No-Bake Lime Cheesecake
Try our easy no-bake lime cheesecake - cool, creamy, and make-ahead friendly! Perfect for summer gatherings or anytime you crave citrus sweetness.
Servings 12
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Ingredients
- 1½ cups graham cracker crumbs
- 6 tbsp unsalted butter
- 1 tbsp granulated sugar
- 24 soft ladyfingers 20 to 24 trimmed to be the same size approximately
- 2½ tsp gelatin
- 1/4 cup lime juice
- 16 oz cream cheese
- 1 cup sugar
- 6 ounces white baking chocolate melted and slightly cooled
- 1 lime zest approximately 2 teaspoons
- 1 cup whipped cream
- lime and strawberry slices for topping
Instructions
- Heat the butter in the microwave until melted. In a small mixing bowl, mix together the graham cracker crumbs and butter until crumbly.
- Arrange the ladyfingers around the outer edge of a springform pan. It helps to trim one edge of the cookie to be flat.
- Press the graham cracker crust into the pan and press down with your fingers or a glass. Once the graham cracker crust is pressed down, the ladyfingers will stay in place. Set to one side for now.
- 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.
- Melt the white baking chocolate slowly in the microwave or over a double boiler until smooth and creamy. Set it aside and let it cool slightly.
- In a large bowl, beat, on high, together the cream cheese and the sugar until smooth, about 3-4 minutes.
- Add the white chocolate, lime gelatin and lime zest and beat until fully incorporated, another 2 minutes.
- Add the whipped cream and slowly fold it in until just mixed. You don’t want to deflate the whipped cream.
- Pour over the graham crust and chill in the refrigerator for 3-4 hours. Transfer to a serving dish and top with slices of lime and strawberries.
- Serve chilled.
Notes
- The ladyfingers should be the soft ones. The hard ones will crumble when pushing the crust into the pan and you cannot cut them properly.
- If you want to make it ahead, keep it in the fridge for 2 to 3 days. Don’t add any toppings or decor until it is time to serve.
- Store leftovers covered in the fridge for up to 5 days.
- You can freeze this cake, covered for up to 2 months. Again, wait to add toppings or decor until it is time to serve. Thaw in the fridge.
Nutrition
Calories: 470kcal | Carbohydrates: 51g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 236mg | Potassium: 155mg | Fiber: 1g | Sugar: 30g | Vitamin A: 849IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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