No-bake lemon cheesecake




Prep Time


Cook Time

Like a deconstructed eton mess, this cheesecake brings together meringue, jelly and creamy filling in spectacular style.



For the base and filling

  • 250g shortbread biscuits
  • 150g butter — melted
  • 500g cream cheese
  • ¾ cup icing sugar
  • 300ml cream
  • ⅓ cup lemon juice
  • A few meringues — crushed
  • Edible leaves, to garnish (optional)

For the lemon jelly

  • ½ a 85g packet of lemon jelly crystals
  • ½ cup boiling water

For the lemon topping

  • 150ml cream
  • 2 tablespoons icing sugar
  • 1 tablespoon lemon liqueur, such as limoncello (optional)


For the no-bake lemon cheesecake

  • To make the biscuit base, blitz the biscuits to a fine crumb in a food processor.
  • Add the butter and pulse to combine. Press into a 20cm-diameter round springform tin.
  • To make the cheesecake filling, beat the cream cheese until smooth. Add the icing sugar and beat until creamy and well combined.
  • In a separate bowl, whip the cream until soft peaks form. Add to the cream cheese mixture and= beat until starting to thicken.
  • Add the lemon juice and beat until very thick.
  • Spread the cheesecake filling over the biscuit base and smooth the top. Leave to set in the refrigerator overnight.
  • To make the Lemon Jelly, dissolve the jelly crystals in the boiling water then refrigerate until set.
  • To make the Lemon Topping, whip the cream and icing sugar until soft peaks form. Beat in the lemon liqueur, if using.
  • Spread the Lemon Topping over the chilled cheesecake and decorate with chunks of Lemon Jelly, crushed meringues and edible leaves, if desired.