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No-Bake Lime Cheesecake with Blackberries

This summer to make, refreshing dessert is perfect for the end of summer desserts. It is also light, so you can enjoy it without feeling weighed down!
Prep Time20 mins
Chilling Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: blackberry dessert, lime desserts, no bake cheesecake, no bake cheesecake with blackberries, no bake dessert, no bake lime cheesecake
Servings: 8 servings
Author: Amy- A Red Spatula


Pate Sucree

  • 1 ½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 4 tablespoons granulated sugar
  • 1 cup chilled butter, cut in 1 inch cubes
  • 2 egg yolks
  • ¼-1/3 cup ice water

Cheesecake Filling

  • 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!
  • 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.


Pate Sucree

  • If you have a food processor, I like to use it for this, if not, use a pastry cutter or just your hands. The process will be the same.
  • Add all-purpose flour, whole wheat flour, and sugar to a bowl. Combine.
  • Then add in the chilled butter and pulse or blend to combine. You want the butter in small pea-sized chunks.
  • Add in the egg yolks and ¼ cup chilled ice water. Combine, if you need to add a little more water.
  • Divide into 2 pieces and wrap with plastic wrap. Let this chill in the fridge for at least 2 hours.
  • Then roll out your dough on a lightly floured surface into the size you want. Press into your pan. Place in the freezer to chill for about 10 minutes.
  • While it is chilling, preheat the oven to 375 degrees.
  • Bake until the crust is golden brown.
  • Allow it to cool before filling.

Filling the Tart

  • 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!