Description

Indulge in this no-bake cherry lime cheesecake recipe, featuring a velvety lime-infused cream cheese filling on a buttery biscuit crust, topped with fresh cherries and crunchy pistachios. A perfect dessert for summer gatherings or any special occasion.

Ingredients

Units Scale

For the Crust:

2 cups graham cracker crumbs (or digestive biscuits)
1/2 cup unsalted butter, melted
2 tbsp granulated sugar

For the Filling:

16 oz (450g) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
Zest and juice of 2 limes
1 cup heavy whipping cream, whipped to stiff peaks

For the Topping:

1 cup fresh cherries, pitted (plus whole cherries for garnish)
2 tbsp cherry syrup or jam (optional, for drizzle)
2 tbsp pistachios, chopped
Lime slices and fresh mint (for garnish)

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Instructions

Make the Crust:
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 20 minutes.
Prepare the Filling:
- In a large bowl, beat the cream cheese, powdered sugar, vanilla extract, lime zest, and lime juice until smooth.
- Gently fold in the whipped cream until the mixture is light and fluffy.
- Add pitted cherries, gently stirring to incorporate.
Assemble the Cheesecake:
- Pour the filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 6 hours or overnight until firm.
Decorate and Serve:
- Top with whole cherries, lime slices, chopped pistachios, and fresh mint. Drizzle cherry syrup or jam for extra flavor.
- Slice and serve chilled.

Notes

Substitute graham crackers with crushed Oreos or digestive biscuits for a twist.
Use frozen cherries if fresh ones are unavailable; thaw and drain them first.
Add a few drops of lime food coloring to the filling for a vibrant look