Lime No Bake Cheesecakes

A tangy and melting recipe: No-bake lime cheesecakes... A light and very easy to make dessert, with its creamy texture and sweet lime scent. It can be made individually or in a family size, as you prefer.

No-bake cheesecakes are ideal when you don't want to turn on the oven, but still want to prepare a delicious dessert! lime (zest and juice) brings freshness and a tangy side that balances well with the creaminess of the cheesecake. It's up to you to dip your spoon in it!

What ingredients do you need to make these no-bake lime cheesecakes?

You only need 7 ingredients to make these delicious lime cheesecakes! No reason to deprive yourself, right?

Dry biscuits : Here I use coconut biscuits, I find that their flavor goes perfectly with that of lime. But otherwise, you can take classic biscuits (like small brown ones)

Melted unsalted butter: it allows the biscuit base to hold well.

Gelatin sheets : This is what will allow the cheesecakes to solidify without cooking. You can opt for agar agar if you prefer. In this case, refer to the manufacturer's instructions for the dosage.

Limes: we use their zest and juice. Prefer them organic if possible.

Granulated sugar : This is the sweetener in the recipe, it is used to balance the acidity of the lime. You can adjust the dose to your personal taste.

Cream cheese : I use Philadelphia cream cheese because it is not very salty.

Liquid cream: we will use it in whipped cream to lighten the cheesecake, you need very cold 30mg whole cream.

How to make these cheesecakes without baking?

First, prepare the biscuit base. Blend the biscuits and add the melted butter. Then pack this mixture into the bottom of 4 mini pastry circles (mine are 7,5cm in diameter) and put them in the refrigerator. For a family size no-bake cheesecake, you can use a circle or hinged mold of approximately 20/22cm, but in this case I advise you to double the quantities.

Next, we prepare the cheesecake filling. We start by softening the gelatin in cold water. We take the zest of one lime and the juice both. In a container, we beat the cream cheese then we add the powdered sugar, the zest and the juice of the limes.

Drain the softened gelatin and then melt it in a little very hot water. Let it cool a little before adding it to the cheesecake mixture.

All that remains is to whip the very cold liquid cream into Chantilly cream and then gently incorporate it using a spatula into the cheesecake mixture. Then fill the circles with this mixture, smoothing the top with a spatula. Finally, place in the refrigerator at least 4 hours, but I recommend a full night.

If you want a "iced" effect even more refreshing, you can place the cheesecakes in the freezer (instead of the refrigerator) for 2 hours. You will take them out 20 minutes before tasting to enjoy their texture.

Other recipes to try

If you like this kind of quick and easy recipes, I advise you to take a look at these other recipes from the blog: Eton strawberry mess, No-bake strawberry lemon cheesecake, Lemon, raspberry and whipped cream cake Lemon poppy muffins, the Yogurt ice cream and raspberry compote, the Chocolate chip coconut ice cream.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty cheesecakes!

Lime No Bake Cheesecakes

4.86 on 14 votes

Delicious no-bake lime mini-cheesecakes, light and perfect at the end of a meal!

Amount : 4 cheesecakes

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Prepare in advance 30 minutes min

Cook time 2 minutes min

Total 32 minutes min

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Comment TO PRINT Pin

Ingredients 

• 150 g dry coconut cookies or other type of dry biscuits
• 1 cs soft butter, melted
• 2 gelatin sheets Vahine
• 2 limes
• 80 g granulated sugar
• 300 g Philadelphia cream cheese
• 20 cl heavy whipping cream 30% very cold

Prepare in advance 

• Mix the coconut cookies then add the melted butter, mix well and tamp in the bottom of 4 pastry circles (mine are 7,5cm in diameter). Place them in the refrigerator while waiting for the rest.
• Soften the gelatin sheets in cold water.
• Meanwhile, take the zest of a lime, then mix it with the powdered sugar.
• In a bowl, beat the Philadelphia cream cheese. Then add the sugar / zest mixture, and the juice of the 2 limes in order to obtain a supple creamy texture.
• Put a very small amount of water in a saucepan, heat, remove from heat and dissolve the gelatin in it. Let cool, then add to the cheesecake mixture.
• Whip the whole liquid cream into whipped cream (you can put the whips and the container in the freezer for 10 minutes so that the whipped cream sets faster).
• Gently fold this whipped cream into the cheesecake mixture with a spatula / maryse.
• Line the circles to the top and smooth with a spatula.
• Leave to set in the refrigerator for at least 4 hours (overnight is even better). You can also put them in the freezer for at least 2 hours to have a "frozen" effect. In this case, you will have to unmold them and wait 20 minutes before tasting ...

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Recipe : Dessert, Snack