A No-Bake Lemon Cheesecake Recipe.

I’ve been posting cakes under my #cakestandoff hashtag for a while now, and have been asked a few times for my cheesecake recipe, so here it is! Happy baking!


  • 250g digestive biscuits
  • 500g mascarpone cheese
  • 125g butter (melted)
  • Vanilla Essence
  • Lemon flavouring (or juice of a lemon)
  • 100g icing sugar
  • 284ml double cream

Optional (for decoration):Β 

  • yellow food colouring
  • sprinkles
  • lemon slice


  1. Line a 23cm loose bottomed tin with baking parchment paper.
  2. Put the digestives in a food-bag, and bash them into fine crumbs.
  3. Melt the butter, along with a few drops of vanilla essence, in a pan.
  4. Pour the butter/vanilla essence over the crushed digestives & mix together until all the crumbs are coated.
  5. Empty the mixture into your prepared tin. Press down and compact the mixture firmly.
  6. Put in the fridge for approx one hour to set.
  7. In a bowl, mix together the Mascarpone and icing sugar.
  8. Add double cream to the mixture, stir until combined.
  9. Add in your lemon flavouring, use as much or as little as you desire. I usually just put a few drops. (add food colouring at this stage too, if you are using it).
  10. Spoon your cream mixture on to your biscuit base, and smooth down.
  11. Leave your cheesecake in the fridge overnight to set, no cooking is necessary!
  12. Bring your cheesecake to room temperature, remove it from your tin carefully.
  13. Decorate your cheesecake just before serving.



Leave a Comment

Your email address will not be published. Required fields are marked *