What do I love about this Easy No-Bake Lime Cheesecake with Blueberries? It is a no-bake! No oven was turned on to make this cheesecake. With our temps as hot as they are, this is a plus in our house!
There are 2 different ways to make a no-bake cheesecake. The first is using condensed milk. To be honest with you, I am not a big fan of condensed milk. I choose to use unflavored gelatin instead. I like it for the neutral taste it has. One of my biggest complaints about condensed milk is it is really overpowering taste.
With the filling out of the way, let's start making this tart! The tart shell needs to be baked and cooled before you ever start the filling, so let's start there.
Pate Sucree
You can always use a graham cracker crust if you prefer, or even a regular pie crust. I like pate sucree ( don't be intimidated, it is a sweetened pie crust) for this one. The filling isn't overly sweet, so I like to add a little sweetener to the crust. As with any pie dough, make sure the dough is chilled then placed at room temp for at least 10 minutes before rolling.
Roll several inches larger than your tart pan. The gently place in the pan. Pressing carefully to make sure it is snug in the pan. If it tears just a touch, don't stress this, just patch it back together.
Baking the Tart Shell
Now this No-Bake Lime Cheesecake with Blackberries is a ...no-bake. That means the crust will be cooked without the filling in it. The crust will need to be blind baked, which means baking without the filling. To prevent shrinkage while it is baking is important to bake with either pie weights or even beans. They hold the tart shell in place, instead of it shrinking in the heat.
Now, the shell will be baked on 400 degrees for about 10 minutes, then remove the weights and parchment and return to the oven. Bake another 5-7 minutes and it is done! Allow cooling while you are working on the filling.
Blooming The Gelatin
To use the gelatin, we will first need to bloom it. It comes in a powdered form and will not be usable until bloomed. It is simple, and really is just a matter of adding the gelatin to water to soften it. I used to add it to really hot water, but have since changed. I add it to lukewarm water, let it bloom, then heat if I need to. If it is too clumpy, heat. If it just softens, you are good to go!
Making The No-Bake Cheesecake Filling
Most of the lime flavor will come from the zest. I always make sure to wash the lime well before zesting. I love this Microplane and have mine for at least 5 years.
Once the gelatin is bloomed and the lime zested, all the hard work is done. So, add your cream cheese to a bowl.
Add your sweetener. I like to use granulate sugar, but you can also use honey or maple syrup. Just know the cheesecake won't set as well. Mix well.
Slowly pour in your bloomed gelatin while the mixer is going. You want to keep this mixing while you are pouring to avoid clumps. Add in your lime zest and lime juice.
Pour into your prepared tart shell. This will set quickly. Generally, within an hour, another thing to love about this tart!
The Finished Easy No-Bake Lime Cheesecake With Blackberries
Then decorate the tart as desired. I used blackberries, of course, toasted coconut, thin lime slices, and sprinkled with more lime zest.
Is it not such a beautiful tart?? I thought so too.
Maybe this no-bake lime cheesecake with blackberries isn't your thing? Maybe chocolate is? This Dark Chocolate and Strawberry Tart is a post that gets more traffic than almost any other!
If you are looking for a lemon option on the no-bake cheesecake, what about this No-Bake Lemon Cheesecake with White Balsamic Infused Strawberries?
No-Bake Lime Cheesecake with Blackberries
Ingredients
- ½ cup water
- 1 envelope unglavored gelatin
- 2 8 oz Packages Cream Cheese I used a reduced fat cream cheese, but use whatever type you prefer.
- ¼-1/2 cup granulated sugar I like my desserts a little less sweet, if you like a little more sugar, go for the ½ cup!
- ⅓ cup fresh lime juice
- 2 tablespoons lime zest I also have about 1 tablespoon extra for topping
- 1 teaspoon vanilla
- ½-1 cup fresh blackberries for topping
- ¼ cup thinly sliced limes for topping
- 2 tablespoons toasted coconut Toast it by placing on a baking sheet in the oven at 375 until toasted and golden or medium brown.
Instructions
- Make sure whatever crust you are using is prepped and ready to go before you start the filling. The gelatin makes this set up pretty quickly!Now, add you water in small container then sprinkle the gelatin over. You don't really need to mix it in if is sprinkled evenly. Let this set for about 5 minutes to "bloom" your gelatin. In a medium-sized bowl add your cream cheese. Mix with a hand mixer, or by hand until it is soft and smooth. Next add in your lime juice, lime zest, sugar and vanilla. Mix well. Last step is the gelatin. Pour this in while the mixer is mixing. You want to make sure this is mixing constantly so you don't get clumps in the cheesecake mix. Once it is mixed well, pour into prepared pie or tart shell. Place in refrigerator and allow to set at least an hour. When you are ready, decorate with the fresh blackberries, lime slices and toasted coconut if you choose it. It is ready to be served immediatley, or can be held in the fridge for up to 3 days!Now, sit back and enjoy. You deserve it!
Pate Sucree
Equipment
- food processor
Ingredients
- 1 ½ cups all purpose flour
- 1 cup whole wheat flour I prefer a whole wheat pastry flour for this
- 4 tablespoons sugar
- 1 cup butter, chilled and but in ½ inch cubes
- 2 egg yolks, large
- ¼-1/3 cup ice water Start with¼ cup, if you need extra add in 1 tablespoon at a time.
Instructions
- In small bowl add egg yolks and ¼ cup water. Mix well and set aside. Add dry ingredient to food processor. Pulse to combine. Add in butter and pulse again to combine. I only did mine about 4 times. It goes quick. Now, turn on food processor and pour yolks through the spout. Continue mixing until it comes together, no more than 15 seconds. If you notice it is still dry within 10 seconds, add in another tablespoon or 2 of the water. Before you add it though, pinch the dough between you fingers, if it sticks together it is good, don't add any more!Now, turn on to a surface and knead it together. Wrap in saran wrap and chill at least 2 hours. I usually prefer to make this the day before, just to have it done. Now, when you are ready to roll, place on the counter top for at least 15 minutes to soften slightly. Now, sit back and enjoy. You deserve it!