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Boozy No-bake Lemon Perfetto Cheesecake

We celebrate Dessert Day every year and this year we made a very simple and delicious no-bake Lemon Perfetto cheesecake!

No only is it quick and really impressive, it's perfect for that 'forgotten' dessert when friends come round, or really just for that indulgent weekend treat.

Ready in 10 minutes - Optional 4 hours/overnight refrigeration

Serves 2


  • 150g ginger snap biscuits

  • 4 tbsp butter

  • 250g mascarpone cheese

  • 100g ricotta cheese - well drained

  • 4 tbsp caster sugar

  • 50ml Lemon Perfetto

  • Lemon zest


  1. Using the end of a rolling pin, smash up the ginger snaps in a bowl to make small crumbles

  2. Melt the butter in a pan and pour onto crumbles - mix well and leave to cool

  3. In large bowl whisk together mascarpone, ricotta and sugar, then whisk the Lemon Perfetto until all is creamy and smooth.

  4. Fill the bottom of a dessert glass with the cheesecake base, then carefully spoon in the filling all the way to the top.

  5. Make sure to reserve about 2 tbsp of crumble for the topping.

  6. Refrigerate for at least 4 hours, or overnight if you can wait - We couldn't!

  7. Decorate with fresh lemon zest and serve.

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