Delia Smith No Bake Lemon Cheesecake Recipe

This Delia Smith no bake lemon cheesecake recipe is my favourite dessert to make when I want something impressive without turning on the oven. A crisp, buttery digestive biscuit base sits under a smooth, creamy lemon filling that tastes fresh, tangy, and lightly sweet in every forkful. It is a very easy recipe that suits complete beginners. You only need about 25 minutes of hands-on work and at least 4 hours in the fridge to set, so the total time is around 4 hours 25 minutes.

Like most of Delia’s recipes, this one is all about simple ingredients handled well. There is no gelatine involved. The filling sets naturally thanks to the lemon juice reacting with the cream and cream cheese. That gives you a soft, sliceable cheesecake that holds its shape beautifully. Whether you are planning a Sunday lunch, a summer garden party, or a make-ahead dessert for guests, this lemon cheesecake fits the bill every time.

What Is Delia Smith’s No Bake Lemon Cheesecake and How Does It Taste?

Delia Smith’s no bake lemon cheesecake is a classic British chilled dessert made with a pressed biscuit base and a whipped cream cheese filling flavoured with fresh lemon. It is set in the fridge rather than baked, which keeps the texture light and mousse-like rather than dense like a New York baked cheesecake.

The flavour is bright and zesty, with real lemon juice and zest cutting through the richness of the cream cheese and double cream. The base adds a gentle malty sweetness and a satisfying crunch, while the optional lemon curd topping gives a glossy finish and an extra burst of sharp citrus. Each slice is cool, creamy, and refreshing, which makes it a perfect ending to a hearty meal.

Delia Smith No Bake Lemon Cheesecake Ingredients

For the Biscuit Base

• 200g digestive biscuits
• 85g unsalted butter, melted
• 1 tablespoon demerara sugar (optional, for extra crunch)

For the Lemon Filling

• 400g full-fat cream cheese, at room temperature
• 100g caster sugar
• 300ml double cream, chilled
• Finely grated zest of 2 unwaxed lemons
• 100ml freshly squeezed lemon juice (about 2 to 3 lemons)
• 1 teaspoon vanilla extract

For the Topping

• 4 tablespoons good-quality lemon curd
• Zest of 1 lemon, for decorating
• A few fresh raspberries or mint leaves (optional)

Kitchen Equipment

• 20cm (8 inch) round springform or loose-bottomed cake tin
• Baking parchment
• Food processor or a freezer bag and rolling pin
• Large mixing bowl
• Electric hand whisk or balloon whisk
• Spatula and palette knife
• Fine grater and citrus juicer

Preparation and Chilling Time

• Prep Time: 25 minutes
• Chilling Time: 4 hours minimum (overnight is best)
• Total Time: 4 hours 25 minutes
• Servings: 10 slices

How to Make Delia Smith No Bake Lemon Cheesecake

Step 1: Prepare the Tin

• Line the tin: There is no oven needed for this recipe, so your first job is getting the tin ready. Lightly grease a 20cm springform or loose-bottomed tin with a little butter and line the base with a circle of baking parchment. Lining the sides with a strip of parchment as well makes it much easier to get a clean, neat edge when you unmould the cheesecake.
• Soften the cream cheese: Take the cream cheese out of the fridge about 30 minutes before you start. Soft cream cheese blends smoothly and stops lumps forming in the filling.

Step 2: Make the Biscuit Base

• Crush the biscuits: Blitz the digestive biscuits in a food processor until they look like fine breadcrumbs. If you do not have a processor, put them in a sturdy freezer bag and bash them with a rolling pin until no large pieces remain.
• Add the butter: Tip the crumbs into a bowl, add the demerara sugar if using, and pour over the melted butter. Stir until every crumb is coated and the mixture looks like damp sand.
• Press into the tin: Spoon the crumbs into the lined tin and press them down firmly and evenly with the back of a spoon or the base of a glass. A well-packed base will slice cleanly and will not crumble apart when serving.
• Chill the base: Place the tin in the fridge for at least 20 minutes while you make the filling. This helps the butter firm up and hold the base together.

Step 3: Mix the Lemon Filling

• Beat the cream cheese: In a large bowl, beat the softened cream cheese with the caster sugar, lemon zest, and vanilla extract until completely smooth. This usually takes about a minute with an electric whisk.
• Add the cream: Pour in the chilled double cream and whisk on a medium speed until the mixture thickens and holds soft peaks. Keep an eye on it, as it can go from silky to grainy quite quickly.
• Stir in the lemon juice: Add the lemon juice gradually, whisking gently after each addition. You will notice the mixture thicken further as the acid reacts with the dairy. Stop as soon as it is thick, smooth, and holds its shape on a spoon.

Step 4: Fill and Chill

• Spread the filling: Spoon the lemon filling over the chilled biscuit base and spread it out evenly with a spatula or palette knife. Tap the tin gently on the worktop a couple of times to knock out any air pockets.
• Set in the fridge: Cover the tin loosely with cling film and chill for at least 4 hours, though overnight gives the firmest, cleanest slices. This chilling time replaces baking and is what turns the creamy mixture into a sliceable cheesecake.

Step 5: Add the Topping and Assemble

• Unmould the cheesecake: Run a thin knife dipped in hot water around the inside edge of the tin, then release the clip and lift away the sides. Peel off the parchment strip and slide the cheesecake onto a serving plate.
• Top with lemon curd: Loosen the lemon curd with a spoon so it spreads easily, then swirl it over the top of the cheesecake, leaving a small border around the edge.
• Decorate and serve: Finish with a scattering of fresh lemon zest and a few raspberries or mint leaves if you like. Slice with a hot, dry knife for neat portions and serve straight from the fridge.

Tips for the Perfect No Bake Lemon Cheesecake

Why is my cheesecake not setting?

The most common reasons are using low-fat cream cheese or single cream, or not chilling for long enough. This recipe relies on the fat in full-fat cream cheese and double cream to set firmly. Stick to full-fat ingredients and give it a full 4 hours, or ideally leave it overnight.

How do I stop the filling going lumpy?

Lumps usually come from cold cream cheese. Let it sit at room temperature for 30 minutes and beat it smooth with the sugar before adding the cream. Adding the cream to a smooth base means everything blends into one silky mixture.

How can I keep the biscuit base from crumbling?

Crush the biscuits finely, make sure all the crumbs are coated in butter, and press the base down really firmly. Chilling it before adding the filling is the final step that holds it all together.

What if I overwhip the cream mixture?

If the filling starts looking grainy, stop whisking straight away. Gently fold in a tablespoon or two of unwhipped double cream with a spatula, which usually brings it back to a smooth texture.

How do I get clean slices?

Dip a long, sharp knife in hot water, wipe it dry, and make one smooth cut. Repeat the dipping and wiping between every slice for bakery-style portions with neat layers.

Serving Suggestions

• Serve with a handful of fresh raspberries, blueberries, or sliced strawberries for colour and sharpness.
• Add a drizzle of raspberry coulis on the plate for a pretty dinner party finish.
• Pair with a cup of Earl Grey tea for a lovely afternoon treat.
• Top with crushed meringue pieces for a lemon meringue style twist.
• Serve after a Sunday roast as a light, refreshing pudding.

Storage

Room Temperature

This cheesecake should not be left at room temperature for more than about 1 to 2 hours, as the dairy filling will soften and lose its shape. On a warm day, keep it in the fridge until just before serving.

Refrigerator

Store the cheesecake covered in the fridge for up to 3 days. Keep it in an airtight container or loosely wrapped in cling film so it does not absorb other fridge smells. The biscuit base will soften slightly by day three, but it will still taste delicious.

Freezing

You can freeze the cheesecake without the lemon curd topping for up to 1 month. Open freeze it on a tray until firm, then wrap well in cling film and foil. Defrost overnight in the fridge and add the topping just before serving.

Nutrition Information

Per slice (based on 10 slices):

• Calories: 430 kcal
• Carbohydrates: 33g
• Protein: 5g
• Fat: 31g
• Saturated Fat: 18g
• Sodium: 290mg

Nutritional values are estimates only and will vary depending on the exact brands and quantities of ingredients used.

FAQs

This Delia Smith no bake lemon cheesecake proves that a show-stopping dessert does not have to be complicated. With a handful of everyday ingredients, a little whisking, and some patience while it chills, you get a creamy, zesty cheesecake that tastes like it came from a proper bakery. Make it ahead for your next gathering and enjoy watching it disappear slice by slice.