This recipe for No Bake Lime Cheesecake is in my top five favourite desserts of all time and perhaps my favourite of all cheesecake recipes. It is zingy and creamy with a chocolate biscuit base that sets off the zesty lime filling so perfectly it makes me want to inhale the whole lot alone in a wardrobe.
I am particulary fond/obsessed with any no bake cheesecake. It's something about the luxury, velvety smoothness of them I think and this one is a belter. The ying and yang lime/ dark chocolate combo adds another level worthy of a home cook michelin star, which I am more than happy to award myself here.
The bourbon biscuit base has just enough mellow chocolatey depth for the zingy lime topping AND it is so light I can eat at least two slices in one sitting. On top of all that it feeds 10 people easily. Get out the Party Poppers immediately...........
No Bake Lime and Chocolate Cheesecake
This no bake cheesecake is absolutely super lush. Literally every time I make it I feel ssssspecial. The chocolate, lime thing is one of those combos that just rock.
I have tried it with an Oreo crust but it was too dark. The Bourbon biscuit base has just the right chocolatey depth.
I'm sure too that Delia would suggest some zest in there with the juice but I just don't like the feel of those little bits on my tongue at the end of a mouthful. It just feels wrong, I want smooth and clean.
The making of this cheesecake is just as simple as it gets.
*Scroll down to the bottom of this post for the complete printable recipe card*
STEP 1 -Making The Base
A thorough breaking down of the biscuits comes first and I use my food processor. You can use a rolling pin and a plastic bag if you are without a whizzer.
After adding the melted butter to the chocolatey rubble smooth the buttery biscuits into an even layer in the bottom of a loose bottomed spring release tin. This is a good system to use if you want to serve the cheesecake out of it's dish.
I put mine in the freezer for 15 mins but half an hour in the fridge is fine too. You are wanting the base to be very hard.
STEP 2 - Making The Filling
I then add the cream cheese, lime juice 175 mls and condensed milk to the mixing bowl. Again I use a free standing mixer but an electric hand held mixer will do the job too.
Whisk until it is thoroughly mixed together. About a minute.
I then add the double (heavy) cream and whisk until it considerably thickens.
Make sure your cream is fridge cold. It will whip up much better for it.
Scoop out the mixture onto the chocolate biscuit base. I love this bit, it feels and sounds glorious. Dolloping is under rated. Smooth the top over with a spatula. Lick that spatula clean.
STEP 3 - Chilling The Cheesecake
Chill for at least four hours or overnight. If I leave it overnight I cover it with clingfilm.
When you are ready for it, grate some lime zest and dark chocolate on top. It really does improve it's kerb appeal and I love to get the little deeply dark chocolate hits here and there.
Don't skip this for the full flavour sensation.
- 9"/22 cm spring form loose bottomed tin
- Free Standing Mixer or Large Mixing Bowl and Electric Whisk
- Juicer or you can just squeeze them very hard!
- Measuring jug
- Digital Scales
- Food Processor if you are using to blitz your biscuits.
- Make sure your double cream and cream cheese are fridge cold
- Have the limes at room temperature, warm even.
- Break up your cream cheese a little as you put it in the bowl
- If it doesn't set as much as you would like (which is rare) put it in the freezer an hour before serving.
- When grating the chocolate be careful with your fingers and try not to handle the grated chocolate as it will melt on your fingers very quickly. I use a teaspoon to scatter it on the top or put the gratings in the fridge before I need them.
- Limes can vary greatly as to how much juice they give. 175 mls here is the correct ratio. Any more and it can be difficult to set and a little too tart.
- If your filling has not thickened enough try putting it in the freezer for an hour.
Here are a couple of other of my incredible fave No Bake Cheesecakes.
- 397 grams condensed milk 1 tin
- 5 medium limes juice (175 mls)
- 300 mls double cream
- 180 grams full fat cheese
- 20 grams dark chocolate grating over the top
- 200 grams bourbon biscuits filling too
- 70 grams unsalted butter
- Crush the 200 grams/7 oz biscuits finely in a food processor or using a plastic bag and rolling pin. Add the 70 grams/2.5 oz butter and mix together. The mixture will be a dark brown sandy rubble.
- Empty out into the bottom of your 9 "/22 cm tin/dish and smooth evenly over with the back of a spoon. Place in the freezer for fifteen mins or fridge for about half an hour or until hard.
- Using a free standing mixer or an electric hand held whisk whisk the 180 grams/ 6.35 oz cream cheese, 175 mls lime juice and tin of condensed milk together. About a minute. Add the 300 mls double cream and whisk until really thick.
- Dollop very satisfyingly onto your base and smooth over well. When you are ready to serve, grate over the dark chocolate and lime zest. Check out my tips for handling the chocolate.
- Place in the fridge for at least four hours or overnight. Cover with clingfilm if you are leaving overnight.
- When ready to serve run a flat edged knife carefully around the outside of the cheesecake before releasing the tin.
- Apply To Grinch's Face
All nutritional information is approximate and intended only as a guide.
Please let me know how you got on in the comments below.