Lucy M. I’ll always remember the summer afternoon when my neighbor shared a slice of what she called Mary Berry easy lemon cheesecake, and that first bite changed everything. The way the sharp lemon cut through the rich creaminess was absolutely perfect, not too sweet and wonderfully refreshing in the heat. I immediately asked for the recipe, skeptical that something so delicious could truly be “easy” as she promised. Making it myself the very next day, I was amazed at how quickly it came together and how professionally it looked sitting in my fridge. If you want a stunning dessert that doesn’t require advanced skills or complicated techniques, you’ve just discovered your new favorite.
Why You’ll Love this Easy Lemon Cheesecake
This lemon cheesecake is one of those recipes that makes you look like a baking genius without actually requiring any genius-level skills, which is exactly the kind of recipe I want in my life. There’s no baking involved, which means no anxious oven-watching or worrying about cracks. The filling comes together in minutes with just a few ingredients, and that bright, zingy lemon flavor hits perfectly every time. Plus, you can make it ahead, which is pretty much the holy grail of dessert planning. It’s impressive enough for guests but easy enough for a random Tuesday.
What Ingredients are in Easy Lemon Cheesecake?
This no-bake lemon cheesecake keeps things delightfully simple with ingredients you can grab at any grocery store. The base is a classic graham cracker crust held together with butter and a touch of demerara sugar for extra crunch. The filling relies on just three main components—condensed milk for sweetness, mascarpone for richness, and fresh lemons for that essential bright tang. Top it all off with whipped cream and fresh strawberries, and you’ve got yourself an elegant dessert that barely requires a recipe card.
Ingredients:
For the crust:
- 1 × 9-cracker sleeve graham crackers
- ⅓ cup (75g) salted butter
- 2 tbsps (30g) demerara sugar
For the cheesecake:
- 1 × 14-ounce (397g) can full-fat condensed milk
- 1 cup + 2 tbsps (250g) full-fat mascarpone cheese
- Finely grated zest and juice of 3 large lemons
For the topping:
- ⅔ cup (150ml) heavy cream, whipped
- Strawberries
Don’t skimp on the full-fat versions of condensed milk and mascarpone—they’re what give this cheesecake its luxurious, creamy texture. The lemon zest is just as important as the juice; it contains essential oils that amplify the citrus flavor without adding extra liquid. If your lemons aren’t particularly juicy, you might need a fourth one to get enough juice. Fresh strawberries make a beautiful presentation, but you could easily swap them for raspberries, blueberries, or even a simple dusting of lemon zest if you want to keep things minimal.
Looking for more from-scratch baking? Our Zucchini Loaves is wonderfully satisfying to make.
How to Make this Easy Lemon Cheesecake
- Begin by preparing the crust, which forms the foundation of this no-bake dessert. Place 1 × 9-cracker sleeve of graham crackers into a plastic bag and crush them thoroughly with a rolling pin until you have fine crumbs.
- Melt ⅓ cup (75g) of salted butter in a medium saucepan, then remove from heat and stir in the graham cracker crumbs along with 2 tbsps (30g) of demerara sugar until well combined.
- Press this mixture evenly over the bottom and sides of a 9-inch springform pan, creating an even layer. Allow the crust to set while you prepare the filling.
- For the cheesecake filling, combine 1 × 14-ounce (397g) can of full-fat condensed milk with 1 cup + 2 tbsps (250g) of full-fat mascarpone cheese and the finely grated zest of 3 large lemons in a bowl.
- Mix these ingredients together until smooth, then gradually add the juice from the 3 lemons a little at a time while whisking continuously. The mixture will thicken as the lemon juice is incorporated, which indicates the proper emulsification is occurring.
- Pour the thickened lemon cheesecake filling onto the prepared graham cracker crust, spreading it evenly across the surface.
- Transfer the pan to the refrigerator and allow it to chill for 3–4 hours or overnight, until the filling is completely set and firm. When ready to serve, carefully remove the cheesecake from the springform pan. Top with ⅔ cup (150ml) of freshly whipped heavy cream and arrange fresh strawberries over the surface for an elegant presentation.
Mary Berry Easy Lemon Cheesecake
Ingredients
Method
- Begin by preparing the crust, which forms the foundation of this no-bake dessert. Place 1 × 9-cracker sleeve of graham crackers into a plastic bag and crush them thoroughly with a rolling pin until you have fine crumbs.
- Melt ⅓ cup (75g) of salted butter in a medium saucepan, then remove from heat and stir in the graham cracker crumbs along with 2 tbsps (30g) of demerara sugar until well combined.
- Press this mixture evenly over the bottom and sides of a 9-inch springform pan, creating an even layer. Allow the crust to set while you prepare the filling.
- For the cheesecake filling, combine 1 × 14-ounce (397g) can of full-fat condensed milk with 1 cup + 2 tbsps (250g) of full-fat mascarpone cheese and the finely grated zest of 3 large lemons in a bowl.
- Mix these ingredients together until smooth, then gradually add the juice from the 3 lemons a little at a time while whisking continuously. The mixture will thicken as the lemon juice is incorporated, which indicates the proper emulsification is occurring.
- Pour the thickened lemon cheesecake filling onto the prepared graham cracker crust, spreading it evenly across the surface.
- Transfer the pan to the refrigerator and allow it to chill for 3–4 hours or overnight, until the filling is completely set and firm. When ready to serve, carefully remove the cheesecake from the springform pan. Top with ⅔ cup (150ml) of freshly whipped heavy cream and arrange fresh strawberries over the surface for an elegant presentation.
Notes
Mary Berry’s No-Bake Lemon Cheesecake Tips
Mary Berry’s genius lies in simplicity. Her no-bake approach eliminates the worry of cracking or overbaking, making this dessert foolproof for beginners. The key is using full-fat cream cheese at room temperature, which blends smoothly without lumps and creates that signature velvety texture. Patience is your best friend when making this cheesecake. Allow at least 4-6 hours of chilling time, or preferably overnight, for the filling to set perfectly. Rushing this step results in a runny, disappointing dessert that won’t slice cleanly. Don’t skip zesting your lemons before juicing them—it’s much easier! Mary recommends using fresh lemon juice rather than bottled for the brightest, most authentic flavor. The zest adds an extra punch of citrus that elevates the entire cheesecake from good to spectacular.Mary Berry’s No-Bake Lemon Cheesecake Tips
Mary Berry’s genius lies in simplicity. Her no-bake approach eliminates the worry of cracking or overbaking, making this dessert foolproof for beginners. The key is using full-fat cream cheese at room temperature, which blends smoothly without lumps and creates that signature velvety texture.
Patience is your best friend when making this cheesecake. Allow at least 4-6 hours of chilling time, or preferably overnight, for the filling to set perfectly. Rushing this step results in a runny, disappointing dessert that won’t slice cleanly.
Don’t skip zesting your lemons before juicing them—it’s much easier! Mary recommends using fresh lemon juice rather than bottled for the brightest, most authentic flavor. The zest adds an extra punch of citrus that elevates the entire cheesecake from good to spectacular.
Mary Berry Easy Lemon Cheesecake Substitutions and Variations
When you’re staring at this recipe and thinking “but I don’t have mascarpone” or “my family hates strawberries,” don’t panic—this cheesecake is surprisingly forgiving. Swap mascarpone for full-fat cream cheese, though you’ll get a tangier result. No graham crackers? Digestive biscuits work brilliantly, or try gingersnaps for spice. Want lime instead of lemon? Go for it. The condensed milk does the heavy lifting here, so you’ve got wiggle room. Top with raspberries, blueberries, or even lemon curd if you’re feeling fancy. Add white chocolate shavings, crush some meringues on top, or leave it plain.
What to Serve with Easy Lemon Cheesecake
Lemon cheesecake sits pretty much in the “complete dessert” category, meaning it doesn’t need much backup to shine at the table. That said, I’m always a fan of serving it with fresh berries on the side—strawberries, raspberries, or blueberries work beautifully. A simple berry compote adds a lovely contrast too, something slightly warm against that cold, creamy filling. If you’re feeling fancy, a small glass of limoncello or sparkling wine makes it feel like a proper dinner party. But honestly? A cup of strong coffee and a quiet moment is all I really need.
Final Thoughts
If you’ve made it this far, you’re probably either standing in front of your fridge with a beautiful no-bake lemon cheesecake already chilling, or you’re still deciding whether this is worth the effort. I’m telling you, it is. This Mary Berry recipe is the kind of dessert that makes you look like you spent hours in the kitchen when really, you just smooshed some crackers, stirred three ingredients together, and called it a day. No oven, no water bath drama, no cracks to hide. Just zingy lemon heaven that’ll have everyone asking for seconds.
