- Dish type
- Cakes with fruit
- Citrus cakes
- Lime cake
This lovely unbaked lime cheesecake is gelatine free and full of wonderful citrus lime flavours which go hand in hand perfectly with the cool creamy cream cheese.
224 people made this
- 400g digestive biscuits, crushed
- 110g butter, melted
- 2 (200g) tubs cream cheese
- 6 tablespoons caster sugar
- 2 limes, rind and juice
- 300ml double cream
MethodPrep:30min ›Extra time:7hr › Ready in:7hr30min
- In a small bowl combine the crushed biscuits and melted butter together, press into a 23cm round loose bottomed cake tin and chill to firm up.
- In the meantime, in a medium bowl beat cream cheese with the sugar, lime juice and zest until smooth and creamy. Now add the double cream and whisk until thick.
- Pour over the chilled base and smooth over. Chill in the fridge for 7 to 8 hours or overnight is even better.
- Once set, remove from the fridge then slice and serve.
To ensure that this cheesecake is egg free, please check your ingredients for eggs or egg additives.
Reviews & ratingsAverage global rating:(5)
Reviews in English (4)
This was lovely! I added 200g more cream cheese (just because) and topped it with fresh sliced kiwi fruit. Lovely!-08 Jan 2015
Works very well without the gelatine glaze. I found I needed to add another lime and another tbsp of sugar to adjust to my taste. Great recipe.-10 Dec 2017
It was not easy finding a no-bake lime cheesecake recipe that is vegetarian (that does not use gelatin), but this recipe was one of the few! I'm pleased to say the recipe came out fantastic. Truly a magnificent recipe. I topped the cheesecake with coconut flakes, the flavors go really well together.-10 May 2017
Martha Stewart’s No Bake Key Lime Cheesecake Is the Ultimate Beginner’s Dessert
Everyone has something in the kitchen they struggle with. If birthdays and celebrations come around and the thought of baking gives you a massive headache, we just have to say, we can totally relate. Baking is a science and it requires lots of practice. But if you’re looking for some easy desserts that will surely impress without adding more stress into your life, look no further than Martha Stewart. She’s our queen of baking with some awesome recipes like her strawberry chiffon cake, monkey bread, and coconut-pineapple loaf cake. Her latest is for the ultimate non-baker, a key lime cheesecake that requires no baking at all.
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Stewart shared the recipe with followers on Instagram writing, “No-bake cheesecake recipes are generally popular because they’re so easy to prepare and are truly the ultimate make-ahead dessert, but this one has some extra-special flavors that take it to the next level.”
She went on to share the delicious ingredient list, “In this recipe, cream cheese and sweetened condensed milk are mixed together until they’re super fluffy. Then the juice and zest of key limes and vanilla extract are added to the creamy mixture and the whole thing chills over a graham cracker crust for at least 12 hours. When dessert time comes around, all you need to do is garnish with fresh lime zest, cut a slice, grab a fork, and dig in.” Doesn’t that sound delicious, easy, and super satisfying? It looks like the perfect summer treat to us. If you’re looking for more scrumptious recipes, check out Martha Stewart Living magazine here.
If you’ve got any key lime pie lovers in your household, this looks like a super easy alternative and just as delicious. It would be super fun to make with the kids. Maybe even try this one for your next potluck. As simple as it is, how could we not make it for ourselves?
Get Martha Stewart’s No-Bake Key Lime Cheesecake recipe here.
- 1 ¼ cups graham crumbs
- ¼ cup butter, melted
- 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 lime, zested and juiced
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 3 large eggs eggs
- ½ cup whipping cream
- 1 tablespoon icing sugar
HEAT oven to 350 degrees F.
MIX graham crumbs and butter press onto bottom of parchment-lined 9-inch springform pan.
BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
BAKE 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake cool before removing rim. Refrigerate cheesecake 4 hours.
BEAT cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.
To make the crust: place the crushed biscuits, as shown below, together with the butter and sugar, in a medium bowl and stir until the ingredients are thoroughly mixed.
Turn the crust mixture out into a 20cm (8in) loose-bottomed tart tin and press firmly and evenly over the bottom and up the sides using the back of a metal spoon. Chill for 30 minutes until set.
To make the filling: place the double cream, condensed milk, and cream cheese in a bowl with the lemon and lime zests. Mix thoroughly. Using a balloon whisk, gradually whisk in the lemon and lime juices and continue whisking until the mixture thickens.
Pour the lemon and lime filling into the crumb crust and spread it evenly. Cover and chill overnight.
Up to 6 hours before serving, whip the cream, as shown below, until it just holds its shape. Decorate the top of the cheesecake with swirls of whipped cream and slices of lime, then return to the fridge.
- 2 cups graham cracker crumbs
- ½ cup butter, melted
- 3 (8 ounce) packages cream cheese, softened
- ¾ cup white sugar
- ¾ cup sour cream
- 3 eggs at room temperature
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ½ cup fresh lime juice
- 1 jalapeno pepper, seeded and minced
Preheat oven to 375 degrees F (190 degrees C).
Mix the graham cracker crumbs and butter in a large bowl until evenly moistened press into the bottom of a 9-inch springform pan.
Bake in the preheated oven until the crust has lightly browned and smells toasted, about 5 minutes. Remove from the oven and allow to cool.
Beat the cream cheese, sugar, and sour cream with an electric mixer in a large bowl until light and fluffy. Beat in the eggs, one at a time, allowing each egg to blend into the cream cheese mixture before adding the next. Beat the flour, vanilla extract, and lime juice into the cream cheese mixture with the last egg. Fold the jalapeno pepper into the mixture mixing just enough to evenly combine. Pour into the prepared crust.
Bake in the preheated oven for 15 minutes. Reduce heat to 250 degrees F (120 degrees C) and continue baking until the center has just set, 50 to 55 minutes. Remove from the oven, run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.
No Bake Woolworth Cheesecake is a classic, light and lemony dessert and will be the perfect addition to your Easter or Mother’s Day menu!
I love those recipes that we all grew up with, they are just too good to miss out on.
A while back, a family friend asked me if I had the recipe for Woolworth’s cheesecake. I didn’t even remember that anybody even told me they had a cheesecake, so I surely didn’t have the recipe. Anyway, that of course provoked me to launch an internet search for the recipe. Now I can’t be certain if this is the actual recipe… there are a lot of them out there, but this is the one I tried.
The first time I made it, I thought “wow… this is a LOT of dessert”… So invited some friends over and shared it with them.
I kind of regretted it afterwards…..
Well, because it was so amazing.
Now while this is called “cheesecake”… it’s really not. Not by a long shot…
I would rename it “Lemon Fluff Dessert” or “Lemon Fluff Ice Box” something, but it is really, really delicious. And for lemon lovers who are looking for light (not in calories, but in filling) dessert for a spring get-together, this is it!
No Bake Cheesecake
Which makes it perfect for a warmer weather, so you don’t have to heat up your house by turning on your oven for hours. It just sets up in the fridge. And you can even make this a day or two in advance and just let it hang out in the fridge until you are ready to serve it.
The Cheesecake Graham Crackers base
I especially like the graham cracker crust on this dessert, it is simply wonderful. Alternatives for a graham cracker crust could be a vanilla sandwich cookie crumbs crust, or vanilla wafer crust. But the graham crackers crust is so easy and it tastes great, there’s really no need to change it.
Cheesecake(Lemon Fluff) Filling
The easiest part! The ingredients in the cheesecake filling are simply cream cheese, sugar, lemon juice (this really gives it a special touch), lemon jell-o (for stability – keeps it fluffy) and evaporated milk.
While rich, it has a slightly aerated texture which is quite different from a New York cheesecake which is much denser and calls for twice as much cream cheese as this recipe!
TIP: I have made this with the chilled evaporated milk and also with heavy whipping cream. I couldn’t tell much difference in the texture or taste. Use either one you have on hand. The biggest trick is remembering to chill the can milk and that’s what led me to try it out with whipping cream.
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter, melted
- 24 ounces cream cheese, softened
- 1 cup white sugar
- 1 tablespoon cornstarch
- 3 eggs
- 1 tablespoon grated lime zest
- ⅔ cup key lime juice
Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.
Ingredients to make Keto Key Lime Cheesecake
For the Crust
For the Filling
- Fresh squeezed lime juice
- Cream cheese
- Heavy whipping cream
- Swerve Sweetener
- Vanilla Extract
- Gelatin unflavored
No-Bake Key Lime Cheesecake
You want to pull out all the stops with a creamy, dreamy cheesecake. But you don&rsquot want to fuss with a water bath&hellipor turning on the oven at all, for that matter. Pastry chef and author of The Fearless Baker Erin McDowell&rsquos no-bake key lime cheesecake checks all the boxes: With a press-in crust and easy filling, you&rsquoll hardly have to lift a finger to reach dessert bliss.
&ldquoSomewhere between a cheesecake and a key lime pie,&rdquo McDowell says, &ldquois this super-easy cheesecake. With tons of key lime flavor and a classic graham-cracker crust, it&rsquos great to make in the summer when it&rsquos too hot to turn on the oven,because it tastes refreshing and is incredibly easy to make.&rdquo
&ldquoIt&rsquos also easy to unmold and slice,&rdquo she continues, &ldquoso it looks fancy&mdashlike a traditional cheesecake&mdashwithout having to use the oven or mess with a water bath.&rdquo That, friends, is music to our ears.
The only difficult part? Waiting for it to be ready to eat.
9 (136g) whole graham crackers
6 tablespoons (85g) unsalted butter, melted
24 ounces (680g) cream cheese, at room temperature
½ cup (57g) confectionrs’ sugar
14 ounces (398g) sweetened condensed milk
Lime zest, as needed for finishing
1. Make the Crust: In the bowl of a food processor, pulse the graham crackers and salt until they form fine crumbs. Add the melted butter and pulse until fully combined.
2. Transfer the crumb mixture to a 9-inch springform pan and press into an even layer. Transfer to the freezer and freeze for 20 minutes.
3. Make the Filling: When the crust has been in the freezer for 15 minutes, start to prepare the filling. In the bowl of an electric mixer fitted with the whip attachment, whip the cream cheese, confectioners&rsquo sugar and lime zest until light and fluffy, about 3 minutes.
4. With the mixer running on medium speed, add the heavy cream in a slow, steady stream. Whip the mixture until it forms medium peaks, then add the sweetened condensed milk with the mixer running on low speed.
5. With the mixer still running, add the key lime juice, vanilla and salt. Whip until the mixture is well combined (it should be thick).
6. Pour the filling on top of the chilled crust. Refrigerate for at least 8 hours and up to 24.
7. Run a small offset spatula or paring knife around the outside of the cake to help separate it from the outer ring of the springform. Remove the ring and gently transfer the cake to a platter.
8. Garnish the rim of the cheesecake with lime zest. Keep chilled until ready to serve.