If you’re craving something fresh, light and effortlessly impressive, this lemon lime cheesecake ticks every box. Bright citrus flavours meet a creamy, velvety filling, all layered over a gently spiced biscuit base—making it the ultimate no-bake dessert for entertaining or an easy midweek treat.
Served in individual jars, it’s as beautiful as it is delicious, with a finishing touch of passionfruit adding a burst of tropical sweetness. Even better? There’s no oven required.
Lemon Lime Cheesecake
Serves 4
Ingredients
Cheesecake Filling
- 250g cream cheese, roughly chopped
- 395g can sweetened condensed milk
- 1/3 cup fresh lemon juice
- Juice and zest of 1 lime
- 2 fresh passionfruit, to serve
Biscuit Base
- 125g plain sweet biscuits
- 1 tsp ground mixed spice
- Small pinch sea salt flakes
- 40g butter, melted
Method
1. Create the base
Place the biscuits in a food processor and blitz until they resemble fine crumbs. Transfer to a bowl, then stir through the mixed spice and a pinch of sea salt. Pour over the melted butter and mix until well combined.
2. Assemble the jars
Spoon the biscuit mixture evenly into the base of serving jars or glasses, pressing down gently to create an even layer.
3. Make the filling
Add the cream cheese, condensed milk, lemon juice, lime juice and zest to a food processor. Blend until smooth, creamy and fully combined.
4. Layer and chill
Divide the cheesecake mixture evenly over the biscuit bases. Place in the refrigerator for at least 2 hours, or until set.
5. Finish and serve
Top each cheesecake with fresh passionfruit just before serving for a vibrant, tangy finish.
Make It Your Own
Swap passionfruit for your favourite seasonal fruit—think fresh berries, mango slices or even a citrus medley for an extra zing.
This recipe is from Salads In A Jar by Courtney Roulston, published by New Holland Publishers and it’s proof that simple ingredients can create something truly special.
Recipes and Images from Salads In A Jar by Courtney Roulston published by New Holland Publishers
