Crustless Lime Cheesecake
Indulge in the creamy, citrusy goodness of this Crustless Lime Cheesecake—a delightfully tangy dessert that skips the crust but delivers maximum flavor. Made with softened cream cheese, freshly squeezed lime juice, and a hint of lime zest, this cheesecake achieves the perfect balance of sweet and tart. The absence of a crust keeps the focus on its smooth, velvety texture, while a slow cooling process prevents cracks, ensuring a flawless finish. With just 15 minutes of prep time, this easy-to-make treat is baked to perfection in under an hour and sets beautifully in the fridge. Serve chilled and garnish with a pop of lime zest or a dollop of whipped cream for a refreshing finish. Perfect for any occasion, this crustless lime cheesecake will brighten your dessert table and tantalize your taste buds.
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Recipe Information
Ingredients
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar
- 3 large eggs, room temperature
- 0.5 cup sour cream
- 0.33 cup lime juice, freshly squeezed
- 1 tablespoon lime zest
- 1 teaspoon pure vanilla extract
- 0.125 teaspoon salt
Instructions
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan with butter or non-stick spray.
In a large mixing bowl, add the softened cream cheese and granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth.
Mix in the sour cream, lime juice, lime zest, vanilla extract, and salt. Continue to beat until the mixture is fully combined and no lumps remain. Be careful not to overmix as this can introduce excess air.
Pour the cheesecake batter into the greased springform pan and smooth the top with a spatula.
Place the springform pan on a baking sheet to catch any potential drips. Bake in the preheated oven for 50 minutes, or until the edges are set but the center jiggles slightly when shaken.
Turn off the oven and let the cheesecake rest inside with the door slightly ajar for 30 minutes to gradually cool. This helps prevent cracks.
Remove the cheesecake from the oven and let it cool to room temperature on a wire rack, about 1 hour.
Once cooled, cover the springform pan with plastic wrap or aluminum foil and refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
Before serving, run a knife around the edge of the springform pan to release the cheesecake. Carefully remove the sides of the pan. Garnish with additional lime zest or whipped cream if desired.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 22.2 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 89 mg | 7% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 94 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
