Lemon Lime Refrigerator Cheesecake Recipe #370973
This fresh, citrusy cake needs no baking, not even the crust. And it's perfect for those of us who prefer not-too-sweet desserts.
15 min | 15 min prep
SERVES 10
- 1 1/2 cups shortbread cookie crumbs (about 18 cookies)
- 1/3 cup butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 cup whipping cream
- 1/2 cup sweetened condensed milk
- 1 tablespoon finely grated lemon zest
- 1 tablespoon finely grated lime zest
- 1/4 cup lime juice
- 1 tablespoon granulated sugar
- lemon rind, curls and lime rind curls to garnish (see tip at end of recipe)
- Stir cookie crumbs with butter in a bowl until moistened; press into the bottom and up the sides of a 10-inch pie plate. Refrigerate until firm, about 30 minutes.
- Beat together cream cheese, HALF of the cream, the condensed milk, lemon and lime rinds, lime juice and sugar in a bowl until fluffy. Scrape into prepared crust, smoothing top. Cover loosely and refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 2 days.).
- In bowl, whip remaining cream. Using piping bag or spoon, pipe rosettes or dollop onto top of cake. Top each with 1 each lemon and lime curl.
- Tip: To make lemon and lime rind curls, use a channel cutter to cut long strands of rind, pressing gently to avoid cutting into the white pith. Roll around handle of wooden spoon; refrigerate for 30 minutes or until curls hold shape.
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5 stars