Homemade lime cheesecake recipe no bake cakes are the very best since you’ll have complete control of what goes into them.
Ingredients need for lime cheesecake recipe no bake
You will need cream cheese, full-fat milk, condensed milk, lime zest and juice & vanilla extract. As for the toppings you can always do whipped cream or even garnish with some grated chocolate or just cocoa powder along with some mint leaves. It’s easier if you’re using an 8-inch dish so that everything fits in nicely.
A lime cheesecake recipe no bake step by step instructions
1. Mix cream cheese, condensed milk, vanilla extract & lime zest together until light and fluffy then fold through condensed milk.
2. Fold through the whipped cream into the mixture taking care not to deflate them.
3. Decant into serving glasses/dishes, cover with cling wrap touching the top of the mixture then refrigerate overnight or at least 5 hours so that it’s properly set before adding toppings if using any. Garnish with grated chocolate or cocoa powder along with some mint leaves. I used fresh fruits for sprinkles but it’s totally up to you. Serve chilled.
A classic New York Style lime cheesecake recipe no bake
A classic New York Style Cheesecake only with lime zest added to it. There’s absolutely nothing like a classic cheesecake but this version uses tangy fresh limes instead of lemon zest making it ideal for summer gatherings!
Lime Cheesecake Recipe no bake Ingredients
Graham Cracker Crust 10 oz graham crackers or about 20 crackers (1 1/2 cups) 5 tablespoons unsalted butter, melted Filling 24 oz cream cheese (3 [8 oz] packages), softened 1 1/2 cups granulated sugar 3 tablespoons all-purpose flour 4 large eggs, room temperature 2 teaspoon lime zest (from about 3 limes) 1 cup sour cream
Recipe Instructions
Prepare your baking pan. Preheat the oven to 350 degrees F. Wraps the outside of a 9-inch springform pan with foil so that water will not leak into the pan when you place it in a water bath and set aside. In the bowl of a food processor or blender add crackers and process until they reach a fine crumb consistency. You may have to do this in batches depending on what type of machine you use. Add melted butter to crumbs and pulse until the mixture is moistened. Pour crumbs into the prepared pan and press firmly and evenly with fingertips, the bottom of a measuring cup or the back of a spoon on the bottom and approximately 1″ up the sides of the springform pan. Place on a cookie sheet and bake for 10 minutes. Set aside to cool while you make your filling. In a bowl add softened cream cheese, sugar, flour, eggs, lime zest and sour cream. Mix by hand using a rubber spatula until combined well. Pour filling over the crust in a springform pan. Bake at 350 degrees F for about 45 minutes or until the centre is almost set. Remove from the oven and place on a wire rack to cool completely at room temperature. Chill in the refrigerator for at least 4 hours. Before serving, run a knife around the edge of the cheesecake and remove the sides of the pan. Garnish with lime slices and fresh lime zest if desired.
