No Bake Lime Cheesecake

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Lime cheesecake is a zesty, no-bake dessert that’s perfect for those who love a balance of creamy sweetness and tangy citrus. For more delicious recipes, explore my no bake cheesecake collection.

Slice of no bake lime cheesecake with lime curd drizzled on top.

Why you’ll love this No Bake Recipe

The buttery biscuit base, luscious, velvety filling, and fresh, zesty lime make 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 straightforward recipe that kitchen newbies and experts alike can make.

Decorated no bake lime cheesecake with lime curd and lime zest and lime wedges.

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! Weigh 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 ensures 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, 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 is 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 and zest, and decorate until your heart’s content.

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What to serve with key lime cheesecake

Wine

Regarding wine pairings, go for a crisp, dry white. A Riesling, Chenin Blanc, Sauvignon Blanc, Chablis, or Pinot Grigio will complement the creaminess of the key lime cheesecake and 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 an 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

no bake lime cheesecake with a slice cut out.

Top Tips

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 properly when filling your springform pan with your 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 need to drop the tin onto your kitchen countertop 5 to 10 times from a height of a few inches.

FAQ's

What limes should I use?

As long as they’re fresh limes, any lime will do. If you want a robust lime taste, go for key limes. They are smaller and seedier than regular limes, with a more intense aroma and a higher acidity.

Can I use bottled lime juice in place of fresh lime juice?

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.

What is lime curd?

Lime curd is a mixture of egg, sugar, butter, 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.

What cream cheese should I use?

As long as it’s full fat, any kind. The standard spreadable cream cheese, like Philadelphia, is fine.

However, steer clear of low-fat versions as your cream cheese mixture will have trouble setting properly.

How do I prevent my key lime cheesecake base from falling apart?

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. Your base should be solid with the right amount of butter and biscuit crumbs in the mixture.

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 always be perfect.

How do I decorate this key lime cheesecake?

Decorating this cheesecake is the perfect chance to get 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.

Slice of no bake lime cheesecake with lime curd drizzled on top. and a bite taken out

How many people does this key lime cheesecake serve?

The cheesecake is perfect for a party or special occasion. It’s large enough to serve around 8-12 people.

How do you store this key lime cheesecake?

Store your key lime cheesecake in an airtight container and keep it in the fridge for maximum freshness.

Can you leave it at room temperature?

No, it would be best if you didn't leave cheesecakes at room temperature. Your key lime cheesecake must be stored in the fridge because it contains dairy ingredients.

How long will it last in the fridge?

Your key lime pie cheesecake should last 2-3 days in the fridge. Just be sure to keep it in an airtight container.

Can I freeze this recipe?

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. The cheesecake slices won't stick together when you freeze them in a freezable, airtight container.

Key lime cheesecake will be kept in the freezer for up to 4 months.

How do I thaw this no bake key lime cheesecake?

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.

Can this recipe be made in advance?

You can whip up this no-bake cheesecake recipe two days in advance. Don’t stretch it beyond two days, though, as the taste and texture will suffer.

Slice of no bake lime cheesecake with lime curd drizzled on top with a fork.

More amazing no bake cheesecake recipes

Once you’ve mastered this scrumptious no bake lime cheesecake recipe, try one of these!

Also, don’t forget to check out my delicious key lime pie cheesecake recipe!

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