Description
A refreshing no-bake cheesecake layered with a buttery graham cracker crust, creamy lime filling, and a vibrant lime jelly topping, perfect for summer desserts.
Ingredients
Units
Scale
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tbsp sugar
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- Zest of 1 lime
- 1 tbsp lime juice
- 1 cup heavy cream, whipped
- For the lime jelly topping:
- 1/2 cup lime juice (freshly squeezed)
- 1/2 cup water
- 1/3 cup sugar
- 1 tbsp gelatin powder
- Few drops green food coloring (optional)
- For garnish:
- Fresh lime slices
- Whipped cream
- Mint leaves
Instructions
- Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan or cake ring and chill for 15 minutes.
- In a bowl, beat cream cheese, sugar, vanilla, lime zest, and lime juice until smooth and creamy.
- Gently fold in whipped cream until fully incorporated. Spread the mixture over the crust and smooth the top. Refrigerate for at least 4 hours or until firm.
- For the jelly topping, mix lime juice, water, and sugar in a saucepan. Sprinkle gelatin over the surface and let bloom for 5 minutes.
- Heat gently, stirring until gelatin and sugar are dissolved. Add green coloring if desired. Let cool slightly, then pour over the cheesecake.
- Chill another 2 hours until set.
- Garnish with lime slices, whipped cream, and mint before serving.
Notes
- Ensure cream cheese is fully softened to prevent lumps.
- Use freshly squeezed lime juice for best flavor.
- Chill overnight for optimal firmness.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
