No-Bake Lime & Yogurt Cheesecake
No-Bake Lime & Yogurt Cheesecake
Ingredients
For the Crust
- 300 g digestive biscuits
- 120 g unsalted butter, melted
For the Filling
- 300 g full fat cream cheese
- 300 g Greek yogurt, 5% fat
- 2 limes, zested
- 1 lime, juiced
- 120 g icing sugar
- 300 ml double cream
For Serving (Optional)
- as needed fresh kiwi, peeled and cubed
- as needed fresh mango, peeled and cubed
Instructions
- 1
Place the digestive biscuits in a large bowl. Using a rolling pin or a wooden basher, crush the biscuits until they resemble a fine breadcrumb consistency.
⏱️ 5 min
- 2
Add the melted unsalted butter to the crushed biscuits and mix thoroughly until well combined.
⏱️ 2 min
- 3
Line the base of a 30 cm cake tin with parchment paper and grease the sides. Spoon the biscuit mixture into the prepared cake tin and flatten it evenly with the back of a spoon to form the crust.
⏱️ 3 min
- 4
Once the biscuit crust is compact and flat, place the cake tin in the fridge or freezer to chill while you prepare the filling.
⏱️ 10 min
- 5
In a large bowl, combine the full fat cream cheese and Greek yogurt. Add the zest of 2 limes, the juice of 1 lime, and half of the icing sugar.
⏱️ 5 min
- 6
Using an electric whisk, whisk the cream cheese and yogurt mixture until it is smooth and thoroughly combined.
⏱️ 3 min
- 7
Add the remaining icing sugar to the mixture and whisk again briefly to incorporate it without creating a cloud of sugar.
⏱️ 1 min
- 8
Pour in the double cream and continue to whisk on a low speed for about 3 minutes, until the mixture has thickened.
⏱️ 3 min
- 9
The filling should be thick and just fall off the spoon. Be careful not to overwhisk, as this can cause it to become grainy.
- 10
Carefully spoon the cheesecake filling into the cake tin, on top of the chilled biscuit crust. Smooth the top with a spoon or spatula until it is level.
⏱️ 3 min
- 11
Place the cheesecake in the fridge to chill for a few hours, or ideally overnight, to allow it to set completely.
⏱️ 240 min
- 12
Once ready to serve, remove the cheesecake from the tin. If desired, peel and chop fresh kiwi or mango and arrange them over the cheesecake as decoration.
⏱️ 5 min
- 13
Slice the cheesecake into large pieces and serve immediately. Enjoy!
⏱️ 2 min
Kitchen Tools
No-Bake Lime & Yogurt Cheesecake
For the Crust
- 300 g digestive biscuits
- 120 g unsalted butter, melted
For the Filling
- 300 g full fat cream cheese
- 300 g Greek yogurt, 5% fat
- 2 limes, zested
- 1 lime, juiced
- 120 g icing sugar
- 300 ml double cream
For Serving (Optional)
- as needed fresh kiwi, peeled and cubed
- as needed fresh mango, peeled and cubed
Instructions
- 1
Place the digestive biscuits in a large bowl. Using a rolling pin or a wooden basher, crush the biscuits until they resemble a fine breadcrumb consistency.
⏱️ 5 min - 2
Add the melted unsalted butter to the crushed biscuits and mix thoroughly until well combined.
⏱️ 2 min - 3
Line the base of a 30 cm cake tin with parchment paper and grease the sides. Spoon the biscuit mixture into the prepared cake tin and flatten it evenly with the back of a spoon to form the crust.
⏱️ 3 min - 4
Once the biscuit crust is compact and flat, place the cake tin in the fridge or freezer to chill while you prepare the filling.
⏱️ 10 min - 5
In a large bowl, combine the full fat cream cheese and Greek yogurt. Add the zest of 2 limes, the juice of 1 lime, and half of the icing sugar.
⏱️ 5 min - 6
Using an electric whisk, whisk the cream cheese and yogurt mixture until it is smooth and thoroughly combined.
⏱️ 3 min - 7
Add the remaining icing sugar to the mixture and whisk again briefly to incorporate it without creating a cloud of sugar.
⏱️ 1 min - 8
Pour in the double cream and continue to whisk on a low speed for about 3 minutes, until the mixture has thickened.
⏱️ 3 min - 9
The filling should be thick and just fall off the spoon. Be careful not to overwhisk, as this can cause it to become grainy.
- 10
Carefully spoon the cheesecake filling into the cake tin, on top of the chilled biscuit crust. Smooth the top with a spoon or spatula until it is level.
⏱️ 3 min - 11
Place the cheesecake in the fridge to chill for a few hours, or ideally overnight, to allow it to set completely.
⏱️ 240 min - 12
Once ready to serve, remove the cheesecake from the tin. If desired, peel and chop fresh kiwi or mango and arrange them over the cheesecake as decoration.
⏱️ 5 min - 13
Slice the cheesecake into large pieces and serve immediately. Enjoy!
⏱️ 2 min