Delia Smith No Bake Lemon Cheesecake Recipe

This no-bake lemon cheesecake is made with mascarpone, fresh lemon juice, lemon zest, and a brown sugar digestive biscuit base. The filling sets naturally in the fridge without gelatin, giving you a smooth, sliceable cheesecake every time. It takes 20 minutes to prepare and serves 8.

I make this whenever I need a dessert that looks impressive but takes almost no effort. It is one of those recipes I come back to all summer long because it never lets me down.

No Bake Lemon Cheesecake Ingredients

• 110g digestive biscuits (about 8 biscuits)
• 50g butter, melted
• 25g light soft brown sugar
• 350g mascarpone cheese (full-fat is essential)
• 75g caster sugar
• 1 large lemon, zested
• 90ml lemon juice (about 2–3 lemons)

How to Make No-Bake Lemon Cheesecake

1. Prepare the tin: Grease a 20cm (8-inch) loose-bottomed cake tin and line the base with baking parchment for easy removal.
2. Crush the biscuits: Place the digestive biscuits in a food bag and bash with a rolling pin until they are fine crumbs. You can also blitz them briefly in a food processor.
3. Make the base: Melt the butter in a small saucepan over low heat. Stir in the brown sugar and crushed biscuit crumbs until the butter is fully absorbed and the mixture looks like wet sand.
4. Press and chill: Tip the mixture into the prepared tin and press it down firmly with the back of a metal spoon. Place the tin in the fridge while you make the filling.
5. Mix the filling: In a large bowl, combine the mascarpone, caster sugar, lemon zest, and lemon juice. Beat with a wooden spoon or electric whisk just until smooth and combined. Do not overmix or the mascarpone will curdle and split.
6. Assemble: Remove the tin from the fridge and spoon the lemon filling over the biscuit base. Smooth the top with a palette knife or the back of a spoon.
7. Set: Refrigerate for at least 4 hours. Overnight is best for a firm set that slices cleanly.

What Is the Secret to a Perfect No-Bake Lemon Cheesecake?

Full-fat mascarpone is not optional here. The high fat content is what sets the filling naturally in the fridge without gelatin. Low-fat versions do not have enough structure and will leave you with a runny puddle.

Always zest your lemons before you juice them. Once a lemon is cut and squeezed, it is nearly impossible to zest what is left. This one small step saves a lot of frustration. That same zesting technique is essential for a good lemon drizzle cake too.

The brown sugar in the base is one of the best parts of this recipe. It gives the biscuit crust a warm, toffee-like depth and binds the crumbs more firmly than butter alone.

Stop mixing the filling the moment it comes together. Mascarpone is sensitive and will split if you overwork it. If you keep beating past the point of smooth, it turns grainy and separates.

To release the cheesecake cleanly, run a thin palette knife dipped in hot water around the edge of the tin. Then push up the loose bottom or unclip the springform.

What Should You Serve on the Side?

Fresh raspberries or blueberries work well alongside this cheesecake. The sharpness of the berries cuts through the richness of the mascarpone and adds a splash of colour to each slice.

A small jug of single cream on the table is the traditional British way to serve a cold cheesecake. It loosens each mouthful slightly without overpowering the lemon.

For drinks, a chilled Prosecco or light dessert wine pairs nicely with the citrus filling. A pot of Earl Grey tea is just as good if you are serving it in the afternoon.

If you love lemon desserts, this lemon meringue pie is another Delia favourite that uses a similar amount of fresh lemon juice.

How Long Will This Cheesecake Keep?

This cheesecake keeps well in the fridge for up to 4 days when tightly covered or stored in a cake carrier. The lemon acidity helps it stay fresh.

It also freezes well for up to 2 months. Wrap it whole or in individual slices in cling film and then foil. Thaw overnight in the fridge before serving.

Nutrition Facts

• Calories: 450
• Total Fat: 35g
• Saturated Fat: 22g
• Cholesterol: 95mg
• Sodium: 180mg
• Total Carbohydrates: 28g
• Dietary Fiber: 0g
• Sugar: 18g
• Protein: 4g

Nutrition information is estimated per slice (based on 8 slices).

FAQs

Why is my no-bake cheesecake runny? The most common reason is not chilling it long enough. Four hours is the absolute minimum, but overnight gives the best set. Using low-fat mascarpone or cream cheese will also stop it firming up properly.

Can I use cream cheese instead of mascarpone? You can, but the result will be tangier and slightly firmer. Mascarpone gives a smoother, more velvety texture that is closer to the original Delia recipe.

Do I need gelatin for this cheesecake? No. The filling sets naturally through the reaction between the lemon acid and the fat in full-fat mascarpone. Chilling does the rest.

Can I make this cheesecake the day before? Yes, and it is actually better that way. Making it the night before gives it the longest possible chill time, which means firmer slices and better flavour as the lemon has time to develop.

How do I stop the base from going soggy? Press the crumb mixture down very firmly with the back of a metal spoon and chill it in the fridge before adding the filling. The brown sugar in the base also helps it bind more tightly than butter alone.

Can I make this with lemon curd instead of fresh lemon? Yes. For a richer, sweeter version, replace the caster sugar and lemon juice with 275g of lemon curd and add 200g of fromage frais to lighten the filling. This is closer to Delia’s frosted grapes variation and gives a more intense lemon flavour without the tartness of fresh juice.

How do I make frosted grapes for decoration? Brush seedless grapes lightly with beaten egg white, then roll them in caster sugar. Leave them on a wire rack to dry for at least an hour. They add a beautiful finish to this cheesecake for special occasions.

How does Delia’s no-bake lemon cheesecake compare to Mary Berry’s? Mary Berry’s version typically uses cream cheese and whipped double cream, giving a lighter, fluffier texture. Delia’s recipe uses mascarpone as the sole filling, which produces a denser, creamier result. Both skip gelatin, but Delia’s brown sugar base gives it a richer, more distinctive crust.

Can I add other flavours to this cheesecake? Lime zest and juice works as a direct swap for a sharper citrus flavour. You can also swirl 2 tablespoons of lemon curd through the filling before chilling for a marbled effect.

For a boozy alternative, try this Baileys cheesecake which uses the same no-bake method.