Step-by-Step Instructions

1. Make the Biscuit Base

• Crush biscuits into fine crumbs (use a food processor or rolling pin).
• Mix with melted butter and sugar (if using).
• Press firmly into a 20cm springform tin and chill for 30 mins.

2. Prepare the Filling

• Beat cream cheese and icing sugar until smooth.
• Add lemon & lime zest/juice and vanilla. Mix well.
• In a separate bowl, whip double cream to soft peaks.
• Gently fold cream into the cream cheese mixture.

3. Assemble & Chill

• Pour filling over the chilled base and smooth the top.
• Refrigerate for at least 6 hours (overnight is best).

4. Decorate & Serve

• Carefully remove from tin.
• Garnish with extra citrus zest, berries, or mint.
• Slice with a hot knife for clean cuts.

Pro Tips from Mary Berry

🍋 For extra tang – Add more lime juice to taste.
🍰 Smooth texture – Ensure cream cheese is at room temperature.
❄️ Make ahead – This cheesecake tastes even better the next day!

Serving Suggestions

☕ Afternoon tea – Pair with Earl Grey tea.
🍸 Summer parties – Serve with prosecco or a citrus cocktail.
🍽️ Elegant dessert – Drizzle with raspberry coulis for a fancy touch.

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💰 “No-bake cheesecake” = HIGH search volume!
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🔄 Great for summer, holidays, and baking blogs.

Final Thoughts

This Zesty Lemon & Lime Cheesecake is a refreshing, crowd-pleasing showstopper – just like Mary Berry’s classics! Perfect for warm days or whenever you crave a bright, creamy treat.

Ready to impress? Whip it up today! ✨