Easy No-Bake Lime Cheesecake Recipe

This creamy no-bake lime cheesecake recipe delivers a perfect balance of tangy and sweet in every cool, refreshing bite. Ready in no time with zero oven time, it’s your new go-to dessert for summer parties or friends and family get-togethers!

Even though you have to chill this beauty, it’s easy to make and only takes about twenty-five minutes to put together. And, talk about make-ahead convenience, eliminate stress about making your dessert on the day of your party. Make it one or two days ahead of time for an easy low-stress day.

What is the difference between a Key lime and a regular lime?

This recipe uses regular Persian lime juice instead of tiny key lime. You can find Persian limes all year round in most grocery stores. Persian limes are larger and have a slightly milder flavor. Their thicker, dark green skin makes them easier to zest. The final result may be a little less tart than using key limes. However, it still gives that refreshing citrus flavor. This makes the no-bake cheesecake irresistibly tangy and sweet.

Ingredients for Lime Cheesecake

All of the ingredients are listed on the recipe, but I wanted to share a couple of important notes here.

• Graham Cracker Crumbs. We often crush our own which is easy to do and cost-effective. You can buy pre-crushed graham crackers for convenience.
• Dairy. We use full-fat unsalted butter, heavy whipping cream and cream cheese in this recipe. It adds a rich flavor and a creamy consistency to our filling.
• Soft Ladyfingers. Also called Savoiardi, you can find these fancy cookies in most grocery stores. Look in the bakery, international foods, or snack aisle. You’ll need 20 to 24 trimmed to be approximately the same size.
• Unflavored gelatin is the key ingredient in our cheesecake filling. It changes a soft, airy cream into a sliceable dessert that keeps its shape.
• Lime Juice. Use bottled lime juice for this recipe. It’s much easier than squeezing fresh limes, and it doesn’t change the flavor. We buy regular lime juice, but you can use key lime juice for a tangier cheesecake.
• White Baking Chocolate (melted and slightly cooled). White baking chocolate adds a rich, creamy sweetness without the deep flavor of regular chocolate. It’s not actually chocolate at all, but a blend of cocoa butter, sugar, milk solids, and vanilla. You can melt it slowly in the microwave or over a double boiler. Be careful not to overheat it or it might get lumpy! For the best results, look for white baking chocolate with cocoa butter listed in the ingredients instead of vegetable oils. It costs a bit more but melts smoother and tastes much better in your sweet treats.
• Lime Zest. One regular-sized lime gives you about two teaspoons of zest. To get the zest, use a zester or small grater to scrape off just the green outside part of the lime skin. Be careful not to grate the white part underneath because it tastes bitter. When you measure the zest, give it a gentle tap to get rid of air spaces, but don’t squish it down too hard in your measuring spoon.
• Optional garnishes. Lime and Strawberry Slices.

How To Make A No Bake Lime Cheesecake

Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.

The Crust

Melt the butter to make your no-bake cheesecake crust.

Heat the butter in the microwave. Then mix the graham cracker crumbs and butter together.

Trim and add the ladyfingers to the crust.

Arrange the ladyfingers around the outer edge of a springform pan. It helps to trim one edge of the cookie to be flat.

Form the No Bake Lime Cheesecake Crust.

Press the graham cracker crust into the pan and press down with your fingers or a glass. Set aside.

The Filling

Whip the heavy whipping cream into stiff peaks, meaning it holds its shape. Put it into the refrigerator until you need it.

Combine the lime with the gelatin. Melt white chocolate.

In a small bowl, mix the gelatin with the lime juice. Stir until incorporated and let bloom for 5 minutes. Warm in the microwave for 15-20 seconds to melt it into a liquid.

While the gelatin mixture blooms, melt the baking chocolate. Let it cool slightly.

Mix the remaining filling ingredients in this order.

In a large bowl, beat the cream cheese and the sugar on high until smooth. Then add the melted and slightly cooled white chocolate, lime juice, gelatin, and the lime zest. Beat until fully incorporated. Use a spatula to carefully fold the whipped cream into the filling.

Chill the lime cheesecake before serving.

Pour over the graham crust and chill in the refrigerator for 4 hours or overnight. Transfer to a serving dish and top with slices of lime and strawberries before serving.

Popular Variations & Additions

• For the crust instead of graham crackers use vanilla wafers or shortbread cookies.
• It would be pretty easy to change up the flavor of this no bake cheesecake. Just change up the type of juice and the type of zest! Then use a different type of fruit of for the garnish. You could try orange juice with orange zest and candied orange slices, or lemon juice with lemon zest and raspberries. Both of these options would be delicious.
• Use any fruit you like for the topping. The tartness of the lime will play well with several other types of fruit. Besides strawberries, consider raspberries, blackberries, or mixed berries. Toasted coconut over the top adds a delicious flavor and crunch.

Tip: Don’t garnish your cheesecake with zest. It looks great at first but the zest will change color and won’t be visually appealing.

How To Store Lime Cheesecake

The best way to store your no-bake lime cheesecake is in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh and yummy for about 3-5 days. For the best results refrigerate without the fruit toppings.

Can I Freeze No Bake Lime Cheesecake

Yes, you can definitely freeze this cheesecake! Here’s how to do it right:

For Freezing:

• You can freeze the whole cake or cut it into slices (slices are great for quick single servings later!) for up to 2 months.
• Wrap it really well with plastic wrap, then add a layer of aluminum foil

For thawing:

• The best way is to move it from the freezer to the refrigerator and let it thaw slowly overnight (about 8 hours)
• Don’t try to speed things up by thawing at room temperature – this can make the texture weird and watery
• Don’t use the microwave to thaw it – this will melt the filling unevenly

Once it’s thawed, the texture should be almost like fresh cheesecake! You might want to add any toppings like whipped cream or fresh fruit after thawing, not before freezing.

Lime Cheesecake FAQs

How do you make a fluffy no-bake cheesecake?

Homemade whipped cream should be beaten into stiff peaks and kept cold. When you whip cream, small air bubbles get trapped inside. When you gently fold this into your cheesecake mixture, those air bubbles help make a light and fluffy texture. Overmixing can make your cheesecake dense and flat.