I remember the first time I made a no-bake cheesecake. It was one of those afternoons where I had friends over, and I needed something quick, easy, and delicious. I stumbled across Jamie Oliver’s no-bake lemon cheesecake recipe, and it quickly became a hit. The freshness of lemon combined with the smooth, creamy texture of cheesecake made everyone come back for seconds-no one even missed the oven! That was the moment I realized no-bake desserts weren’t just a shortcut; they were a smart way to get that perfect dessert without much hassle.
Since then, I’ve made this lemon cheesecake dozens of times. What makes it so irresistible is how simple and fresh it feels. If you’re looking for a dessert that’s creamy, zesty, and easy to make, Jamie’s no-bake lemon cheesecake is a perfect choice.
Jamie Oliver’s No-bake Lemon Cheesecake Recipe
This recipe from Jamie Oliver is one of those that I’ve kept bookmarked for years. It’s not only quick but also versatile. Jamie nails the balance between tart and sweet, making the lemon stand out without overpowering the other flavors. The no-bake nature of the cheesecake makes it perfect for a warm summer day or a last-minute dinner party. Trust me, every time I make it, it gets rave reviews.
Key Features Of Jamie’s Recipe
- No-bake: Skip the oven and still get a rich, creamy texture.
- Fresh lemon flavor: It’s bright, tangy, and super refreshing.
- Simple ingredients: You don’t need any fancy or hard-to-find items.
- Customizable: You can swap the lemon for other fruits if you like!
Ingredients Needed
This cheesecake is surprisingly easy to make with just a handful of ingredients. I’ll be honest-when I first saw the list, I was skeptical about how simple it looked. But that’s the magic of Jamie’s recipes: simplicity done right.
What You’ll Need
- Biscuits: Digestive biscuits (or graham crackers in some places) make up the base. They’re crumbly and buttery, and they hold the cheesecake together perfectly.
- Butter: A bit of melted butter to help bind the crumbs together and give that rich texture.
- Cream cheese: This is the heart of the filling. I use full-fat cream cheese to get that creamy, smooth texture.
- Double cream: This thickens the cheesecake and gives it a luscious finish.
- Lemon juice and zest: The star of the show! Fresh lemon juice and zest give the cheesecake its tangy bite.
- Sugar: To balance the tartness of the lemon and make it sweet enough for dessert.
- Vanilla extract: Just a touch adds warmth and depth to the overall flavor.
You’ll also need a 20cm/8-inch springform pan to set the cheesecake in. If you don’t have one, any similar-sized pan will work, though the springform makes it much easier to remove once it’s set.
How To Make Jamie Oliver’s No-bake Lemon Cheesecake
Making this cheesecake is ridiculously easy. I love that I don’t have to spend hours in the kitchen, but the results still blow everyone away. Here’s the step-by-step process:
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Prepare The Crust
- Break the biscuits into crumbs using a food processor (or put them in a bag and crush with a rolling pin).
- Melt the butter and mix it with the biscuit crumbs until well combined.
- Press this mixture into the bottom of your springform pan to form a nice, even base.
- Chill it in the fridge while you prepare the filling.
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Make The Filling
- In a bowl, combine the cream cheese, sugar, and lemon zest. Use a whisk or electric mixer to beat it until smooth and creamy.
- Add the double cream and continue whisking until thick and fluffy.
- Stir in the lemon juice, making sure the mixture is well combined.
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Assemble
- Pour the filling over the chilled biscuit base. Smooth the top with a spatula.
- Place the cheesecake back in the fridge for at least 4 hours, or overnight if you can wait that long (though I’ve been known to sneak a slice after just a few hours).
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Serve And Enjoy
- Once set, gently remove the cheesecake from the pan and transfer it to a serving plate.
- I like to garnish with extra lemon zest or even some fresh berries for that extra pop of color and flavor.
Ingredient Science Spotlight
A little deeper into the science of some key ingredients in this cheesecake reveals why it works so well. Let’s break down a few:
- Cream cheese: The main texture builder. Its smoothness helps form the thick base of the filling, creating that rich, melt-in-your-mouth sensation. Its tangy flavor also complements the lemon perfectly.
- Double cream: This ingredient adds the decadence we all crave in a cheesecake. The high-fat content allows it to thicken the filling without needing gelatin, while giving the dessert its rich and velvety mouthfeel.
- Lemon juice and zest: The acidity in the lemon juice cuts through the richness of the cream cheese, creating a balanced flavor. Zest, on the other hand, adds a more intense lemon punch and fragrance. Together, they create a vibrant flavor that refreshes the palate.
- Biscuits and butter: These two work together to create a base that holds everything together, adding a bit of crunch to offset the creaminess of the filling. The butter helps the crumbs stick, giving that perfect bite.
Expert Tips
Over the years, I’ve picked up a few tricks to make this cheesecake even better:
- Room-temperature cream cheese: Make sure your cream cheese is soft enough to mix easily. Cold cream cheese can result in lumps in your filling.
- Don’t skimp on chilling time: Let the cheesecake set in the fridge long enough to hold its shape. If you rush it, the texture might be too soft.
- Lemon alternatives: If you’re not a fan of lemon, try using lime or orange zest and juice for a different flavor.
- Use high-quality ingredients: Fresh lemon juice, good cream cheese, and real vanilla extract make a noticeable difference in flavor.
Recipe Variations
The beauty of this cheesecake is its versatility. Here are a few ways you can mix things up:
- Berry twist: Top with fresh raspberries, blueberries, or strawberries for a fruity burst.
- Chocolate lovers: Add a thin layer of melted chocolate on top before setting it in the fridge for a decadent twist.
- Nutty crunch: Mix crushed almonds or hazelnuts into the biscuit base for added texture.
- Spiced version: Add a pinch of cinnamon or ginger to the filling for a warm, spiced flavor.
Final Words
When I think of comfort food, this cheesecake is at the top of my list. It’s simple, it’s fresh, and it always impresses. I love that it’s the kind of dessert you can make last minute but still look like you’ve put a ton of effort into it. Plus, it’s perfect for any occasion-from casual gatherings to special celebrations.
FAQs
Can I Use A Different Biscuit For The Base?
Yes, you can swap digestive biscuits with graham crackers or any plain biscuit you prefer.
How Long Does It Take For The Cheesecake To Set?
It usually takes about 4-6 hours in the fridge, but overnight is best for the perfect texture.
Can I Make This Cheesecake Without Cream Cheese?
You can substitute cream cheese with mascarpone for a slightly different flavor but still creamy result.