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Key Lime Cheesecake

Key Lime Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Katie Deacon
  • Total Time: 0 hours
  • Yield: 8-10 servings 1x


This key lime cheesecake is the silkiest, smoothest and most delicious cheesecake I’ve ever eaten. Perfect for a Summer, no bake dessert. You can prepare this cheesecake well in advance and freeze until needed.


Units Scale

For the Crust:

  • 225g gingersnap biscuits
  • 50g caster sugar
  • 125g unsalted butter, melted

For the Filling:

  • the juice of 3 large limes
  • 325ml double cream
  • 2 teaspoons powdered gelatin (or 3 sheets, just follow the instruction on the pack)
  • 200g white chocolate, chopped
  • 150g caster sugar
  • 1 tablespoon lime zest
  • 450g full fat cream cheese

For Decorating:

  • 150ml double cream, whipped to soft peaks
  • 1 lime, sliced into half circles.


  1. To make the crust blitz the gingersnap biscuits and sugar in a food processor until they resemble  breadcrumbs, with the motor still running carefully pour the butter down the spout of the lid and process until the butter is fully incorporated and the crumbs look like wet sand. Press the biscuit crumbs into the bottom and halfway up the sides of a 9-inch springform pan. Set aside.
  2. In a medium saucepan set over a medium-low heat combine the lime juice, lime zest, 120ml of the double cream (set the rest aside for later) and gelatin powder and bring to a simmer.  Remove the pan from the heat and add the white chocolate, leave for 5 minutes and stir until smooth. Cool to room temperature.
  3. In the bowl of an electric mixer whip the remaining cream until it forms soft peaks. Transfer the cream into a bowl and set aside.
  4. In the bowl you just whipped the cream in beat the cream cheese, lime zest and sugar on medium speed until light, fluffy and smooth using the paddle attachment. Reduce the speed to low and beat in the cooled white chocolate mixture until completely combined smooth. Fold the whipped cream into the cream cheese mixture, then pour it into the crust and smooth the top.
  5. Cover the cheesecake with clingfilm and pop it in the fridge overnight. Once chilled remove the cheesecake from the tin and transfer to a cake stand and serve.  Leftover cheesecake can be stored in the fridge for 5 days or frozen for up to a month.
  6. Pipe swirls around the top of the cheesecake with the whipped cream and place a slice of lime between each swirl.


You can store this cheesecake in the freezer and serve frozen.

You can use any biscuit you like for the base, I love gingersnaps as it goes perfectly with a citrus filling but digestives, hobnobs, even Oreos would work well here.

  • Prep Time: 1 hour plus chilling
  • Cook Time: -
  • Category: Cheesecake
  • Cuisine: Baking