Mary Berry’s Zesty Lemon & Lime Cheesecake is a delightful no-bake dessert that brings a burst of freshness to any occasion. With its creamy filling and zesty flavor, it’s sure to become a favorite among family and friends. This cheesecake is perfect for warm sunny days, summer gatherings, or simply when you want to treat yourself.
Why Make This Recipe
This cheesecake is so easy to make and requires no baking, which is a huge plus! It’s light, refreshing, and full of tangy lemon and lime flavors that will brighten up your day. Plus, it’s a great dessert to prepare ahead of time, making it perfect for busy weekends or when you have guests over.
How to Make Mary Berry’s Zesty Lemon & Lime Cheesecake
Ingredients:
- 10 digestive biscuits or graham crackers, crushed
- 50g unsalted butter, melted
- 25g demerara sugar
- 400g cream cheese
- 200ml double cream
- 150g icing sugar
- Zest of 1 lemon
- Zest of 1 lime
- Juice of 1 lemon
- Juice of 1 lime
- Optional: extra zest for garnish
Directions:
- In a bowl, mix the crushed biscuits or graham crackers with melted butter and demerara sugar until combined. Press the mixture into the bottom of a springform pan to form the base.
- In a separate bowl, whip the double cream until soft peaks form.
- In another bowl, beat the cream cheese with icing sugar, lemon zest, lime zest, lemon juice, and lime juice until smooth.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Pour the mixture over the biscuit base and smooth the top.
- Chill in the refrigerator for at least 4 hours or until set.
- Garnish with extra zest if desired before serving.
How to Serve Mary Berry’s Zesty Lemon & Lime Cheesecake
Serve this cheesecake chilled, sliced into wedges. It’s great on its own or topped with fresh berries or a dollop of whipped cream. Everyone will love its tangy flavor!
How to Store Mary Berry’s Zesty Lemon & Lime Cheesecake
You can store any leftover cheesecake in the refrigerator. Just cover it with plastic wrap or keep it in an airtight container. It will stay fresh for up to 3 days.
Tips to Make Mary Berry’s Zesty Lemon & Lime Cheesecake
- Make sure to properly crush the biscuits so that the base holds together well.
- For added flavor, you can use fresh lemon and lime juice instead of bottled.
- Let the cheesecake chill overnight for the best texture.
Variation
You can add different flavors by incorporating fruits like strawberries or raspberries into the filling. You can also swap out the lemon and lime for other citrus fruits, such as orange or grapefruit, if you prefer.
FAQs
Can I make this cheesecake in advance?
Yes! This cheesecake is perfect to make ahead of time. Just keep it in the fridge until you’re ready to serve.
Can I freeze the cheesecake?
Yes, you can freeze it! Wrap it well and store it in the freezer for up to a month. Thaw it in the fridge before serving.
What can I use instead of cream cheese?
You can use mascarpone cheese or a vegan cream cheese alternative for a different flavor or dietary needs.
Mary Berry’s Zesty Lemon & Lime Cheesecake
Ingredients
- 10 digestive biscuits or graham crackers crushed
- 50 g unsalted butter melted
- 25 g demerara sugar
- 400 g cream cheese
- 200 ml double cream
- 150 g icing sugar
- Zest of 1 lemon
- Zest of 1 lime
- Juice of 1 lemon
- Juice of 1 lime
- Optional: extra zest for garnish
Instructions
- In a bowl, mix the crushed biscuits or graham crackers with melted butter and demerara sugar until combined. Press the mixture into the bottom of a springform pan to form the base.
- In a separate bowl, whip the double cream until soft peaks form.
- In another bowl, beat the cream cheese with icing sugar, lemon zest, lime zest, lemon juice, and lime juice until smooth.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Pour the mixture over the biscuit base and smooth the top.
- Chill in the refrigerator for at least 4 hours or until set.
- Garnish with extra zest if desired before serving.
- How to Serve Mary Berry’s Zesty Lemon & Lime Cheesecake
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