Zesty, creamy and deliciously indulgent, you can’t afford to miss this no bake lime cheesecake!
Why you’ll love this No Bake Recipe
- The buttery biscuit base, luscious velvety filling and fresh zesty lime makes for an amazing combination
- As it’s a no bake cheesecake, you won’t need to deal with an oven. So, it’s the perfect dessert for those warmer days
- It’s an ideal recipe for big occasions – birthdays, summer celebrations, etc.
- It’s a very simple recipe that can be made by kitchen newbies and experts alike
Special equipment needed to make this recipe
Before you start making your lime cheesecake, make sure you’ve got these key kitchen items:
- Food processor – whizzing up your biscuit base is easy with the help of a food processor. You can go old school and place the digestive biscuits or graham crackers in a food bag then bash them up with a rolling pin. Still, for me, once you’ve used a food processor to get your cheesecake crust, you’ll never look back
- 9 inch springform cheesecake pan – the only pan you’ll ever need for making cheesecakes. A 9 inch springform pan is simply the best when it comes to making this recipe, as it’s so practical. Removing your cheesecake once it’s set is a cinch
- Weighing scales – measurements are crucial, even when you’re making a no bake cheesecake. So, get yourself some good quality weighing scales
- Mixing bowls – a good set of mixing bowls is an absolute must for this cheesecake recipe
- Stand mixer – an old fashioned balloon whisk just can’t hold a candle to a high quality electric mixer
- Spatula – when you need that extra flexibility to mix and scrape down the sides of your mixing bowl, only a rubber or silicone spatula will do!
How to make lime cheesecake
Step 1: Make the base
Blitz your biscuits! Weight out your butter and biscuits and blitz the biscuits in a food processor. Then, with the food processor running on low, slowly drizzle in the melted butter to combine with the biscuit crumbs. This will take around 15 seconds.
Step 2: Line the base with biscuit crumbs
Line your 23cm (9 inch) springform pan with greaseproof paper. Overlap the paper slightly and clasp it down, which makes removing the cheesecake easier. Add the biscuit crumbs to the pan and push down to solidify.
Use the bottom of a large glass or a coffee tamper for this. This stage is important, as packing down the biscuit crumbs makes sure your base stays intact. Chill in the fridge.
Step 3: Make the Lime Filling
Now it’s time to make the filling. A Kitchen Aid stand mixer is your best friend here. Whip your cream cheese until silky smooth, add condensed milk, lime juice, lime zest and vanilla paste and continue to whisk away!
Now’s the time to add the heavy cream. After yet more whisking, you’ll have a velvety smooth filling. Take your biscuit base out of the fridge, add your filling on top, and drop the tin a few times on the countertop to release the air from the mixture.
Once it’s ready, chill your key lime cheesecake in the fridge for at least 6 hours.
Step 4: Chill the cheesecake and decorate
After your key lime cheesecake has properly set in the fridge, it’s time to decorate! Mix your double cream, vanilla paste and icing sugar in a bowl, then spoon it into a piping bag. Now it’s time to unleash your creativity! Add lime curd, lime zest and decorate until your heart’s content.
What to serve with key lime cheesecake
When it comes to wine pairings, go for a crisp dry white. A Riesling, Chenin Blanc, Sauvignon Blanc, Chablis or Pinot Grigio will not only complement the creaminess of the key lime cheesecake, but also stand up to the zestiness and acidity of the lime.
Tea or coffee
What better pairing with a cheesecake than a heavenly cup of tea? If you prefer something fruity and fresh, go for my iced rooibos tea with raspberries and mint.
If you’re more of a coffee connoisseur, pair this key lime cheesecake with your favourite brew. Or try my delicious eggnog latte.
Popular variations to this recipe
Here are a ways you can tweak this key lime cheesecake:
- If you prefer a graham cracker crust, use graham crackers in place of oat biscuits
- If you’re in the States, use heavy whipping cream in place of double cream
- If you prefer a sweeter filling, add a teaspoon of granulated sugar to the mixture
- Use full fat cream cheese. The reduced fat kind isn’t great for cheesecakes, as the filling won’t set properly and you’ll be left with a grainy texture
- Flatten the biscuit base down properly when filling your springform pan with your biscuit crumbs. This is so the base remains solid and sets properly. Use the bottom of a large glass or, if you have one, use a coffee tamper
- It’s really important to remove air from the cheesecake filling. Getting rid of air bubbles is easy – you just need to drop the tin onto your kitchen countertop 5 to 10 times from a height of a few inches
As long as they’re fresh limes, any lime will do. If you want a really strong lime taste, go for key limes. They are smaller and seedier than normal limes, with a stronger aroma and a higher acidity.
Fresh key lime juice or standard fresh lime juice is the way to go with this recipe. Avoid using bottled lime juice, as the flavour won’t be up to scratch.
Lime curd is a mixture of egg, sugar, butter, lime and lime juice. It’s heated until it forms a smooth creamy texture – the ultimate flavour maker for this cheesecake.
You can buy lime curd from good supermarkets. My advice? Make your own! It’s really easy and all you have to do is follow my lime curd recipe.
As long as it’s full fat, any kind. The standard spreadable cream cheese, like Philadelphia, is fine.
Steer clear of low fat versions though, as your cream cheese mixture will have trouble setting properly.
There are few things worse than going through every step, only to find that your biscuit base falls apart on you. There are three things to remember:
Follow the ratios carefully. With the right amount of butter and biscuit crumbs in the mixture, your base should be solid.
Pack those biscuit crumbs down! Use a tamper of the bottom of a large glass
Let it set in the fridge for the right amount of time
Follow these three points and your biscuit base will be perfect every time.
Decorating this cheesecake is the perfect chance to get really creative! Pipe your whipped cream on top in swirls and pompadours, then add a drizzle of lime curd and a sprinkling of lime zest. You can even add crushed nuts on top – try pistachios, pecans, hazelnuts or walnuts.
The cheesecake is perfect for a party or special occasion. It’s large enough to serve around 8-12 people.
For maximum freshness, store your key lime cheesecake in an airtight container and keep it in the fridge.
No, you shouldn't leave cheesecakes at room temperature. As it contains dairy ingredients, your key lime cheesecake needs to be stored in the fridge.
Your key lime pie cheesecake should last around 2-3 days in the fridge. Just be sure to keep it in an airtight container.
Yes! Freezing cheesecake is easy and is a great way to preserve it long-term. If you want to freeze your cheesecake, I recommend slicing it into smaller portions. Then, place them onto a tray and flash freeze for an hour. That way, when you freeze them in a freezable airtight container, the cheesecake slices won’t stick together.
Key lime cheesecake will keep in the freezer for up to 4 months.
The best way to defrost key lime cheesecake is in the fridge. Defrost it overnight, which will lessen the impact on the texture and taste.
You can whip up this no bake cheesecake recipe up to two days in advance. Don’t stretch it beyond two days though, as the taste and texture will suffer.
More amazing no bake cheesecake recipes
Once you’ve mastered this scrumptious no bake lime cheesecake recipe, try one of these!
- No bake salted caramel cheesecake
- Strawberry and white chocolate cheesecake
- No bake dulce de leche cheesecake
- Strawberry cheesecake
- No bake lemon cheesecake
- No bake cherry cheesecake
Also, don’t forget to check out my delicious key lime pie cheesecake recipe!
- 10½ oz oat biscuits
- ⅔ cup unsalted butter melted
- 3 cups cream cheese
- 14 oz condensed milk
- ⅓ cup lime juice roughly 3 limes
- 3 limes zest only
- 1 tsp vanilla paste
- 1 cup heavy (double) cream
- ½ cup heavy (double) cream
- 2 tbsp powdered sugar icing sugar
- 2 tbsp lime curd
- 1 lime zest only
For the Cheesecake Base:
- Place the oat biscuits in your food processor and blitz into a crumb. While the food processor is still running add the melted butter and allow to combine which should only take about 15 seconds then turn off.
- Prepare your 23cm (9 inch) springform pan by putting a layer of greaseproof paper over the base and then clasping the springform pan ring around the outside as I find this easier when removing the cheesecake at the end.
- Pour your crumb into the springform pan and flatten evenly - I use the bottom of a large glass.
- Place into the fridge to chill.
- In a mixing bowl, I use a KitchenAid with whisk attachment, place your cream cheese and whisk until smooth.
- Pour in the condensed milk and whisk together until smooth. Then add your lime juice, lime zest and vanilla paste and continue to whisk.
- Once all is combined pour in the heavy cream and whisk on high until the mixture thickens.
- Remove the biscuit base from the fridge and pour the filling onto the biscuit base.
- Drop the tin onto the counter top to release any bubbles that may have been trapped. I do this 5-10 times from about 5 inches from the counter top.
- Transfer to the fridge for 6 hours or even overnight if you wish.
- Place the heavy (double) cream, icing sugar and vanilla paste into a bowl and whisk until you achieve soft peak consistency.
- Transfer the whipped cream to a piping bag and decorate as you so desire. Use our pictures for inspiration and top with a drizzling of lime curd and sprinkling of lime zest. Have fun!
- Serve and enjoy!