Nigella Lemon Cheesecake

You know that feeling when you’re halfway through a lemon and wonder if you’ve overcommitted? That’s me, every time I make this cheesecake — but then it sets, and I take one bite, and all is forgiven.

Nigella’s lemon cheesecake is what happens when sunshine and cream cheese fall in love. No oven. No faff. No water bath balancing act. It’s creamy, zingy, lush — and honestly one of the easiest desserts I’ve ever made for guests who think I’ve done something much more complicated.

This one’s all about the fridge magic: you mix, you chill, you serve — and it never lets you down.

Ingredients You’ll Need

• 12 digestive biscuits — crushed to crumbs. Graham crackers if you’re across the pond.
• 80g butter — melted. Holds your base together.
• 300g cream cheese — room temperature makes it easier to mix.
• 397g sweetened condensed milk — trust the can. It’s perfect.
• 285ml double cream — whipped in to make it rich and dreamy.
• 4 large lemons — juice only. This is where the magic thickening happens.

You don’t need lemon zest for this one — just the juice — though I sometimes sneak in half a zest if I want it extra fragrant.

How to Make It

Assembly:
Pour the filling onto your chilled biscuit base. Smooth the top (or don’t — rustic swirls are charming).
Pop it in the fridge and forget about it for at least 4 hours, or overnight if you’ve got the patience.

Start with the base:
Melt the butter gently (don’t let it sizzle) and stir in the crushed biscuits. Tip it into a 7-inch springform tin and press down firmly — the back of a spoon works best.
Chill while you make the filling.

Creamy centre time:
Put your cream cheese in a big mixing bowl. Give it a quick whip to loosen it up. Slowly pour in the condensed milk while beating — it’ll look silky and smooth in no time.

Add the cream:
Pour in the double cream and mix again until everything’s thickened up a bit. Don’t overdo it — soft peaks are your friend here.

Lemon moment:
Roll your lemons on the worktop before cutting (it really does help them give more juice — I’ve tried skipping it and regretted it). Squeeze, then slowly add the juice into the creamy mix, bit by bit. As you stir, the whole thing will begin to thicken like magic. That’s science — acid + dairy = set.

Common Mistakes (And How to Fix Them)

Why didn’t it set?
Most likely, the lemon juice wasn’t added gradually, or the cheesecake didn’t chill long enough. It needs that acid to firm up and at least 4 hours in the fridge — no shortcuts!

Can I use light cream cheese?
I wouldn’t. It’s runnier and doesn’t hold up well in a no-bake recipe. Stick to full-fat for best results.

My biscuit base is crumbly — help?
Try adding a touch more butter next time or pressing it down more firmly. I’ve also put tins of beans on top before chilling to weight it down!

I added all the lemon juice at once and it curdled!
Ah, yep. Been there. Add it slowly while mixing and it’ll thicken instead of splitting.

Storage Tips

• Fridge: Keeps well for up to 5–6 days in an airtight container or tightly wrapped. (Though it rarely lasts that long.)
• Freezer: Slice it first, then wrap pieces individually. Freeze for up to 1 month. Thaw overnight in the fridge before serving.
• Reheating? Nope. Don’t even try. This one’s meant to be cool and creamy.

What to Serve With It

• Fresh berries — raspberries or blueberries are brilliant with lemon.
• Whipped cream — a soft little dollop on the side if you’re feeling extra.
• Mint leaves or lemon zest curls — if you want to be fancy.

It also goes very well with a cup of Earl Grey or a crisp glass of prosecco.

FREQUENTLY ASKED QUESTIONS

Can I make it ahead?
Yes! It actually tastes better the next day. Just keep it chilled and covered.

Can I use bottled lemon juice?
Technically yes, but fresh lemons make a world of difference. You want that brightness.

Is this gluten-free?
Only if you use gluten-free biscuits for the base. The filling is naturally gluten-free.

Can I double the recipe?
Sure, just use a larger tin — about 9 inches should work for a double batch.

Try More Nigella Recipes:

• Nigella Lawson No Bake Lemon Curd Cheesecake
• Nigella Lemon And Ginger Cheesecake
• Nigella Lemon Meringue Pie
• Nigella Lemon Drizzle Cake
• Nigella Lemon Surprise Pudding

Nutrition Facts

Amount Per Serving

• Calories: 839kcal  
• Carbohydrates: 71g 
• Protein: 12g 
• Fat: 58g  
• Saturated Fat: 33g 
• Polyunsaturated Fat: 3g 
• Monounsaturated Fat: 15g 
• TransFat: 0.4g  
• Cholesterol: 223mg 
• Sodium: 657mg 
• Potassium: 251mg 
• Fiber: 1g 
• Sugar: 55g