Bright, creamy, and positively bursting with fresh flavor, Mary Berry’s Zesty Lemon & Lime Cheesecake is a sunshine-filled classic that never fails to win over a crowd. This beloved British dessert blends a buttery biscuit base with a silken, citrus-kissed filling that sets beautifully in the fridge—no oven required! Every forkful is a delightful dance of sweet and tangy notes, making it a go-to for spring picnics, summer barbecues, or simply when you crave a bit of zesty comfort. Get ready to channel your inner Mary Berry and create a cheesecake that’s as impressive as it is irresistible.
Ingredients You’ll Need
There’s real magic in how a handful of humble ingredients become a showstopping dessert. Each one plays a crucial role—crunch from the biscuits, richness from cream cheese and double cream, sweetness from sugar, and a whole parade of citrus to wake up every bite with zingy freshness.
- Digestive biscuits: The classic biscuit base provides the essential crunch and a little malty sweetness.
- Unsalted butter: Melted butter binds your biscuit crumbs and creates that indulgent, firm crust.
- Full-fat cream cheese: Creamy and tangy, this is the backbone of your filling—don’t skimp on fat here for the best set.
- Double cream: Whipped to soft peaks, double cream gives the cheesecake its characteristic lightness and mousse-like texture.
- Caster sugar: Fine sugar dissolves easily into both the crust and the filling for a perfectly smooth bite.
- Zest of 1 lemon and 2 limes: These little flecks of zest are the secret to achieving that unmistakably fresh, fragrant edge.
- Juice of 1 lemon and 2 limes: Adds not just zing, but also helps the filling set properly and delivers that crave-worthy tartness.
- Extra citrus zest or thin slices of lemon and lime (for topping): The finishing touch! Go bold with your garnish for a real visual—and edible—reward.
- Whipped cream (optional for topping): Soft, pillowy cream is the ultimate garnish for those who want a little extra luxury with every slice.
How to Make Mary Berry’s Zesty Lemon & Lime Cheesecake
Step 1: Prepare the Base
Start by lightly greasing a 20cm (8-inch) springform cake tin—this may seem small, but it makes unmolding the cheesecake a breeze. In a mixing bowl, stir together the crushed digestive biscuits and melted unsalted butter until all the crumbs are thoroughly coated. Press this mixture firmly into the base of your prepared tin, smoothing out the surface with the back of a spoon. Pop it into the fridge for a bit while you make the filling—this chill time helps the crust set up perfectly.
Step 2: Make the Zesty Filling
Grab a large bowl and beat together the softened full-fat cream cheese and caster sugar until you’re left with a mixture that’s creamy and lump-free. Add in the zest and juice of both your lemon and limes—don’t be shy, you want the citrus flavors to shine through. Mix well so every mouthful is loaded with the brightness of that zesty combination.
Step 3: Whip and Fold
In a separate bowl, whisk your double cream until it holds soft peaks. Be careful not to over-whip—you’re looking for delicate clouds, not stiff, grainy cream. Gently fold the whipped cream into your citrusy cream cheese mixture, taking care not to lose all that lovely air you’ve just whipped in. The result should be smooth, airy, and temptingly fragrant.
Step 4: Assemble and Chill
Carefully spoon the filling over your chilled biscuit base, smoothing the top with an offset spatula or the back of a spoon. Place the cheesecake into the fridge and let it rest for at least four hours (overnight is even better). During this essential chill phase, the citrus and cream work their magic, and the cheesecake will firm up to that perfect sliceable texture.
Step 5: Decorate and Serve
When you’re ready to wow your family or guests, gently unclasp the springform tin and transfer your Mary Berry’s Zesty Lemon & Lime Cheesecake to a serving platter. Scatter over some extra zest or arrange thin lemon and lime slices in artful patterns. Dollop or pipe on a few swirls of whipped cream if you’re feeling extra decadent—the final touch before you dig in!
How to Serve Mary Berry’s Zesty Lemon & Lime Cheesecake
Garnishes
A handful of fresh citrus zest brightens the presentation and pumps up the fresh flavors. Consider thin, jewel-bright slices of lemon and lime, or even a few edible flowers for a little drama. For an extra flourish, a cloud of whipped cream piped around the edges might just make your cheesecake the talk of the table!
Side Dishes
Because the cheesecake is so gorgeously vibrant and rich, keep side dishes simple. A bowl of fresh mixed berries, a platter of sliced strawberries, or even a pitcher of sparkling elderflower lemonade are ideal partners that won’t overpower the star of your dessert spread.
Creative Ways to Present
Turn wedges of Mary Berry’s Zesty Lemon & Lime Cheesecake into an individual treat by serving them in pretty glass jars or small tumblers—layer in biscuit crumbs and filling for a portable, party-ready dessert. Mini cheesecakes made in muffin tins also look adorable and are ideal for sharing. If you’re feeling daring, top each slice with candied citrus peel or a sprig of fresh mint for that chef’s finishing touch!
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake (if you actually have any!) will keep beautifully in the fridge for up to three days. Cover the tin with cling film or transfer slices to an airtight container to protect that creamy texture and prevent the cheesecake from absorbing fridge odors.
Freezing
Mary Berry’s Zesty Lemon & Lime Cheesecake freezes surprisingly well—just be sure to do so without any whipped cream decorations. Wrap the whole cheesecake or individual slices tightly in cling film and a layer of foil, then freeze for up to one month. Allow to thaw gently in the fridge overnight before serving for the best flavor and texture.
Reheating
Cheesecake is best enjoyed chilled, so there’s no need for reheating. If you’ve frozen the cheesecake, simply defrost it in the fridge rather than at room temperature to ensure it keeps its velvety structure and signature cool, refreshing bite.
FAQs
Can I use low-fat cream cheese for this recipe?
It’s best to stick with full-fat cream cheese. Low-fat versions tend to be runnier and may not set as firmly, resulting in a less stable and less indulgent cheesecake. For the creamiest, dreamiest texture, always go for full-fat!
How do I prevent my cheesecake base from being crumbly?
Be sure to press the biscuit and butter mixture firmly into the base, getting right into the corners. Chilling it thoroughly before adding the filling gives the butter time to harden, holding everything together for that perfect, sliceable crust.
Can I make Mary Berry’s Zesty Lemon & Lime Cheesecake ahead of time?
Absolutely! In fact, letting the cheesecake chill overnight actually improves the flavor and sets the filling to perfection. It’s an ideal dessert to make the day before your celebration or gathering.
What can I use if I don’t have digestive biscuits?
While digestives are traditional, you can easily substitute with graham crackers or another plain, crisp biscuit. Just be sure they’re not too sweet, so the citrus filling remains the star.
How do I get clean slices when serving?
For that picture-perfect presentation, use a sharp knife dipped in hot water and wiped clean between each cut. This trick ensures lovely tidy slices with neat edges, every time.
Final Thoughts
There’s something truly special about bringing a slice of Mary Berry’s Zesty Lemon & Lime Cheesecake to the table—its zippy flavor, creamy texture, and easy no-bake method will make it a fast favorite. Give this classic recipe a try and share the joy; your friends and family will be begging for the next slice!
Print
Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe
- Total Time: 4 hours 20 minutes (including chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the refreshing citrus flavors of Mary Berry’s Zesty Lemon & Lime Cheesecake. This no-bake dessert is a delightful treat perfect for any occasion.
Ingredients
For the base:
- 150g digestive biscuits (about 10 biscuits, crushed)
- 75g unsalted butter (melted)
For the filling:
- 300g full-fat cream cheese (softened)
- 300ml double cream
- 100g caster sugar
- Zest of 1 lemon
- Zest of 2 limes
- Juice of 1 lemon
- Juice of 2 limes
For the topping (optional):
- Extra citrus zest or thin slices of lemon and lime
- Whipped cream
Instructions
- Prepare the Base: Lightly grease a 20cm (8-inch) springform cake tin. Combine crushed biscuits and melted butter. Press mixture into the base of the tin. Chill.
- Make the Filling: Beat cream cheese and sugar. Add zests and juices. Whip cream separately, then fold into cream cheese mixture. Pour over biscuit base.
- Chill: Refrigerate for at least 4 hours or overnight until set.
- Serve: Remove from tin, garnish with citrus zest or slices before serving.
Notes
- This is a no-bake cheesecake, so chilling is essential for proper texture.
- Use full-fat cream cheese for the best set and flavor.
- You can make this a day ahead—it tastes better after resting overnight.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 20g
- Sodium: 220mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
