Fridge Friend Recipes
Zesty Lime Cheesecake Slice with Crunchy Cereal Base recipe
A bright, creamy cheesecake slice with a crisp cereal crumb base and a fresh lime tang. It’s a simple no-bake style dessert that feels light, zesty and nostalgic.
25 min · Easy · British Jump to method
Ingredients
- 200g Cereal
- 75g Butter
- 300g Soft Cheese
- 75g Icing Sugar
- 200ml Double Cream
- 2 Lime
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 400 kcal |
| Protein | 4.8 g |
| Carbohydrates | 30.5 g |
| Fat | 28.1 g |
| Saturated fat | 17.1 g |
| Fibre | 0.8 g |
| Sugar | 16.2 g |
| Sodium | 148 mg |
Why this works
A rich, indulgent dessert slice that is high in energy, saturated fat and sugar, best enjoyed as an occasional treat rather than an everyday choice.
High saturated fat. Butter, full-fat soft cheese and double cream make this dessert particularly high in saturated fat, which is something to keep moderate in line with UK guidance.
Provides some calcium. Soft cheese and cream contribute calcium, although the overall nutrient profile remains dessert-focused.
Low fibre. The cereal base adds only a small amount of fibre, so this slice is not especially filling in a fibre sense.
Method
- Crush the cereal into fine crumbs and mix with the melted butter until evenly coated.
Aim for a texture like coarse sand so the butter can coat every crumb evenly; if there are large bits left, the base may turn patchy and crumble when sliced.
- Press the mixture into a lined slice tin and chill while you make the filling.
Press the mixture down with the back of a spoon or the bottom of a glass to make a firm, even layer, taking it right into the corners so the slice holds together neatly.
- In a bowl, beat the soft cheese with the icing sugar until smooth and creamy.
Beat just until the mixture loses any grainy look and turns pale and velvety; overmixing can make the soft cheese slack and slightly split.
- Whip the double cream in a separate bowl until softly thickened, then fold it into the cheesecake mixture.
Stop whipping as soon as the cream forms soft peaks that gently flop over, because going further can make it grainy and harder to fold through smoothly.
- Add the lime zest and lime juice, then fold again until the filling is glossy and well combined.
Use a fine grater or microplane for the zest so you only take the bright outer skin, and add the juice gradually to avoid loosening the filling too much.
- Spread the filling over the chilled base and smooth the top.
Work the filling out to the edges in a single, even layer, then tap the tin lightly on the worktop to remove air pockets before chilling.
- Chill for at least 4 hours, or until set, then slice and serve with extra lime zest if you like.
Chill on a level shelf so the top stays smooth and let the slice firm up fully before cutting, using a hot knife wiped clean between slices for neat edges.
Other Lime Recipes
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