Lime Cheesecake

Speedy no-bake lime cheesecake

If you are looking for the quickest and easiest cake that requires no baking and just 6 ingredients, look no further, I have the recipe.

I found it in a very precious book I bought at a Christmas Fair in Singapore, it’s called “The Red Dot Melting Pot Cookbook” and it is a huge selection of the favorite recipes of the International Cooking Club Singapore (which I am proudly a new member of – stay tuned I’ll definitely blog about it soon!)

It calls for an american key lime cheesecake pie. If you have been to the Keys in Florida, you know how delicious this is!!

But, no Key Limes here and no organic limes widely available (so, not able to use the zest) – that’s why I adapted the recipe slightly.

You don’t like limes? Or you don’t find them? No worries, you can totally omit them and add other citrus fruits or just a vanilla essence. The beauty of cooking is that you can change the recipe to adapt it to your taste or pantry!

This recipe is super easy and requires no baking, but you will have to let the cake rest in the fridge for at least 6 hours, actually 12 would be better! So plan ahead.

Ok, here we go, you won’t believe how simple this is! Let me give you your short shopping list:


160g of digestive biscuits

50g of melted butter

250g of cream cheese (Philadelphia)

380g of sweetened condensed milk

100ml of lime juice (or lemon or orange juice or simply omit, about 5 limes)

a splash of lime essence (if you have it) or 1 teaspoon of lime zest


Start by melting the butter in the microwave. Get your digestive biscuits (160 g, 10-12 pieces), put them in a ziplock bag, close it and smash them (yeah! have fun or get your kids on it) until they are crumbled (I don’t mind having bigger pieces here or there, it’s up to you how long you’ll do the smashing).

Pour the biscuits crumbles in a bowl and add the melted butter (50g) once it is cooled down, mix well. Take a round baking tin (20cm), cover it with wet and squeezed parchment paper and pour the biscuits/butter mixture on it. Spread it and press it down using the back of a spoon.

Done with the crust, let’s move on to the yummy filling.

Beat the cream cheese (250g) and the sweet condensed milk (380g) with a mixer at low speed until it’s nice and smooth. Stir in the lime (or whatever) juice (100ml) slowly while the mixer is still running on low speed, add the zest or lime essence if you have them and incorporate.

Pour the gorgeous cream on the biscuits base and place it in the fridge. That’s it, you are done!

Serve with slices of lime and fresh whipped cream or just dig in as it is – a refreshing and delicious treat, you’ll see!

Thanks to the International Cooking Club Singapore, its founder Michelle Pilarczyk and Diane Price for sharing the recipe.

Go have a look at their amazing website and reward yourself with a book!

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