I love making this lime jelly cheesecake whenever I want something light, creamy, and refreshing. It’s melt-in-your-mouth soft, with a tangy kick from lime that balances the sweetness beautifully.
Lime Jelly Cheesecake
This recipe combines a smooth no-bake cheesecake with a glossy lime jelly topping. It’s elegant yet simple to prepare, and the fresh lime flavor makes it perfect for warmer days or when you’re craving something refreshing.
Why you’ll love this recipe
- Light, creamy, and not overly sweet
- Refreshing lime flavor that cuts through richness
- No baking required, just set and chill
- Beautiful presentation with jelly and whipped cream topping
Ingredients
Cheesecake Base
- 250g cream cheese
- 45g sugar
- 20g lemon juice
- 40g hot milk
- 10g gelatin sheets (pre-soaked in water)
- 200g heavy cream
Lime Jelly
- 250g warm water
- 4 lime slices
- 30g sugar
- 10g gelatin sheets (pre-soaked in water)
- Lime zest (for flavor)
Decoration
- Whipped cream
- Fresh lime slices
Instructions
In a bowl, mix 250g cream cheese with 45g sugar until smooth.
Add 20g lemon juice and stir well.
In another bowl, dissolve 10g softened gelatin sheets in 40g hot milk, then pour into the cream cheese mixture. Mix well.
Whip 200g heavy cream to a yogurt-like consistency, then fold into the cheese mixture until smooth.
Pipe into mousse molds, smooth the surface, and freeze for 6 hours until firm.
For the jelly: Add 4 lime slices to 250g warm water, let them steep until fragrant, then remove. Stir in 30g sugar and 10g softened gelatin sheets, microwave for 30 seconds, then stir until dissolved. Add lime zest.
Unmold the set cheesecake, pour lime jelly into the grooves, and refrigerate for 2–3 hours until set.
Decorate with whipped cream and lime slices before serving.
Frequently Asked Questions
Can I use lime juice instead of lemon juice in the cheesecake base?
Yes, you can substitute lime juice for lemon juice to enhance the citrus flavor even more.
Do I have to use mousse molds?
No, you can also use a regular cake mold or cups. Just be sure to line them for easy removal.
How long can I store it?
Keep in the fridge for up to 3 days. For best texture, enjoy within 24–48 hours.
Refreshing Lime Jelly Cheesecake (No-Bake Dessert)
Ingredients
Cheesecake Base
- 250 g cream cheese
- 45 g sugar
- 20 g lemon juice
- 40 g hot milk
- 10 g gelatin sheets pre-soaked in water
- 200 g heavy cream
Lime Jelly
- 250 g warm water
- 4 lime slices
- 30 g sugar
- 10 g gelatin sheets pre-soaked in water
- Lime zest for flavor
Decoration
- Whipped cream
- Fresh lime slices
Instructions
- In a bowl, mix 250g cream cheese with 45g sugar until smooth.
- Add 20g lemon juice and stir well.
- In another bowl, dissolve 10g softened gelatin sheets in 40g hot milk, then pour into the cream cheese mixture. Mix well.
- Whip 200g heavy cream to a yogurt-like consistency, then fold into the cheese mixture until smooth.
- Pipe into mousse molds, smooth the surface, and freeze for 6 hours until firm.
- For the jelly: Add 4 lime slices to 250g warm water, let them steep until fragrant, then remove. Stir in 30g sugar and 10g softened gelatin sheets, microwave for 30 seconds, then stir until dissolved. Add lime zest.
- Unmold the set cheesecake, pour lime jelly into the grooves, and refrigerate for 2–3 hours until set.
- Decorate with whipped cream and lime slices before serving.
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