No-bake Lime Cheesecake

Lime cheesecake with lime curd topping on a cream board.

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Indulge in this luxurious No-Bake Lime Cheesecake, made with a buttery biscuit base, silky cheesecake filling, and a vibrant homemade lime curd topping. Finished with delicate lime slices and freshly grated lime zest, this refreshing cheesecake is the perfect cooling dessert.

Prep Time25

Chill time4

Total Time4 25

Course: Dessert, Sweet Treat

Cuisine: American

Diet: Vegetarian

Servings: people

Calories: 454kcal

Author: Jen Sim

Equipment

6" Springform tin
Hand-held electric whisk

Ingredients

Crust

220 g (2 cups) digestive biscuits or graham crackers
110 g (½ cup) unsalted butter, melted and cooled

Filling

370 g (1½ cups) full‑fat cream cheese, room temperature
60 g (¼ cup) caster sugar
Zest of ¾–1 lime
185 ml (¾ cup) heavy or double cream, cold
40 ml fresh lime juice 1½ tbsp

Topping

¼ cup of lime curd see notes
Lime slices

Instructions

Add the digestive biscuits to a food processor and blitz into fine crumbs. Transfer to a bowl and mix with melted butter until fully combined.
Press the buttery biscuit mixture firmly into the base of your tin using the back of a spoon or a small glass to create an even crust. Cover with plastic wrap and refrigerate for at least 30 minutes while you prepare the filling.
Add the sugar to a bowl, then use your fingertips to rub the lime zest into the sugar until fragrant.
In another bowl, whisk the heavy cream for 3–5 minutes or until stiff peaks form.
Add the cream cheese to a separate bowl and beat it with the lime‑sugar mixture for 1 minute, or until smooth and creamy.
Fold the cold whipped cream gently into the cream‑cheese mixture for 2–3 minutes, or until fully combined and fluffy. Add the lime juice and fold for another 1 minute.
Remove the biscuit base from the fridge, discard the plastic wrap, and spread the cream‑cheese filling evenly over the crust.
Spoon the cooled lime curd over the top and smooth it out.
Chill the cheesecake for at least 4 hours or overnight until fully set.
Finish with fresh lime slices just before serving for a bright, zesty look.
Serve this zesty No-bake Lime Cheesecake for dessert.

Video

Notes

Fold gently: Fold the whipped cream into the filling instead of mixing vigorously to keep the texture light.
Cool lime curd: Ensure the lime curd is fully cooled before spreading; warm curd can soften the cheesecake surface.
Press biscuit base firmly: Pack the crumbs tightly and evenly so the cheesecake has a sturdy base that slices cleanly.

Lime Curd

Ingredients

150 g (¾ cup) granulated sugar
Zest of 6 limes
5 eggs
180 g (¾ cup) lime juice
Pinch of salt
85 g (6 tbsp) unsalted butter

Method (Summarized)

Rub sugar and lime zest together to release oils.
Whisk in eggs, lime juice, and salt until smooth.
Cook over medium‑low heat, stirring constantly, for 8–12 minutes until thick.
Remove from heat, stir in butter, and cool completely.

Nutrition