Easy to make and just 8 ingredients, these mini no bake lime cheesecake’s are creamy, tangy and totally delicious. With a buttery, crumbly crust and a surprise lime curd centre, this simple no bake dessert recipe can be made ahead of time too.
Video
Ingredients
- 200 g sweet biscuits / cookies (notes 2) (7oz)
- 85 g unsalted butter, melted (¾ stick / 3oz)
- 500 g cream cheese, softened (1.1lb)
- 3/4 cup caster sugar (150g / 5.3oz)
- Zest of 2 limes (+a little extra for topping)
- 1 tablespoon lime juice (notes 1)
- 1/2 cup whipping cream, cold (125ml)
- 1/4 cup lime curd (60ml)
- Lime slices for topping
For best results, always weigh ingredients where a weight is provided
Equipment
- regular muffin tin
- handheld beater
Instructions
- Use a food processor to process the cookies to crumbs. Add the melted butter and mix well.
- Press about 1 1/2 tablespoons of the cookie crumb into the base of 12 cupcake liners. There will be a little leftover.
- In a clean large bowl, beat the cream cheese and sugar just until smooth.
- Pour in the cream and beat for 2 minutes until the mixture feels lighter.
- Add the zest and juice and beat just to combine.
- Transfer the mixture to a piping bag (notes). Pipe a ring of cheesecake over the top of each base, leaving a hole in the middle.
- Fill the centre holes with 1 teaspoon lime curd each before topping off with more cheesecake mixture.
- Chill for at least 3 hours before serving. Top with leftover crumbs, zest and slices of lime.
Notes
- I use a standard Australian 20ml tablespoon (equal to 4 teaspoons)
- Cookies / Biscuits: I use Arnotts Malt-o-milk but granitas work well too. Graham crackers will also work perfectly.
- If you don't have a piping bag, you can simply spoon the mixture in or use a plastic bag with the corner cut off.
Love this recipe?Add Sugar Salt Magic as a preferred Google source.
Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
