Key Lime Pie (No-Bake)
An incredibly easy no-bake lime or lemon cheesecake with a velvety, refreshing cream filling. This quick refrigerator dessert takes just 15 minutes to prepare and is perfect for warm days.
An incredibly easy no-bake lime or lemon cheesecake with a velvety, refreshing cream filling. This quick refrigerator dessert takes just 15 minutes to prepare and is perfect for warm days.
Info
Prep Time:
15mCook Time:
0mDifficulty Level:
Ingredients
For the crust- 250 g whole-wheat digestive biscuits
- 125 g unsalted butter, melted and cooled to room temperature
- 300 g cream cheese, at room temperature
- 400 g sweetened condensed milk (1 can)
- 2 juicy limes, zest and juice
- 1 tsp powdered gelatin, or 2 gelatin leaves (4 g total)
- 1 tbsp water
- Whipped cream
- Thin lime slices and freshly grated lime zest
Directions
Place the biscuits in a blender or food processor and process until finely crushed.
Add the melted, cooled butter gradually, pulsing until the mixture is evenly combined.
Line the base of a 20 cm (8-inch) springform pan or cake ring with parchment paper to make removing the cheesecake easier.
Transfer the biscuit mixture to the pan. Using the back of a spoon, press it firmly over the base and up the sides, creating a crust about 4 cm (1½ inches) high around the edges. The crust should form a shell to hold the filling.
Refrigerate the crust while you prepare the filling.
For an extra-crispy crust: Bake it for 10 minutes at 170°C (340°F) in a fan-assisted oven, then allow it to cool completely before adding the filling.
Place the softened cream cheese in a bowl and beat with a hand mixer or whisk for a few seconds, until light and smooth.
Add the sweetened condensed milk, lime juice, and lime zest. Mix until the ingredients are thoroughly combined and the filling is smooth.
Place the gelatin in a small bowl or heatproof jug and add the water. Stir to combine.
Place the bowl over a saucepan of gently boiling water, making sure the bottom of the bowl does not touch the water. Stir until the gelatin has completely dissolved and become liquid.
Allow the gelatin to cool for 3-4 minutes. Then gradually add it to the cream cheese mixture, stirring continuously so that it is evenly incorporated.
Pour the lime filling over the chilled biscuit crust and smooth the surface with a spatula.
Refrigerate for approximately 3 hours, or until the cheesecake is completely set and can be sliced cleanly without losing its shape.
Before serving, decorate with swirls of whipped cream, a little grated lime zest, and thin slices of lime.
Recipe Tips
- You can make the filling without gelatin; however, the cheesecake will have a softer texture.
- For an especially smooth and velvety filling, make sure the gelatin is completely dissolved and fully liquid—similar to a thin syrup—before adding it to the cream cheese mixture. This will help it blend evenly and give the cheesecake a firm yet creamy texture.
- You can use either powdered gelatin or gelatin leaves.
- If using gelatin leaves, soak them in cold water for about 10 minutes, until softened and swollen. Meanwhile, heat 2 tablespoons of water without bringing it to a vigorous boil. Squeeze the gelatin leaves well to remove excess water, then add them to the hot water and stir until completely dissolved. Allow the mixture to cool until slightly lukewarm, then add it to the filling while stirring quickly and continuously to ensure it is evenly incorporated.
- Extra tip: For the cleanest slices, dip a sharp knife in hot water, wipe it dry, and run it through the cheesecake. Repeat between slices for beautifully neat cuts.
