Easy No-Bake Lime Cheesecake with Blackberries

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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.

The No-Bake Lime Cheesecake Filling

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!

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!

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?