Summer Lime Cheesecake Slice 🍋
A refreshing and tangy dessert perfect for warm weather, this no-bake or baked lime cheesecake offers a cool slice of citrusy bliss. The zesty filling, nestled atop a buttery graham crust and topped with silky lime curd, makes it a simple yet elegant summer showstopper.
Why You’ll Love This Recipe
This cheesecake is bright and invigorating, with fresh lime juice and zest delivering authentic citrus flavor. No-fuss preparation means you can enjoy a creamy, set dessert without maraschino cherry shortcuts—ideal for casual gatherings, picnics, or as a light end to a meal.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup melted butter
For the filling:
16 oz (2×8 oz) cream cheese, softened
1 cup sweetened condensed milk
½ cup fresh lime juice
1 Tbsp lime zest
1 tsp vanilla extract
1 packet unflavored gelatin (optional, dissolved in 2 Tbsp warm water)**
For the lime topping:
½ cup lime juice
¼ cup sugar
1 Tbsp cornstarch
Few drops green food coloring (optional)
For garnish:
Thin lime slices
Fresh mint leaves
directions
1. Make the crust
Preheat the oven to 325 °F (163 °C) for a baked version; otherwise, no preheating is needed.
In a bowl, combine graham crumbs, sugar, and melted butter.
Press evenly into the base of a springform pan or parchment-lined dish.
Bake for 10 minutes if baking, then cool. Or, chill in the refrigerator for 30 minutes for a no-bake crust.
2. Prepare the filling
In a mixing bowl, beat softened cream cheese until smooth.
Add sweetened condensed milk, lime juice, lime zest, and vanilla extract. Beat until well combined.
If using gelatin, dissolve it in warm water and stir thoroughly into the filling mixture.
Pour the filling over the cooled or chilled crust and smooth the surface.
Refrigerate for at least 6 hours or, ideally, overnight until fully set.
3. Make the lime topping
In a small saucepan, whisk together lime juice, sugar, and cornstarch.
Cook over medium heat, stirring constantly, until the mixture thickens into a curd.
Remove from heat, add a few drops of green food coloring if desired, and cool to room temperature.
Pour the cooled topping over the set cheesecake, smoothing it evenly.
4. Garnish and serve
Decorate the cake with thin lime slices and fresh mint leaves.
Optionally dust the edges with finely grated lime zest before serving.
Servings and timing
Serves: 10–12 slices (depending on the size of your pan)
Prep time: ~20 minutes (plus crust chilling or baking time)
Chill/setting time: Minimum of 6 hours, preferably overnight
Total time: Approx. 6 hours 30 minutes
storage/reheating
Refrigerator: Store covered for up to 4 days. Serve chilled or bring to cool room temperature before serving.
Freezing: Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before topping and serving.
Note: The lime curd topping may firm in the fridge—allow it to warm slightly to achieve a glossy finish again.
variations
Whipped topping: Fold ½ cup whipped cream into the filling for a lighter texture.
Graham cracker substitutes: Use digestive biscuits, shortbread crumbs, or gluten-free crackers.
Herbal twist: Add a teaspoon of finely grated lime zest or a few minced mint leaves into the filling.
Egg-free lemon curd topping: Mix cooled lemon curd with lime juice and zest as an alternative topping.
Extra citrus tang: Substitute half the lime juice with lemon juice for a mixed-citrus profile.
FAQs
Can I skip the gelatin?
Yes—omit it for a soft-set cheesecake. If you prefer a firmer texture, include it as directed.
Do I need to bake the crust?
No—baking adds a lightly toasted flavor. For a no-bake approach, simply chill the crust for 30 minutes.
Can I use bottled lime juice?
Fresh lime juice offers the best flavor and tartness, but bottled juice is acceptable if that’s what you have.
Why refrigerate so long?
Extended chilling ensures the filling firms properly and the flavors meld for a smooth, sliceable cake.
What if the topping is too thick or thin?
If too thick, stir in a little warm water. If too thin, return to heat briefly with extra cornstarch, cooling afterward.
Can I replace lime with lemon?
Yes—lemon juice and zest work equally well, though the flavor becomes more classic lemon cheesecake.
How do I get clean slices?
Use a sharp knife warmed under hot water, wiped clean between cuts for neat presentation.
Is this suitable for warm climate events?
Yes—keep it refrigerated until serving, and if outdoor temperatures are high, store slices on ice or in a cooler.
What pan size is best?
A 9-inch springform pan works well, but any dish with comparable surface area will yield similar results.
Can I prepare all components ahead?
Yes—both filling and topping can be made a day ahead. Assemble and garnish shortly before serving.
Conclusion
This Summer Lime Cheesecake Slice is a refreshing, creamy, and vibrant dessert that captures the essence of summer citrus. Simple to prepare in no-bake style or with a baked crust, it offers light tang, sweet richness, and elegant presentation. Perfect for warm-weather occasions, its bright flavor and beautiful color make it a standout treat that’s easy to make ahead and enjoy whenever the mood for citrus indulgence strikes.
Summer Lime Cheesecake Slice 🍋
This summer lime cheesecake slice is refreshingly tangy and creamy, with a buttery graham crust and a zesty lime topping. It’s the perfect no-bake or baked dessert to cool off and impress during hot summer days!
- Prep Time: 20 minutes
- Total Time: ~6 hours 30 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: No-Bake / Optional Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
-
¼ cup granulated sugar
-
½ cup melted butter
1½ cups graham cracker crumbs
For the Filling:
-
1 cup sweetened condensed milk
-
½ cup fresh lime juice
-
1 tbsp lime zest
-
1 tsp vanilla extract
-
1 packet unflavored gelatin (optional, for firmness)
16 oz (2 packs) cream cheese, softened
For the Lime Topping:
-
¼ cup sugar
-
1 tbsp cornstarch
-
Few drops green food coloring (optional)
-
Thin lime slices and fresh mint (for garnish)
½ cup lime juice
Instructions
-
Make the Crust:
Preheat oven to 325°F (163°C) or prepare for no-bake.
Mix graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of a lined springform pan or baking dish.
Bake for 10 minutes or chill for 30 minutes if no-bake. -
Prepare the Filling:
Beat softened cream cheese until smooth and creamy.
Add sweetened condensed milk, lime juice, zest, and vanilla extract.
If using gelatin, dissolve in 2 tbsp warm water, then stir into the mixture.
Pour over crust and smooth the surface.
Refrigerate for at least 6 hours, or overnight, until fully set. -
Make the Lime Topping:
In a saucepan, whisk lime juice, sugar, and cornstarch.
Heat over medium until thickened.
Add a few drops of food coloring (optional).
Let cool before pouring gently over the cheesecake. -
Garnish and Serve:
Top with thin lime slices and mint leaves.
Optionally dust the edges with powdered sugar for an elegant touch.
Notes
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For a firmer set, include gelatin in the filling.
-
Swap lime for lemon for a citrus variation.
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Pairs well with coconut whipped cream or fresh berries.