Super Easy No Bake Lemon Cheesecake

By | November 14, 2016

This is literally the easiest Cheesecake recipe ever! It’s quite a subtle lemon flavour, so feel free to add more lemon juice if you prefer it a little tarter. You Should also be warned, we love cheesecake. So, these ingredients make a monster cheesecake! It’s massive, and deep. If you’d prefer something a bit more…normal sized, just halve all the ingredients.

You Will Need:2016-11-12-12-37-14-1

  • 300g Digestive Biscuits
  • 50g Soft, light brown sugar
  • 130g Butter, melted
  • 750g (yes, 750! Like I said, half it!) Mascarpone Cheese
  • 150g Caster Sugar
  • Zest of 1 Lemon
  • Juice of 3 lemons

Low fat mascarpone also works well if you wanted to make it lighter.

I don’t have a food processor, but if you do, using it to crush your biscuits would be a lot easier, but I suspect a lot less fun!

Firstly, put your biscuits in to a large mixing bowl, and absolutely batter them with something heavy. I like to use a very big rolling pin. Really bash them, until they’re fine crumbly biscuit bits.

biscuit crumbs

Now add the brown sugar, and mix together well. Stir in the melted butter. Lightly grease a large loose bottomed cake tin, and pour in your biscuit mixture. Press down well, so it’s even and compressed. Put this is the fridge while you prepare the cheese.

Empty the mascarpone into a large bowl. Add caster sugar, lemon zest and squeeze in the lemon juice. Mix it all together. Taste it, add any more sugar and lemon to taste. If you’re really not sure, add less in the first place then just add bit at a time until it’s what you want.

Don’t worry if this mixture seems too runny, by the magic of food chemistry, it will set! Pour the cheese mixture on top of your base, and spread evenly. If possible leave it to set over night, but for at least 5 hours.

no bake lemon cheesecake


Super Easy No Bake Lemon Cheesecake

Prep Time: 15 minutes

Total Time: 15 minutes

serves 10

Super Easy No Bake Lemon Cheesecake

Super easy no bake lemon cheesecake


  • 300g Digestive Biscuits
  • 50g Soft, light brown sugar
  • 130g Butter, melted
  • 750g Mascarpone Cheese
  • 150g Caster Sugar
  • Zest of 1 Lemon
  • Juice of 3 lemons


  1. Lightly grease a loose bottom cake tin
  2. Beat the biscuits into a crumble in a large mixing bowl or a food processor
  3. Add the brown sugar and melted butter#Mix together well
  4. Tip biscuit mix into cake tin, press down until level and compressed
  5. Put in the fridge
  6. Add the cheese to a large mixing bowl
  7. Add sugar, lemon zest and juice, mix together well
  8. Add more sugar or lemon to taste
  9. Pour on top of biscuit mixture, leave in the fridge to set for at least 5 hours
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  • oh this looks easy to make. I love cheesecakes so always on the look out for new recipes xx

    • donna

      It’s a bit different texture wise to a shop brought cheesecake…smoother. Better!!

  • Oooo yum – you cant beat a good cheesecake!
    Thanks for linking to #foodiefriday

  • sparklymummy

    Mmmmmmmmmmmmmm love cheese cake and love lemon puds definetly one I’ll be trying out

    • donna

      It’s cheese. And it’s cake! 😍