This 5 ingredient no bake lemon mascarpone cheesecake is packed full of zesty lemon flavour, is creamy and indulgent, and takes just 10 minutes to prepare!
Cheesecake is always a popular dessert, from the rich no bake Biscoff cheesecake, to the lighter yogurt-based passionfruit cheesecake, and this beautiful Basque cheesecake with its distinctive burnt top!
Like my no bake strawberry cheesecake, this easy lemon cheesecake is made with the creamy Italian cream cheese, mascarpone, creating a rich silky cheesecake – without the need for cream! It is mixed with sugar, lemon zest and lemon juice, then spooned on to a crunchy Digestive biscuit base and then placed in the fridge to set. That’s it! No turning the oven on, no gelatine, all you need is a couple of bowls and a spoon!
Jump to:
Newsletter
Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Biscuits – I love the classic Digestive biscuit base with the lemon topping (substitute with graham crackers if you are in the US). However the lemon cheesecake topping would also work really with ginger nuts or shortbread biscuits.
- Butter – I tend to use unsalted butter, but you can use salted butter if you prefer a more savoury hint to your cheesecake base.
- Mascarpone – I recommend using full fat mascarpone in this recipe. Not only is it’s flavour richer but lower fat versions tend to be more watery which can prevent the topping from setting.
- Caster sugar – also known as superfine sugar. These finer grains of sugar dissolve more easily than regular sugar.
- Lemon – fresh lemons are a must in this recipe! Both the zest and juice are used to give the maximum amount of lemon flavour.
How to make this no bake lemon cheesecake
Taking a matter of minutes to make, with no fancy equipment needed, this no bake lemon cheesecake recipe is the perfect dessert to make when time is short!
Please scroll down to the recipe card at the end of the post for the full recipe.
- Make the cheesecake base: either use a food processor or place the biscuits in a sealable plastic bag and bash with a rolling pin. Make sure the crumbs are crushed evenly, as this creates a cheesecake base that is less likely to crumble! Press into the lined tin and chill in the fridge while you make the topping.
- Whisk together the lemon cheesecake topping: add the mascarpone to a large mixing bowl with the caster sugar, lemon zest and juice, and mix to combine. Mascarpone can split easily, so just mix until the ingredients are combined. Spoon over the chilled base, spreading out to the edges of the tin.
- Chill! I recommend chilling the cheesecake for at least 2 hours to allow it to set. Remove from the tin and decorate with fresh lemon zest, lemon slices, whipped cream or edible flowers (here I have used pansies and borage flowers.)
FAQ
Line the base of the tin with baking paper / baking parchment, and very lightly grease the sides of the tin with a little butter.
This Italian cream cheese is soft and silky, softer in texture than cream cheese and has a rich, velvety texture.
My recipe tips
- Crush the biscuits evenly – this makes the base less likely to crumble.
- Don’t be tempted to add more lemon juice than the recipe states – otherwise the cheesecake may not set.
- Don’t over mix the filling – the mascarpone can seperate if mixed too much. Stop when the ingredients are combined.
- Tin – you don’t have to use a springform tin for this cheesecake (although it is the easiest type of tin to remove the cheesecake from!). I have made this recipe in a 20 cm / 8 inch lose bottomed tin and placed the tin over a glass to remove the side tin, then slid out the base and it worked perfectly.
Make ahead/storage
This cheesecake keeps well covered in the fridge for up to 3 days, although I recommend serving it within 24 hours as the lemon juice can begin to weep. It is still delicious though!
Why not try…
You may also like these other lemon recipes:
Lemon Mascarpone Cheesecake
Author: Robyn
Equipment
- 20cm (8") springform tin
Ingredients
- 200g (7 oz) Digestive biscuits or graham crackers
- 100g (7 tablespoons) butter melted
- 500g (2¼ c) mascarpone cheese
- 2 lemons zested
- 100ml (7 tablespoons) lemon juice (from approx 1½-2 lemons)
- 200g (1 c) caster sugar
Instructions
- Line the bottom of a 20cm ( 8") springform tin with baking paper, and lightly grease the sides with a little butter.
Make the cheesecake base:
- Melt the butter in a small saucepan over a medium heat or in the microwave.
- Finely crush the Digestive biscuits, either by placing them in a food processor or using a rolling pin.
- Pour the melted butter in to the biscuit crumbs and mix well until they are all coated in the melted butter, then spoon in to the prepared tin.
- Using a flat glass, or back of a spoon, firmly press the mixture down until it covers the base of the tin in an even layer. Place in the fridge to set whilst you make the cheesecake filling.
Make the lemon cheesecake filling:
- In a large bowl, beat the mascarpone cheese with the lemon zest and juice and caster sugar until just combined. Don't beat too much otherwise the mascarpone can split.
- Spoon the filling on to the chilled base, spreading it out to the edges of the tin, then return to the fridge to chill for at least 2 hours. Cover with clingfilm / cling wrap to stop the cheesecake from absorbing any strong flavours from the fridge.
- When ready to serve, carefully remove from the tin on to a serving plate. Decorate with extra lemon zest and edible flowers (optional) then serve straight away.
- Leftovers will keep covered in the fridge for up to 3 days.
Notes
- Biscuits – I love the classic Digestive biscuit base with the lemon topping (substitute with graham crackers if you are in the US). However the lemon cheesecake topping would also work really with ginger nuts or shortbread biscuits.
- Butter – I tend to use unsalted butter, but you can use salted butter if you prefer a more savoury hint to your cheesecake base.
- Mascarpone – I recommend using full fat mascarpone in this recipe. Not only is it’s flavour richer but lower fat versions tend to be more watery which can prevent the topping from setting.
- Caster sugar – also known as superfine sugar. These finer grains of sugar dissolve more easily than regular sugar.
- Lemon – fresh lemons are a must in this recipe! Both the zest and juice are used to give the maximum amount of lemon flavour.
- Crush the biscuits evenly – this makes the base less likely to crumble.
- Don’t be tempted to add more lemon juice than the recipe states – otherwise the cheesecake may not set.
- Don’t over mix the filling – the mascarpone can seperate if mixed too much. Stop when the ingredients are combined.
- Tin – you don’t have to use a springform tin for this cheesecake (although it is the easiest type of tin to remove the cheesecake from!). I have made this recipe in a 20 cm / 8 inch lose bottomed tin and placed the tin over a glass to remove the side tin, then slid out the base and it worked perfectly.
Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Bev says
Easy to make
Robyn says
That’s great to hear Bev 🙂
Afreen says
can I add half mascarpone cheese and half cream cheese?
Robyn says
Hi Afreen, I haven’t tried this recipe using half mascarpone and half cream cheese, but it should work.