Lemon Lime Refrigerator Cheesecake Recipe

Name: Lemon Lime Refrigerator Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups shortbread cookie crumbs (about 18 cookies); ⅓ cup butter, melted; 2 (8 ounce) packages cream cheese, softened; 1 cup whipping cream; ½ cup sweetened condensed milk; 1 tablespoon finely grated lemon zest; 1 tablespoon finely grated lime zest; ¼ cup lime juice; 1 tablespoon granulated sugar; lemon rind, curls and lime rind curls to garnish (see tip at end of recipe)

Servings: persons

1
Stir cookie crumbs with butter in a bowl until moistened; press into the bottom and up the sides of a 10-inch pie plate.
2
Refrigerate until firm, about 30 minutes.
3
Beat together cream cheese, HALF of the cream, the condensed milk, lemon and lime rinds, lime juice and sugar in a bowl until fluffy.
4
Scrape into prepared crust, smoothing top.
5
Cover loosely and refrigerate until firm, about 4 hours.
6
(Make-ahead: Refrigerate for up to 2 days.
7
).
8
In bowl, whip remaining cream.
9
Using piping bag or spoon, pipe rosettes or dollop onto top of cake.
10
Top each with 1 each lemon and lime curl.
11
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.
12
Roll around handle of wooden spoon; refrigerate for 30 minutes or until curls hold shape.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ cups shortbread cookie crumbs (about 18 cookies), ⅓ cup butter, melted, 2 (8 ounce) packages cream cheese, softened, 1 cup whipping cream, and more.

Yes, Lemon Lime Refrigerator Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Lime Refrigerator Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions