Forktionary

Lite Lime Cheesecake Recipe

Escape to a tropical paradise with this delightfully light and refreshing No-Bake Lime Cheesecake! Adapted from an Australian Table Magazine recipe, this easy-to-make dessert skips the fuss of a full crust, focusing on a simple, buttery biscuit base. Creamy ricotta and zesty lime combine for a heavenly filling that sets beautifully without baking. Perfect for summer gatherings or a weeknight treat! Option to substitute cottage cheese for a richer flavor.

Prep Time 30 mins
Cook Time 40 mins
Calories 186.5 kcal
Protein 7g
Rating 5.0 (1 Reviews)
Lite Lime Cheesecake 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lite Lime Cheesecake

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How to Make Lite Lime Cheesecake

  1. Grease a round 18cm springform pan and line the base with non-stick baking paper.
  2. In a food processor, combine 200g biscuit crumbs (about 1 ½ cups) and 60g melted unsalted butter (¼ cup). Blend until combined.
  3. Using your fingers, press the mixture evenly into the greased pan, creating a firm base.
  4. Refrigerate the crust while you prepare the filling.
  5. In a small heatproof jug, sprinkle 2 teaspoons of powdered gelatin over 1 tablespoon of cold water.
  6. Place the jug in a saucepan of simmering water (make sure the bottom of the jug doesn't touch the water). Stir constantly until the gelatin dissolves completely.
  7. Remove from heat and keep warm.
  8. In a small saucepan, combine 100ml fresh lime juice (about ½ cup) and 100g granulated sugar (about ½ cup).
  9. Stir over medium heat until the sugar dissolves, then bring to a gentle boil for 1 minute.
  10. Remove from heat and keep warm.
  11. In a medium bowl, beat together 500g ricotta cheese (about 2 cups), 100g cream cheese (about ½ cup), and 1 tablespoon finely grated lime zest with an electric mixer until completely smooth and creamy.
  12. In a separate bowl, beat 1 large egg white with an electric mixer until stiff peaks form.
  13. With the mixer running, gradually add the hot lime sugar syrup to the egg whites, beating until combined.
  14. Gently fold the egg white mixture and the slightly warm gelatin mixture into the cheese mixture until well combined. Be careful not to overmix.
  15. Pour the filling over the chilled biscuit base in the prepared pan.
  16. Cover and refrigerate for at least 2 hours, or until completely set.
  17. Serve chilled, topped with whipped cream and lime wedges.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

77g

Fat

22g

Carbs

9g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Desserts Fruit Spring Summer Cheesecake Seasonal Citrus Lime