Lime No Bake Cheesecakes

No-bake lime cheesecakes - Lilie Bakery

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.

No-bake lime cheesecakes - Lilie Bakery

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!

No-bake lime cheesecakes - Lilie Bakery
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4.8 on 12 votes

Lime No Bake Cheesecakes

Delicious no-bake lime mini-cheesecakes, light and perfect at the end of a meal!
Prep time30 minutes
Cook time2 minutes
Total32 minutes
Recipe type: Dessert, Snack
Cuisine: American, French
Yield: 4 cheesecakes

Ingredients:

  • 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

Instructions:

  • 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 ...
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

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35 comments

  1. Reply

    Cooking Mumu

    July 30, 2012

    I love ! The idea, the flavors, the presentation, the photos, everything :-)

  2. Reply

    LadyMilonguera

    July 30, 2012

    How they make me want your cheesecakes ...

  3. Reply

    Pouce's blog

    July 30, 2012

    I love the presentation, the flavors and the idea of ​​frozen cheesecake.
    Hop it is in my list of recipes to make urgently!

  4. Reply

    Make me bite!

    July 31, 2012

    Ooooohh that this photo is beautiful! These cheesecakes are perfect! And very good idea of ​​a fresh cheesecake (it changes the cooked!)
    Also to be tested for me! ;)

  5. Reply

    CrispX

    July 31, 2012

    That's wonderful ! I love your recipe, your photos full of freshness, brightness ^^ Kisses

  6. Reply

    mara

    July 31, 2012

    Mumm, this recipe looks divine!

  7. Reply

    Kokille

    August 1, 2012

    Too beautiful these mini cheesecakes, bravo !!

  8. Reply

    Chantal

    August 1, 2012

    these cupcakes seem delicious to me, I think we will love it, thank you

  9. Reply

    gluttony

    August 2, 2012

    Very pretty these cheesecakes !!
    With lime, a delight !!

  10. Reply

    Roxana | Roxana's Home Baking

    August 5, 2012

    My favorite dessert is cheesecake and freezing it for hot summer days is just brilliant!
    Shared it on Pinterest and Facebook :)

  11. Reply

    Short Hair Malou

    August 7, 2012

    It's divinely beautiful and a fan of cheesecake, I couldn't resist it!

  12. Reply

    Lou

    August 23, 2012

    I'm discovering your blog and I'm totally a fan <3 These cheesecakes are wonderful!

  13. Reply

    Aude

    30th November 2012

    They have top! The photos are beautiful. I'm not going to comment on everything but it's valid for your entire blog ;-)

  14. Reply

    Flour

    6th October, 2013

    The photos are beautiful and they really make you want

  15. Reply

    Charline

    25th June 2015

    Your recipe had been in my favorites for a while and I finally decided to make them this afternoon. The little cheesecakes are in the freezer, strongly tonight :-) (I keep my fingers crossed for the release). Thank you for your recipe, your blog is great !!!

    • Reply

      Lilie bakery

      July 3, 2015

      Thank you Charline :) @ soon

  16. Reply

    Sandra

    December 15, 2015

    I just stumbled across this recipe and it looks perfect! Finally an idea for the Christmas meal :)
    Could you just tell me how you managed to distinguish the ice cream and the cookie so well? I'm afraid that when I do, the two will get mixed up a bit;)

    • Reply

      Lilie bakery

      8th January 2016

      Hello Sandra (sorry for the delay of my answer) there is no problem if the cookies are well packed, there is no mixing, @ soon

  17. Reply

    Eva

    21th February 2016

    Lily,
    My French is not sufficient for recipes… do you eventually have that one in English (or German;)) as well?
    It looks so amazing!

    • Reply

      Eva

      21th February 2016

      … Ok, just saw the implemented translation app…
      sorry!

  18. Reply

    Justine

    17th January 2017

    Hello,

    Can we prepare them the day before?
    So we leave them overnight in the freezer?
    Thank you for your reply. :)

    • Reply

      Lilie bakery

      20th January 2017

      Hello, it's possible but you have to soften them before tasting all the same.

  19. Reply

    Anne-Cecile

    March 22, 2022

    Hello,

    Very good recipe. I made a big cake and I added whipped cream with a little mascarpone and vanilla pod on top.
    I only put the juice of a single lemon to better feel the taste of vanilla.
    A delight!

    • Reply

      Lilie bakery

      March 25, 2022

      Thank you very much for your feedback Anne-Cécile! Goodbye :)

  20. Reply

    Jérôme

    8th October, 2022

    Nice recipe but it would be practical to specify the number of parts or to be able to adjust

    • Reply

      Lilie bakery

      14th October, 2022

      Hello Jérôme, this recipe is made for 4 individual cheesecakes (7,5cm each) as indicated, see you soon :)

  21. Reply

    Marine

    23th June 2023

    5 stars
    Hello, I want to make this cake in 20cm. You have to double the recipe, right? But 4 lemons is a lot, isn't it? Thanks in advance for a quick response. Cordially

    • Reply

      Lilie bakery

      July 7, 2023

      Hello Marine, yes as it is written in my text, it is necessary to double the quantities to switch to a family mold of 20/22cm, including the lemons. See you soon :)

  22. Reply

    patricia

    5th May 2024

    Hello,
    This is not an opinion but a question. You put mascarpone in the speculoos cheesecake but not in the lemon one. Is there a particular reason? Because if I can sweeten the taste of philadelphia in a cake that would be great. Everyone loves cheesecake except me, so I have to try it :).
    Thank you for sharing.

    • Reply

      Lilie bakery

      17th May 2024

      Hello Patricia, you are right to ask this question: it’s just for taste! If you prefer, you can replace half of the Philadelphia with the mascarpone in this cheesecake. The texture will remain the same. See you soon :)

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