Name: Mary Berry Lemon And Lime Cheesecake Recipe
Prep time: 30 min
Total time: 4 h 30 min
Ingredients: 200g digestive biscuits, crushed to fine crumbs; 80g unsalted butter, melted; 1 tbsp caster sugar; 400g full-fat cream cheese, at room temperature; 100g icing sugar, sifted; Zest of 2 lemons; Zest of 2 limes; Juice of 1 lemon; Juice of 1 lime; 300ml double cream, cold; Zest of half a lemon for finishing; Zest of half a lime for finishing; A few thin lime slices, optional

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This Mary Berry lemon and lime cheesecake is a smooth, no-bake filling set on a crisp, buttery biscuit base, with a bright citrus flavour that cuts cleanly through the richness of the cream cheese. The zest of both lemon and lime gives it a layered sharpness, while the whipped double cream keeps the texture light and mousse-like rather than dense.

It is a reliable, fridge-set cheesecake that requires no baking, no water bath, and no special equipment. It suits everything from a Sunday lunch dessert to a summer garden party. From start to finish, it is ready in around 30 minutes of active work, plus a minimum of 4 hours in the fridge to set firm.

Ingredients

For the base

200g digestive biscuits, crushed to fine crumbs
80g unsalted butter, melted
1 tbsp caster sugar

For the filling

400g full-fat cream cheese, at room temperature
100g icing sugar, sifted
Zest of 2 lemons
Zest of 2 limes
Juice of 1 lemon
Juice of 1 lime
300ml double cream, cold

To finish

Zest of half a lemon
Zest of half a lime
A few thin lime slices, optional

How to Make Mary Berry Lemon And Lime Cheesecake

Prepare the tin: Lightly grease a 20cm springform tin and line the base with a disc of baking parchment. This makes it much easier to lift the finished cheesecake cleanly once set.
Make the biscuit base: Tip the crushed digestive biscuits into a bowl with the caster sugar, then pour over the melted butter and stir until every crumb is coated and the mixture looks like damp sand.
Press and chill the base: Spoon the biscuit mixture into the prepared tin and use the back of a metal spoon to press it down firmly and evenly. Place in the fridge for at least 20 minutes so the base sets before you add the filling.
Beat the cream cheese: In a large bowl, beat the cream cheese with a wooden spoon or hand mixer until smooth and lump-free. Add the sifted icing sugar, lemon zest, lime zest, lemon juice, and lime juice, then beat again until fully combined. The mixture should be pale, smooth, and fragrant.
Whip the cream: In a separate bowl, whip the cold double cream to soft peaks. It should hold its shape when the whisk is lifted but still look glossy rather than grainy. Do not over-whip, as the cream will become stiff and difficult to fold.
Fold the cream into the filling: Using a large metal spoon, fold the whipped cream into the cream cheese mixture in three additions. Work gently with a figure-of-eight motion to keep as much air in as possible, giving the finished cheesecake its light, creamy texture.
Fill the tin: Spoon the filling onto the chilled biscuit base and spread it level with a palette knife or the back of a spoon. Tap the tin lightly on the work surface once or twice to settle any air pockets.
Chill to set: Cover the tin with cling film and refrigerate for a minimum of 4 hours, though overnight is better. The cheesecake needs time to firm up so it slices cleanly without collapsing.
Finish and serve: Run a thin knife around the inside edge of the tin, then release the springform clasp. Scatter the reserved lemon and lime zest over the top and arrange the lime slices if using. Serve straight from the fridge for the cleanest slices.

Tips for the Best Lemon And Lime Cheesecake

Why is my cheesecake filling not setting firm?

The most common cause is cream that has been under-whipped. The double cream needs to reach soft peaks before folding, as it provides the structure that holds the filling together. Also check that the cream cheese is full-fat, as low-fat versions contain more water and will not set reliably.

Why does my biscuit base crumble when I slice the cheesecake?

The base needs enough butter to bind the crumbs together, and it must be pressed down very firmly before chilling. If the crumbs are too coarse, the base will be sandy and loose. Aim for fine, even crumbs and give the base a full 20 minutes in the fridge before adding the filling.

How do I get clean slices without the cheesecake sticking?

Run a thin-bladed knife under hot water, wipe it dry, then cut each slice. Repeat between each cut. This warm, clean blade glides through the chilled filling without dragging or tearing the surface.

Why does my cheesecake taste more sharp than zesty?

Too much juice without enough zest can push the flavour towards sour rather than fresh and citrusy. The zest carries the aromatic oils that give cheesecake its characteristic flavour. Measure the juice carefully and do not add more than the recipe states, as extra acid can also affect how the filling sets.

Why is there a watery layer between the base and filling after chilling?

This happens when the filling is mixed too vigorously once the cream is added, knocking out too much air and thinning the mixture. It can also occur if the cheesecake is frozen and then thawed. Always fold gently and chill rather than freeze if you want clean, defined layers.

Serving Suggestions

Serve chilled and sliced into 8 even portions, with a light dusting of icing sugar over the top for a clean, finished look.
Pair with a spoonful of sharp raspberry coulis alongside each slice to contrast the creamy citrus filling.
Arrange a handful of fresh blueberries or raspberries around the edge of the cheesecake just before bringing it to the table.
Offer a small pot of pouring cream on the side for those who prefer a richer finish.
Serve with a cup of lightly brewed Earl Grey tea for an afternoon treat, where the bergamot echoes the citrus notes in the cheesecake.

Storage

Room temperature

This cheesecake should not be left at room temperature for more than 2 hours, as the cream cheese filling is perishable and will begin to soften.

Refrigerator

Store the cheesecake covered in the fridge, either in the springform tin or transferred to an airtight container, for up to 3 days. For the best texture when serving leftovers, allow the slice to sit at room temperature for 5 minutes before eating.

Freezing

The cheesecake can be frozen whole or in individual slices. Wrap tightly in cling film and then in a layer of foil, and freeze for up to 6 weeks. Defrost overnight in the fridge rather than at room temperature to keep the texture smooth and even.

Nutrition

Calories: 420 kcal
Carbohydrates: 28g
Protein: 5g
Fat: 32g
Saturated Fat: 19g
Sodium: 210mg

Nutrition values are estimates only and will vary depending on the exact ingredients and brands used, as well as the portion size served.

FAQs

Can I use low-fat cream cheese instead of full-fat in this cheesecake?

Full-fat cream cheese is strongly recommended here. Low-fat versions have a higher water content and will produce a looser filling that may not set firmly enough to slice neatly, even after overnight chilling. Stick with full-fat for the best result.

Can I make this lemon and lime cheesecake the day before?

Yes, and it actually benefits from an overnight rest in the fridge. The extra chilling time allows the filling to firm up more thoroughly and the citrus flavours to mellow and blend together. Just keep it covered and add the zest garnish shortly before serving.

What can I use instead of digestive biscuits for the base?

Hobnobs, ginger nut biscuits, or even plain shortbread all work well. Ginger nuts are a particularly good match here, as the warmth of ginger sits nicely alongside the sharp citrus filling. Keep the butter quantity the same regardless of biscuit type.

Can I use bottled lemon and lime juice instead of fresh fruit?

Fresh juice and zest give a noticeably brighter, more aromatic flavour. Bottled juice lacks the volatile oils found in the zest, which carry most of the citrus punch. If fresh fruit is not available, use fresh zest at the very least and supplement with bottled juice.

Can I make this recipe in individual portions rather than one large cheesecake?

Yes. Divide the biscuit base between 8 individual serving glasses or ramekins, press down firmly, then spoon the filling on top. Chill as directed. Individual portions set slightly faster, usually within 2 to 3 hours, and are easy to serve directly from the glass.

Conclusion

This Mary Berry lemon and lime cheesecake is a no-bake dessert that delivers a genuinely fresh, citrus-forward flavour with a texture that is both creamy and light. The crisp biscuit base provides a satisfying contrast to the smooth, mousse-like filling, and the combination of lemon and lime gives it more depth than a single-citrus version. This recipe yields 8 generous slices, making it well suited to a family dessert or a relaxed dinner party.

Once you have made it once, the method becomes straightforward and the results are consistent. If you try this recipe, leave a comment below to share how it turned out, or pass it along to someone who enjoys a classic no-bake dessert. If you enjoyed this, you might also like the Mary Berry spiced apple cake recipe, which is another reliable bake with warm, well-balanced flavours.