Lime No-Bake Cheesecake
This is one my favorite recipes, not only for it’s crisp tangy taste, but also for how quick and easy it is to come together!
Lime No-Bake Cheesecake
Equal parts sweet and tangy as creamy and smooth, this luscious cheesecake is perfect for any Spring/Summer occassion.
Prep Time:
2-3 hours
Cook Time:
0
Total Time:
2-3 hours
Ingredients
For the crust:
- 2 cups (220 g) graham cracker crumbs
- 7 tbsp (100 g) unsalted butter, melted
- Pinch of salt
For the filling:
- 16 oz (452 g) full-fat cream cheese, room temperature
- Zest of 2 limes
- ¾ cup (150 g) granulated sugar
- 8 oz (225 g) full-fat mascarpone cheese or sour cream, room temperature
- 1/3 cup (80 ml) freshly squeezed lime juice
- ½ cup (120 ml) heavy cream, cold
- Lime slices to decorate
Instructions
Start by making the crust. In a bowl, stir together the graham cracker crumbs and melted butter. Pour into an ungreased 9” (23cm) springform pan. Press into an even layer on the bottom and about three-quarters up the sides. It doesn’t have to be perfectly straight on top.
For the filling, in a stand mixer fitted with the paddle attachment or in a bowl with a hand mixer, beat together the cream cheese, zest and sugar until soft. Add in the mascarpone cheese and beat until smooth. Then mix in the lime juice. Scrape down the sides as often as needed.
Separately whip up the heavy cream on medium to medium-high until soft peaks form. Then fold it into the lime mixture.
Pour into the prepared pan and smooth the top.
Chill at least 2-3 hours before serving and decorate with fresh lime slices.
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Bienvenue, I’m Molly!
I am a Pastry graduate of Le Cordon Bleu Paris offering pastry classes in Versailles and around France. Originally from Dallas, Texas, she moved to Paris in 2013 to follow her passion for baking & ended up staying!
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This recipe came out so beautifully and it was so much fun to make. I appreciated that there was not too much butter in the crust, but just enough to hold it all together perfectly. The filing was light and delicious and I made it for Mother’s Day. Everyone enjoyed it.
Made this last weekend. Delicious! I had my doubts about not baking the crust, but it held together beautifully! A lovely, light dessert for summertime. Thanks, Molly!