Easy unbaked lime cheesecake
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.
Ingredients
Serves: 8
- 400g digestive biscuits, crushed
- 110g butter, melted
- 2 (200g) tubs cream cheese
- 6 tablespoons caster sugar
- 2 limes, rind and juice
- 300ml double cream
Method
Prep: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.
Egg free
To ensure that this cheesecake is egg free, please check your ingredients for eggs or egg additives.
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Reviews & ratings
Average 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