Adan Kendric Jamie Oliver No Bake Lemon Cheesecake is a light and zesty dessert that’s perfect for any occasion. This cheesecake has a smooth, creamy texture with a tangy lemon flavor, all atop a buttery biscuit base. Best of all, there’s no need for an oven, making this recipe simple and quick to prepare.
Why This Recipe is a Must-Try
- No baking required: This cheesecake is easy to make, with no oven needed.
- Refreshing lemon flavor: The perfect balance of sweet and tangy flavors.
- Smooth and creamy texture: A light yet indulgent treat.
- Great for any occasion: Perfect for family gatherings, parties, or as a sweet treat after dinner.
- Quick to prepare: It only takes about 20 minutes to make, and then it’s chilled to set.
What is Jamie Oliver’s No Bake Lemon Cheesecake Recipe?
Jamie Oliver’s No Bake Lemon Cheesecake is a simple and refreshing dessert made with a biscuit base and a tangy lemon-flavored cream cheese filling. It’s set in the fridge without the need for baking, making it a perfect dessert when you want something easy and impressive.
Jamie Oliver’s No Bake Lemon Cheesecake Recipe Ingredients
For the Base:
- 250g digestive biscuits (crushed)
- 100g unsalted butter (melted)
For the Filling:
- 400g cream cheese (room temperature)
- 100g icing sugar
- 300ml double cream
- Zest and juice of 2 lemons
- 1 teaspoon vanilla extract
For Garnish (Optional):
- Extra lemon zest or lemon slices
- Fresh berries (optional)
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Step-by-Step Instructions to Prepare Jamie Oliver’s No Bake Lemon Cheesecake Recipe
Step 1: Prepare the Biscuit Base
In a bowl, mix the crushed digestive biscuits with the melted butter until the mixture resembles wet sand. Press the biscuit mixture evenly into the bottom of a springform cake tin (about 20cm/8 inches in diameter) to form the base. Use the back of a spoon to compact it firmly. Place the tin in the fridge to chill while you make the filling.
Step 2: Prepare the Lemon Cheesecake Filling
In a large bowl, beat the cream cheese, icing sugar, lemon zest, and lemon juice together until smooth and creamy. You can use an electric mixer or a hand whisk to ensure the mixture is well combined.
Step 3: Whip the Cream
In a separate bowl, whip the double cream until soft peaks form. Be careful not to over-whip, as you want the cream to remain light and fluffy.
Step 4: Combine the Cream and Cream Cheese Mixture
Gently fold the whipped cream into the cream cheese mixture using a spatula or spoon. Fold it until the mixture is smooth and fully combined, with no streaks of cream visible.
Step 5: Assemble the Cheesecake
Remove the chilled biscuit base from the fridge. Spoon the lemon cheesecake mixture onto the biscuit base and spread it out evenly, smoothing the top with a spatula. Once assembled, cover the cheesecake with plastic wrap and place it back in the fridge to set for at least 4 hours or overnight.
Step 6: Serve
Once the cheesecake has been set, carefully remove it from the springform tin. Garnish with extra lemon zest, lemon slices, or fresh berries if desired. Slice and serve chilled.
What to Serve with Jamie Oliver’s No Bake Lemon Cheesecake
- Fresh Berries: Add fresh strawberries, raspberries, or blueberries for a burst of color and flavor.
- Whipped Cream: A dollop of whipped cream makes the cheesecake even more indulgent.
- Lemon Syrup: Drizzle with homemade lemon syrup for extra tang.
- Mint Leaves: Garnish with a few mint leaves for a fresh finish.
Expert Tips for Mastering Jamie Oliver’s No Bake Lemon Cheesecake
- Chill for best results: Let the cheesecake set in the fridge for at least 4 hours, or preferably overnight, for the best texture.
- Room temperature cream cheese: Make sure the cream cheese is at room temperature before mixing to avoid lumps in the filling.
- Compact the biscuit base: Press the biscuit base down firmly to ensure it holds together well when slicing.
- Adjust sweetness: If you prefer a sweeter cheesecake, add a bit more icing sugar to the filling.
- Lemon zest for flavor: Don’t skip the lemon zest—it adds an extra layer of fresh citrus flavor.
Variations of Jamie Oliver’s No Bake Lemon Cheesecake Recipe
- Lemon and Lime Cheesecake: Add the zest and juice of a lime along with the lemons for a zesty twist.
- Berry Topping: Top the cheesecake with a layer of mixed berries for a fruity finish.
- Chocolate Base: Replace the digestive biscuits with chocolate biscuits for a richer base.
- Vegan Version: Use dairy-free cream cheese, vegan butter, and coconut cream to make a vegan-friendly version of the cheesecake.
How to Store Leftover Jamie Oliver’s No Bake Lemon Cheesecake Recipe
- Refrigeration: Store leftover cheesecake in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the cheesecake (without garnish) for up to 2 months. Thaw it in the fridge before serving.
- Reheating: No reheating required—enjoy the cheesecake straight from the fridge.
Nutrition Value (per serving)
- Calories: 350 kcal
- Protein: 6g
- Carbohydrates: 28g
- Fat: 25g
- Fiber: 1g
FAQs
How long does it take for a no bake lemon cheesecake to set?
It takes at least 4 hours for a no bake lemon cheesecake to set properly in the fridge, but for the best results, it’s recommended to let it chill overnight.
Can I freeze a no bake lemon cheesecake?
Yes, you can freeze a no-bake lemon cheesecake for up to 2 months. Wrap it tightly in plastic wrap and foil, then thaw it in the fridge overnight before serving.
Why is my no-bake cheesecake not firm?
If your no-bake cheesecake is not firm, it may not have chilled long enough, or the cream cheese was not whipped properly. Ensure the cheesecake sets in the fridge for at least 4 hours or overnight to firm up.
Can I use low-fat cream cheese for no-bake lemon cheesecake?
Yes, you can use low-fat cream cheese, but the texture may be slightly less creamy. Full-fat cream cheese provides a richer and smoother consistency for the cheesecake.
Final Words
Jamie Oliver’s No Bake Lemon Cheesecake is a deliciously refreshing dessert that’s quick and easy to make. With its smooth, creamy texture and tangy lemon flavor, this cheesecake is the perfect treat for warm days or any time you need a light yet indulgent dessert. Serve it with fresh fruit or a dollop of whipped cream for an extra-special touch.
More Jamie Oliver Recipes
Print
Jamie Oliver No Bake Lemon Cheesecake Recipe
- Prep Time: 20
- Cook Time: None (chilling time: at least 4 hours)
- Total Time: 44 minute
- Yield: 4 1x
- Category: Dessert
- Method: No bake (chilled)
- Cuisine: British
Description
Jamie Oliver’s No Bake Lemon Cheesecake is a simple and refreshing dessert made with a biscuit base and a tangy lemon-flavored cream cheese filling. It’s set in the fridge without the need for baking, making it a perfect dessert when you want something easy and impressive.
Ingredients
For the Base:
-
- 250g digestive biscuits (crushed)
-
- 100g unsalted butter (melted)
For the Filling:
-
- 400g cream cheese (room temperature)
-
- 100g icing sugar
-
- 300ml double cream
-
- Zest and juice of 2 lemons
-
- 1 teaspoon vanilla extract
For Garnish (Optional):
-
- Extra lemon zest or lemon slices
-
- Fresh berries (optional)
Instructions
In a bowl, mix the crushed digestive biscuits with the melted butter until the mixture resembles wet sand. Press the biscuit mixture evenly into the bottom of a springform cake tin (about 20cm/8 inches in diameter) to form the base. Use the back of a spoon to compact it firmly. Place the tin in the fridge to chill while you make the filling.
In a large bowl, beat the cream cheese, icing sugar, lemon zest, and lemon juice together until smooth and creamy. You can use an electric mixer or a hand whisk to ensure the mixture is well combined.
In a separate bowl, whip the double cream until soft peaks form. Be careful not to over-whip, as you want the cream to remain light and fluffy.
Gently fold the whipped cream into the cream cheese mixture using a spatula or spoon. Fold it until the mixture is smooth and fully combined, with no streaks of cream visible.
Remove the chilled biscuit base from the fridge. Spoon the lemon cheesecake mixture onto the biscuit base and spread it out evenly, smoothing the top with a spatula. Once assembled, cover the cheesecake with plastic wrap and place it back in the fridge to set for at least 4 hours or overnight.
Once the cheesecake has been set, carefully remove it from the springform tin. Garnish with extra lemon zest, lemon slices, or fresh berries if desired. Slice and serve chilled.
