No Bake Lime Cheesecake Bars Recipes

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NO-BAKE LIME CHEESECAKE BARS



No-Bake Lime Cheesecake Bars image

These easy and delicious lime cheesecake bars don't require an oven!

Provided by Annalise

Categories     Dessert

Time 4h20m

Number Of Ingredients 11

2 cups graham cracker crumbs ((285 grams, about 12 whole crackers))
Pinch of salt
¼ cup packed light or dark brown sugar ((50 grams))
6 tablespoons unsalted butter (, melted (85 grams))
8 ounces cream cheese (, at room temperature (225 grams))
14 oz can sweetened condensed milk ((400 grams))
½ cup freshly squeezed lime juice ((125 ml))
1 tablespoon lime zest
1 cup heavy whipping cream ((250 ml))
Sweetened whipped cream (, for topping)
Lime slices (, for garnish)

Steps:

  • Combine the graham cracker crumbs, salt, brown sugar and melted butter.
  • Press into a 9x13-inch baking dish. Chill in the fridge while you prepare the filling.
  • In a large bowl, beat the cream cheese until smooth with a hand-held mixer (you can also use a stand mixer with a paddle attachment). Add the sweetened condensed milk, lime juice, and lime zest and mix until smooth.
  • In a separate bowl, beat the heavy whipping cream to stiff peaks. Gently fold into the cream cheese mixture in 2 additions, mixing until just combined. Spread evenly on top of the graham cracker crust.
  • Chill in the fridge for 4 hours, or you can make it ahead and chill overnight.
  • Top with sweetened whipped cream and lime slices. Slice and serve.

Nutrition Facts : Calories 369 kcal, Carbohydrate 35 g, Protein 5 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 74 mg, Sodium 205 mg, Fiber 1 g, Sugar 26 g, TransFat 1 g, ServingSize 1 serving

NO-BAKE KEY LIME CHEESECAKE



No-Bake Key Lime Cheesecake image

This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping is folded right into the filling, along with fresh citrus juice and zest, cream cheese, and sweetened condensed milk. Chill it overnight, and wake up to a world of bliss.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 35m

Yield Makes one 9-inch cake

Number Of Ingredients 9

1 cup finely ground graham crackers (from 9 crackers)
3 tablespoons sugar
1/2 teaspoon kosher salt
5 tablespoons unsalted butter, melted and cooled
2 packages (8 ounces each) cream cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1/3 cup fresh Key lime juice, plus 2 teaspoons grated zest (from 16 limes), and thinly sliced lime rounds for serving
1/2 teaspoon pure vanilla extract
1/2 cup cold heavy cream

Steps:

  • Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed. Press evenly into the bottom of a 9-inch springform pan. Freeze until firm, 15 minutes.
  • Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, about 5 minutes. Add lime juice, zest, and vanilla. Beat 1 minute more.
  • In a separate bowl, whip cream to stiff peaks. Gently fold into cream-cheese mixture. Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days.
  • Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.

NO-BAKE LIME CHEESECAKE



No-Bake Lime Cheesecake image

Being from the Sunshine State, I love any recipe containing citrus. This one, featuring lime, is quick to mix up and disappears almost as fast. Substitute orange juice, zest and slices for the lime to get another great cheesecake variation.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 13

3 cups graham cracker crumbs
2/3 cup sugar
2/3 cup butter, melted
FILLING:
2 envelopes unflavored gelatin
1 cup lime juice
1/4 cup cold water
1-1/2 cups sugar
5 large eggs, lightly beaten
2 teaspoons grated lime zest
2 packages (8 ounces each) cream cheese, softened
1/2 cup butter, softened
1/2 cup heavy whipping cream

Steps:

  • In a large bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes., In a small saucepan, sprinkle gelatin over lime juice and cold water; let stand for 1 minute. Stir in the sugar, eggs and lime zest. Cook and stir over medium heat until mixture reaches 160°. Remove from the heat., In a large bowl, beat cream cheese and butter until fluffy. Gradually beat in gelatin mixture. Cover and refrigerate for 45 minutes or until partially set, stirring occasionally. , In a small bowl, beat cream until stiff peaks form; fold into lime mixture. Spoon into crust. Cover and refrigerate for 3-4 hours or until set. Just before serving, remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 590 calories, Fat 39g fat (23g saturated fat), Cholesterol 190mg cholesterol, Sodium 400mg sodium, Carbohydrate 56g carbohydrate (44g sugars, Fiber 1g fiber), Protein 8g protein.

NO-BAKE KEY LIME CHEESECAKE BARS



No-Bake Key Lime Cheesecake Bars image

Provided by Food Network Kitchen

Categories     dessert

Time 35m

Yield about 24 bars

Number Of Ingredients 11

1 stick unsalted butter, cut into pieces
2 ounces semisweet chocolate, chopped
1 9-ounce package chocolate wafer cookies
2 tablespoons sugar
1/2 cup fresh Key lime juice (from about 10 Key limes) or bottled Key lime juice
2 teaspoons unflavored gelatin powder (from one 1/4-ounce packet)
1/4 cup sugar
2 8-ounce packages cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
1/2 teaspoon vanilla extract
2 ounces semisweet chocolate, chopped

Steps:

  • Make the crust: Line a 9-by-13-inch baking dish with foil, leaving an overhang. Put the butter and chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted and smooth. Pulse the cookies with the sugar in a food processor until finely ground. With the motor running, pour in the warm melted chocolate mixture and process until combined. Press the crumb mixture into the bottom of the prepared pan and refrigerate while you make the filling.
  • Make the filling: Warm the lime juice in a small saucepan over low heat; whisk in the gelatin and sugar until completely dissolved, then remove from the heat and let cool slightly. Beat the cream cheese in a large bowl with a mixer on high speed until smooth and fluffy, about 4 minutes. Add the sweetened condensed milk and beat until smooth. Beat in the gelatin mixture and vanilla. Spread in the prepared crust and refrigerate until firm, at least 4 hours or overnight. Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring, until smooth. Drizzle over the cheesecake and refrigerate until ready to serve. Remove from the pan using the foil handles and slice into bars. Photograph by Johnny Miller

NO-BAKE LIME CHEESECAKE BARS



No-Bake Lime Cheesecake Bars image

Make and share this No-Bake Lime Cheesecake Bars recipe from Food.com.

Provided by Kendra M.

Categories     Dessert

Time 25m

Yield 12 Bars

Number Of Ingredients 9

285 g graham cracker crumbs (about 12 crackers)
1 pinch salt
50 g brown sugar (1/4 cup packed)
113 g unsalted butter, melted (1/2 cup)
225 g cream cheese, room temperature (8oz)
400 g sweetened condensed milk (14oz)
125 ml freshly squeezed lime juice (1/2 cup)
1 tablespoon lime zest
250 ml heavy whipping cream, cold (1 cup)

Steps:

  • Combine the graham cracker crumbs, salt, brown sugar, and melted butter.
  • Press into a 9x13-inch baking pan. Chill in the fridge 1 hour.
  • In a large bowl, beat the cream cheese until smooth with a hand-held mixer or stand mixer with a paddle attachment.
  • Add sweetened condensed milk, lime juice, and zest and mix until smooth.
  • In a separate, chilled bowl, beat the heavy whipping cream to stiff peaks.
  • Gently fold whipped cream into cream cheese mixture in two additions until just combined.
  • Spread evenly on top of graham cracker crust.
  • Chill in the fridge 4 hours, or overnight.

Nutrition Facts : Calories 428.9, Fat 27, SaturatedFat 15.4, Cholesterol 80.5, Sodium 239.1, Carbohydrate 42.7, Fiber 0.7, Sugar 30.4, Protein 5.9

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