Mary Berry’s Key Lime Cheesecake is a deliciously tangy and creamy dessert that’s perfect for any occasion. This no-bake cheesecake combines the zesty flavor of key limes with a smooth, creamy filling and a buttery biscuit base. It’s a refreshing dessert that’s both easy to make and sure to impress.
What is Mary Berry’s Key Lime Cheesecake Recipe?
Mary Berry’s Key Lime Cheesecake is a no-bake dessert that features a crunchy biscuit base, a rich and creamy key lime filling, and a zesty lime topping. The combination of sweet and tangy flavors makes this cheesecake a perfect treat for those who love citrus desserts. The recipe is straightforward, making it an ideal choice for both beginner and experienced bakers.
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Why You Should Try This Recipe
- Refreshing Flavor: The tangy key lime flavor is refreshing and perfect for warm weather.
- No-Bake: This cheesecake requires no baking, making it a simple and convenient dessert.
- Creamy and Smooth: The filling is rich and creamy, with a perfect balance of sweetness and tartness.
- Simple Ingredients: The recipe uses basic ingredients that are easy to find.
- Mary Berry’s Classic Touch: Known for her reliable and delicious recipes, Mary Berry’s key lime cheesecake is sure to become a favorite.
Ingredients Needed to Make Mary Berry Key Lime Cheesecake
For the Biscuit Base:
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
For the Key Lime Filling:
- 400g full-fat cream cheese, softened
- 200ml double cream (heavy cream)
- 100g caster sugar
- Juice and zest of 4 key limes (or regular limes)
- 1 tsp vanilla extract
For the Lime Topping:
- Zest of 1 lime (for garnish)
- Thin slices of lime (optional, for garnish)
Equipment
- Mixing bowls
- 20cm (8-inch) springform cake tin
- Electric mixer
- Spatula
- Zester
- Citrus juicer
- Cling film (for covering)
Instructions to Make Mary Berry Key Lime Cheesecake
For the Biscuit Base:
- Prepare the Tin: Grease and line the base of a 20cm (8-inch) springform cake tin with parchment paper.
- Make the Biscuit Base: Crush the digestive biscuits into fine crumbs. Mix the crumbs with the melted butter until well combined.
- Press into the Tin: Press the biscuit mixture evenly into the base of the prepared cake tin, using the back of a spoon to smooth it out. Place the tin in the refrigerator to chill while you prepare the filling.
For the Key Lime Filling:
- Beat the Cream Cheese: In a mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy.
- Add the Sugar and Lime: Add the caster sugar, lime juice, lime zest, and vanilla extract to the cream cheese. Beat until well combined and smooth.
- Whip the Cream: In a separate bowl, whip the double cream until it forms soft peaks.
- Fold in the Cream: Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Fill the Tin: Pour the key lime filling over the chilled biscuit base, smoothing the top with a spatula.
- Chill the Cheesecake: Cover the cheesecake with cling film and refrigerate for at least 4 hours, or until fully set. For best results, chill overnight.
For the Lime Topping:
- Garnish the Cheesecake: Just before serving, sprinkle the top of the cheesecake with lime zest and garnish with thin slices of lime, if desired.
- Serve: Carefully remove the cheesecake from the springform tin, slice, and serve chilled.
What Goes Well With Mary Berry Key Lime Cheesecake?
- Whipped Cream: Serve with a dollop of whipped cream for added richness.
- Fresh Berries: Fresh raspberries or blueberries complement the tangy lime flavor.
- Mint Leaves: A sprig of fresh mint adds a refreshing touch.
- Lime Syrup: Drizzle with a simple lime syrup for an extra burst of lime flavor.
- Graham Cracker Crust: For a variation, use a graham cracker crust instead of digestive biscuits.
Expert Tips for Making the Best Mary Berry Key Lime Cheesecake
- Use Full-Fat Cream Cheese: Full-fat cream cheese provides the best texture and flavor for the filling.
- Chill Thoroughly: Make sure to chill the cheesecake for at least 4 hours, or overnight, to ensure it sets properly.
- Zest the Limes First: Zest the limes before juicing them to make it easier to extract the zest.
- Fold the Cream Gently: Gently fold the whipped cream into the cream cheese mixture to maintain the light, airy texture of the filling.
- Serve Chilled: Keep the cheesecake in the refrigerator until ready to serve for the best texture.
Easy Variations of Mary Berry Key Lime Cheesecake Recipe
- Lemon Cheesecake: Substitute the key limes with lemons for a lemon-flavored cheesecake.
- Coconut Lime Cheesecake: Add shredded coconut to the biscuit base for a tropical twist.
- Lime and Ginger Cheesecake: Add a teaspoon of ground ginger to the biscuit base for a hint of spice.
- Mini Cheesecakes: Make individual mini cheesecakes using a muffin tin instead of a large cake tin.
- Chocolate Lime Cheesecake: Drizzle the top with melted white or dark chocolate for a decadent touch.
Best Practices to Store Mary Berry Key Lime Cheesecake
- Store in the Fridge: Keep the cheesecake covered in the refrigerator for up to 3 days.
- Freeze for Longer Storage: You can freeze the cheesecake without the lime topping for up to 2 months. Thaw in the refrigerator overnight before serving.
- Serve Cold: Always serve the cheesecake chilled for the best flavor and texture.
Best Practices to Reheat Mary Berry Key Lime Cheesecake
Key Lime Cheesecake, especially Mary Berry’s version, is typically served chilled to maintain its creamy texture and vibrant citrus flavor. Here are the best practices for handling this dessert if you need to remove the chill:
- Room Temperature: Simply allow the cheesecake to sit out at room temperature for about 20 to 30 minutes before serving. This method warms the cheesecake slightly without altering its texture.
- Avoid Heat: Do not use a microwave or oven to reheat Key Lime Cheesecake. Heat can melt the cheesecake and ruin its delicate texture.
How Can I Make Mary Berry Key Lime Cheesecake Healthier?
- Reduce Sugar: Lower the sugar content by 20% for a less sweet cheesecake.
- Use Low-Fat Cream Cheese: Substitute full-fat cream cheese with low-fat cream cheese to reduce calories and fat.
- Use Greek Yogurt: Replace some of the cream cheese with Greek yogurt for added protein and a lighter texture.
- Add Fresh Fruit: Serve with plenty of fresh fruit on the side to add fiber and nutrients.
- Smaller Portions: Serve smaller slices to enjoy a lighter portion of this rich dessert.
Nutrition Value (per serving):
- Calories: 350
- Fat: 24g
- Carbohydrates: 28g
- Protein: 5g
- Sugar: 20g
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FAQs
How do you make sure a no-bake cheesecake sets properly?
To ensure a no-bake cheesecake sets properly, make sure to chill it in the refrigerator for at least 4 hours, preferably overnight. The filling should be thick and well-mixed, with the whipped cream folded in gently to maintain the airy texture. Using full-fat cream cheese also helps achieve a firm set.
Can I use regular limes instead of key limes in a key lime cheesecake?
Yes, you can use regular limes instead of key limes in a key lime cheesecake. While key limes have a slightly more tart and aromatic flavor, regular limes work well as a substitute and still provide a deliciously tangy result.
Why is my no-bake cheesecake not firming up?
A no-bake cheesecake may not firm up if it hasn’t been chilled long enough or if the cream cheese and whipped cream were not mixed properly. Make sure the filling is well combined and thick before pouring it into the crust, and allow sufficient time for chilling to achieve a firm texture.
How long does key lime cheesecake last in the fridge?
Key lime cheesecake can last up to 3 days in the fridge when stored in an airtight container. To maintain the best texture and flavor, keep it covered to prevent it from absorbing any odors from other foods in the refrigerator.
Final Words
Mary Berry’s Key Lime Cheesecake is a beautifully balanced dessert that combines the tangy flavor of key limes with a creamy, rich filling and a crisp biscuit base. This no-bake cheesecake is easy to make and perfect for any occasion.
Try this recipe and savor the refreshing taste of key lime in every bite!
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Mary Berry Key Lime Cheesecake
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Key Lime Cheesecake is a no-bake dessert that features a crunchy biscuit base, a rich and creamy key lime filling, and a zesty lime topping. The combination of sweet and tangy flavors makes this cheesecake a perfect treat for those who love citrus desserts. The recipe is straightforward, making it an ideal choice for both beginner and experienced bakers.
Ingredients
For the Biscuit Base:
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
For the Key Lime Filling:
- 400g full-fat cream cheese, softened
- 200ml double cream (heavy cream)
- 100g caster sugar
- Juice and zest of 4 key limes (or regular limes)
- 1 tsp vanilla extract
For the Lime Topping:
- Zest of 1 lime (for garnish)
- Thin slices of lime (optional, for garnish)
Instructions
For the Biscuit Base:
- Prepare the Tin: Grease and line the base of a 20cm (8-inch) springform cake tin with parchment paper.
- Make the Biscuit Base: Crush the digestive biscuits into fine crumbs. Mix the crumbs with the melted butter until well combined.
- Press into the Tin: Press the biscuit mixture evenly into the base of the prepared cake tin, using the back of a spoon to smooth it out. Place the tin in the refrigerator to chill while you prepare the filling.
For the Key Lime Filling:
- Beat the Cream Cheese: In a mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy.
- Add the Sugar and Lime: Add the caster sugar, lime juice, lime zest, and vanilla extract to the cream cheese. Beat until well combined and smooth.
- Whip the Cream: In a separate bowl, whip the double cream until it forms soft peaks.
- Fold in the Cream: Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Fill the Tin: Pour the key lime filling over the chilled biscuit base, smoothing the top with a spatula.
- Chill the Cheesecake: Cover the cheesecake with cling film and refrigerate for at least 4 hours, or until fully set. For best results, chill overnight.
For the Lime Topping:
- Garnish the Cheesecake: Just before serving, sprinkle the top of the cheesecake with lime zest and garnish with thin slices of lime, if desired.
- Serve: Carefully remove the cheesecake from the springform tin, slice, and serve chilled.
