Easy, make-ahead, no-cook Lime Cheesecake
This Lime Cheesecake is the perfect dessert for a celebration or a family dinner. You can make it in advance, it does not require cooking and it has a fantastic combination of creaminess with zesty citrus. It is not too heavy which, combined with its citrus zest, makes it the perfect ending to a special meal.
I make all types of cheesecakes, and also desserts such as Banoffee Pie which have a similar biscuit base. There is something about the combination of the smashed-up buttery biscuit with a creamy topping which seems to be popular with all ages! Smashing up the biscuits is also quite therapeutic..
This is a no-bake recipe. I think the way that it works is almost magical. The citrus juices react with the cream cheese and the cream causing it to solidify. The mixture may seem too liquid when it is first combined but, once it has been poured into the tin and left for a couple of hours, it will have firmed up.
All things citrus – lovely limes and lovely lemons..
I love all things citrus and would take the lemon or lime flavoured dessert over chocolate any day of the week. (I accept I may be in the minority!) If you share my love of citrus, and like this Lime Cheesecake, you might also like some of my other recipes such as Lemon Pavlova, Lemon Curd Ice Cream, Lemon Drizzle Cake or Blood Orange Cake.
Easy Lime CheesecakePrint
- Prep Time: 15
- Total Time: 15 minutes
- Yield: Serves 6
- Category: Cheesecake
- Cuisine: English
This tangy, make-ahead no-cook lime cheesecake is such an easy dessert. Its not too heavy and its zesty citrus flavour is perfect at the end of special meal.
- 175 g digestive biscuits
- 75 g butter
- Grated zest and juice of 2 limes
- Grated zest and juice of 1 lemon
- 115 g caster sugar
- 350 g cream cheese
- 150 ml double cream
- Fresh lime slices to decorate (optional)
- Crush the digestive biscuits into crumbs. I have two methods to do this – both equally therapeutic. Either I put the biscuits in a plastic sandwich bag and then bash with a rolling pin or I put the biscuits in a metal bowl (the one from my food processor is perfect) and bash with a rolling pin.
- Melt the butter. I generally do this by putting it in a bowl and heating briefly in the microwave.
- Stir the melted butter into the crumbs.
- Press the buttery crumbs into a 20 cm loose-based flan or cake tin. Put the tin into the fridge while you get on and prepare the other ingredients. The butter will cool and solidify and mean that the base of your cheesecake is stable.
- In a bowl, mix the zest and juice of the limes and lemon with the sugar and cream cheese.
- Beat the double cream until it forms soft peaks and then fold it into the mixture. The mixture will look lumpy and also a bit runny. Do not worry – it is supposed to look like that!
- Spoon the mixture over the biscuit crumb base.
- Leave the cheesecake in the fridge for several hours, ideally overnight, to set. The acid from the citrus fruit will react with the cream and cream cheese and form a firm mixture so that it should be easy to remove from the tin when you are ready to eat it.
- If you wish, you can decorate the top of the cheesecake with fresh lime slices or some grated lime zest.
Keywords: cheesecake, lime, lemon
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