Delia Smith No Bake Lemon Cheesecake Recipe

Delia Smith’s no-bake lemon cheesecake sets in the fridge without gelatine, using nothing but mascarpone, fresh lemon juice, lemon zest, and a brown sugar digestive base. It takes 20 minutes to put together, chills for 4 hours, and serves 8 clean slices from a 20cm tin.

I make this no bake lemon cheesecake more than any other dessert because it never fails and nobody ever believes this cheesecake, no bake and no gelatine, holds together so well. Delia relies on the fat content of full-fat mascarpone to hold the filling together, which means the texture is softer and creamier than any cheesecake that sets with gelatine or baking.

More Cheesecake Recipes:

• Lemon Ricotta Cheesecake
• Philadelphia Cheesecake
• Lemon Cheesecake with Frosted Grapes

Why It Sets Without Gelatine

Mascarpone is about 44% fat, which means it firms up naturally in the fridge without any setting agent. The acid from the lemon juice tightens the proteins further, so the filling holds its shape when you slice it. I was sceptical the first time and kept prodding it through the cling film, but after 4 hours it was solid enough to lift out of the tin cleanly.

This only works with full-fat mascarpone. I tried a lighter version once and the filling never set, it just slumped sideways when I removed the tin. Delia is specific about this and she is right.

No-Bake Lemon Cheesecake Ingredients

For the base:

• 110g (4 oz) digestive biscuits (about 8 biscuits)
• 50g (2 oz) butter, melted
• 25g (1 oz) light soft brown sugar

For the filling:

• 350g (12 oz) mascarpone cheese (full-fat, not light)
• 75g (3 oz) caster sugar (superfine sugar)
• 1 large lemon, zested
• 90ml (3 fl oz) lemon juice (about 2 to 3 lemons)

How To Make Delia Smith No-Bake Lemon Cheesecake

1. Crush the biscuits: Place the digestives in a food bag and bash with a rolling pin until they are fine crumbs.
2. Make the base: Melt the butter in a saucepan, stir in the brown sugar and crushed biscuits until the butter is fully absorbed. Press the mixture firmly into the base of a 20cm loose-bottomed tin and chill in the fridge while you make the filling.
3. 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 on low speed just until smooth. Do not overmix or the mascarpone will split.
4. Assemble: Spoon the filling over the chilled base and smooth the top with a palette knife.
5. Set: Cover with cling film (plastic wrap) and refrigerate for at least 4 hours, or overnight for the firmest slices.
6. Serve: Run a palette knife around the edge, push up the loose base, and transfer to a plate.

Can You Make a Lime Cheesecake Instead?

Yes, and it is sharper and more tropical than the lemon version. Swap the lemon juice and zest for the same amount of lime juice and the zest of 2 limes. Limes are more acidic than lemons so the filling sets slightly firmer, and the colour stays pale green which looks beautiful against the golden biscuit base.

I make the lime cheesecake in summer when I want something that tastes lighter and cooler. Delia also mentions a lemon and lime cheesecake where you use half of each, which splits the difference and gives you a citrus flavour that is more complex than either one alone.

Can You Use Cream Cheese Instead of Mascarpone?

You can, but the texture changes. Cream cheese like Philadelphia is denser and tangier, and it needs gelatine or eggs to set properly because it has less fat than mascarpone. Delia’s recipe relies on that high fat content to hold everything together without any setting agent, so if you swap the cheese you are making a different Delia Smith cheesecake entirely.

If you want a cream cheese cheesecake, the Philadelphia cheesecake is the one to use. It bakes in the oven and sets with eggs instead, which gives a firmer, denser slice. Both are good, but they are not interchangeable.

How Far Ahead Can You Make It?

This cheesecake keeps in the fridge for up to 3 days, covered. This lemon cheesecake recipe actually improves on day two because the lemon has time to soak through the filling. I often make it the night before a dinner party and it is better for it.

You can freeze it for up to 2 months. Freeze it whole in the tin, then wrap tightly once solid. Defrost in the fridge overnight and it comes back almost the same. The base softens very slightly from the moisture but the filling holds.

Nutrition Facts

• Calories: 340 kcal
• Fat: 26g
• Carbohydrates: 24g
• Fibre: 0g
• Protein: 4g

Nutrition is estimated per serving based on 8 servings.

FAQs

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