Name: Super Simple Lemon Cheesecake
Prep time: 20 min
Total time: 4 h 20 min
Yield: 8
Ingredients: 250g digestive biscuits (or graham crackers); 100g butter, melted; 500g cream cheese; 100g icing sugar; Juice and zest of 2 lemons; 300ml double cream; Equipment:; 20cm springform tin; Mixing bowls; Electric whisk

Super Simple Lemon Cheesecake

This creamy no bake super simple lemon cheesecake is light, tangy, and delicious. With a buttery biscuit base and refreshing lemon flavor, it is the perfect make ahead dessert.

There is something so uplifting about a lemon dessert. The bright citrus flavor cuts through the sweetness, leaving you with a light and refreshing treat. That is exactly why I decided to make this lemon cheesecake. It is no bake, which means no fussing with ovens or worrying about cracks on the surface. Instead, you get a smooth, creamy filling with just the right amount of tang, all resting on a buttery biscuit base.

What really made me fall in love with this recipe is how quickly it comes together. On busy days, I appreciate a dessert that can be prepped in minutes and then simply left to chill until it is time to serve. My family could not stop raving about it. The grandchildren loved the creamy texture, while my wife adored the zingy lemon zest on top. Even friends who popped in for tea had second helpings, which is always the best compliment.

This cheesecake has already become a firm favorite in my home. It is a dessert that feels celebratory without being complicated. Whether it is for a weekend family gathering or a holiday spread, it never disappoints. The best part is knowing I can make it ahead of time and still serve something that looks and tastes special.

Questions You May Have About This Recipe

Can I make this a day ahead?
Yes, this cheesecake is perfect for preparing the night before. In fact, the flavors improve after chilling overnight.

What biscuits should I use for the base?
Digestive biscuits are traditional, but graham crackers or shortbread also work well.

Can I use bottled lemon juice instead of fresh?
Fresh juice gives the best flavor, but bottled lemon juice can be used in a pinch.

Can I freeze this cheesecake?
Yes, it freezes well. Wrap tightly and thaw in the fridge before serving.

Can I add a topping?
Absolutely. Fresh berries or a drizzle of raspberry sauce pair beautifully with the lemon flavor.

What You Need To Make Lemon Cheesecake

250g digestive biscuits (or graham crackers)

100g butter, melted

500g cream cheese

100g icing sugar

Juice and zest of 2 lemons

300ml double cream

Equipment:

20cm springform tin

Mixing bowls

Electric whisk

How To Make Lemon Cheesecake

Crush the biscuits into fine crumbs and mix with melted butter. Press into the base of the tin and chill.

In a large bowl, beat cream cheese, icing sugar, lemon juice, and zest until smooth.

In another bowl, whip the double cream until thick, then fold into the cream cheese mixture.

Spoon the filling over the chilled base and smooth the top.

Chill for at least 4 hours, preferably overnight.

Decorate with extra lemon zest before serving.

Tips

Use full fat cream cheese for the best set and flavor.

If you like it sweeter, add a little more icing sugar.

To remove neatly from the tin, run a warm knife around the edges before unclipping.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was so simple to make but tasted like it came from a bakery.” Carol W.

⭐️⭐️⭐️⭐️ “Lovely texture and flavor. I added raspberries on top and it was delicious.” David H.

⭐️⭐️⭐️⭐️⭐️ “Perfect make ahead dessert for family gatherings. Everyone loved it.” Margaret R.

⭐️⭐️⭐️⭐️⭐️ “I usually avoid cheesecakes because they seem tricky, but this was foolproof.” Linda T.

⭐️⭐️⭐️⭐️ “Really nice and tangy, but I might add a touch more sugar next time.” Janet F.

Printable Recipe

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