No-bake Lime Cheesecake

Lime Cheesecake

We had so many limes at home. So what to do with them? Smoothies? Cocktails? I decided to go with a no-bake cheesecake. With lots of lime flavor. I am really proud because I invented this recipe. Normally I like to follow recipes. It is nice to simply follow instructions, one step at a time. It is very relaxing. At least for me baking is really relaxing. That’s why I am so proud that I invented this cake. A creamy cheesecake with a nice tangy lime flavor. Trust me, you will taste the lime.

Lime CheesecakeThe crust consists of graham crackers, roasted coconut flakes, and butter. The filling has cream cheese, heavy cream and – yes, you guessed right, limes. It is a very refreshing cake. My hubby is all excited about it. That doesn’t happen that often. He loves cakes with fruits, he also likes citric fruits, so I was pretty sure he would enjoy this beauty. He did, so yay!

Lime Cheesecake

No-bake Lime Cheesecake

Serves: One 26 cm ∅ springform
Cooking Time: 30min preparation + 4hr of chilling


  • Crust
  • 100 grams of coconut flakes
  • 150 grams of butter
  • 200 grams of graham crackers

  • Filling
  • 600 grams of cream cheese
  • 150 grams brown sugar
  • 400 milliliters of heavy cream
  • 150 ml freshly squeezed lime juice (I used 5 larges limes)
  • 6 leaves of gelatine or a vegetarian jelling agent
  • 1 lime and additional coconut flakes for garnish



For the crust roast the coconut flakes on medium heat in a frying pan without any additional fat until lightly golden. Set aside.


Then melt the butter. Using a food processor or a zip-lock bag and rolling pin, finely crumble graham crackers.


Mix all three ingredients and pat into a springform pan of 26 cm in diameter. Make sure to have enough crust around the edges. Pat down with the bottom of a glass.


For the filling combine the cream cheese and sugar. Whip heavy cream in another bowl.


Prepare gelatine or vegetarian jelling agent according to instructions. Instead of water, use the lime juice by warming it or bringing to a boil. If using a vegetarian jelling agent, be sure to cool off considerably before mixing for the whipping cream not to melt.


Combine gelatine with cream cheese, slowly add whipping and pour into prepared springform.


Chill for at least 4 hours or overnight.


Garnish with whipping cream, coconut flakes and lime wedges as desired.


The cake can either be served frozen or chilled and keeps for a few days if kept chilled.

lime cheesecake

I’m sharing this on Fiesta Friday.

If you make this cake, I am happy to receive feedback. How did you like it? Did you have any problems making it?

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  • Reply
    Friday August 18th, 2017 at 02:56 PM

    Beautiful cake, I’m sure it’s delicious and very Summery!

    • Reply
      Friday August 18th, 2017 at 03:02 PM

      It is! It was delicious ?

  • Reply
    Monika Dabrowski
    Friday August 18th, 2017 at 04:26 PM

    This cheesecake is just marvelous, I love the combination of coconut and lime and I love the idea of serving it frozen! Happy FF:)

    • Reply
      Friday August 18th, 2017 at 05:13 PM

      Thanks, Monika!

  • Reply
    Jhuls | The Not So Creative Cook
    Friday August 18th, 2017 at 04:36 PM

    No-bake anything is such an awesome treat.
    I hope you are bringing batches of this as I am sure this would be a hit at this week’s Fiesta Friday party! Thanks for sharing, Jenny!

    • Reply
      Friday August 18th, 2017 at 05:30 PM

      Oh, I am virtually handing a piece to you at our Fiesta Friday party 😉

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