If you are a fan of tangy and sweet desserts, then lime cheesecake no bake is an absolute must-try. This refreshing dessert is perfect for a summer party or any occasion where you want to impress your guests with a stunning and delectable treat.
In this article, we bring you two amazing lime cheesecake no bake recipes that are easy to make, require no baking, and are sure to tickle your taste buds. So, let’s dive in and explore these delightful recipes.
Recipe 1: Classic Lime Cheesecake No Bake
Ingredients:
- 1½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1½ cups granulated sugar
- 16 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1 tbsp lime zest
- ½ cup lime juice
- 1 tsp vanilla extract
- 1 pinch of salt
Instructions:
- Mix graham cracker crumbs and melted butter in a bowl until well combined. Press the mixture into the bottom of a 9-inch springform pan and refrigerate for 20 minutes.
- In a large mixing bowl, beat sugar and cream cheese until smooth and creamy. Add heavy cream, lime zest, lime juice, vanilla extract, and salt. Beat until all ingredients are well combined and the mixture is fluffy.
- Pour the cream cheese mixture into the prepared crust and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 6 hours or overnight.
- Garnish with lime slices and serve chilled.
Nutritional Information:
Serving Size: 1 slice (1/12 of the cheesecake)
- Calories: 442
- Total Fat: 33g
- Saturated Fat: 19g
- Cholesterol: 103mg
- Sodium: 290mg
- Total Carbohydrates: 34g
- Dietary Fiber: 0g
- Sugars: 28g
- Protein: 4g
Cooking Time:
Preparation Time: 20 minutes
Cooling Time: 6 hours or overnight
Equipment:
- 9-inch springform pan
- Mixing bowl
- Hand mixer or stand mixer
- Spatula
Serving Suggestions:
This classic lime cheesecake no bake is a delicious treat on its own, but you can serve it with whipped cream, fresh berries, or a drizzle of melted chocolate for an extra visual appeal.
Variations and Substitutions:
You can experiment with different flavors and toppings to create your own unique version of this lime cheesecake no bake. Here are some ideas:
- Use lemon juice and zest instead of lime for a lemon cheesecake no bake.
- Top the cheesecake with a layer of lime curd or whipped cream.
- Add some crushed graham crackers or chopped nuts to the crust for a crunchy texture.
- Substitute the graham cracker crumbs with Oreo cookie crumbs for a chocolatey twist.
Storage:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 2 months. Thaw it in the refrigerator overnight before serving.
Tips and Notes:
- Make sure the cream cheese is at room temperature before using it for a smooth and creamy texture.
- Use freshly squeezed lime juice for the best flavor.
- Refrigerate the cheesecake for at least 6 hours to allow it to set properly.
- If the crust is too crumbly, you can add some more melted butter to make it stick together.
Frequently Asked Questions:
Q: Can I use a different type of crust for this cheesecake?
A: Yes, you can use any type of crust that you like, such as a chocolate cookie crust or a nut crust.
Q: Can I use lime juice from a bottle instead of fresh lime juice?
A: While fresh lime juice is recommended for the best flavor, you can use bottled lime juice if you don’t have fresh limes on hand.
Recipe 2: Vegan Lime Cheesecake No Bake
Ingredients:
- 1½ cups vegan graham cracker crumbs
- ½ cup coconut oil, melted
- 1½ cups raw cashews, soaked overnight
- 1 cup full-fat coconut cream
- ½ cup maple syrup
- ½ cup lime juice
- 1 tbsp lime zest
- 1 tsp vanilla extract
- 1 pinch of salt
Instructions:
- Mix graham cracker crumbs and melted coconut oil in a bowl until well combined. Press the mixture into the bottom of a 9-inch springform pan and refrigerate for 20 minutes.
- In a blender or food processor, blend soaked cashews, coconut cream, maple syrup, lime juice, lime zest, vanilla extract, and salt until smooth and creamy.
- Pour the cashew mixture into the prepared crust and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 6 hours or overnight.
- Garnish with lime slices and serve chilled.
Nutritional Information:
Serving Size: 1 slice (1/12 of the cheesecake)
- Calories: 415
- Total Fat: 31g
- Saturated Fat: 17g
- Cholesterol: 0mg
- Sodium: 69mg
- Total Carbohydrates: 32g
- Dietary Fiber: 2g
- Sugars: 17g
- Protein: 5g
Cooking Time:
Preparation Time: 20 minutes
Cooling Time: 6 hours or overnight
Equipment:
- 9-inch springform pan
- Blender or food processor
- Spatula
Serving Suggestions:
This vegan lime cheesecake no bake is a guilt-free indulgence that you can enjoy on its own or with some fresh berries or a dollop of dairy-free whipped cream.
Variations and Substitutions:
You can customize this recipe to your liking by trying out different variations:
- Use other citrus fruits like lemon, grapefruit, or orange for a different flavor profile.
- Swap the graham cracker crumbs for almond flour or oat flour for a gluten-free version.
- Top the cheesecake with some coconut whipped cream or a sprinkle of toasted coconut flakes.
- Replace maple syrup with agave nectar or honey if you’re not vegan.
Storage:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 2 months. Thaw it in the refrigerator overnight before serving.
Tips and Notes:
- Soak the cashews overnight or for at least 6 hours to soften them and make them easier to blend.
- Use a high-speed blender or food processor for a silky smooth texture.
- You can adjust the sweetness and tanginess of the cheesecake by adding more or less maple syrup and lime juice.
- For a firmer texture, you can add some melted coconut oil to the cashew mixture before pouring it into the crust.
Frequently Asked Questions: