Easy No-Bake Lime Cheesecake with Blackberries

Some dishes practically scream summer, and this Easy No-Bake Lime Cheesecake with Blackberries is one of them. If you want a light dessert to cool off after a day at the beach or a sweet shareable for a backyard BBQ, this creamy, airy dream of a treat will fit the bill!

You can always serve “summery” things during colder months too, as a reminder the winter coats will eventually get put away, here are a few other recipes to make you feel sunny regardless of the weather outside: tropical Virgin Pina Colada, Summer Peach Caprese Salad (try this with burrata if you can find it), or this colorful Simple Shrimp Cucumber Salad.

What Makes This Recipe Work?

Most cheesecake recipes use a graham cracker or cookie crust, but I make this one with a sweetened pie crust or pate sucree. I love the flaky quality of a good pie crust, and it works really well in this recipe. I often have frozen dough in the freezer, too, so that means even less time to prepare. 

(Note: This recipe actually makes enough pastry for two cheesecakes, so you’ll have extra in the freezer too!)

To me, the best part of this recipe is the no-bake, no-hassle cheesecake filling. Although the crust does bake for just a few minutes, there’s no hour-and-a-half hot oven commitment, no messing with water baths to enjoy the tart, creamy indulgence of a cheesecake. With temps as hot as they can get during the summer, this is a big plus in our house! 

Don’t let the no-bake title fool you, though. Each slice has all the rich, creamy quality of a traditional cheesecake, just lightened up a touch. The lime brightens the flavor too, and with the addition of fresh blackberries, it’s like the perfect cheesecake with a summer twist.

Ingredients

• All-purpose flour- Don’t substitute with self-rising here since it has added salt and leavening.
• Whole wheat flour- I add whole grains whenever I can, and this recipe is a perfect example of how easy it can be to incorporate them. You can substitute more all-purpose flour, though.
• Sugar- Use granulated sugar for the pastry. For the filling, I also use granulated, but you can use coconut sugar, honey, or maple syrup. Just know the cheesecake won't set as well and the color will be different.
• Butter- I used salted butter. If you substitute with unsalted, add a pinch of salt to your crust. Just make sure whichever you use is good and cold.
• Egg yolks- The fat in these adds a lovely richness to the pastry and helps ensure a tender crust. These should be cold as well.
• Water- You’ll need both ice water for the pastry and warm water for the gelatin.
• Gelatin- Use unflavored gelatin.
• Cream cheese- I used low-fat Philadelphia cream cheese, but you can use full-fat if you prefer. Just make sure it’s softened.
• Lime juice- Use fresh-squeezed lime juice.
• Lime zest- Remember to remove the zest before slicing the lime for juicing.
• Vanilla- I always use pure vanilla extract.
• Blackberries- Make sure these are washed and dried thoroughly before garnishing the cheesecake.
• Lime slices- This is an optional garnish, but small, thin lime slices add a nice pop of color.
• Toasted coconut- This is another optional garnish, but it enhances the summery, tropical feel of this cheesecake.

How to Make

1. Make your pie dough and prepare your crust. Be sure to chill after each step so the crust cooks properly. 
2. Blind bake your crust and let it cool while you prepare the filling.
3. Add the bloomed gelatin to your softened cream cheese, along with the lime juice and zest, sugar, and vanilla. Beat this cream cheese mixture well to avoid any lumps.
4. Pour the filling into your tart shell, then chill for at least an hour before garnishing and serving . . . and enjoy!

Tips for Making Easy No-Bake Lime Cheesecake with Blackberries

• This recipe uses a process called “blind baking” which simply means pre-cooking your crust before adding a filling. Once the dough’s in the tart pan, you’ll want to cover it with parchment paper, then fill the top with something to keep the crust from shrinking during baking. I have pie weights, but you can also use dried beans. You won’t be able to cook the beans after, but you can use them over and over for blind baking.
• The gelatin comes in a powdered form, so we need to “bloom” or soften it before using it. I used to do this with really hot water, but now I use lukewarm water and just heat it if needed. If it is too clumpy, heat. If it softens smoothly, you’re good to go!
• I use a Microplane for zesting the limes. If you don’t have one, though, you can peel off thin layers of the lime (just the green part), then chop it very fine. 
• If blackberries aren’t available, you can use other fresh fruit. Make a no-bake blueberry cheesecake, strawberry cheesecake, or even one with fresh mango. 
• This dessert is perfect for a small family meal, but you can also make no-bake mini cheesecakes for a bigger party. Cut your pastry into smaller circles suitable for mini tart pans or muffin tins and follow the directions for blind baking. Once they’re cool, you can fill and chill. 
• I used a 9-inch tart pan with a removable bottom for this bake and recommend you use it too! They are so easy to bake in.

• Cakes