No-Bake Mini Lime Cheesecakes

These mini tangy lime cheesecakes are made without baking: tasty, easy and delicious.
  • 0:20 Prep / 2:30 Total
  • 12 Servings


  • 8 Nature Valley™ Crunchy Roasted Almond Snack Bars, finely crushed
  • 50 g unsalted butter, melted
  • - For the topping
  • 6 tablespoons hot water 
  • 12 g sachet powdered gelatine
  • 350 g light soft cheese
  • 75 g caster sugar
  • - Finely grated zest and juice of 1 large lime
  • 200 g Greek-style natural yogurt, plus extra to serve 
  • - To decorate
  • - 12 thin lime slices (from 2 -3 small limes)


  1. 1 Line a 12-hole muffin tray with 12 paper cupcake cases.
  2. 2 Mix the crushed granola bars and melted butter in a medium bowl. Place a spoonful of the mixture in each paper case and press down firmly with the back of a teaspoon to form an even base. Chill in the fridge.
  3. 3 Meanwhile, place the hot water in a small heatproof bowl. Sprinkle over the gelatine and stir until dissolved. Set aside to cool.
  4. 4 Beat the soft cheese, sugar, lime zest and juice in a large bowl until smooth, then fold in the yogurt followed by the cooled gelatine mixture (adding in a thin stream to prevent curdling). Divide the mixture evenly between the cupcake cases. Chill in the fridge for about 2 hours (or overnight) until set.
  5. 5 To serve, remove the cheesecakes from the paper cases and decorate with dollops of extra yogurt and lime slices.

    Replace the lime with lemon zest and juice and lemon slices for a different citrus flavour. Try using a mix of fresh fruit, such as blueberries, halved strawberries and raspberries, to decorate instead of the lime slices. Add a sprinkling of icing sugar for extra sweetness, if liked.

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