Lemon Lime No Bake Cheesecake is a light and creamy cheesecake,
flavored with lemon and lime juices in a graham cracker crust.
Watch the video for this recipe!
Lemon Lime No Bake Cheesecake
Lemon. Lime. Creamy. Graham Cracker crust. No bake. Need I say more? When I want to whip up a quick dessert, no-bake cheesecake is my go-to recipe.
I am a big fan of cheesecake. Since it’s one of my favorite desserts I had to learn how to make it at home. And it would only be right to share it with you all.
When I first started making cheesecake, I made traditional cheesecake. The problem is I would bake the cheesecake and when it was done baking, I would be ready to dig in.
But of course, it has to be refrigerated for a while before it is ready to eat. Who has time for that all of the time?
Sometimes you are just not in the mood for that and that’s how this recipe was born.
And if you are like me, you need a cheesecake recipe that can be whipped up quickly, so you could hurry up and refrigerate it and dig in.
This recipe requires absolutely no cooking and you don’t have to worry about preparing and baking the crust.
We are using a pre-made graham cracker crust because the work is already done for you, but any prepared graham cracker crust will work.
You will need:
- Cream cheese- room temperature
- Sweetened condensed milk
- Lemon juice
- Lime juice
- Graham cracker crust
Steps to make this recipe:
In a large bowl, blend the cream cheese, condensed milk, lemon juice and lime juice. Pour the mixture into the graham cracker crust and spread the batter evenly.
Refrigerate the pie for a minimum of four hours. The pie is best refrigerated overnight.
Make sure that you remove the cream cheese from the refrigerator about an hour prior to preparing. You want your cream cheese to be at room temperature, but not warm.
This will make it so much easier to blend with the other ingredients.
This pie was made with fresh lemon and lime juice, but store-bought juice will work just fine.
The lemon and lime juice mixed with the condensed milk creates the perfect balance of tartness for the cheesecake.
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- 8 oz of cream cheese- room temperature
- 1 (14) oz can of sweetened condensed milk
- 6 tbsps of lemon juice
- 4 tbsps of lime juice
- 1 (9) ounce graham cracker crust
- In a large bowl, blend the cream cheese, condensed milk, lemon juice and lime juice together.
- Pour the mixture into the graham cracker crust and spread it evenly.
- Refrigerate for a minimum of four hours prior to serving. Best refrigerated overnight.