If you’re longing for a show-stopping dessert with a burst of citrus freshness and a cloud-like texture, Mary Berry’s Zesty Lemon & Lime Cheesecake is quite simply a must-bake (or rather, must-chill) recipe. This glorious no-bake cheesecake combines the tangy zing of fresh lemons and limes with a creamy, dreamy filling, all nestled on a crunchy digestive biscuit base. It’s refreshing, elegant, and—best of all—simple enough for anyone to whip up, whether you’re celebrating a special occasion or just want to treat yourself midweek. With just a handful of ingredients, every bite is the perfect balance of sweet, tart, and creamy—a real testament to classic British baking with a citrusy twist.
Ingredients You’ll Need
What makes Mary Berry’s Zesty Lemon & Lime Cheesecake so delightful is its straightforward ingredient list—each component brings something special to the table. From the buttery biscuit base to the silky cream cheese mixture, there’s nowhere to hide, so a little attention to quality will go a long way in the final flavor and texture.
- Digestive biscuits (150g, crushed): These form the foundation for your base, adding a familiar, crumbly texture and just the right amount of sweetness.
- Unsalted butter (60g, melted): Holds the biscuits together and infuses the base with rich, buttery notes.
- Full-fat cream cheese (600g, at room temperature): The star of the show—opt for full-fat for the creamiest and most indulgent result.
- Icing sugar (100g, sifted): Blends seamlessly into the filling, sweetening it without a grainy mouthfeel.
- Finely grated zest of 2 lemons: Provides that signature pop of lemony brightness in every bite.
- Finely grated zest of 2 limes: Brings a vivid green color and another layer of zesty flavor.
- Juice of 1 lemon: Freshly squeezed for the best tang—bottled just can’t compare!
- Juice of 1 lime: Adds extra tartness and complexity alongside the lemon juice.
- Double cream (300ml): When whipped, this creates the luscious, airy texture that makes the cheesecake so irresistibly light.
How to Make Mary Berry’s Zesty Lemon & Lime Cheesecake
Step 1: Prepare the Biscuit Base
Begin by crushing your digestive biscuits into fine crumbs—either pulse them in a food processor or place them in a resealable bag and crush with a rolling pin. Mix these crumbs with the melted butter until every piece glistens, then press firmly into the bottom of a 20cm springform tin. Smooth out the surface and pop the base into the fridge to set while you prep the filling. That short chill makes sure your base will be perfectly sturdy and sliceable.
Step 2: Make the Luscious Cream Cheese Filling
In a large mixing bowl, beat the full-fat cream cheese until it’s silky and free from any lumps. Add the sifted icing sugar, along with all the lemon and lime zest plus the juices. Mix everything until the citrus flavors are well incorporated and the aroma is simply irresistible—your kitchen should already start to smell like pure happiness!
Step 3: Whip and Fold the Cream
Now, whip your double cream in a separate bowl until it forms soft peaks—when you lift your whisk, the cream should just gently hold its shape. Carefully fold the whipped cream into the fruity cream cheese mixture, using gentle strokes so you don’t knock out all the air. This step is key to achieving the signature cloud-like texture of Mary Berry’s Zesty Lemon & Lime Cheesecake.
Step 4: Assemble and Chill
Spoon your luxurious cheesecake mixture over the chilled biscuit base, smoothing the top with a spatula for a professional finish. Cover the tin and let the cheesecake set in the fridge for at least four hours, though overnight is truly best for a beautifully set, sliceable dessert. The wait is always the hardest part!
Step 5: Unmold and Garnish
Once set, release the springform tin and transfer your cheesecake onto a serving plate. Now’s the perfect time to get creative with your garnishes (see serving tips below) and prepare for those well-deserved oohs and ahhs as you bring your Mary Berry’s Zesty Lemon & Lime Cheesecake to the table!
How to Serve Mary Berry’s Zesty Lemon & Lime Cheesecake
Garnishes
A little garnish works wonders for both the flavor and the wow factor! Decorate with delicate curls of lemon and lime zest, or dot the top with thin, artfully arranged citrus slices for a striking look. If you want to impress, a few edible flowers or mint leaves add a fresh, vibrant touch—perfect for summer gatherings or special occasions.
Side Dishes
Mary Berry’s Zesty Lemon & Lime Cheesecake shines brightest alongside light, refreshing accompaniments. Consider pairing it with a bowl of juicy fresh berries or a dollop of softly whipped cream. If you’re aiming for extra indulgence, a spoonful of raspberry coulis or even a splash of homemade citrus curd brings another delicious dimension to each bite.
Creative Ways to Present
While a traditional cheesecake wedge is always a hit, try cutting the dessert into elegant squares for bite-sized portions at a party. Or, make individual cheesecakes in glasses for a modern twist—layering crumbs and cream in jars feels playful and totally irresistible. However you present it, Mary Berry’s Zesty Lemon & Lime Cheesecake never fails to grab the spotlight!
Make Ahead and Storage
Storing Leftovers
If (and that’s a big if) any of this cheesecake survives the first serving, store leftovers covered in the refrigerator for up to three days. The flavors will mellow and meld even more, keeping each slice wonderfully creamy and satisfying.
Freezing
You can absolutely freeze Mary Berry’s Zesty Lemon & Lime Cheesecake! For best results, slice and wrap individual portions tightly in plastic wrap, then foil, and store them in an airtight container. This way, you can satisfy a citrus cheesecake craving at a moment’s notice—just thaw in the fridge before serving.
Reheating
No need to reheat this luscious treat—it’s designed to be enjoyed chilled! Just take it out of the fridge, let it sit at room temperature for a few minutes if you prefer a slightly softer texture, and it’s ready to serve.
FAQs
Can I use low-fat cream cheese for this recipe?
It’s best to use full-fat cream cheese—low-fat versions don’t set as well and can result in a softer, less stable cheesecake. For that signature creamy texture of Mary Berry’s Zesty Lemon & Lime Cheesecake, stick with the classic!
How do I prevent my cheesecake base from being too crumbly?
Be sure to combine the crushed digestives thoroughly with the melted butter until all the crumbs are coated. Press the mixture firmly into the tin, and chill it well before adding your filling for the perfect, non-crumbly base.
Can I make Mary Berry’s Zesty Lemon & Lime Cheesecake in advance?
Absolutely! In fact, the cheesecake needs several hours to set, so it’s the ideal make-ahead dessert. You can even prepare it a day ahead, then simply garnish and serve when ready.
What size tin should I use?
A 20cm (8-inch) springform tin is perfect for this recipe, allowing the cheesecake to set beautifully and making it easy to release. If you don’t have one, a loose-based cake tin will also work—just line the sides with parchment for easier removal.
Can I customize the citrus flavors?
Yes! If you love things extra tangy, add another squeeze of lemon or lime. Or, try adding a touch of orange zest for a new twist—though Mary Berry’s Zesty Lemon & Lime Cheesecake really shines as the ultimate lemon-lime combo.
Final Thoughts
I genuinely hope you give Mary Berry’s Zesty Lemon & Lime Cheesecake a try—it’s the type of dessert that not only brightens up the table but brings everyone together for that first heavenly slice. Go on, treat yourself and your loved ones; nothing compares to a homemade cheesecake filled with zesty, creamy joy.
Print
Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: British
- Diet: Vegetarian
Description
Indulge in the refreshing citrus flavors of Mary Berry’s Zesty Lemon & Lime Cheesecake. This no-bake dessert is a creamy and zesty treat that is perfect for any occasion.
Ingredients
For the biscuit base:
- 150g digestive biscuits, crushed
- 60g unsalted butter, melted
For the cheesecake filling:
- 600g full-fat cream cheese, at room temperature
- 100g icing sugar, sifted
- Finely grated zest of 2 lemons
- Finely grated zest of 2 limes
- Juice of 1 lemon
- Juice of 1 lime
- 300ml double cream
Instructions
- Prepare the biscuit base: Crush the digestive biscuits into fine crumbs and mix with the melted butter. Press the mixture into the base of a 20cm springform tin and chill for 30 minutes.
- Make the cheesecake filling: Beat the cream cheese until smooth. Add icing sugar, lemon zest, lime zest, lemon juice, and lime juice. Whip the double cream separately until soft peaks form, then fold it into the cream cheese mixture.
- Assemble the cheesecake: Spoon the mixture over the chilled base, smooth the top, and refrigerate for at least 4 hours or overnight until set.
- Serve: Garnish with lemon and lime slices or extra zest before serving.
Notes
- For best results, use full-fat cream cheese.
- Extra zest or fruit slices make great garnishes.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 18g
- Sodium: 240mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 110mg
