Tested till perfect Lemon Lime Refrigerator Cheesecake
Lemon Lime Refrigerator Cheesecake
Photography by Matthew Kimura

Lemon Lime Refrigerator Cheesecake

This fresh, citrusy cake needs no baking — not even the crust. And it's perfect for people who prefer not-too-sweet desserts.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 15 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10


  • 1-1/2 cups 1-1/2cupscrushed shortbread cookieshortbread cookies, (about 18 cookies)
  • 1/3 cup 1/3cupbutter, melted
  • 2 pkg 2pkg (each 8oz/250 g) cream cheese, softened
  • 1 cup 1cupwhipping cream
  • 1/2 cup 1/2cupsweetened condensed milk
  • 1 tbsp 1tbspfinely grated lemon rind
  • 1 tbsp 1tbspfinely grated lime rind
  • 1/4 cup 1/4cuplime juice
  • 1 tbsp 1tbspgranulated sugar
  • 1 1lemon rind, curl
  • 1 1lime rind, curl
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In bowl, stir crumbs with butter until moistened; press onto bottom and up side of 10-inch (25 cm) pie plate. Refrigerate until firm, about 30 minutes.

In bowl, beat together cream cheese, half of the cream, the condensed milk, lemon and lime rinds, lime juice and sugar 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.

Additional information :

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.

Nutritional Information Per each of 10 servings: about

cal 449 pro 7g total fat 37g sat. fat 21g
carb 23g fibre 0 chol 111mg sodium 316mg

% RDI:

calcium 10 iron 8 vit A 38 vit C 7
folate 9
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