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Home » Puddings and Desserts » No Bake Lime Cheesecake

No Bake Lime Cheesecake

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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.

Chocolate and Lime Cheesecake with grated chocolate and lime zest on top
Lime Cheesecake

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...........

Slice of Lime Cheesecake with Chocolate Biscuit Base
Lime Cheesecake

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.

Bourbon Biscuit Base in a Spring Release Tin
Bourbon Biscuit Base

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. 

Lime Cheesecake Filling in a mixing bowl
Lime Cheesecake Filling

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.

Lime Cheesecake in spring release tin
Lime Cheesecake

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.

No Bake Lime Cheesecake with chocolate and lime zest on top
Lime Cheesecake

Equipment Required

  • 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!
  • Zester
  • Measuring jug
  • Digital Scales
  • Spatula
  • Food Processor if you are using to blitz your biscuits.

Expert Tips

  • 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.

Caramel Cheesecake

Lemon Cheesecake

Strawberry Cheesecake

Nutella Cheesecake

White Chocolate and Raspberry Cheesecake

Nutella Cheesecake
Nutella Cheesecake

 

lime no bake cheesecake with bourbon biscuit base and chocolate shavings on top.

Lime Cheesecake

Jenny
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 just perfectly.
4.34 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Chilling Time 4 hours hrs
Total Time 10 minutes mins
Course cheesecakes
Cuisine Universal
Servings 10
Calories 415 kcal

Ingredients
 

Cheesecake Filling

  • 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

Cheesecake Base

  • 200 grams bourbon biscuits filling too
  • 70 grams unsalted butter

Instructions
 

  • 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

Notes

This Lime Cheesecake can be made earlier in the day or the day before in the fridge. It does keep for a few days well as left overs with a little weeping.
I do often time make this in a fluted flan dish without easy releasing sides. It generally comes out well with a little confident cutting and digging.
If you warm the limes up they are much easier to juice. The radiator for half an hour is a good one.
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.
Make sure your double cream and cream cheese are fridge cold.

Nutrition

Calories: 415kcal | Carbohydrates: 42g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 73mg | Sodium: 221mg | Potassium: 280mg | Fiber: 2g | Sugar: 31g | Vitamin A: 765IU | Vitamin C: 11mg | Calcium: 166mg | Iron: 2.3mg

All nutritional information is approximate and intended only as a guide.

Keyword Lime Cheesecake
Tried this recipe?Take a pic and tag @applytofaceblog on Instagram. I would so love to see them!

Please let me know how you got on in the comments below.

This recipe features in Twinkl's Fantastically Fun Family BBQ Ideas post

Pin lime cheesecake
PIN LIME CHEESECAKE FOR LATER!

 

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Comments

  1. The Girl Next Door

    December 30, 2018 at 1:51 pm

    Sounds like you had a great XMas! Best wishes to you and your family for the holiday season! 🙂
    The no-bake lime cheesecake looks incredible. I've made a version of this earlier, with just condensed milk and cream, and absolutely loved it. I so want to try it with cream cheese now.

    Reply
    • applytofaceblog

      January 17, 2019 at 6:24 pm

      Thank you and to you too. Do it, you'll never look back!

      Reply
  2. Natalie

    December 31, 2018 at 5:46 am

    Looks so delicious! I love lime cheesecake - refreshing and yummy!

    Reply
    • applytofaceblog

      January 17, 2019 at 6:23 pm

      Thank you. I love the refreshing bit too!

      Reply
  3. FrugalHausfrau

    January 02, 2019 at 4:00 am

    Lol you made me tired, and yes you so deserve a key lime cheesecake. I would freeze part of this and pull it out and cut off chunks and eat it frozen standing there! Happy New Year's and Happy Fiesta Friday! Thanks for sharing with us!

    Mollie

    Reply
    • applytofaceblog

      January 17, 2019 at 6:23 pm

      OMG sounds savage and just right up my street. Another genius idea. I'm going to do it.

      Reply
  4. Liz @ spades, spatulas, and spoons

    January 02, 2019 at 9:56 pm

    I would most definitely be licking that spatula! What a simple but perfect dessert. Thank you so much for sharing on FF.

    Reply
    • applytofaceblog

      January 17, 2019 at 6:21 pm

      Thank you. It is one of my fave evers! thanks for hosting #FiestaFriday

      Reply
4.34 from 9 votes (9 ratings without comment)

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Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

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