Lemon Lime No-Bake Cheesecake

Why You’ll Love This Recipe

I love this Lemon Lime No-Bake Cheesecake because it’s both light and indulgent at the same time. The zesty lemon and lime flavors give it a refreshing twist, while the creamy cheesecake filling is rich and smooth. The graham cracker crust adds the perfect crunch, making it a satisfying dessert without being too heavy. Plus, it’s so easy to prepare! No baking required, which means less time spent in the kitchen and more time enjoying this delightful treat.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs

• 5 tbsp unsalted butter, melted

• ¼ cup granulated sugar

For the Filling:

• 2 cups cream cheese, softened

• ½ cup powdered sugar

• 1 cup heavy cream

• Zest of 1 lemon

• Zest of 1 lime

• ¼ cup fresh lemon juice

• ¼ cup fresh lime juice

• 1 tsp vanilla extract

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Crust:

1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture is well combined and the crumbs are evenly coated.

2. Press into Pan: Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan or a pie dish. Use the back of a spoon to pack it down tightly and evenly.

3. Chill: Place the crust in the refrigerator for about 10-15 minutes to set while you prepare the filling.

Make the Filling:

4. Whip the Cream Cheese: In a large bowl, beat the cream cheese and powdered sugar together with an electric mixer on medium speed until smooth and creamy. Make sure there are no lumps.

5. Add Citrus Zest and Juices: Add the lemon zest, lime zest, lemon juice, and lime juice to the cream cheese mixture. Mix until fully combined and smooth.

6. Whip the Heavy Cream: In a separate bowl, beat the heavy cream with an electric mixer until stiff peaks form. This should take about 3-4 minutes.

7. Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Be careful not to deflate the whipped cream, as it adds to the fluffiness of the filling.

Assemble the Cheesecake:

8. Fill the Crust: Pour the cheesecake filling onto the prepared graham cracker crust, smoothing the top with a spatula.

9. Chill: Refrigerate the cheesecake for at least 4 hours, or overnight if possible, to allow it to set properly.

Serve:

10. Serve and Enjoy: Once the cheesecake has set, remove it from the springform pan (if using) and transfer it to a serving platter. Slice and enjoy this light, creamy dessert!

Servings and Timing

This recipe makes about 8-10 servings, depending on how large you slice it. Prep time is around 15 minutes, and chilling time is 4 hours, so plan ahead if you want it to set properly. It’s a simple and satisfying dessert that’s perfect for any occasion.

Variations

This Lemon Lime No-Bake Cheesecake is versatile and can be customized to suit your taste:

• Add fruit topping: Top the cheesecake with fresh berries, such as strawberries, blueberries, or raspberries, for added color and flavor.

• Change the crust: For a different crust, use digestive biscuits, vanilla wafers, or even coconut cookies in place of graham crackers.

• Make it tropical: Add pineapple or mango puree to the filling for a tropical twist, or use coconut cream instead of heavy cream for extra richness.

Storage/Reheating

Store the cheesecake in an airtight container in the refrigerator for up to 4-5 days. Since this is a no-bake dessert, there’s no need to reheat it—just enjoy it chilled. You can also freeze the cheesecake for up to 1 month. To thaw, simply place it in the refrigerator for a few hours before serving.

FAQs

Can I make this cheesecake without the citrus?

Yes, if you prefer a different flavor, you can omit the lemon and lime and substitute with another fruit juice or flavoring, such as orange juice or vanilla extract.

Can I make this without a springform pan?

If you don’t have a springform pan, you can use a regular pie dish or an 8×8-inch square pan. Just make sure to line the pan with parchment paper for easy removal.

Can I make this cake dairy-free?

To make this cheesecake dairy-free, substitute the cream cheese with a dairy-free cream cheese alternative and use coconut cream or a dairy-free whipped cream for the filling.

Can I use a different crust?

Absolutely! You can substitute the graham cracker crust with a cookie crust made from digestive biscuits, Oreos, or even vanilla wafers for a different flavor.

How do I know when the cheesecake is set?

The cheesecake is ready when it has firmed up and is no longer jiggly in the center. After chilling for 4 hours, it should hold its shape well when sliced.

Conclusion

This Lemon Lime No-Bake Cheesecake is a refreshing, light dessert that’s perfect for warm weather. The combination of tangy citrus, smooth cheesecake filling, and a buttery graham cracker crust makes for a delightful treat that everyone will enjoy. Easy to make with no baking required, it’s perfect for casual gatherings, holidays, or any time you crave a sweet and zesty dessert.