I stumbled on this recipe late one night while half-heartedly scrolling through cookbooks, looking for something sweet but manageable-something that wouldn’t have me elbow-deep in pastry or waiting hours for an oven to behave. And there it was: Nigella’s No Bake Lemon Cheesecake.
This cheesecake is one of those magical desserts that manages to be indulgent yet fresh, luxurious yet light. It’s not the kind of cheesecake that anchors you to the couch for hours afterward-no, this one lifts you. The base is buttery and crumbly with just the right amount of crunch while the filling? Creamy, tangy and kissed with lemon zest. It doesn’t try to be flashy. It just… is good. Like, eyes-closed-on-the-first-bite good.
There’s something old-fashioned and comforting about it but still somehow sophisticated. It reminds me of the Sunday lunches my grandmother used to make. except with less faff and far fewer baking mishaps. Honestly, the fact that it doesn’t require an oven is part of its charm. Summer dessert? Check. Stress-free dinner party ending? Double check.
Nigella Lawson No Bake Lemon Cheesecake Recipe
Ingredients Needed
This recipe has an elegant simplicity. You don’t need to raid five different shops or decipher intimidating ingredient lists. Here’s what you’ll need. and a few notes from my own experiences in the kitchen:
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Base
- 150g digestive biscuits (I’ve used graham crackers in a pinch. don’t tell Nigella)
- 75g soft unsalted butter
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Filling
- 300g cream cheese (room temperature is key-trust me)
- 60g icing sugar (sift it or you’ll regret it)
- 1 teaspoon vanilla extract (go for the real stuff if you can)
- 1 tablespoon lemon juice (freshly squeezed, no compromise)
- Zest of 1 lemon (zest before you juice. you’ll thank me)
- 250ml double cream
A note on lemons: Use bright, fresh ones. Once I used a slightly sad, fridge-weary lemon and the flavor just didn’t sing.
Equipment Needed
You don’t need a professional setup here-Nigella’s charm lies in how accessible she makes even the lushest dishes. That said, a few tools make life easier:
- Food processor (for blitzing biscuits. though a rolling pin and a ziplock bag also work)
- Springform tin (around 20cm is perfect)
- Mixing bowl (or two)
- Electric hand mixer (a whisk and arm strength will do but not for the faint of heart)
- Microplane or fine grater (lemon zest is where the magic is)
- Rubber spatula (for smoothing and sneaky licks. don’t skip this)
Instructions To Make Nigella Lawson’s No Bake Lemon Cheesecake
Here’s where it gets fun. Making this cheesecake feels like a series of very satisfying little rituals.
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Make the base:
Start by crushing the biscuits into fine crumbs. I use a food processor and imagine I’m blitzing away the week’s stress. Then melt the butter (microwave or gently on the stove) and mix it with the crumbs until they look like damp sand. again, oddly satisfying.
Press this mixture into the base of your springform tin. Use the back of a spoon or the bottom of a glass to flatten it firmly. Pop it in the fridge while you move on to the filling.
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Prepare the filling:
In a bowl, beat the cream cheese until it’s smooth and creamy. Add the icing sugar, vanilla, lemon juice and zest. At this point, the kitchen will start to smell like sunshine.
In another bowl, whip the double cream until it holds soft peaks. Don’t overwhip-think clouds, not butter.
Fold the whipped cream gently into the cream cheese mixture. This is my favorite part. it’s like folding silk into clouds. Smooth it over the chilled base with a spatula.
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Chill:
Cover and refrigerate for at least 4 hours (overnight is ideal). I usually make it before bed and dream about it all night.
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Serve:
When it’s time to unveil, run a knife around the edges and gently release it from the springform. Top with curls of lemon zest or fresh berries if you’re feeling fancy.
What I Learnt
Each time I make this cheesecake, I’m reminded of a few things:
- Simple is not boring. This dessert proves that a handful of quality ingredients can deliver something extraordinary.
- Patience tastes better. Letting it chill for the full time (and resisting midnight fridge raids) makes all the difference in texture.
- Cooking doesn’t have to be stressful. There’s something so soothing about the process here. It’s become a kind of self-care ritual for me-on days when the world feels loud, this cheesecake offers quiet joy.
I’ve made it for family dinners, for friends who needed cheering up and once, just for myself on a particularly grey Tuesday. It never fails to lift spirits.
FAQs
Can I Use Regular Cream Cheese Instead Of Mascarpone In Nigella’s No Bake Lemon Cheesecake?
Absolutely! I once swapped mascarpone for cream cheese because that’s all I had, and the cheesecake was still deliciously creamy with just a slightly tangier bite. Just make sure it’s softened so it blends smoothly with the lemony filling.
How Long Should I Let Nigella’s No Bake Lemon Cheesecake Chill Before Serving?
I’d say give it at least 4 hours in the fridge, but overnight is best if you can wait. The first time I made it, I was so impatient I grabbed a slice after 2 hours-good, but it really sets and tastes heavenly after a longer chill.
Can I Make Nigella’s No Bake Lemon Cheesecake Ahead Of Time For A Party?
Yes, and it’s a lifesaver! I’ve made this cheesecake a day ahead, covered it tightly, and it held up perfectly for the party. The flavors even seem to deepen after resting overnight, making you look like a dessert rockstar with minimal fuss.
