You know that one dessert that just gets you? This is mine. It’s sunshine in cheesecake form. No oven, no cracked tops, no water baths. Just a big, bright, zingy hug wrapped in buttery crumbs and topped with a swoosh of lemony joy.
I first made this on a day I absolutely couldn’t be bothered to bake, but still wanted to pretend I had my life together. Lemon curd was lurking in the fridge (half-used, obviously), and I had some cream cheese threatening to expire. One Google search and a Nigella recipe later — magic. It chilled while I watched telly, and by the time I remembered it, I was licking lemon cheesecake off the back of a spoon like a woman reborn.
If you’re scared of baking but love cheesecake, or you just want something that makes you feel summery even in thick socks — this one’s for you.
Why You’ll Love It
- No oven, no fuss. Zero baking. Just chill, literally.
- Lemony and lush. That perfect balance between tangy and creamy.
- Great for lazy show-offs. Looks fancy. Took 20 minutes.
- Holds up well in the fridge. Actually better the next day.
- Tweakable. Add berries, swirl in more curd, or sprinkle crushed meringue on top.
- Dreamy texture. Creamy, fluffy, and light, but still rich enough to satisfy.
Ingredients
- 200g digestive biscuits
- 75g unsalted butter, melted
- 400g cream cheese (room temp, ideally)
- 100g icing sugar
- 300g lemon curd
- 300ml double cream
- Zest of 2 lemons
How to Make It
Smash the biscuits:
Put the digestives in a freezer bag and bash them with a rolling pin. Very satisfying. Or blitz in a food processor if you’re feeling civilised.
Make the base:
Mix your buttery crumbs until they look like damp sand. Tip them into a 20cm springform tin and press down firmly with the back of a spoon. Pop it in the fridge to chill while you make the filling.
Whip the cheesy stuff:
Beat the cream cheese and icing sugar together until smooth and fluffy. No lumps allowed here — you want it silky.
Stir in the zing:
Fold in the lemon curd and zest. It’ll smell amazing. Try not to eat it straight from the bowl (or do, just leave enough for the cake).
Whip the cream:
In a separate bowl, whip the double cream until it holds soft peaks. You don’t want it stiff like meringue — just gently whipped.
Bring it all together:
Gently fold the whipped cream into the lemony cheese mixture. Take your time — you want it light, not deflated.
Build the cheesecake:
Spoon the filling over your chilled base, smoothing the top with a spatula or the back of a spoon. Try to resist decorating it until it’s properly set.
Let it chill:
Refrigerate for at least 4 hours — overnight is ideal. You’ll know it’s ready when it holds firm when you gently wiggle the tin.
Common Mistakes and How to Dodge Them
Why is it runny?
It probably needed more chilling time — or your cream wasn’t whipped enough. Give it time to firm up, and don’t overbeat the filling.
My base crumbles when I cut it.
Either too little butter or not pressed down enough. Next time, pack it in firmly and chill it longer before filling.
Too tangy?
Taste the mix before assembling. Add a touch more icing sugar if needed.
Too sweet?
Add a squeeze of lemon juice or a little more zest to balance it. Also, don’t use ultra-sweet lemon curd.
Storage and Reheating
Fridge:
Store in the fridge, covered, for up to 3 days. It’ll hold its shape beautifully — just don’t leave it sitting at room temp for too long.
Freezer:
Technically possible, but not ideal. The texture changes a bit when thawed. If you must freeze it, wrap tightly and eat within a month.
Reheating:
Nope. Don’t. It’s meant to be served chilled — it’s not a hot cheesecake kind of deal.
Frequently Asked Questions
Can I use store-bought lemon curd?
Absolutely. Just make sure it’s one you actually like — it’s the star of the show.
Can I swap the base for something else?
Sure! Graham crackers, gingernuts, even shortbread work. Just adjust the butter amount if needed.
What if I don’t have a springform tin?
Use a pie dish or any deep dish — just know it might not slice quite as neatly.
Can I make it vegan?
Yes, with vegan cream cheese, whipped coconut cream, and plant-based lemon curd. Will taste a bit different, but still lovely.
Can I make it ahead?
Oh yes. In fact, please do. It’s even better the next day once the flavours settle in.
Nutrition Facts (Per Serving):
- Calories: 400 kcal
- Fat: 25g
- Carbs: 38g
- Protein: 5g
- Sugar: 26g
- Sodium: 200mg
Try More Nigella Lawson Recipes:
Nigella Lawson No Bake Lemon Curd Cheesecake
Description
A bright, creamy, no-bake cheesecake with a buttery biscuit base, tangy lemon curd, and cloud-like filling — refreshingly indulgent and ready to chill.
Ingredients
Instructions
- Crush biscuits and mix with melted butter. Press into a tin and chill.
- Beat cream cheese with icing sugar until smooth.
- Fold in lemon curd and zest.
- Whip cream to soft peaks and gently fold in.
- Spoon filling over base, smooth top, and chill for 4+ hours.
- Slice and serve chilled, optionally with whipped cream or extra curd.
Notes
- Bring cream cheese to room temp for easier mixing.
- Use good-quality lemon curd — it really matters.
- Chill overnight for best sliceability.
- Don’t overwhip the cream — you want soft and fluffy, not stiff.