Lemon and mascarpone cheesecake

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 8

By meridian

(1 Vote) 1


  • 100g sugar

  • 500g cream cheese softened

  • 250g mascarpone cheese

  • 3 lemons zested and juiced

  • 12 digestive biscuits

  • 2 tbsp butter melted


  1. Crush the biscuits and add the melted butter. Mix well and press firmly into a 8-inch pie pan. Pat down using the base of a glass. Place in fridge for 30 minutes to set.
  2. While the base is setting, mix together the cream cheese, mascarpone, lemon zest, lemon juice and sugar, using a wooden spoon or electric mixer.
  3. Pour the cheese mixture over the base and spread evenly.
  4. Put the cheesecake in the fridge for at least 4 hours to set, preferably overnight.

Additional Information

  • Egg Free

  • Vegetarian

  • Cake/Dessert

  • Biscuit and sweets

  • Kids can help

  • Make Ahead

  • lemon

Avg. user rating:


Rate this recipe

Your comments

  • meridian 11/01/08 09:41

    Its a very quick, incredibly easy no-bake cheesecake and tastes devine. I would say its more of an adult dessert but my DS loved helping to make it and he did like eating it too, though mostly from the mixing bowl.