End of summer treat: no-bake lemon cheesecake

Three cheesecakes made in two weeks. I can’t seem to help myself when I come upon a foolproof recipe that doesn’t require many ingredients. For those of you who have a soft spot for cheesecake you can’t go wrong with Nigella’s no-bake cherry cheesecake recipe. If you’re looking to zest it up a little then I invite you to try my no-bake lemon cheesecake. This recipe is completely inspired by Nigella’s but packs a lot more zing.

4 oz graham crackers
3 oz softened butter
11 oz cream cheese (I used Philadelphia cream cheese light)
2 oz confectioners sugar
1 tsp vanilla extract
juice of 2 lemons
zest of 1 lemon
9 fl oz heavy cream
blueberry spread


  1. Crumble the graham crackers in a food processor.  Once there are no large chunks left throw in the softened butter and blitz until mixed.
  2. Spread the mixture in an 8 inch springform pan.  Apply some pressure to pack in the base or else it’ll be on the crumbly side.  Stick in the fridge to chill for 30 minutes.
  3. Combine the cream cheese, sugar, vanilla extract, lemon juice & zest in a large bowl and whisk until smooth with a handheld mixer.  Note: The mixture will be slightly thin but it will thicken up once incorporated with the whipped heavy cream.
  4. Lightly whip the heavy cream until soft peaks form.  Using a hand whisk mix the cream into the cream cheese mixture.
  5. Spread the mixture on the base with a spatula and chill for at least 3 hours.
  6. Once ready to serve put a dollop of blueberry spread for an extra bit of sweetness.

Stay tuned for a bit of food beauty where I share the cheesecake’s photoshoot and talk a bit about the process.  

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