A tangy and melting recipe: No-bake lime cheesecakes… A light dessert that is very easy to make, with its creamy texture and its sweet scent of lime. It can be done individually or in family format, as you prefer.
No-bake cheesecakes are ideal when you don't want to turn on the oven, but still want to prepare a gourmet dessert! The 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 immerse 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 of it, is there?
Dry biscuits : here I use dry coconut cookies, I find that their scent matches perfectly with that of lime. But if not, you can take classic dry biscuits (small brown type)
Melted unsalted butter: it allows the biscuit base to hold well.
Gelatin sheets : this is what will allow the cheesecakes to solidify without baking. 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 : it is the sweetener of 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 30mg whole cream very cold.
How to make these cheesecakes without baking?
First, we prepare the biscuit base. Mix the dry cookies and add the melted butter. Then we pack this mixture in 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 springform pan of about 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 lime zest and juice both. In a container, we beat the cream cheese then we add the powdered sugar, the zest and the juice of the limes.
The softened gelatin is drained and then melted in a base of very hot water. It should be allowed to cool a little bit before adding it to the cheesecake mixture.
All you have to do is whip the very cold liquid cream into whipped cream and then gently incorporate it with a spatula into the cheesecake mixture. Then garnish the circles with this mixture, smoothing the top with a spatula. Finally, we place in the refrigerator at least 4 hours, but I recommend a full night.
If you want a "frozen" 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, Yogurt ice cream and raspberry compote, 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
- 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
- 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 ...