World Food/ Desserts/ Fruits/ Sweet Snacks

Lime and Strawberry Cheesecake

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Hey guys!

It is strawberry season now in France. I’m lucky enough to have quite a few in my backyard so I try to be creative when using them. Today we’ll bake a lime and strawberry cheesecake.

To make this no-bake cheesecake (great idea or what ? when you want to avoid more heat in the kitchen!!), I found my inspiration in my previous cheesecake recipe.

I added lime to the batter and also in the strawberry concentrate that I will use as my dessert topping.

Then I proceeded as I usually do with a strawberry pie.

First I put crackers or Speculoos cookies in my mold.

Then I add my strawberries cut in half, cut side against the mold.

I pour the batter on top of the crackers.

And to finish with, I cover the cheesecake with strawberry concentrate.

You get it, it’s easy to make (the little hands on the pic are not mine, they belong to my 8 yo daughter… 😉 ) and it’s quick.

You will just need a few hours in the fridge so that your lime and strawberry cheesecake gets firm enough.

Are you ready to enjoy your cheesecake worth the ones by Martha Stewart?? Let’s go to New York baby!!

The recipe, Chef!

Lime and Strawberry Cheesecake

Print Recipe
Portions: 8-10 Cooking: 4-5 hours Difficulty: Easy Price: $


  • 200 g graham crackers or Speculoos
  • 10-12 goodlooking strawberries
  • 100 g unsalted butter, melted
  • 90 g sugar
  • 400 g cream cheese (Philadelphia), at room temperature
  • 20 cl liquid cream
  • 1 lime
  • 1 teaspoon vanilla powder
  • 250 g strawberries
  • 1/2 lime
  • 100 g sugar
  • 1 gelatine sheet



Make your strawberry concentrate first. Place the strawberries cut in halfs in a bowl with 50 g sugar, 1/2 lime zest and juice.


After 20 minutes, heat with 50 g of sugar. Let cook at medium heat for 5-6 minutes.


Place the gelatine sheet in cold water so that it softens.


Mix the fruits and cook again 2-3 minutes.


Remove from the heat, add the drained gelatine sheet. Mix until dissolution.


Set aside.


Crush your graham crackers or Speculoos with a rolling pin until very fine crumbs form.


Pour crumbs into a bowl and add the melted butter, and stir until well combined.


Press flat the crumb mixture into a springform pan. Chill crust in your fridge.


Mix the lemon zest, lemon juice, vanilla powder and sugar.


Add the cream cheese until smooth.


Whip the cream in order to make a chantilly (without sugar !). And add it to the cream cheese mixture with a spatula.


Place the 10-12 strawberries cut in half against the springform pan.


Pour the filling into the crust; smooth the top with a rubber spatula.


Set aside in your fridge.


When the strawberry concentrate is at room temperature, spread on the cheesecake and set aside in the fridge for 3 hours.


When serving, add fresh fruits on top.


It is very convenient to have a plastic strip to put against your springform pan to make the unmolding easier. If you don't have such strip, ease the unmolding with a knife.

Made with an adjustable springform by ArdTime. Here the diameter is 22 cm.

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  • Reply
    Thursday July 5th, 2018 at 06:59 AM

    Je n’ai déjà presque plus de fraises et framboises au jardin… Pensez-vous que l’on puisse adapter votre recette avec des pêches ou abricots? Merci!

    • Reply
      Thursday July 5th, 2018 at 07:54 AM

      Bonjour Sophie
      Oui vous pouvez utiliser d’autres fruits. Le rendu sera plus doux (vous n’aurez pas l’acidité des fruits rouges) mais ça restera très gourmand !!
      Soyez néanmoins vigilante à la taille de vos fruits car sinon vous n’aurez pas assez de crème pour les recouvrir. Partez, par exemple, sur des quarts d’abricots ou des quartiers de pêches.
      Bonne pâtisserie !

  • Reply
    Saturday July 7th, 2018 at 03:17 PM


    Peut on faire ce cheese cake la veille ?
    Merci !

    • Reply
      Saturday July 7th, 2018 at 03:49 PM

      Oui ! Au contraire !! C’est mieux ??

    • Reply
      Saturday July 7th, 2018 at 03:50 PM

      Oui ! Au contraire !! C’est mieux

      • Reply
        Saturday July 7th, 2018 at 11:19 PM

        Merci 😉 ?

  • Reply
    Wednesday August 8th, 2018 at 06:51 PM

    Peut on remplacer le Philadelphia par du saint Moret?


    • Reply
      Wednesday August 8th, 2018 at 07:53 PM

      Bonjour Mathilde
      Le St Moret est plus salé. Cote consistance ça ira mais je vous conseille d’ajuster le sucre.
      Bonne pâtisserie !

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