Lemon Lime No Bake Cheesecake
This Lemon Lime No Bake Cheesecake is a cold, creamy, citrus-packed summer dessert with a buttery graham cracker crust and silky lemon lime cheesecake filling. Bright, refreshing, and effortless to prepare, it is the perfect make-ahead dessert for parties, gatherings, and hot summer days.
Equipment
- 23cm springform pan
- electric mixer
- mixing bowls
- silicone spatula
- Offset Spatula
- measuring cups and spoons
Ingredients
- 300 g graham cracker crumbs
- 80 g unsalted butter, melted
- 2 tbsp granulated sugar
- 1 pinch fine salt
- 675 g full-fat block cream cheese, softened
- 180 g powdered sugar, sifted
- 120 g full-fat sour cream
- 2 large lemons, zested
- 2 large limes, zested
- 60 ml fresh lemon juice
- 60 ml fresh lime juice
- 1.5 tsp vanilla extract
- 0.25 tsp fine salt
- 360 ml cold heavy whipping cream
- 240 ml cold heavy whipping cream for topping
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 lemon, zested
- 1 lime, zested
- 4 thin lemon slices
- 4 thin lime slices
- 0.5 cup fresh berries optional
Instructions
- Line the base of a 23cm (9 inch) springform pan with parchment paper and lightly grease the sides.
- Combine the graham cracker crumbs, melted butter, granulated sugar, and salt in a bowl until the mixture resembles wet sand.
- Press the crumb mixture firmly into the base and sides of the prepared pan using the bottom of a measuring cup.
- Refrigerate the crust for 20 minutes while preparing the filling.
- Beat the softened cream cheese in a large bowl on medium-high speed until completely smooth and creamy.
- Add the powdered sugar, sour cream, lemon zest, lime zest, vanilla extract, and salt. Beat until fully combined and fluffy.
- Add the fresh lemon juice and lime juice gradually while mixing on low speed until smooth.
- In a separate chilled bowl, whip the cold heavy cream until firm peaks form.
- Fold one third of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream gently in two additions.
- Spoon the filling into the chilled crust and smooth the top evenly with an offset spatula.
- Cover tightly with plastic wrap and refrigerate for at least six hours or overnight until fully set.
- Whip the topping cream with powdered sugar and vanilla until firm peaks form.
- Remove the cheesecake from the springform pan and transfer to a serving plate.
- Pipe or spread the whipped cream topping over the cheesecake decoratively.
- Arrange lemon and lime slices on top, add berries if desired, and finish with lemon and lime zest.
- Slice with a hot clean knife and serve cold.
Notes
For the cleanest slices, chill the cheesecake overnight and place it in the freezer for 20 minutes before slicing. Always use fresh lemon and lime juice for the brightest flavor. Gluten-free graham crackers work perfectly for a gluten free version. Add fresh berries on top for extra color and freshness.