This easy Nigella Lawson No-Bake Lemon Cheesecake is a creamy and refreshing dessert that’s perfect for any occasion. With just a few simple ingredients like cream cheese, lemon, and digestive biscuits, it’s quick to prepare and doesn’t require baking. Enjoy a tangy, smooth treat that’s sure to impress!
Try More Nigella Lawson Recipes:
💛 Why You’ll Love This No-Bake Lemon Cheesecake Recipe:
- Quick and Easy: With no baking, it’s a cinch to whip up.
- Bursting with Flavor: The combination of tangy lemons and creamy cheesecake is irresistible.
- Crowd Pleaser: This cheesecake will impress whether it’s a family dinner or a party.
- Versatile: You can customize it with additional toppings or variations to suit your taste.
❓ What Is Nigella Lawson’s No Bake Lemon Cheesecake Recipe?
Nigella Lawson’s No Bake Lemon Cheesecake features a buttery biscuit base topped with a luscious mixture of cream cheese, condensed milk, double cream, and freshly squeezed lemon juice.
🍋 Nigella Lawson No Bake Lemon Cheesecake Ingredients
- 397 grams of sweetened condensed milk
- 300 grams of cream cheese
- 285 millilitres double cream
- 4 large lemons
- 12 digestive biscuits (crushed)
- 80 grams butter
🥮 How To Make Nigella Lawson No Bake Lemon Cheesecake
- Prepare a 7-inch loose-bottomed cake tin.
- Melt butter slowly on the stove and add crushed digestive biscuits.
- Once the butter is absorbed, transfer the mixture into the cake tin and pat down gently. Refrigerate.
- In a mixing bowl, soften cream cheese with an electric mixer.
- Slowly add sweetened condensed milk to ensure no lumps remain, then add double cream and mix well.
- Roll lemons on the work surface to extract more juice, then squeeze them.
- Gradually add lemon juice to the mixture, stirring until it thickens.
- Pour the lemon cheesecake mixture onto the biscuit base in the cake tin.
- Refrigerate for at least an hour before serving. Optionally, add grated lemon rind for extra texture and a lemony tang.
💭Recipe Tips
- Ensure the butter and biscuit mixture is evenly spread and compacted in the cake tin for a sturdy base.
- Soften the cream cheese at room temperature before mixing to avoid lumps in the filling.
- Gradually add the lemon juice to the mixture and taste as you go to achieve the perfect balance of tartness.
- For a decorative touch, sprinkle grated lemon rind over the top before chilling.
🥃 What To Serve With No Bake Lemon Cheesecake?
Serve No Bake Lemon Cheesecake with a cup of tea or fresh lemonade with mint, a scoop of vanilla lemon ice cream, a dollop of whipped cream, or a bowl of fruit salad.
🎚 How To Store Leftovers No Bake Lemon Cheesecake?
- In The Fridge: Store leftover no-bake lemon cheesecake covered in the refrigerator for 5 to 7 days.
- In The Freezer: Wrap no-bake lemon cheesecake slices tightly in plastic wrap and freeze them in a freezer container for up to 1 month.
🥵 How To Reheat Leftovers No Bake Lemon Cheesecake?
- In The Oven: Warm leftover no-bake lemon cheesecake slices in a preheated oven at 200°F for 10 minutes until warmed through.
- In The Microwave: Heat leftover no-bake lemon cheesecake slices on a microwave-safe plate in 10-second intervals at medium power or until warm.
FAQs
Why is my no-bake lemon cheesecake not firm?
Your no-bake lemon cheesecake may lack firmness if not chilled sufficiently; allow it more time in the refrigerator.
How to fix lumpy no-bake lemon cheesecake?
To fix lumpy no-bake lemon cheesecake, whip the cream cheese separately for 10 seconds before adding other ingredients for a smoother texture.
How to thicken no-bake lemon cheesecake filling?
To thicken no-bake lemon cheesecake filling, incorporate a small amount of gelatin into the mixture for improved consistency and texture.
Why did my no-bake lemon cheesecake curdle?
Your no-bake lemon cheesecake may curdle due to ingredient temperature differences, so ensure ingredients like cream cheese are properly softened.
Try More Nigella Lawson Recipes:
Nigella Lawson No Bake Lemon Cheesecake Nutrition Facts
Amount Per Serving
- Calories 270.4
- Total Fat 11.9g
- Saturated Fat 4.8g
- Cholesterol 18.0mg
- Sodium 870.5mg
- Potassium 174.9mg
- Total Carbohydrate 34.2g
- Dietary Fiber 0.4g
- Sugars 10.1g
- Protein 6.4g
Nigella Lawson No Bake Lemon Cheesecake
Description
Nigella Lawson’s No Bake Lemon Cheesecake is made with sweetened condensed milk, cream cheese, double cream, lemons, biscuits, and butter, resulting in a zesty, creamy dessert that takes 1 hour and 10 minutes to prepare!
Ingredients
Instructions
- Prepare a 7-inch loose-bottomed cake tin.
- Melt butter slowly on the stove and add crushed digestive biscuits.
- Once the butter is absorbed, transfer the mixture into the cake tin and pat down gently. Refrigerate.
- In a mixing bowl, soften cream cheese with an electric mixer.
- Slowly add sweetened condensed milk to ensure no lumps remain, then add double cream and mix well.
- Roll lemons on the work surface to extract more juice, then squeeze them.
- Gradually add lemon juice to the mixture, stirring until it thickens.
- Pour the lemon cheesecake mixture onto the biscuit base in the cake tin.
- Refrigerate for at least an hour before serving. Optionally, add grated lemon rind for extra texture and a lemony tang.
Notes
- Ensure the butter and biscuit mixture is evenly spread and compacted in the cake tin for a sturdy base.
Soften the cream cheese at room temperature before mixing to avoid lumps in the filling.
Gradually add the lemon juice to the mixture and taste as you go to achieve the perfect balance of tartness.
For a decorative touch, sprinkle grated lemon rind over the top before chilling.