Sumac and Lime Cheesecake – No-Bake and Ultra-Fresh
Whip up this no-bake sumac and lime cheesecake for instant refreshment. Zesty lime meets the subtle tartness of sumac in a silky filling that sets atop a crunchy biscuit crust, delivering bright flavors without turning on the oven. Ideal for summer gatherings or a quick, elegant finale to any meal, this ultra-fresh dessert proves simplicity can taste sophisticated.
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Preparation 20 min
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Rest 4 h 00
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Servings 6 to 8
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Level Débutant
Ingredients
Base
Filling
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Sumac and Lime Cheesecake – No-Bake and Ultra-Fresh
Whip up this no-bake sumac and lime cheesecake for instant refreshment. Zesty lime meets the subtle tartness of sumac in a silky filling that sets atop a crunchy biscuit crust, delivering bright flavors without turning on the oven. Ideal for summer gatherings or a quick, elegant finale to any meal, this ultra-fresh dessert proves simplicity can taste sophisticated.
Ingredients
Base
- Speculoos Cookies : 150 grams
- Unsalted butter (Melted) : 60 grams
Filling
- Philadelphia Cheese : 300 grams
- Greek yogurt : 150 grams
- Icing sugar : 80 grams
- Lime (zest) : 2
- Lime (Juice) : 3 tablespoons
- Sumac : 1 teaspoon
- Vanilla Extract : 1 teaspoon
- Gelatin (Leaf) : 3
- Water : 2 tablespoons
Preparation steps
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Crush the biscuits, add the melted butter, mix, and press into a springform pan (18–20 cm).
Refrigerate. -
Soak the gelatin.
In a bowl, whisk together the cream cheese, yogurt, sugar, sumac, vanilla extract, and the lime juice and zest.
Heat the water, dissolve the gelatin in it, then stir into the mixture. -
Pour over the base and smooth the top.
Refrigerate for at least 4 hours (ideally overnight). -
Decorate with lime zest, a pinch of sumac, and a few fresh berries.
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