Description

This No Bake White Chocolate Lime Cheesecake is a refreshing, creamy, zesty dessert layered on a buttery graham cracker crust and topped with silky white chocolate ganache. Perfect for summer gatherings, it’s easy to make and requires no oven!

Ingredients

FOR THE CRUST:

2 cups (250g | 8.8oz) graham cracker crumbs

1/2 cup (100g | 3.5oz) light brown sugar, packed

1/2 cup (120g | 4.2oz) butter, melted

1 tsp pure vanilla extract

2 tbsp lime zest

1/4 tsp salt (Himalayan or sea salt)

FOR THE FILLING:

3 packages (227g | 8oz each) cream cheese, room temperature

1/2 cup (100g | 3.5oz) granulated sugar

1 can (300ml | 397g | 14oz) sweetened condensed milk

1 cup (240ml | 8oz) whipping cream

1 cup (240ml) fresh lime juice

2–3 tbsp lime zest

1 cup (175g | 6.25oz) white chocolate, finely chopped

8 sheets gelatin or 2 tbsp (11g) powdered gelatin

FOR THE GANACHE:

1-1/4 cup (220g | 7.7oz) white chocolate, finely chopped

1/3 cup (80ml) whipping cream

GARNISH:

1 cup whipped cream

1 tbsp grated lime zest

1 tbsp granulated sugar

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Instructions

1. Zest and juice 8 to 10 fresh limes. Set zest and juice aside.

2. Line the bottom of a 9-inch springform pan with parchment paper.

3. In a bowl, combine graham cracker crumbs, brown sugar, melted butter, vanilla, lime zest, and salt.

4. Press mixture firmly into the base and halfway up the sides of the springform pan. Chill in refrigerator.

5. Soak gelatin sheets in icy water or bloom powdered gelatin in lime juice.

6. Whip heavy cream to stiff peaks and set aside.

7. Melt white chocolate in a bowl and set aside.

8. In a large bowl, beat cream cheese and sugar until fluffy.

9. Add condensed milk and lime zest, beat until well combined.

10. Add melted white chocolate and mix again.

11. Warm lime juice slightly and dissolve gelatin in it. Add to cream cheese mixture.

12. Fold whipped cream into the mixture gently.

13. Pour filling into the chilled crust, smooth the top, and chill for 6 hours or overnight.

14. To make ganache, microwave white chocolate and cream, stir until smooth.

15. Pour ganache over cheesecake and spread evenly. Chill for 15 minutes until set.

16. Whip cream and prepare sugared lime zest by mixing zest with sugar.

17. Pipe whipped cream rosettes on top, sprinkle sugared lime zest, and garnish with lime slices.

18. Serve chilled and enjoy!

Notes

Let the cheesecake chill overnight for the best texture.

Use fresh lime juice and zest for the brightest flavor.

Store covered in the fridge for up to 5 days.

Freeze without whipped cream for up to 1 month.

Use high-quality white chocolate for smooth ganache.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American