Lemon Lime No Bake Cheesecake
Sometimes all ya need in life is something sweet and bright to snack on! Something that just feels like sunshine! You know how they say, when life gives ya lemons (or a giant snowstorm in MARCH after the grass just started to turn green...) ya make cheesecake! This Lemon Lime No Bake Cheesecake was creamy, rich, and SO vibrant. It almost gave sprite vibes! Those lemon and lime flavors, the homemade graham cracker crust, that decadent cheesecake flavor we all know and love?! This was super indulgent and super easy to make! It would totally rock all through spring and summer!
Equipment
Ingredients
For the homemade graham cracker crust:
- 1 ½ cups Graham Cracker Crumbs (about 1 1/2 sleeves)
- 6 Salted Butter melted
- 2 tbsp Granulated Sugar
For the lemon lime filling:
- 16 oz Cream Cheese softened
- 1 cup Heavy Cream
- ½ cup Powdered Sugar
- Zest from One Lemon and One Lime
- 3 tbsp Lemon Juice from about 1 lemon, freshly squeezed
- 3 tbsp Lime Juice from about 1 1/2 limes, freshly squeezed
- 1 tsp Vanilla
For serving:
- 1 tbsp Walnuts chopped, toasted
- Whipped Cream
- Zest from Half Lemon and Half Lime
Instructions
To make the homemade graham cracker crust:
- To get started, add the graham crackers to a Ziplock bag, zip it up, and start beating it up! Toss it around, smash it with a rolling pin - we want all of these to be crushed into crumbs, but not dust. Once all of the graham crackers have turned into the texture of sand, it's ready!
- Next, add the melted butter, graham cracker crumbs, and sugar to a bowl. Stir to combine.
- Add the crust mixture to the aluminum pie pan and gently press down, molding it into the bottom and sides of the pan.
- Pop it into the refrigerator to let it chill while we make the filling!
To make the lemon lime filling:
- Add the softened cream cheese, powdered sugar, and vanilla to a large mixing bowl.
- Beat until combined.
- In a separate large bowl, use the whisk attachment on the beater to whisk the heavy cream until soft peaks form.
- Fold the whipped cream into the cream cheese mixture, then stir in the lemon and lime juice and zest.
You can also do this by hand if you don't have a whisk attachment or a beater! It just takes some elbow grease!
To assemble and chill:
- Once combined, fold into the chilled graham cracker crust, using the back of a spoon or a rubber spatula to spread it into an even layer, until smooth.
- Cover and refrigerate for 4 hours or for a quicker chill time, consider freezing it for 2 hours! While the cheesecake is setting let's toast the walnuts and zest some more lemon and lime to serve with it!
To toast the walnuts and prep garnishes:
- Toast the chopped walnuts in a small skillet on medium heat for 3-5 minutes, stirring occasionally so they don't burn.
- When the nuts appear slightly darkened and smell toasty, remove from heat and allow to cool.
- Zest the rest of the lemon and lime for serving, cover, and refrigerate until ready to use as a garnish.
To serve:
- Garnish chilled and set lemon lime no bake cheesecake with toasted walnuts and remaining lemon and lime zest.
- Slice, top with whipped cream, and serve! Enjoy!
Nutrition
Serving: 1sliceCalories: 530kcalCarbohydrates: 32gProtein: 5.5gFat: 3gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 160mgSodium: 370mgPotassium: 190mgFiber: 1gSugar: 21gVitamin A: 200IUVitamin C: 7mgCalcium: 90mgIron: 1mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
