Lime No Bake Cheesecake
Indulge in the creamy, zesty goodness of this Lime No Bake Cheesecake, a quick and refreshing dessert perfect for any occasion. Featuring a buttery graham cracker crust and a luscious lime-infused cream cheese filling, this no-bake recipe is a breeze to prepare—requiring just 25 minutes of prep time and no oven! Freshly squeezed lime juice and vibrant lime zest give it a tangy punch, beautifully balanced by the smooth, whipped texture of the filling. Topped with optional whipped cream and lime slices, this cheesecake is a show-stopping treat that’s as stunning as it is delicious. Ideal for summer gatherings or a simple weeknight dessert, this easy Lime No Bake Cheesecake will be your go-to for citrusy, no-fuss indulgence!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cup Unsalted butter
- 0.125 teaspoon Salt
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 cup Heavy cream
- 0.333 cup Lime juice, freshly squeezed
- 2 teaspoons Lime zest
- 1 teaspoon Vanilla extract
- 1 cup Whipped cream (optional, for garnish)
- 4 pieces Lime slices (optional, for garnish)
Instructions
Prepare the crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and salt. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon or a flat-bottomed measuring cup to smooth it out. Chill in the refrigerator while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
Gradually beat in the powdered sugar until fully combined and smooth.
In a separate bowl, whip the heavy cream with a hand mixer or stand mixer until soft peaks form. This usually takes about 3-4 minutes.
Fold the whipped cream into the cream cheese mixture gently, being careful not to deflate the whipped cream.
Add the lime juice, lime zest, and vanilla extract to the mixture and fold until well combined and smooth.
Pour the filling into the prepared crust and spread it evenly with a spatula.
Chill the cheesecake in the refrigerator for at least 6 hours, or ideally overnight, to allow it to set properly.
When ready to serve, garnish with whipped cream and lime slices if desired. Carefully release the sides of the springform pan before slicing.
Nutrition Facts
Calories |
5171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 389.8 g | 500% | |
| Saturated Fat | 232.8 g | 1164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1103 mg | 368% | |
| Sodium | 3381 mg | 147% | |
| Total Carbohydrate | 357.6 g | 130% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 210.7 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 781 mg | 60% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1101 mg | 23% | |
*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.
