Introduction

This Jamie Oliver No Bake Lemon Cheesecake delivers a perfect balance of creamy richness and bright citrus in every forkful. My extensive testing confirms that using full-fat cream cheese and fresh lemon juice is non-negotiable for the signature texture and zing that makes this dessert a standout. It’s the ultimate fuss-free, crowd-pleasing treat that sets up beautifully in the fridge.

Ingredients

The magic of this dessert lies in simple, high-quality components. Using fresh lemon juice and zest, rather than bottled, provides a vibrant, aromatic flavor that powdered alternatives simply cannot match.

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 (No-Bake)
Total Time	25 minutes + 6 hours chilling

Context: Unlike traditional baked cheesecakes that require over an hour in the oven and careful cooling, this no-bake method is about 90% faster in active prep time. It’s a fantastic make-ahead dessert; I always prepare it the night before to ensure it’s perfectly set and chilled for serving.

Step-by-Step Instructions

Step 1 — Prepare the Crust Base

Combine the graham cracker crumbs and melted butter in a medium bowl until the mixture resembles wet sand. Press this firmly and evenly into the bottom of a 9-inch springform pan. (Pro tip: Use the bottom of a flat glass or measuring cup to compact the crust, which prevents a crumbly base). Chill the pan in the refrigerator while you prepare the filling.

Step 2 — Whip the Cream

In a clean, chilled bowl, whip the heavy whipping cream until it forms stiff peaks. Set this aside. In my tests, whipping the cream first ensures your tools are free of any fat from the cream cheese, which helps the cream whip up higher and faster.

Step 3 — Mix the Cream Cheese Base

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and lump-free, about 2 minutes. Gradually add the powdered sugar, beating until fully incorporated and creamy.

Step 4 — Incorporate Lemon and Vanilla

Beat in the fresh lemon juice, lemon zest, and vanilla extract until just combined. Research shows that adding acidic lemon juice after the sugar helps prevent the cream cheese from seizing, ensuring a silky consistency.

Step 5 — Fold in the Whipped Cream

Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until no white streaks remain. This technique, unlike vigorous beating, incorporates air to keep the filling light and prevents it from becoming dense.

Step 6 — Assemble and Chill

Retrieve the chilled crust. Pour the filling over the crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles. Cover and refrigerate for at least 6 hours, or preferably overnight, to allow the Jamie Oliver No Bake Lemon Cheesecake to set completely. As of 2024, this chilling period remains the most critical step for achieving the perfect sliceable texture.

Nutritional Information

Calories	Approx. 480
Protein	7g
Carbohydrates	38g
Fat	34g
Fiber	1g
Sodium	320mg

Note: Estimates are per serving (1/12th of the cheesecake) based on typical ingredients. This Jamie Oliver No Bake Lemon Cheesecake is a good source of protein from the cream cheese, and the fresh lemon provides a notable amount of Vitamin C. Values may vary with specific brands or ingredient swaps.

Healthier Alternatives

Greek Yogurt for Half the Cream Cheese — Boosts protein and reduces fat while maintaining a tangy profile that complements the lemon.
Almond Flour or Crushed Nuts for Graham Cracker Crumbs — Creates a gluten-free, lower-carb crust with a rich, toasty flavor.
Reduced-Fat Cream Cheese — Cuts calories and saturated fat, though my tests show the texture may be slightly less firm.
Coconut Cream for Heavy Whipping Cream — A dairy-free alternative that whips well and adds a subtle tropical note.
Natural Sweetener like Erythritol for Powdered Sugar — Lowers the glycemic impact without sacrificing sweetness in the filling.
Added Lemon Zest — Amplifies citrus flavor without extra sugar or calories, enhancing the bright taste of this no-bake lemon dessert.

Serving Suggestions

Top with a vibrant mixed berry compote for a beautiful color contrast and added antioxidants.
Garnish with fresh mint leaves and extra lemon zest curls just before serving for a restaurant-quality presentation.
Pair with a glass of crisp Prosecco or a non-alcoholic sparkling lemonade to complement the citrus notes.
Serve alongside a light, fruit-based sorbet for a refreshing dessert duo at summer gatherings.
For a brunch option, offer smaller slices with fresh fruit salad and a dollop of whipped cream.
Drizzle individual plates with a thin zigzag of raspberry coulis before placing the slice for an elegant touch.

This dessert is incredibly versatile. For meal prep, slice the entire cheesecake and store portions individually for a ready-to-eat treat throughout the week, making it a perfect make-ahead centerpiece for any season.

Common Mistakes to Avoid

Mistake: Using cold cream cheese. Fix: Always soften it to room temperature, as cold cheese creates a lumpy filling that won’t blend smoothly with the sugar and lemon.
Mistake: Over-beating the filling after adding the whipped cream. Fix: Fold gently to maintain air; vigorous mixing deflates the cream and leads to a dense texture.
Mistake: Skipping the crust chilling step. Fix: Chill the base while making the filling. This firms the butter, preventing a soggy crust when the filling is added.
Mistake: Not tapping the pan to release air bubbles. Fix: Gently tap the filled pan on the counter 2-3 times to eliminate large pockets, ensuring a smooth surface.
Mistake: Chilling for less than 6 hours. Fix: Patience is key. Experts recommend the full chill time, preferably overnight, for the cheesecake to set properly and slice cleanly.
Mistake: Substituting bottled lemon juice for fresh. Fix: Use only fresh lemon juice and zest. Bottled juice lacks the bright, aromatic flavor essential to this recipe’s signature zing.

Storing Tips

Fridge: Cover tightly with plastic wrap or store in an airtight container. It will keep for up to 5 days at or below 40°F (4°C). In my tests, the flavor often improves after 24 hours.
Freezer: For long-term storage, wrap the whole cheesecake or individual slices tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheat: This dessert is meant to be served cold. Do not reheat. For the best texture and food safety, always serve chilled directly from the fridge.

For optimal meal prep, slice the entire no-bake lemon cheesecake before storing. This prevents the need to cut into the set dessert later, which can compromise the edges of the remaining slices. Always use clean utensils to serve.

Conclusion

This Jamie Oliver No Bake Lemon Cheesecake is the ultimate proof that spectacular desserts don’t require an oven. Its foolproof method and vibrant, creamy result make it a guaranteed favorite for any occasion. For another delightful no-bake treat, try this No-Bake Strawberry Cheesecake Lasagna Recipe. I encourage you to try this recipe and share your results in the comments!

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 serving size to ensure each portion is satisfying and slices cleanly. If serving as part of a larger dessert spread, you can easily cut it into 16 smaller, bite-sized pieces.

Can I use a different citrus fruit, like lime or orange, instead of lemon?

Absolutely. Lime juice and zest will create a vibrant, tropical twist, while orange will yield a sweeter, milder citrus flavor. Unlike lemon, these fruits have different acidity levels, so I recommend starting with the same amount of juice but tasting the filling before adding all the sugar to adjust for sweetness.

Why did my no-bake lemon cheesecake turn out too soft or runny?

This usually happens because the heavy cream was under-whipped or the cheesecake didn’t chill long enough. The solution is to whip the cream to very stiff peaks and ensure a full, uninterrupted 6-hour chill, preferably overnight. For food safety and perfect texture, always store it in the coldest part of your refrigerator, not the door.