Mary Berry Lemon And Lime Cheesecake

Imagine a cheesecake that tastes like sunshine in a slice — tart enough to make your eyes pop, but creamy enough to make you close them again with a little sigh. That’s this Mary Berry Lemon and Lime Cheesecake. It’s zingy, it’s soft, it’s no-bake, and frankly, it’s the dessert equivalent of sipping a G&T in a deckchair while someone fans you with a Waitrose bag.

Honestly, the first time I made this, I didn’t expect much. No eggs, no baking — it felt like cheating. But oh, it delivers. And yes, the citrusy punch is very British. It’s the kind of dessert that makes you think, “Why do I even bother baking?” and also, “Can I eat this straight from the tin with a spoon?” (Answer: Yes. But with dignity. Or at least, a small spoon.)

Ingredients List

For the base:

• 100g digestive biscuits — crushed fine, like all your hopes during Dry January.
• 50g butter — melted, to bind and add richness.
• 1 tbsp caster sugar — helps the base crisp up slightly.

For the filling:

• 250g tub mascarpone — gives it that rich, velvety creaminess.
• 375g can full-fat condensed milk — don’t skimp here; it’s what thickens the filling.
• Juice of 1 small lemon — adds the first zingy layer.
• 3 tbsp lemon curd — for silkiness and extra tang.
• Zest and juice of 2 limes — oh yes, that extra zingy punch.

To garnish:

• Fresh raspberries — they cut through the richness perfectly.
• Reserved lime zest — for a fancy little flourish.

How To Make It

1. Line a baking sheet with cling film and set 8 individual 7-inch cooking rings on top. (Or use a springform tin if you’re not into fiddly presentation.)
2. Crush the biscuits with a rolling pin. Think stress therapy.
3. Melt the butter in a saucepan, stir in the crushed biscuits and caster sugar, and mix until it resembles damp sand.
4. Spoon the mixture into your rings or tin, pressing it down with the back of a spoon. Chill in the fridge while you deal with the filling.
5. Whip the mascarpone and condensed milk in a large bowl using an electric whisk until smooth and glossy.
6. Add lemon juice, lemon curd, and most of the lime zest and juice. Whisk until it thickens. You’ll know — it’ll suddenly hold its shape and look like it’s ready to be spooned into mouths.
7. Spoon the filling onto the chilled biscuit bases. Smooth the tops like you’re icing a tiny pillow.
8. Cover with cling film and chill for at least 2 hours. Overnight is even better. This is not a last-minute pudding.
9. Run a knife around the edges of each ring to release them. (Don’t forget this step — I once tried yanking them out. It wasn’t cheesecake, it was cheesecake soup.)
10. Garnish with raspberries and lime zest, and serve with smug satisfaction.

Common Mistakes

Why is my cheesecake runny?
You probably didn’t add enough acid (lemon/lime) or didn’t chill it long enough. I once served mine after only an hour… it slithered off the plate like a lazy lizard.

Can I use low-fat ingredients?
Technically yes, but it won’t set as well. Full-fat mascarpone and condensed milk are essential for that dreamy thickness.

Why is the base falling apart?
Too little butter or uneven pressing. Make sure the crumbs are damp but not dripping, and press them down firmly.

Why does it taste bitter?
Overdoing the zest can backfire. Just the outer layer, please — not the bitter white pith underneath.

Storage And Reheating Tips

Fridge:
Store covered in the fridge for up to 3 days. It might get a bit softer, but still dreamy.

Freezer:
Wrap slices in cling film and foil. Freeze up to 1 month. Thaw in the fridge — not the counter, or the texture turns weird.

Reheating:
Don’t. This is a chill-and-serve dessert. A warm cheesecake is a sad cheesecake.

What To Serve With It

• Raspberry coulis – adds tart contrast and makes you look posh.
• Whipped cream – classic, but keep it unsweetened if your cheesecake is already rich.
• Shortbread fingers – because why not double down on the biscuit joy?

FAQ Section

Can I make this gluten-free?
Yes! Just use gluten-free digestive biscuits for the base — the filling is naturally gluten-free.

Can I make this ahead of time?
Absolutely. In fact, it’s better when chilled overnight. Perfect for dinner parties.

Can I use cream cheese instead of mascarpone?
You can, but the texture will be a bit firmer and tangier. Mascarpone gives that silk-smooth finish.

How do I make this in a big tin instead of rings?
Use a 20cm springform tin and follow the same steps. Chill overnight to ensure a good set.

Try More Recipe:

• Mary Berry Strawberry Cheesecake
• Mary Berry Millionaires Cheesecake Recipe
• Mary Berry Salted Caramel Cheesecake