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.
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.
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!
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
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
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.
Star says
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
Bea says
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!
Nguyen Linh says
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!
Bea says
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!
Nguyễn Linh says
Very clear explanation and it helps me a lot. Many thanks!
Bea says
You're so welcome!
Roody says
You cheesecake recipes are amazing. I love how easy it was to make these bars. The video tutorial really helped. THANKS!!
Bea says
I'm happy that you're enjoying the recipes and videos, Roody. Thank you!
arielle says
Hi Bea, im making this tomorrow and i would like to know how long is the shelf life?
Bea says
Hi Arielle! It's best consumed within 2 days. Have fun making it! 😍
Yvonne says
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 ?
Bea says
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.
ansam says
you are one of the distinguished instagram users who i enjoy following
thank you for every recipe you have presented
Bea says
Thank you for your kind words Ansam! ❤️
Marc says
Delicious 😋 Fresh and easy to do
Thank you so much dear Bea
Bea says
Awesome! Loved the photos that you sent, yours look beautiful! Thank you so much Marc! 😍