Lemon Lime No Bake Cheesecake is a light and creamy cheesecake,
flavored with lemon and lime juices in a graham cracker crust.
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Lemon Lime No Bake Cheesecake
Lemon. Lime. Creamy. Graham Cracker crust. No bake. Need I say more? When I want to whip up a quick dessert, no-bake cheesecake is my go to recipe. I am a big fan of cheesecake. Since it’s one of my favorite desserts I had to learn how to make it at home. And it would only be right to share it with you all.
When I first started making cheesecake, I made traditional cheesecake. The problem is I would bake the cheesecake and when it was done baking, I would be ready to dig in. But of course, it has to be refrigerated for a while before it is ready to eat. Who has time for that all of the time?
Sometimes you are just not in the mood for that and that’s how this recipe was born. And if you are like me, you need a cheesecake recipe that can be whipped up quickly, so you could hurry up and refrigerate it and dig in.
This recipe requires absolutely no cooking and you don’t have to worry about preparing and baking the crust.
We are using Keebler pie crust because the work is already done for you, but any prepared graham cracker crust will work.
To prepare this cheesecake, just mix the pie filling ingredients together and pour it right into the crust. It doesn’t get any easier than that! Make sure that you remove your cream cheese from the refrigerator about an hour prior to preparing. You want your cream cheese to be at room temperature, but not warm. This will make it so much easier to blend with the other ingredients.
This pie was made with fresh lemon and lime juice, but store-bought will work just fine. The lemon and lime juice mixed with the condensed milk creates the perfect balance of tartness. This pie is great for springtime because it is so light and fresh. It’s so good that you could easily eat a couple of slices of this pie before you know it.
I hope you enjoy this recipe as much as we do!
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- 8 oz of cream cheese- room temperature
- 1 (14) oz can of sweetened condensed milk
- 6 tbsp of lemon juice
- 4 tbsp of lime juice
- 1 9 ounce graham cracker crust
- In a large bowl, blend cream cheese, condensed milk, lemon juice and lime juice.
- Pour mixture into graham cracker crust and spread evenly.
- Refrigerate for a minimum of four hours.
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