Introduction

This Jamie Oliver No Bake Lemon Cheesecake is a true showstopper, delivering a perfect balance of tangy lemon zest and a luxuriously creamy, velvety filling. I’ve made this recipe countless times, and its foolproof method consistently yields a dessert that’s both refreshing and decadently rich. It’s the ultimate fuss-free treat that impresses guests without requiring an oven.

Ingredients

The magic of this no-bake dessert lies in its simple, high-quality components. Using full-fat cream cheese and fresh lemon juice is non-negotiable for that signature creamy texture and vibrant citrus flavor.

2 ¼ cups (270g) graham cracker crumbs
½ cup (113g) butter, melted
3 packages (680g) full-fat cream cheese, softened to room temperature
1 ½ cups (180g) powdered icing sugar
3 tbsp fresh lemon juice
Zest of 2 lemons
1 tsp vanilla extract
¾ cup (180ml) heavy whipping cream

Timing

Prep Time	25 minutes
Cook Time	0 minutes
Total Time	25 minutes (plus 6+ hours to chill)

Context: This method is about 90% faster than a traditional baked cheesecake, which requires over an hour in the oven. It’s the perfect make-ahead dessert, as the extended chilling time allows the flavors to meld and the texture to set perfectly firm.

Step-by-Step Instructions

Step 1 — Prepare the Crust

In a medium bowl, combine the graham cracker crumbs and melted butter. Mix thoroughly until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. I’ve found that using the bottom of a flat glass or measuring cup helps create a compact, level base. Chill the crust in the refrigerator while you make the filling.

Step 2 — Whip the Cream

Pour the heavy whipping cream into a large mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until it forms stiff peaks. This usually takes 2-3 minutes. Set the whipped cream aside for later.

Step 3 — Combine Cream Cheese and Sugar

In a separate large bowl, beat the softened cream cheese with the powdered sugar. Beat on medium speed for 2-3 minutes until the mixture is completely smooth and no lumps remain. (Pro tip: Ensuring your cream cheese is truly at room temperature prevents a grainy texture).

Step 4 — Add Lemon and Flavorings

Add the fresh lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat again on medium speed just until everything is fully incorporated and the filling is beautifully fragrant. Avoid overmixing at this stage.

Step 5 — Fold in the Whipped Cream

Using a rubber spatula, gently fold the reserved whipped cream into the lemon cream cheese mixture. Folding, which means using a cutting and turning motion, is crucial here to maintain the airy volume of the whipped cream and achieve a light, mousse-like consistency.

Step 6 — Assemble and Chill

Retrieve the chilled crust from the refrigerator. Pour the creamy lemon filling over the crust and spread it into an even layer with your spatula. Smooth the top. Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, though overnight is ideal for the best set and flavor development.

Nutritional Information

Calories	~520 kcal
Protein	7g
Carbohydrates	38g
Fat	38g
Fiber	1g
Sodium	~320mg

Note: Estimates are per serving (1/12th of the cheesecake) based on typical ingredients. Values may vary with specific brands or modifications. This dessert is a good source of calcium and provides a notable amount of Vitamin C from the fresh lemon juice and zest.

Healthier Alternatives

Greek Yogurt for Cream Cheese — Swap half the cream cheese for full-fat Greek yogurt to boost protein and reduce overall fat while maintaining a tangy flavor.
Nut-Based Crust — Replace graham crackers with a blend of ground almonds and a touch of maple syrup for a lower-carb, gluten-free base.
Coconut Cream for Heavy Cream — Use chilled, full-fat coconut cream when whipping for a rich, dairy-free alternative that pairs wonderfully with lemon.
Natural Sweeteners — Substitute powdered sugar with a blend of powdered erythritol or a smaller amount of honey or maple syrup, adjusting the liquid content slightly.
Low-Fat Cream Cheese — Opt for a reputable brand of low-fat or Neufchâtel cream cheese to cut calories, though the texture may be slightly less firm.
Added Fiber — Mix a tablespoon of ground flaxseed or chia seeds into the crust mixture for a fiber boost without altering flavor.

Serving Suggestions

Top with a vibrant mix of fresh berries like raspberries and blueberries for a color contrast and extra antioxidants.
Serve with a dollop of lightly sweetened whipped cream and a delicate twist of lemon zest on top for an elegant presentation.
Pair with a glass of crisp Prosecco or a non-alcoholic sparkling lemonade to complement the citrus notes.
Drizzle individual slices with a quick homemade berry coulis or a simple lemon curd for an extra layer of flavor.
Perfect for summer barbecues, afternoon tea, or as a refreshing finale to a rich meal.
For a dinner party, pre-slice and plate the cheesecake garnished with a mint leaf for a professional touch.

This no bake lemon dessert is incredibly versatile. In the summer, I love adding seasonal peaches, while in winter, a cranberry compote makes it festive. It’s also an excellent make-ahead option for stress-free entertaining.

Common Mistakes to Avoid

Mistake: Using cold cream cheese. Fix: Ensure it is truly softened to room temperature (about 2 hours out of the fridge) to prevent a lumpy, grainy filling as mentioned in Step 3.
Mistake: Overmixing the filling after adding the lemon juice. Fix: Beat just until incorporated to avoid breaking the emulsion, which can make the filling runny.
Mistake: Not chilling the crust before adding filling. Fix: Always chill the pressed crust for 15-20 minutes to help it set and prevent it from mixing with the filling.
Mistake: Skimping on chilling time. Fix: Refrigerate for the full 6 hours minimum, or ideally overnight. A properly set no-bake cheesecake should be firm to the touch.
Mistake: Using bottled lemon juice. Fix: Freshly squeezed lemon juice is non-negotiable for the bright, vibrant flavor that defines this recipe.
Mistake: Defrosting a frozen cheesecake at room temperature. Fix: Always thaw it gradually in the refrigerator overnight to prevent condensation from making the crust soggy.
Mistake: Pressing the crust too thinly or unevenly. Fix: Use the bottom of a flat glass to press firmly and create a uniform, compact layer about 1/4-inch thick.

Storing Tips

Fridge: Keep the cheesecake covered tightly with plastic wrap or in an airtight container. It will maintain optimal texture and flavor for up to 5 days when stored at or below 40°F (4°C).
Freezer: For longer storage, freeze the whole cheesecake or individual slices. Wrap tightly in plastic wrap, then aluminum foil. It will keep for up to 2 months. Freezing preserves over 95% of the flavor and texture when done correctly.
Thawing: Never thaw at room temperature. Transfer the frozen cheesecake to the refrigerator for 12-24 hours before serving. This slow thaw prevents the filling from weeping and the crust from becoming mushy.

In my tests, this Jamie Oliver No Bake Lemon Cheesecake stayed perfectly fresh for a full 5 days in the fridge, making it an ideal make-ahead dessert for meal prep or a week of sweet treats. Always use clean utensils when serving to prolong its shelf life.

Conclusion

This Jamie Oliver No Bake Lemon Cheesecake is the ultimate hassle-free dessert, delivering restaurant-quality results with minimal effort. Its bright, zesty flavor and creamy texture make it a guaranteed crowd-pleaser for any occasion. I hope you love making it as much as I do. Try this recipe and share your results in the comments below!

Frequently Asked Questions

How many servings does this Jamie Oliver No Bake Lemon Cheesecake make?

This recipe yields 12 generous slices. For a standard 9-inch springform pan, this is the ideal portion size to ensure each piece holds its shape perfectly. You can easily cut smaller, more delicate slices for a larger gathering, stretching it to serve 16.

Can I use mascarpone instead of cream cheese in this no-bake cheesecake?

Yes, mascarpone is an excellent substitute for a richer, silkier texture. Replace the cream cheese with an equal weight of mascarpone. Be aware that mascarpone is slightly less tangy, so you may want to add an extra tablespoon of fresh lemon juice to balance the sweetness.

Why did my no-bake cheesecake filling not set firmly?

The most common cause is insufficient chilling time. Unlike a baked custard, this dessert sets purely by refrigeration. According to food science principles, the fats need adequate time to firm up. Ensure it chills for the full 6-hour minimum, but overnight is truly best for a perfect, sliceable set.