If you are searching for a delightfully zesty dessert that requires no oven time, then this No Bake Lime Cheesecake Recipe is your new best friend. It’s the perfect combination of creamy, tangy, and just sweet enough to brighten up any gathering or cozy evening at home. The fresh lime zest and juice lend a refreshing citrus punch that dances on your taste buds while the velvety vegan cream cheese and cashews create that irresistible smooth texture. Whether you’re a seasoned cheesecake lover or a curious dessert explorer, this recipe will quickly become a staple in your recipe collection.
Ingredients You’ll Need
Getting the ingredients together for this No Bake Lime Cheesecake Recipe is straightforward and emphasizes quality and freshness. Each ingredient plays a key role in the cheesecake’s texture, flavor, and appeal, making this an easy yet impressive dessert to whip up.
- Vegan lime curd: The star citrus component that brightens the entire cheesecake with its tangy and sweet essence.
- Ginger nut or digestive biscuits: They provide a crunchy, subtly spiced base that complements the creaminess beautifully (vegan graham crackers work great too).
- Unsalted vegan butter: Helps bind the crust ingredients together while adding a rich, smooth base.
- Sea salt: Enhances all the flavors and balances the sweetness perfectly.
- Cashews (soaked): These are essential for the creamy, luscious filling without the need for dairy.
- Vegan cream cheese: Provides that classic cheesecake tang and decadence with a creamy smoothness.
- Vegan Greek-style yogurt or Skyr: Adds a subtle tang and extra depth to the filling’s texture.
- Coconut oil: Combines with the filling to create a rich mouthfeel and slight tropical hint.
- Freshly grated lime zest: Intensifies the citrus aroma and adds little bursts of lime flavor throughout.
- Freshly squeezed lime juice: Infuses the cheesecake with bright, fresh acidity that cuts through the richness.
- Vanilla bean paste or extract: Adds warmth and balances the lime’s sharpness with its mellow sweetness.
- Agave syrup or maple syrup (optional): Used to sweeten the filling gently while keeping it natural and vegan-friendly.
How to Make No Bake Lime Cheesecake Recipe
Step 1: Prepare Ahead
Start by making your vegan lime curd up to two days in advance so it has time to firm up in the fridge, bringing out its vibrant flavors. Don’t forget to soak the cashews ahead of time — this step is vital for a silky, lump-free filling. Meanwhile, line your 9-inch loaf pan with parchment paper to make sure your cheesecake will come out clean and beautiful.
Step 2: Craft the Crust
Use a food processor to blitz the ginger nut or digestive biscuits along with sea salt until you have fine crumbs. Then, add the vegan butter and pulse until the mixture sticks together when pressed between your fingers. Press this mixture firmly into the base of your prepared pan, smoothing it out for an even crust. Pop it into the fridge to chill while you prepare the luscious filling.
Step 3: Blend the Filling
In a high-speed blender, combine a portion of your lime curd with the soaked cashews, vegan cream cheese, vegan yogurt, coconut oil, freshly grated lime zest and juice, vanilla bean paste, and agave syrup. Blend everything together until it becomes a smooth, creamy dream with no lumps in sight. Pour this heavenly concoction over the chilled crust and let it set in the refrigerator for at least five hours, preferably overnight, so it firms up perfectly.
Step 4: Add the Topping
Gently warm the remaining lime curd in a saucepan, stirring so it softens into a spreadable consistency. Spread this vibrant topping evenly over the set cheesecake with the back of a spoon. Chill it further for about 30 minutes to an hour, allowing the topping to meld beautifully with the creamy base underneath.
Step 5: Serving Your Masterpiece
When you’re ready to serve, use a sharp knife dipped in hot water to cut clean, perfect slices of your No Bake Lime Cheesecake Recipe. This technique ensures neat edges and an irresistible presentation every time. Enjoy it chilled for that refreshing lime burst and creamy mouthfeel.
How to Serve No Bake Lime Cheesecake Recipe
Garnishes
A dusting of finely chopped mint leaves or a few lime zest curls make fabulous garnishes, adding freshness and visual appeal. For a touch of indulgence, sprinkle some crushed pistachios or toasted coconut flakes on top to introduce a delightful crunch and contrasting texture.
Side Dishes
Pair this cheesecake with a light fruit salad featuring summer berries or mango slices to complement the citrus flavors. A dollop of coconut whipped cream adds richness without overpowering the lime’s zing, making it an ideal companion for this vegan treat.
Creative Ways to Present
For a fun twist, serve this cheesecake in individual clear glasses layered with crushed biscuit crumbs and lime curd for a mini cheesecake parfait. Alternatively, try using mini tart pans to make single servings that are perfect for parties or gifting to friends.
Make Ahead and Storage
Storing Leftovers
Leftover slices of No Bake Lime Cheesecake Recipe keep well in an airtight container in the refrigerator for up to five days, maintaining their creamy texture and tangy flavor. Always cover the cheesecake properly to prevent it from absorbing any fridge odors.
Freezing
This cheesecake freezes beautifully, making it perfect for preparing ahead or saving for later. Place it in a freezer-safe container and freeze for up to one month. When you’re ready to enjoy, simply defrost overnight in the fridge for the best texture.
Reheating
No reheating needed here! This cheesecake is meant to be served chilled, which accentuates its creamy texture and lime freshness. Just thaw it fully in the fridge and serve cool for maximum enjoyment.
FAQs
Can I make this cheesecake gluten-free?
Absolutely! Simply substitute your choice of gluten-free vegan graham crackers or gluten-free digestive biscuits for the crust. The rest of the recipe remains the same and just as delicious.
Do I have to soak the cashews?
Soaking the cashews is essential to soften them, so they blend smoothly, giving the filling that perfect creamy texture. If time is tight, soaking them in very hot water for an hour can speed up the process.
Can I use regular cream cheese instead of vegan?
While you could, this recipe is designed to be fully vegan. Using regular cream cheese will change the flavor and texture slightly but will still result in a tasty cheesecake. Just be sure to adjust if you have dietary preferences.
How long does it take for the cheesecake to set?
The cheesecake needs to chill for at least five hours, but overnight chilling is best for the firmest texture and fullest flavor development. Patience here pays off wonderfully!
Is the lime curd difficult to make?
Not at all! Making the vegan lime curd is straightforward and something you can do ahead of time. It’s what gives this cheesecake its punchy lime character and smooth finish, so it’s worth the extra step.
Final Thoughts
This No Bake Lime Cheesecake Recipe is an absolute game changer for anyone who loves vibrant, creamy desserts without the fuss of baking. It’s simple to prepare, packed with fresh flavors, and truly impressive to serve. I encourage you to give it a try—you’ll find it’s a refreshing surprise that brightens up any occasion and guarantees smiles all around.
Print
No Bake Lime Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
A refreshing no-bake vegan lime cheesecake featuring a crunchy ginger nut biscuit crust and a creamy cashew and vegan cream cheese filling, topped with zesty lime curd. Perfectly set without any baking, this dessert is a delightful treat with a bright citrus flavor and smooth texture.
Ingredients
Crust
- 140 g ginger nut or digestive biscuits (or vegan graham crackers; see note for gluten-free option)
- ½ teaspoon sea salt
- 45 g unsalted vegan butter (block-style)
Filling
- 150 g cashews (soaked as per note)
- 200 g vegan cream cheese
- 80 g vegan Greek-style yogurt (or vegan Skyr)
- 30 g coconut oil
- 1 tablespoon lime zest (freshly grated)
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 2 tablespoons agave syrup (or maple syrup, optional)
- 120 g (about â…“ cup) vegan lime curd (prepared ahead)
Topping
- Remaining vegan lime curd (for topping)
Instructions
- Prepare Lime Curd and Cashews: Make the vegan lime curd up to two days ahead and refrigerate it until ready to use. Soak the cashews according to instructions in note 2, ensuring they are soft and ready for blending. Line a 9-inch loaf pan with parchment paper along the base and sides to prevent sticking.
- Make the Crust: Place the ginger nut biscuits and sea salt in a food processor and blitz for about one minute until they are finely ground. Add the vegan butter and process again until the mixture is cohesive and sticks together when pressed between your fingers.
- Form the Crust Base: Transfer the crumb mixture into the prepared loaf pan, pressing it down firmly and evenly with your fingers or the back of a spoon to create a compact crust layer. Refrigerate while preparing the filling to set the base.
- Prepare the Filling: Add 120 g of the vegan lime curd to a high-speed blender along with soaked cashews, vegan cream cheese, vegan Greek-style yogurt, coconut oil, lime zest, lime juice, vanilla bean paste, and agave syrup if using. Blend until the mixture is perfectly smooth and creamy with no lumps.
- Assemble and Chill: Pour the blended filling over the chilled crust in the loaf pan. Refrigerate for at least five hours or preferably overnight, allowing it to firm up completely.
- Prepare the Topping: Gently heat the remaining lime curd in a saucepan over low heat while stirring continuously until it reaches a spreadable consistency. Spoon and smooth this topping evenly over the set cheesecake. Return the cheesecake to the refrigerator for an additional 30 minutes to one hour to chill before serving.
- Serve and Store: Use a hot, wet, sharp knife to slice the cheesecake into portions for serving. Store leftovers covered in the refrigerator for up to five days or freeze in a freezer-safe container for up to one month. When frozen, defrost overnight in the refrigerator before serving.
Notes
- Use vegan graham crackers or gluten-free biscuits as a gluten-free alternative for the crust.
- Soak cashews in hot water for at least 1-2 hours or overnight in cold water to ensure they blend smoothly.
- The lime curd can be made ahead and stored refrigerated for up to two days.
- To prevent cracks when slicing, dip the knife in hot water and wipe dry between cuts.
- This recipe is fully vegan and dairy-free, using plant-based alternatives throughout.
