If you adore light, tangy desserts that simply melt in your mouth, Mary Berry’s Zesty Lemon & Lime Cheesecake will become your new favorite sweet treat. This no-bake cheesecake has the dreamy creaminess we all crave, a crisp buttery biscuit base, and a bold citrus kick that brightens every bite. Simple to make in just a few easy steps, it’s show-stopping enough for any gathering, yet unfussy enough for a weekend family dessert. In one delicious forkful, you’ll discover why this recipe is so beloved!

Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

There’s something irresistible about a recipe with just a handful of essential ingredients, and Mary Berry’s Zesty Lemon & Lime Cheesecake is a shining example. Each element in the lineup helps create the perfect balance of smooth, tangy, and sweet, making this dish as delightful as it is straightforward.

Digestive biscuits (150g, crushed): The classic base for British cheesecakes, providing that sought-after biscuit crunch.
Unsalted butter (60g, melted): Binds the biscuit crumbs and imparts a rich, golden flavor to the crust.
Full-fat cream cheese (250g): The heart of the creamy filling—opt for full-fat for the silkiest texture.
Double cream (300ml): Whips up lush and airy, ensuring an irresistibly soft, melt-in-the-mouth result.
Caster sugar (100g): Dissolves quickly and sweetens without weighing down the filling.
Zest and juice of 1 lemon: Adds bright acidity and fragrance, perfectly complementing the sweetness.
Zest and juice of 2 limes: Lends a vibrant green color and a zippy freshness that makes each slice pop.

How to Make Mary Berry’s Zesty Lemon & Lime Cheesecake

Step 1: Prepare the Biscuit Base

Start by mixing crushed digestive biscuits with melted unsalted butter until all the crumbs are evenly coated—your kitchen will instantly smell divine. Press this mixture firmly into the base of a 20cm (8-inch) springform tin, making sure you create an even, compact layer. Chill in the fridge while you get started on that luscious filling; a well-set base is the unsung hero of every great cheesecake!

Step 2: Whip the Creamy Filling

In a large bowl, whisk together the full-fat cream cheese, double cream, and caster sugar until thick, smooth, and glossy. Don’t be shy with the whisk—you want an airy, spreadable consistency. Now, stir in the zest and juice of the lemon and both limes. This is where Mary Berry’s Zesty Lemon & Lime Cheesecake really shines: the citrus aroma is so refreshing, you’ll find it hard not to sneak a taste!

Step 3: Assemble the Cheesecake

Spoon the vibrant citrus filling onto your chilled biscuit base. Use a spatula to smooth the top, creating gentle swirls or a perfectly level surface—let your mood guide you! Once you’re satisfied, cover the cheesecake and return it to the fridge. Chilling for at least 4 hours (or overnight) is key to achieving that iconic, sliceable set.

Step 4: Unmold and Serve

When you’re ready to serve, carefully run a warm, thin knife around the edge before removing the cheesecake from the springform tin. The anticipation is palpable! You’ll be greeted with a vibrant, creamy dessert that looks as heavenly as it tastes.

How to Serve Mary Berry’s Zesty Lemon & Lime Cheesecake

Garnishes

Amp up the visual and flavor appeal with a few simple garnishes. Scatter over some extra lemon and lime zest for a punch of color and aroma, or add a twist of citrus peel for a decorative flourish. Fresh mint leaves or thin wheels of lime also make a stunning finishing touch.

Side Dishes

This no-bake wonder shines on its own, but if you want to create a themed dessert spread, serve alongside a simple fruit salad with seasonal berries, or a light sorbet for even more citrus zing. For afternoon tea vibes, pair with crisp shortbread biscuits or elegant finger sandwiches.

Creative Ways to Present

For dinner parties, slice Mary Berry’s Zesty Lemon & Lime Cheesecake into slim wedges and plate individually with a drizzle of raspberry coulis or a dusting of icing sugar. Try making mini cheesecakes in glass jars for picnics or buffets, or use edible flowers for a springtime celebration look. The simple, clean flavors make it a fun canvas for your own presentation style.

Make Ahead and Storage

Storing Leftovers

Cover any leftover cheesecake well with plastic wrap or keep it in an airtight container right in the fridge. Ideally, enjoy within 2 days for the freshest taste and the best texture—after that, the crust may begin to soften and the filling can lose its airy lightness.

Freezing

Mary Berry’s Zesty Lemon & Lime Cheesecake can actually be frozen for longer storage. Chill it until fully set, then wrap individual slices (or the whole cheesecake) tightly with cling film and foil. Freeze for up to 1 month. Thaw overnight in the refrigerator, and remember to remove the wrapping before defrosting for the smoothest results.

Reheating

No reheating required for this cool and creamy dessert! If you’ve stored the cheesecake in the freezer, simply allow it to thaw gently in the fridge until it returns to that perfectly creamy texture before serving. Try to avoid the microwave—this beauty is designed to be enjoyed deliciously chilled.

FAQs

Can I use low-fat cream cheese or single cream?

For the silkiest, most stable filling, stick with full-fat cream cheese and double cream. Lower-fat versions often won’t give you the same creamy richness or firm set that make Mary Berry’s Zesty Lemon & Lime Cheesecake so special.

Is this cheesecake kid-friendly given the citrus flavors?

Absolutely! The citrus notes are bright but not overpowering, and the sugar balances any tanginess. Most kids enjoy the smooth texture and cheerful flavor—just reduce the zest if you know your little ones prefer something milder.

Can I prepare the cheesecake in advance for a party?

Yes, and it’s highly recommended! Making Mary Berry’s Zesty Lemon & Lime Cheesecake the night before ensures it’s fully set and allows the flavors to meld even more. Plus, you’ll be able to focus on the rest of your meal on the day of your gathering.

What if I don’t have a springform tin?

A regular cake tin with a removable base will also work in a pinch. Just line the sides and base with parchment, and unmold carefully. Individual ramekins or jars are fantastic choices for single servings!

Can I substitute other citrus fruits?

Definitely! Feel free to swap some or all of the lemon and lime for orange or even grapefruit for a different twist. The recipe is wonderfully flexible—just adjust the amount of sugar if your chosen citrus is sweeter or more tart.

Final Thoughts

There’s something magical about making Mary Berry’s Zesty Lemon & Lime Cheesecake—it’s a dish that delivers big rewards with very little fuss. Whether you’re impressing guests or treating yourself, don’t hesitate to give this zesty, creamy masterpiece a whirl. One slice is sure to whisk you away to citrusy paradise!

Mary Berry’s Zesty Lemon & Lime Cheesecake Recipe

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4.7 from 26 reviews

Author: admin
Total Time: 20 minutes (plus chilling time)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the refreshing flavors of Mary Berry’s Zesty Lemon & Lime Cheesecake. This no-bake dessert is a creamy, tangy delight that’s perfect for summer gatherings.

Ingredients

Scale

For the biscuit base:

150g digestive biscuits, crushed
60g unsalted butter, melted

For the filling:

250g full-fat cream cheese
300ml double cream
100g caster sugar
Zest and juice of 1 lemon
Zest and juice of 2 limes

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Instructions

Prepare the biscuit base: Mix crushed digestive biscuits with melted butter. Press into a springform tin and chill.
Make the filling: Whisk cream cheese, double cream, and sugar until smooth. Add lemon and lime zest and juice, then whisk until thick.
Assemble: Spoon the filling onto the chilled biscuit base, smooth the top, and refrigerate until set. Serve chilled.