The Best EVER No Bake Lemon Cheesecake Recipe! (Video Included)

This right here is the lightest, creamiest and most incredible no bake lemon cheesecake recipe EVER! It’s also really easy to create using my simple step by step pictures and helpful top tips, making this easy lemon cheesecake recipe the PERFECT make ahead dessert. Ideal for dinner parties, Summer barbecues, family gatherings… well, just about any occasion you can think of! It’s just as silky smooth as my popular no bake vanilla cheesecake recipe!

Lemon Cheesecake Recipe: slice of lemon cheesecake on a plate

No bake cheesecake recipes have always been a firm favourite of mine but they can quite often be heavy and stodgy. Not this bad boy! I kid you not, every single person that had a slice exclaimed that this lemon cheesecake was ultra light, zingy yet creamy, cloud like and moreish! That’s not a bad review for a seriously easy dessert recipe is it?!

It’s also difficult to get a no bake cheesecake wrong which is why I love them so much. ANYONE can make it and come across like a master patissier that’s been crafting for years… especially when you make it look super fancy with my CRAZY easy decoration tip! (See further down the post for my top tips.)

Lemon Cheesecake Recipe: lemon cheesecake on a cake stand

This honestly is the best lemon cheesecake recipe I’ve ever made. (Coming in top alongside my mango and white chocolate cheesecake recipe!) It’s the perfect balance of tangy and creamy.

I always see cheesecakes on the internet topped with these perfect, silky smooth swirls of whipped cream. But whenever I try it, the cream over whips and becomes grainy. Every time you touch whipped cream it seems to whip it some more – even the act of squeezing it through a piping nozzle ‘whips’ it and can cause it to look really unappetizing.

My answer? Mini meringue nests! They have the most beautiful and perfect swirl without any of the potential errors or headaches. Look great too don’t they? I’m all about making life easier.

Even if you’re not a lemon fan, you can still make good use of my meringue nest tip! Check out my no bake chocolate cheesecake recipe for example.

Lemon Cheesecake Recipe: lemon cheesecake on a cake stand

Tips For Perfect No Bake Lemon Cheesecake Recipe

  • Don’t go overboard on the decoration. Less is more! Keep it even easier by using shop bought mini meringue nests instead of attempting those difficult to achieve whipped cream swirls.
  • Keep the double cream cold and the cream cheese at room temperature. This is important!
  • Make sure you line the sides of the tin as well as the base. I’ve forgotten this before (in my vanilla strawberry cheesecake recipe) and it didn’t end well!
  • I like to use the whisk attachment instead of the beater attachment in my stand mixer for this. It makes it smoother and creamier much quicker!
  • Decorate just before serving to prevent the meringue nests from possibly going a little soggy.
  • Whisk double cream by hand so you don’t over whip it. (This is easily done using a machine and it only takes a few seconds to render it unusable.)
  • Use only full fat cream cheese, never reduced fat. Otherwise your cheesecake won’t set and it will all end in tears. Trust me, I’ve tried! (I find Philadelphia original full fat works best.)
  • Never grate into the white part of lemon zest. This is called the pith and is very bitter. You only want the outer yellow part.

 

Lemon Cheesecake Recipe: lemon cheesecake on a cake stand

Easy Lemon Cheesecake Recipe

Here is what you will need to serve 10-12

(For a printer friendly version, see the recipe card at the end of this post)

For the Base

  • 375g (3 2/3 Cups Crushed) Digestive Biscuits *
  • Zest of 1 Large Lemon
  • 165g (2/3 Cup) Unsalted Butter

 

For the Filling

  • 300ml (2 1/4 Cups) Double Cream, Cold
  • 60g (1/2 Cup) Icing Sugar
  • 450g (2 Cups) Full Fat Cream Cheese, Room Temp
  • 110g (1/2 Cup) Golden Caster Sugar
  • 120g (1/2 Cup) Lemon Curd
  • Zest of 1 Large Lemon

 

For the Topping/Decoration

  • 250g (1 Cup) Lemon Curd
  • Mini Meringue Nests
  • 1 Lemon, Cut Into Slices

 

Essential Equipment

  • 21.5cm (8.5″) Springform Pan
  • Food Processor

 

*If from the US, substitute these for graham crackers

 

Lemon Cheesecake Recipe: Making the Base

Lightly grease and line the base and sides of your tin, set to one side.

In a food processor, blitz the digestive biscuits until they become fine crumbs then add in the lemon zest. Next gently melt the butter in a bowl in the microwave in 10 second blasts. Pour this gradually into the biscuit crumbs while the processor is on and keep going until it comes together like wet sand.

Lemon Cheesecake Recipe: biscuit crumbs in a food processor

Tip the crumbs into the lined tin and press firmly into the base and up the sides. Place this in the freezer to firm up while we make the filling.

Lemon Cheesecake Recipe: biscuit crumbs pressed into a springform pan

Lemon Cheesecake Recipe: Making the Filling

In a large bowl with a whisk, whip the cold double cream until it starts to thicken. (I prefer to do this by hand as it’s SO easy to overdo it with a machine!)

Lemon Cheesecake Recipe: part whipped double cream in a metal bowl

Then sift in the icing sugar and whip again until it forms stiff peaks. Be careful not to go too far.

Lemon Cheesecake Recipe: double cream whipped to stiff peaks in a metal bowl

In an electric stand mixer with the whisk attachment, beat the room temperature cream cheese until softened. (You can also do this in a large bowl with an electric hand whisk)

Lemon Cheesecake Recipe: softened cream cheese in a stand mixer bowl

Next, add in the golden caster sugar and whisk again for 2-3 minutes until smooth and shiny.

Lemon Cheesecake Recipe: beaten cream cheese and sugar in a stand mixer bowl

Then add in the lemon curd and lemon zest and give it a good mix again. Watch that the lemon zest hasn’t stuck to the whisk attachment – you may need to scrape it off.

Lemon Cheesecake Recipe: beaten cream cheese, sugar and lemon curd in a stand mixer bowl

Finally, fold in the whipped double cream. I like to add about a third of the cream in at a time to make it easier.

Lemon Cheesecake Recipe: beaten cream cheese, sugar and lemon curd in a stand mixer bowl with whipped double cream folded in

Your filling is finally ready! Let’s pour that into the prepared base and smooth it out using a spatula.

Lemon Cheesecake Recipe: cheesecake filling in the springform pan

Lemon Cheesecake Recipe: cheesecake filling in a springform pan smoothed out

Place into the fridge to set fully for at least 4 hours. (Overnight is best if you have the time.)

At this point it’s optional for you to add the lemon curd topping – see below.

Lemon Cheesecake Recipe: The Topping/Decoration

If you want your lemon curd topping to cascade like a beautiful river of lemony goodness down the side of your slices – wait until about an hour before serving to add the topping. If you’d rather it was a little more ‘set’ add it on before the 4 hours setting time. (Just after you’ve made the filling and poured it into the base.)

Simply weigh out the lemon curd into a small bowl and mix until smooth and loose with a spoon. Pour this on top of the cheesecake and smooth out over the whole thing. Place back into the fridge to chill.

Lemon Cheesecake Recipe: lemon curd spread evenly over the top of a cheesecake in a springform pan

That’s it until right before serving!

When it’s set, carefully remove the tin and peel away the lining. Place onto a serving plate or cake stand.

Now all that’s left for you to do is slice up a lemon and cut each circular slice into half circles. Then top the cheesecake with mini meringue nests and lay a slice of lemon in between each one.

Store any leftover cheesecake in the fridge and consume within 3 days.

Lemon Cheesecake Recipe: lemon cheesecake on a cake stand

That’s it. Didn’t I tell you it was easy? Have you tried a slice yet? Is it not the most creamy and tantalizingly wonderful lemon cheesecake you’ve EVER tastes? Me too!!

What’s your all time favourite cheesecake flavour? This epic Biscoff Cheesecake is definitely one of mine! Let me know in the comments section below.

I hope you enjoyed the post my lovelies, until next time. Emma x

Recipe Video

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Lemon Cheesecake Recipe: slice of lemon cheesecake on a plate

Lemon Cheesecake Recipe: slice of lemon cheesecake on a plate

My Recommendations for this Recipe…

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5 from 5 votes
Lemon Cheesecake Recipe: slice of lemon cheesecake on a plate
Easy No Bake Lemon Cheesecake Recipe
Prep Time
35 mins
Chilling Time
4 hrs
Total Time
4 hrs 35 mins
 

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Hands down, the lightest, creamiest most moreish and luxurious lemon cheesecake EVER! You need this in your life!

Course: Dessert
Cuisine: English
Keyword: Best Lemon Cheesecake Recipe, Easy Lemon Cheesecake Recipe, Lemon Cheesecake Recipe, No Bake Lemon Cheesecake Recipe
Servings: 12 People
Author: Emma Mason | Kitchen Mason
Ingredients
For the Base
  • 375 g Digestive Biscuits
  • 1 Large Lemon Zest Only
  • 165 g Unsalted Butter Melted
For the Filling
  • 300 ml Double Cream Cold
  • 60 g Icing Sugar
  • 450 g Full Fat Cream Cheese Room Temperature
  • 110 g Golden Caster Sugar
  • 120 g Lemon Curd
  • 1 Large Lemon Zest Only
For the Topping/Decoration
  • 250 g Lemon Curd
  • 8 Mini Meringue Nests
  • 1 Lemon Cut Into Slices
Essential Equipment
  • 1 21.5cm (8.5″) Springform Pan
  • 1 Food Processor
Instructions
For the Base
  1. Grease & line the base and sides of the tin. Blitz the biscuits in a food processor then add the lemon zest and pour in the butter. Blitz again briefly until it clumps together.

  2. Press the crumb mixture into the base and sides of the tin and freeze until needed.

For the Filling
  1. Whisk the double cream until thickening (I do this by hand) then sift in the icing sugar and whisk until stiff peaks form. Set to one side.

  2. In an electric stand mixer (or a large bowl with an electric hand whisk) beat the cream cheese until softened. Add in the caster sugar and whisk again until smooth and shiny.

  3. Add the lemon curd and lemon zest and mix again until smooth. Then carefully fold in the whipped cream in thirds until blended.

  4. Pour the filling into the prepared base and smooth out.

For the Topping/Decoration
  1. Weight the lemon curd out into a bowl and mix with a spoon to loosen. Smooth it out over the top of the cheesecake then place in the fridge to set for at least 4 hours. (Overnight is fine too.)

  2. Just before serving, top with mini meringue nests and half circle slices of lemon.

Recipe Video

Recipe Notes

Store your lemon cheesecake in the fridge and consume within 3 days.

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4 thoughts on “The Best EVER No Bake Lemon Cheesecake Recipe! (Video Included)”

  1. Ceri says:

    Loved this! Super easy to make and so light and moreish, I found it really difficult to restrain from eating the whole thing! Will definitely be a regular bake in our house 😊

    1. Miss KitchenMason says:

      Thank you so much for your lovely comment Ceri! Glad you liked my recipe. Emma x

  2. Anna says:

    I can’t believe how light this turns out it’s beautiful thank you for sharing the recipe I think this will become a form family favourite!

    1. Miss KitchenMason says:

      Aww thanks Anna, what a nice comment! Thank you so much for sharing 🙂 Emma x

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