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Kiwi Lime Cheesecake


This is a no bake cheese cake recipe I've developed and used for a long time. the kiwi and lime work perfectly against the creaminess of the rest of the filling

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Rate this recipe 4.1/5 (39 Votes)


  • Base
  • 75g digestive biscuits
  • 75g hobnob biscuits
  • 100g butter
  • juice of 2 limes
  • Filling
  • 200g soft cheese (mascarpone or philidelphia)
  • 100g double cream
  • 100g crème fresh
  • 2 tblspn icing sugar
  • zest of 2 limes
  • 2-3 kiwi fruits (sliced)


servings 6
Level of difficulty Average
Preparation time 20mins
Cooking time 10mins
Cost Average budget


Step 1

grease the inside of a 12" pan (the deeper the better)

crush the biscuits together till it has the consistency of a crumble topping.

melt the butter over a low heat so as to stop it burning, then add the crushed biscuits and lime juice and stir till it is all evenly distributed.

take the mixture and press into the bottom of the greased pan and put in the fridge to set while preparing the topping.

Step 2

take the double cream and whisk to soft peaks.

add the soft cheese and crème fresh and mix loosely together.

now add the lime juice and mix loosely again (the mixture will slacken a little)

fold in to icing sugar and the mixture should now be back to soft peaks.

Step 3

take the base from the fridge and spoon the mixture carefully on top, making sure to trap no air bubbles. (the air can cause extra moisture and slacken the mixture again).

smooth off with a pallet knife and top with the kiwi fruit.

Step 4

let the whole cheese cake rest in the fridge for 60-90 minutes, then serve.

pre slice the kiwi and lay the slices onto some kitchen roll or a tea towel to draw out some of the moisture.

its easier to pre zest and juice the limes and keep the part in a small handy container (trying to zest a lime that's already been juiced is not fun. believe me)

this is a very indulgent dessert. for extra indulgence, serve with dark chocolate sauce.

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