
Extra lemon and lime zest or thin citrus slices

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Instructions

Make the Base: In a bowl, combine crushed biscuits and melted butter. Mix until the texture resembles wet sand.
Press the mixture firmly into the base of a 20cm (8-inch) springform tin. Chill in the fridge for 15–20 minutes.
Make the Filling: In a mixing bowl, beat the cream cheese until smooth. Add the sweetened condensed milk and beat until combined.
Stir in the lemon and lime juice and zest. The acidity will naturally thicken the mixture.
Pour the filling over the chilled base and smooth the top with a spatula.
Cover and refrigerate for at least 4 hours, or overnight, until fully set.

Decorate with whipped cream and extra zest or citrus slices before serving, if desired.

Notes

This cheesecake is no-bake and egg-free—ideal for warm-weather desserts.
Make sure to use full-fat cream cheese for the best set and texture.

Can be made 1–2 days ahead and stored in the fridge.