Jamie Oliver No Bake Lemon Cheesecake

This Jamie Oliver No Bake Lemon Cheesecake is a sunshiney slice of heaven with its creamy, tangy filling and buttery graham cracker base. It’s the kind of dessert that feels indulgent yet refreshing—perfect for summer gatherings or when you want something fuss-free and fabulous. I made this for a weekend BBQ, and honestly, I was surprised by how easy and crowd-pleasing it turned out to be. (inspired by Jamie Oliver)

Ingredients Needed

For the Crust:

• 2 ¼ cups (270g) graham cracker crumbs
• ½ cup (113g) butter, melted

For the Filling:

• 3 packages (24 oz or 680g total) cream cheese, full fat
• 1 ½ cups (180g) powdered icing sugar
• 3 tablespoons fresh squeezed lemon juice (about 1 lemon)
• Zest of 2 lemons (use zest of 1 lemon for a milder flavor)
• 1 teaspoon vanilla extract
• ¾ cup (180 ml) heavy whipping cream (30–35% fat ONLY)

How To Make Jamie Oliver No Bake Lemon Cheesecake

Prepare the Pan:
I like to line a 9-inch springform pan with parchment for easy cleanup and smoother removal, but it’s optional.

Form the Crust:
Mix your graham cracker crumbs with melted butter until well combined. Press it firmly into the base of your pan, pushing it up about ½ inch around the sides. I use the bottom of a glass to really compact it—this helps hold everything together when slicing later.

Beat the Cream Cheese:
In a large bowl, whip the cream cheese on medium speed until silky smooth. This is your base, so take your time to eliminate any lumps.

Add Flavors:
Now beat in the icing sugar, lemon zest, lemon juice, and vanilla. The mixture becomes light and fragrant—you’ll smell that lemony goodness immediately!

Whip the Cream:
In a separate bowl, whip the heavy cream until it forms firm peaks. Don’t overwhip—you’re aiming for a soft, billowy texture that holds shape.

Combine:
Gently fold the whipped cream into the cream cheese mixture using a spatula. This part’s all about being gentle to keep it airy.

Taste and Adjust:
At this point, give it a taste. If you love lemon, add a bit more zest. Too tangy? Add a touch more sugar.

Fill and Set:
Pour the filling into your prepared crust, smooth the top, cover, and refrigerate for at least 6 hours or overnight for best results.

Serve:
Top with sweetened whipped cream and maybe a few curls of lemon zest. It’s showstopper-ready!

Why I Love This Recipe

I whipped this up the day before a big family lunch, and it saved me so much stress. No baking, no fuss—just mix, chill, and serve. Everyone loved how bright and creamy it was, and no one guessed it only took 20 minutes to prep. Plus, it’s super easy to customize the flavor intensity.

Recipe Tips

• Soften the Cream Cheese: Let it sit at room temperature for smoother mixing.
• Press the Crust Firmly: A tight crust prevents crumbling.
• Avoid Bitter Zest: Only use the bright yellow outer layer of the lemon.
• Properly Whip the Cream: Look for firm peaks—not stiff or curdled.
• Chill Thoroughly: Overnight chilling yields the best texture.

How To Store This Jamie Oliver No Bake Lemon Cheesecake

At Room Temperature:
Keep it out no more than 1–2 hours while serving.

In the Fridge:
Store in an airtight container for up to 5 days. The texture holds up well!

In the Freezer:
Wrap tightly with plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the fridge.

Nutrition Facts (per serving)

• Calories: 506
• Carbs: 32.3g
• Protein: 6.3g
• Fat: 40.4g
• Sugar: 20.3g
• Fibre: 0.9g
• Sodium: 531.2mg

Let’s Answer a Few Questions!

Can I use bottled lemon juice?
Fresh is best for flavor, but bottled works in a pinch—just check it’s 100% lemon juice.

What if I don’t have a springform pan?
No worries! Use a cake tin lined with parchment so you can lift it out.

How can I make it more lemony?
Add extra zest or a little lemon extract for an extra punch.

Can I use light cream cheese?
You can, but the texture may be less rich and not set as well.

Can I decorate it?
Totally! Try lemon slices, berries, or edible flowers on top.

Try More Recipes:

• Jamie Oliver Lemon Mousse
• Jamie Oliver Lemon Posset
• Jamie Oliver Lemon Curd Tart