These Lime No Bake Individual Cheesecakes are a serious crowd pleaser. Using an easy lime cheesecake recipe, these no bake cheesecakes take just minutes of effort and can be made ahead of time.
It’s obvious I love to bake right? But I also love to no bake as much as the next person. Especially when that no bake is adorable, creamy Lime No Bake Individual Cheesecakes like these.
No bake means
- No turning on the oven on a hot day
- Normally quick and easy
- Often can be made ahead
- No chance of burning anything if you’re having a bad day
If you love a no bake dessert try my No Bake Oreo Cheesecake Recipe or my No Bake Salted Butterscotch Chocolate Tart. Or you could just type no bake in the search field and see what other beauties pop up.
I also love individual desserts like this. You know, already portion controlled, no one has to fight over the biggest slice plus the total cuteness factor. Ok, ok so these lime cheesecakes are on the large size of cute and individual but I could eat a whole one and even think about a second. Legit.
I make my Lime No Bake Individual Cheesecakes in miniature spring form tins that are just the cutest things ever. These ones are about 10cm (4 inches wide). I make 6 individual cheesecakes but you could make one large one to in a standard 8 inch spring form tin.
If you wanted to make really mini cheesecakes, you could use a muffin tin, lined with muffin papers. Once set just remove the papers and serve. In that case you would more likely get around 10 out of this recipe.
I’m all about options ?
The Cookie Base
These lime cheesecakes have a simple butter and cookie crumb crust, with a little coconut added for some extra texture and flavour. It takes just minutes to put together. Use can use a blender or food processor to blitz the cookies to crumbs or, you could put the cookies in a ziplock bag and lightly bash them with a rolling pin. Seriously therapeutic.
The individual cheesecakes use just a couple of bowls to put together which means easy clean up. You’ll heat lime juice and gelatine first. This is where the lime flavour comes in – real, genuine lime juice.
Next, you’ll mix together the sugar and cream cheese, add vanilla extract and lime zest. Add the “gelatinised” (I’m claiming that as an actual word now) lime juice to that, then fold through some whipped cream. Easy lime cheesecake, done.
Happy no Baking ?
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For the base
- 180 g (6.3oz) digestive biscuits (I use Arnotts Granita (notes)
- 1/3 cup finely desiccated coconut
- 113 g (1 stick / 1/2 cup) unsalted butter, melted
For the cheesecake filling
- 1/4 cup lime juice
- 3 teaspoons powdered gelatine
- 500 g (1.1 pound) cream cheese, softened
- 3/4 cup caster sugar
- Zest of 2 limes
- 2/3 cup cream
- Grease and line 6mini springform tins with baking paper.
- In a food processor, blitz the biscuits to crumbs. Add the coconut and butter and mix well. Press firmly into the bases of your prepared tins. Place in the fridge to firm up.
- In a small saucepan sprinkle the gelatine over the lime juice and heat over low heat stirring constantly until the gelatine has dissolved. Set aside to cool slightly.
- Beat the cream cheese and sugar together until creamy. Add the lime zest and heat through.
- Add the lime juice and gelatine to the cream cheese mixture and beat through until fully combined.
- Whip the cream, then mix one third of it into the cream cheese mixture. Now gently fold the rest of the cream through.
- Spread the cheesecake filling evenly over the bases.
- Place in fridge to set for at least 2 hours before serving.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- If you can’t find digestive biscuits, you could use Graham crackers too.
- You could also make this in a standard 8 inch springform tin, to make one large cheesecake.
TOOLS USED IN THIS RECIPE
- A handheld beater or a stand mixer are very helpful
- These mini springform tins are the exact ones I used
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