This No-Bake Lime & Blackberry Cheesecake is an easy dessert that combines a creamy, tangy lime filling with sweet-tart blackberries and a crisp biscuit crust. It is wonderfully refreshing, especially when served chilled on a warm day, and the best part is that there is no oven involved.
Ingredients
For the Crust
- 2 cups digestive biscuits or graham crackers, finely crushed
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 2 limes
- ¼ cup fresh lime juice
- 1 cup heavy whipping cream, cold
For the Blackberry Topping
- 2 cups fresh blackberries
- ¼ cup granulated sugar
- 1 tablespoon fresh lime juice
- 1 teaspoon cornstarch
- 1 tablespoon water
For Garnish
- Fresh blackberries
- Thin lime slices or wedges
- Extra lime zest
- Whipped cream, optional
Instructions
1. Prepare the Crust
Place the crushed biscuits in a bowl and mix with the melted butter and sugar until evenly combined.
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to create an even, compact layer.
Refrigerate the crust for at least 20–30 minutes while preparing the filling.
2. Make the Lime Cheesecake Filling
In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Add the vanilla extract, lime zest, and fresh lime juice. Beat again until everything is well incorporated.
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in batches. Be careful not to overmix so the filling stays light and fluffy.
3. Fill the Cheesecake
Remove the crust from the refrigerator and spoon the lime cheesecake mixture over it.
Smooth the top with a spatula, making sure the filling reaches the edges.
Cover and refrigerate for at least 6 hours, preferably overnight, until completely firm.
4. Make the Blackberry Topping
Add the blackberries, sugar, and lime juice to a small saucepan over medium heat.
Cook for about 4–5 minutes, gently stirring as some of the berries break down.
Mix the cornstarch and water in a small bowl until smooth. Add this mixture to the saucepan and cook for another 1–2 minutes, stirring constantly, until the blackberry mixture thickens.
Allow the topping to cool completely.
5. Decorate and Serve
Once the cheesecake is fully chilled and set, carefully remove it from the springform pan.
Spoon the cooled blackberry topping over the cheesecake. Garnish with fresh blackberries, lime zest, and thin lime slices. Add whipped cream if desired.
Slice with a sharp knife and serve chilled.
Tips for the Best Cheesecake
- Use full-fat cream cheese for the firmest, creamiest texture.
- Fresh lime juice gives the cheesecake a brighter flavor than bottled juice.
- Make sure the whipped cream reaches stiff peaks before folding it into the filling.
- Allow the cheesecake enough chilling time. Overnight chilling gives the best results.
- Cool the blackberry topping completely before adding it to the cheesecake.
- For cleaner slices, dip your knife in hot water, wipe it dry, and slice.
Storage
Keep the cheesecake covered and refrigerated for up to 4 days. You can also freeze individual slices for longer storage. Thaw them in the refrigerator before serving.
Why You’ll Love It
This cheesecake has the perfect balance of creamy, tangy, and fruity flavors. The lime cuts through the richness of the cream cheese, while the blackberries add natural sweetness and a beautiful burst of color. Since it is completely no-bake, it is simple enough for beginners but impressive enough for parties, birthdays, and summer gatherings.
Prep Time: 25 minutes
Chilling Time: 6 hours
Servings: 10–12 slices