Delia Smith No Bake Lemon Cheesecake Recipe

This smooth, creamy 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 firm slices 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. A 20cm loose-bottomed tin and a large mixing bowl are all you really need.

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)

What You’ll Need to Make This Cheesecake

• 20cm loose-bottomed or springform cake tin: A MasterClass 20cm springform tin is widely available in the UK and comes with a 20-year guarantee. The loose bottom makes releasing a set cheesecake much easier than a fixed-base tin.
• Large mixing bowl: A Pyrex glass bowl lets you see the filling come together clearly. The 2-litre size is enough for this recipe.
• Electric hand whisk: A Kenwood QuickMix or similar hand mixer on a low speed is ideal for combining the mascarpone without overworking it. A wooden spoon works too if you prefer.
• Palette knife: A ProCook offset palette knife helps you smooth the filling evenly and release the cheesecake from the tin with clean edges.
• Rolling pin: For crushing the digestive biscuits in a food bag. A standard wooden rolling pin does the job.
• Baking parchment: Line the base of the tin for a clean release every time.

How to Make No-Bake Lemon Cheesecake

1. Prepare the tin: Grease a 20cm loose-bottomed cake tin (a MasterClass springform works well here) 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 Pyrex bowl, combine the mascarpone, caster sugar, lemon zest, and lemon juice. Beat with a wooden spoon or electric hand whisk just until smooth. Do not overmix or the mascarpone will 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 Makes This No-Bake Lemon Cheesecake Set Without Gelatin?

• Full-fat mascarpone is essential: The high fat content is what sets the filling naturally in the fridge. Low-fat versions do not have enough structure and will leave you with a runny filling.
• Zest before you juice: Always zest your lemons before cutting them. Once a lemon is squeezed, it is nearly impossible to zest the remains. That same technique is essential for a good lemon drizzle cake too.
• Brown sugar in the base: This gives the biscuit crust a warm, toffee-like depth and binds the crumbs more firmly than butter alone.
• Stop mixing early: Mascarpone is sensitive and will split if you overwork it. Stop the moment the filling comes together and looks smooth.
• Clean release from the tin: Run a thin palette knife dipped in hot water around the edge before pushing up the loose bottom. This gives you clean edges every time.
• Use a larger tin for thinner slices: A 23cm tin works if you prefer a shallower cheesecake that sets faster. Reduce chilling time to 3 hours.

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 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 for an afternoon serving. If you love lemon desserts, this lemon meringue pie 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 Fibre: 0g
• Sugar: 18g
• Protein: 4g

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

Frequently Asked Questions

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

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

Can I make this with lemon curd instead of fresh lemon? 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.

How does Delia’s no-bake lemon cheesecake compare to Mary Berry’s? Mary Berry’s version uses cream cheese and whipped double cream for a lighter, fluffier texture. Delia’s recipe uses mascarpone only, giving a denser, creamier result with a richer biscuit base.

Can I use a springform tin instead of a loose-bottomed tin? Yes, a 20cm springform tin works well if the seal is tight so no butter leaks during chilling. Unclip the sides to release.

For a boozy alternative, try this Baileys cheesecake which uses the same no-bake method. If you prefer a baked option, Delia’s Philadelphia cheesecake is another favourite.