Tangy lime, buttery crust, creamy cheesecake filling, if you like all these ingredients then this is a recipe for you!
The first time I made this cake was around 15 years ago, I didn’t really know how to cook yet, I had friends coming over for dinner and my friend @Jessikalynch sent me a link to this recipe. Over the years I’ve adjusted it to my own liking, no idea why it’s taken so long to post it. It’s scrumptious.
No Bake White Chocolate & Lime Cheesecake
- The Crust
- 240 g graham crackers or digestive biscuits
- 115 g unsalted butter, melted
- 1/3 cup packed light or dark brown sugar
- The Cheesecake Filling
- 200 g white chocolate
- 125 ml full fat cream
- 300 g cream cheese (see notes)
- Zest of of 1 lime (more or less to taste)
- Juice of 1-2 limes (± 3 tbsp, more or less to taste)
- 3 tbsp granulated sugar
- Extra lime for decoration
Melt the butter in a small pan on low heat.
Add the cookies into a ziplock back and with a rolling pin or something else heavy and crush the cookies into fine crumbs. The finer the better.
Add these to a bowl and pour in the butter and sugar, mix well.
Line the bottom if a baking pan (I recommend to use a baking pan which you can open up) with baking paper and pour in the crust mixture.
Press down well, first with your fingers and after with the bottom of a glass with a smooth surface. The tighter it is pressed down the less likely it will fall apart when cutting the cheesecake.
Place in the freezer for 10 - 20 minutes while you prepare the filling.
Melt the white chocolate with a bain-marie: Bring a pot of water to the bowl (2-3 cm water is enough), place a large heatproof bowl on top of the pan making sure it doesn't touch the water and break in the white chocolate pieces. Slowly melt the chocolate while you stir now and then with a wooden spoon.
In a large bowl mix together the cream cheese, sugar, lime zest and lime juice. Mix until it has a smooth consistency.
Mix in the melted white chocolate until well incorporated, set aside.
Whip the cream until stiff peaks form and gently fold it into the cream cheese mix with a spatula. Start with half first until combined and then add the 2nd half.
Remove the bottom crust from the freezer and spread the cheesecake mix over the crust.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 3 hours and up to 2 days. I like to chill mine overnight.
When ready to serve grate over some extra lime zest. Carefully use a knife to loosen the edges of the cheesecake from the baking pan before opening it up.
Originally the recipe calls for 250 g of cream cheese but then I was always left with half a packet of cream cheese. For the recipe it doesn't make a huge difference if you add a bit more or less, just use what you have!