No Bake Cheesecake With Cool Whip

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No-Bake Lemon Lime Cheesecake

No-Bake Lemon Lime Cheesecake


For Crust:

  • 3 tablespoons unsalted butter, melted
  • 1 1/2 cup fine graham cracker crumbs

For Filling:

  • zest and juice of 2 large lemons.
  • 2 teaspoons unflavored powdered gelatin
  • 2/3 cup granulated sugar
  • 2/3 cup whipping cream
  • 2 large eggs, separated
  • zest and juice of 3 large limes.
  • 1 teaspoon cornstarch, mixed with 2 tablespoons water


  1. Preheat oven to 400F
  2. In a medium bowl, combine butter and graham cracker crumbs
  3. Press into the bottom and 1 inch up the sides of a 9 inch springform pan
  4. Refrigerate for 1 hour
  5. In a small saucepan, combine lemon zest and juice with gelatin
  6. Cook over low heat until gelatin is dissolved
  7. Set aside
  8. In a large mixing bowl, beat ricotta with 1/3 cup of sugar
  9. In a separate bowl, whisk the whipping cream until thickened
  10. Fold into ricotta mixture along with egg yolks
  11. Beat in gelatin mixture until just combined
  12. In another separate bowl, beat the egg whites until peaks form
  13. Fold into batter and spoon into crust
  14. Smooth the surface, cover and chill overnight
  15. In a small saucepan, combine lime zest and juice with remaining sugar until dissolved
  16. Add cornstarch mixture and bring to a boil, stirring continuously
  17. Cool, then chill for 1 hour
  18. Spoon over cheesecake
  19. Garnish suggestion – fresh lemon and lime slices coated in sugar

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