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Lemon Lime No-Bake Cheesecake
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Lemon Lime No-Bake Cheesecake

This Lemon Lime No-Bake Cheesecake is creamy, tangy, and completely oven-free — the perfect bright and refreshing summer dessert for any crowd.
Prep Time35 minutes
Total Time12 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: citrus cheesecake, easy cheesecake recipe, lemon lime cheesecake, no-bake cheesecake, summer desserts, summer desserts no bake
Servings: 12 slices
Calories: 498kcal
Cost: 18

Equipment

  • 9-inch springform pan
  • food processor or rolling pin
  • mixing bowls
  • electric hand mixer or stand mixer
  • rubber spatula
  • offset spatula
  • zester or microplane
  • citrus juicer

Ingredients

  • 200 g graham crackers or digestive biscuits
  • 85 g unsalted butter, melted
  • 2 tbsp granulated sugar
  • 2 lemons, zested
  • 3 limes, zested
  • 60 ml fresh lemon juice
  • 60 ml fresh lime juice
  • 360 ml heavy whipping cream, cold
  • 675 g full-fat block cream cheese, softened
  • 150 g powdered sugar
  • 1.5 tsp pure vanilla extract
  • 120 g full-fat sour cream
  • 240 ml heavy cream for topping
  • 2 tbsp powdered sugar for topping
  • 0.5 tsp vanilla extract for topping
  • 1 fresh lemon, thinly sliced for garnish
  • 1 fresh lime, thinly sliced for garnish
  • 1 tbsp fresh lemon and lime zest for garnish
  • 6 fresh mint leaves for garnish

Instructions

  • Lightly grease the base and sides of a 23cm (9-inch) springform pan and line the base with parchment paper.
  • Crush the graham crackers or digestive biscuits into fine crumbs using a food processor or rolling pin.
  • Mix the crumbs with melted butter and granulated sugar until evenly coated and the mixture clumps together when pressed.
  • Press the crumb mixture firmly into the base and slightly up the sides of the prepared pan. Freeze for 10 minutes to firm.
  • Zest the lemons and limes, then juice enough fruit to yield 60ml (1/4 cup) each of fresh lemon and lime juice.
  • Whip the cold heavy cream in a chilled bowl until firm peaks form. Refrigerate until needed.
  • Beat the softened cream cheese on medium speed until completely smooth and lump-free.
  • Add powdered sugar and vanilla extract, then beat until silky and fully combined.
  • Add the sour cream and beat briefly until smooth.
  • Add the lemon zest, lime zest, lemon juice, and lime juice to the cream cheese mixture and beat until fully incorporated.
  • Fold the whipped cream gently into the citrus cream cheese mixture in three additions until no streaks remain.
  • Pour the filling into the chilled crust and smooth the surface with an offset spatula.
  • Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  • Whip the topping cream with powdered sugar and vanilla extract until firm peaks form.
  • Decorate the cheesecake with whipped cream, lemon and lime slices, fresh zest, and mint leaves.
  • Slice with a hot knife wiped clean between cuts and serve cold.

Notes

For the cleanest slices, chill the cheesecake overnight and place it in the freezer for 15–20 minutes before slicing. Decorate with fresh citrus slices and whipped cream shortly before serving for the freshest presentation. Full-fat cream cheese is essential for proper setting.