This easy Mary Berry Lemon and Lime Cheesecake is a creamy, no-bake treat perfect for any occasion. Quick to prepare with common ingredients like cream cheese and condensed milk, it’s refreshing and tangy with a buttery biscuit crust. Ideal for gatherings or a simple dessert at home, it’s a guaranteed crowd-pleaser.
Ingredients Needed
For the Crust:
- 10 digestive biscuits (or graham crackers), crushed
- 50g (1¾ oz) butter, melted
- 25g (scant 1 oz) demerara sugar
For the Filling:
- 150ml (5 fl oz) double cream or (heavy cream)
- 397g (14 oz can) full-fat condensed milk
- 175g (6 oz) full-fat cream cheese, at room temperature
- Grated zest and juice of 2 large lemons
- Grated zest and juice of 1½ limes
For the Topping:
- 150ml (5 fl oz) double or whipping cream, to decorate or (heavy cream)
- ½ lime, thinly sliced, to decorate
How To Make Lemon And Lime Cheesecake
- To make the crust: Combine crushed biscuits (or graham crackers) in a medium bowl with melted butter and demerara sugar, stirring until crumbs are evenly coated. Press the mixture into the bottom and sides of a 20cm (8 in) loose-bottomed tart tin, using the back of a spoon to pack it firmly and evenly. Chill for 30 minutes until set.
- To make the filling: Combine double cream (or heavy cream), condensed milk, and cream cheese with the lemon and lime zests in a large bowl. Using a balloon whisk, gradually whisk in the lemon and lime juices and continue whisking until the mixture thickens.
- To assemble: Pour the filling into the chilled crust, spreading it evenly. Cover and refrigerate overnight to set.
- To decorate: Up to 6 hours before serving, whip the cream until soft peaks form. Swirl whipped cream over the top of the cheesecake and arrange lime slices decoratively. Keep chilled until ready to slice and serve.
Recipe Tips
- Use Room Temperature Ingredients: Make sure your cream cheese is at room temperature for easy mixing, which helps create a smooth filling.
- Chill the Crust Well: Allow the crust to chill for at least 30 minutes to set properly; this keeps it firm and prevents crumbling when serving.
- Whip Cream Just Right: When whipping the cream for decoration, stop once it holds soft peaks; over-whipping can make it grainy.
- Taste Before Setting: Adjust the amount of lemon and lime juice to your taste before pouring the filling into the crust; this ensures the flavor is just right for you.
- Plan Ahead: Make the cheesecake a day in advance; chilling overnight allows the flavors to meld and improves the texture for the best result.
How To Store Leftovers?
First, let the leftover Lemon and Lime Cheesecake cool until it reaches room temperature. Then, cover it with plastic wrap or transfer it to an airtight container. It can be stored in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 serving (approx. 1/6 of the cheesecake)
- Calories: 708
- Total Fat: 49.6g
- Saturated Fat: 30.4g
- Sodium: 0.85g
- Total Carbohydrate: 58 g
- Sugars: 46.5g
- Protein: 9.1g
Try More Mary Berry Recipes:
- Mary Berry Raspberry Frangipane Tart
- Mary Berry Parisienne Potatoes
- Mary Berry Carrot Cake Loaf
- Mary Berry Chicken Stroganoff
Mary Berry Lemon And Lime Cheesecake
Description
This easy Mary Berry Lemon and Lime Cheesecake is a creamy, no-bake treat perfect for any occasion. Quick to prepare with common ingredients like cream cheese and condensed milk, it’s refreshing and tangy with a buttery biscuit crust. Ideal for gatherings or a simple dessert at home, it’s a guaranteed crowd-pleaser.
Ingredients
For the Crust:
For the Filling:
For the Topping:
Instructions
- To make the crust: Combine crushed biscuits (or graham crackers) in a medium bowl with melted butter and demerara sugar, stirring until crumbs are evenly coated. Press the mixture into the bottom and sides of a 20cm (8 in) loose-bottomed tart tin, using the back of a spoon to pack it firmly and evenly. Chill for 30 minutes until set.
- To make the filling: Combine double cream (or heavy cream), condensed milk, and cream cheese with the lemon and lime zests in a large bowl. Using a balloon whisk, gradually whisk in the lemon and lime juices and continue whisking until the mixture thickens.
- To assemble: Pour the filling into the chilled crust, spreading it evenly. Cover and refrigerate overnight to set.
- To decorate: Up to 6 hours before serving, whip the cream until soft peaks form. Swirl whipped cream over the top of the cheesecake and arrange lime slices decoratively. Keep chilled until ready to slice and serve.
Notes
- Use Room Temperature Ingredients: Make sure your cream cheese is at room temperature for easy mixing, which helps create a smooth filling.
- Chill the Crust Well: Allow the crust to chill for at least 30 minutes to set properly; this keeps it firm and prevents crumbling when serving.
- Whip Cream Just Right: When whipping the cream for decoration, stop once it holds soft peaks; over-whipping can make it grainy.
- Taste Before Setting: Adjust the amount of lemon and lime juice to your taste before pouring the filling into the crust; this ensures the flavor is just right for you.
- Plan Ahead: Make the cheesecake a day in advance; chilling overnight allows the flavors to meld and improves the texture for the best result.
Mary Berry Lemon And Lime Cheesecake