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    Home » Bar

    Published: Jul 18, 2020 · 22 Comments · This post may contain affiliate links

    No-Bake Lime Cheesecake Bars

    Jump to Recipe
    Key lime cheesecake bars served on a plate

    Welcome summer and just letting you know (you hot summer!) that I'm still holding on despite of the heat. Bring it on!

    Resting my oven for this week's recipe, here is a super easy and a no-bake dessert. Yes, no baking needed guys. We shall name it no-bake lime cheesecake bars!

    For me summer is all about citrus especially lemon and limes. And this being a no-bake dessert is like cherry on top.

    Let's break down this oh la la yummy treat, shall we?

    The base - Is from digestive biscuits (you can use graham crackers), slightly sweet with that salty touch to it. A perfect combo.

    The filling - What's not to talk about the filling here? It's creamy, slightly tangy and not overly sweet. All that you'd imagine a summer dessert is.

    The difficulty - Oh if you know me by now, you'd know that I only make easy recipes. So yeah, it's an easy one, don't you worry.

    Decorating no-bake lime cheesecake bars

    Tips On How To Get It Right

    As I mentioned earlier, this is an easy recipe. Yep.

    Having said that, there are a few things that I think you should pay attention to, so that you get it right the first time. No wasting ingredients, no frustrations whatsoever.

    And so that you can enjoy this dessert with your loved ones. Ok, so here it goes:

    Ingredients temperature - Make sure you follow the temperature specified for the ingredients, it's important.

    Cream cheese - Use full fat cream cheese as the fat helps the cheesecake to set, since we're not using any solidifying agent here. No gelatine whatsoever.

    Whipping cream  - Use the one with minimum 35% fat. Just like the cream cheese, this helps in setting the cheesecake.

    Chill - Always chill the cheesecake in the coldest part of your fridge. Since all fridges are with different strength so yours might not take the same amount of hours as mine did. You might need 1 or 2 hours less or more. What I always do is prepare the dessert in the morning the day before, that way I ensure that it'll definitely set.

    Ok, baking up to whipping cream for a second.

    I tested this recipe 2 times using these 2 different methods when incorporating the whipping cream into the cheesecake mixture and this is what I found:

    One bowl - Meaning I add the whipping cream together with the cream cheese mixture and whisk until the whipping cream thickens. Although this means you're using just one bowl for everything, but what I found is it's quite difficult to explain and teach on when to stop whisking the mixture so that you don't over whisk it, or under whisk it. It's more of eye-balling it. And I don't like it.

    Separate bowl -  Meaning I whisk the whipping cream separately until stiff peaks (important) and then fold it gently into the cream cheese mixture. I find this method is definitely easier to explain and with less chance of failure.

    Serving no-bake lime cheesecake bars

    How To Serve And Store

    It's very hot here where we are, in the summer.

    So what I usually do is figure out how do I want to serve it. If the dessert is going to be eaten immediately after serving, then yeah.. no worries.

    But if the dessert is going to be on the table for quite a while before anybody eats it then I'd place it in the freezer for a good 1 hour. This is so that it holds for a longer time being outside of the fridge.

    And yes, always keep all of your no-bake desserts in the fridge. They're not that type of dessert that you'd want to place on the dining table and then have your main course while chatting with your family about the summer vacations that we all don't get to go. Haha! No, don't do that.

    More when they don't have solidifying agent like these lime cheesecake bars.

    If you have balance, you can place them on a baking tray with parchment paper and freeze for 1 hour. Once they're frozen, wrap them individually, throw them in a ziploc bag and keep in the freezer. Thaw at room temperature.

    Hope you'll give these a try, they're yum!

    Eaten lime cheesecake bar on a plate

    Hungry For More No-Bake Desserts?

    • Raspberry cheesecake
    • Peanut butter and chocolate cheesecake
    • Mango cheesecake
    • Lemon cheesecake
    • Key lime pie shots

    Video

    No-bake lime cheesecake bars on a plate

    No-bake Lime Cheesecake Bars

    These no-bake lime cheesecake bars are just perfect for summer dessert when you don't want to bother with the oven. They're very easy to make with just a handful of ingredients. No gelatine whatsoever. Do try!
    5 from 2 votes
    Print Pin Rate
    Servings: 16 pieces
    Prep Time20 mins
    Chill Time8 hrs

    Ingredients  

    The Base

    • 1 ½ cup digestive biscuit crumbs (150 g)
    • ¼ cup unsalted butter (60 g), melted

    The Filling

    • 16 oz full fat cream cheese (450 g), room temperature
    • ¾ cup powdered sugar (90 g), sifted
    • ¼ cup lime juice (60 ml)
    • zest of 1 lime
    • 1 cup whipping cream, min 35% fat (250 ml), chilled

    Topping

    • some sweetened whipped cream
    • some lime zest and slices
    Prevent your screen from going dark

    Instructions

    The Base

    • Mix all ingredients in a bowl and pour into an 8 inch (20 cm) square pan with removable bottom. Press and spread evenly using a spoon.
    • Place in the freezer for 30 minutes

    The Filling

    • In a bowl, add cream cheese and whisk until fluffy, using a handheld whisk. Then add in sugar, lime juice and zest. Continue whisking until everything is mixed together. Set aside.
    • In another bowl, add in whipping cream and whisk until stiff peaks. Now add it into the cream cheese mixture and fold gently using a spatula until everything is well combined.
    • Pour mixture into our prepared pan and spread evenly using an offset spatula. Chill in the coldest part of the fridge for minimum 8 hours or until it fully set.

    Serve

    • Run an offset spatula all round the cheesecake. Place the pan on a glass and remove the side pan. Place the cheesecake on a cutting board and slice it into 16 equal pieces.
    • Place on a serving plate. Put a dollop on sweetened whipped cream on top followed by sprinkles of lime zest. Enjoy!

    Notes

    • Please refer to my tips on how to get it right, in my post above.
    • Please refer to post on how to serve and store this cheesecake bars.
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!
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    1. Rozzana says

      January 02, 2022 at 1:21 pm

      Tried this recipe for New year’s eve and oh my! Everyone loved it!! 😍😍 Thanks for sharing amazing and easy recipes! Good luck xx

      Reply
      • Bea says

        January 03, 2022 at 10:17 am

        That's awesome, Rozzana! Thank you ❤️!

        Reply
    2. Raquel Musgrave says

      November 15, 2021 at 2:45 am

      This were absolutely delicious!! So light and fluffy!
      Thank you for sharing your talents

      Reply
      • Bea says

        November 17, 2021 at 1:44 pm

        Thank you Raquel! Glad you enjoyed them 🙂

        Reply
    3. Phylllis says

      October 31, 2021 at 1:56 am

      Hi Bea

      Can i replace lime with lemon?

      Reply
      • Bea says

        October 31, 2021 at 8:12 am

        Yes, you can 🙂

        Reply
    4. Star says

      March 28, 2021 at 12:48 am

      Hi bea

      I was wondering if I could add gelatine to it to make it stable in hot weather like in your summer cream cheese frosting ?

      Also for the cookie base, if mine crumbles should I add more butter or sugar to the mixture before baking the base next time ?
      I haven't tried your recipe yet, but wanted to know before I try it
      Hope that's ok, thanks in advance

      Reply
      • Bea says

        March 29, 2021 at 11:52 am

        Hi! Yes, you can add gelatine if you want but just know that all cheesecakes won't hold good in room temperature for hours. This recipe is a no-bake one, so you don't need to bake the base. Hope you'll give it a try!

        Reply
    5. Nguyen Linh says

      March 04, 2021 at 5:49 am

      Hi! I am Linh from Vietnam. Very happy to watch your video and have your recipe. I’ve tried it yesterday it’s yummy the fillings but the crust is not yet done. I have one question for that: can I use another biscuit for the crust or need to be digestive biscuits as you have mentioned in your video? Then can I replace powder sugar by brown sugar?
      Many thanks in advance!

      Reply
      • Bea says

        March 04, 2021 at 2:29 pm

        Hi! Yes, you can use whatever biscuits that you like, no problem. Adjust the butter amount accordingly (see the video on how the texture should be). I don't recommend brown sugar as it doesn't dissolve easily and you might end up with bits of it here and there. But if you don't mind that, then no problem. Hope it helps!

        Reply
        • Nguyễn Linh says

          March 05, 2021 at 10:04 am

          Very clear explanation and it helps me a lot. Many thanks!

          Reply
          • Bea says

            March 05, 2021 at 10:53 am

            You're so welcome!

            Reply
    6. Roody says

      October 01, 2020 at 1:13 pm

      5 stars
      You cheesecake recipes are amazing. I love how easy it was to make these bars. The video tutorial really helped. THANKS!!

      Reply
      • Bea says

        October 02, 2020 at 9:58 am

        I'm happy that you're enjoying the recipes and videos, Roody. Thank you!

        Reply
    7. arielle says

      August 30, 2020 at 3:38 am

      Hi Bea, im making this tomorrow and i would like to know how long is the shelf life?

      Reply
      • Bea says

        August 30, 2020 at 12:33 pm

        Hi Arielle! It's best consumed within 2 days. Have fun making it! 😍

        Reply
    8. Yvonne says

      August 09, 2020 at 2:37 pm

      Hi Bea,
      Love to try this recipe.
      Can I make this in a 20-inch round cake pan instead? If so, are there any adjustments to the recipe ?

      Reply
      • Bea says

        August 10, 2020 at 3:48 pm

        Hi Yvonne! Although I haven't tried it but yes, you can. The 20 inch round cake pan holds a bit less than square pan though, so I'm guessing it's going to be a bit thicker. Hope it helps.

        Reply
    9. ansam says

      July 24, 2020 at 1:33 am

      you are one of the distinguished instagram users who i enjoy following
      thank you for every recipe you have presented

      Reply
      • Bea says

        July 24, 2020 at 8:49 am

        Thank you for your kind words Ansam! ❤️

        Reply
    10. Marc says

      July 21, 2020 at 10:46 pm

      5 stars
      Delicious 😋 Fresh and easy to do
      Thank you so much dear Bea

      Reply
      • Bea says

        July 22, 2020 at 8:54 am

        Awesome! Loved the photos that you sent, yours look beautiful! Thank you so much Marc! 😍

        Reply

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