This Lemon-Lime No-Bake Cheesecake is one of those desserts that your friends will beg you to make for every summer party. It’s a light and creamy blend of lemon and lime, packed with tons of nutrition – making it the healthiest cheesecake you’ve ever had (probably). It’s easy to make and a great way to sneak a little health into your party.
How is it the Healthiest Cheesecake?
First of all, we’ve added our delicious Lemon-Lime LifeEssence™ Multivitamin powder. You might think that because it’s a multivitamin, that it’ll have kind of a grassy taste, but LifeEssence™ powder is made with whole-food nutrients and highlighted with natural fruit flavors. And because it contains of 7,400 mg of whole-food power, you’re getting a nutritional punch as good as any of our other whole-food multis.
This premium multivitamin powder contains SuperFoods, Superior Herbs, antioxidants, and phytochemicals to help boost immunity, natural energy, and cellular health!*
Secondly, this cheesecake would be nowhere without its no-bake aspect (what’s the point of a “No-Bake Cheesecake” if you have to bake it??). The reason there is no baking required is due to that special ingredient – beef gelatin. While this unfortunately means this cheesecake is not vegan or vegetarian, there is plenty to gain with this ingredient (not counting the no-bake aspect).
Beef gelatin is extremely beneficial to your gut and digestive health and can help you digest foods that you’re not used to eating. It also nourishes hair, skin, and nails, and offers support for joints, bones, and muscles!
Prep Time: 20 min
Chill Time: 4-6 hours
Total Time: about 7 hours
1 ¾ cups Graham Cracker Crumbs (about 24 squares)
½ cup butter or margarine, melted
4 scoops LifeEssence™ Powder
16 oz Cream Cheese, at room temperature
2/3 cup Honey or Agave
Zest of One Lemon
Zest of One Lime
¼ cup Lemon Juice
¼ cup Lime Juice
3 tsp Powdered Organic Beef Gelatin
1 ¼ cup Heavy Cream
In a small bowl, mix cracker crumbs, melted butter and LifeEssence™ Powder. In a greased 8-inch springform pan, press crumb mixture over the bottom of the tin and refrigerate while you are making the topping.
In a small pot over low heat, combine the lemon juice, lime juice and gelatin. Stir until the gelatin has dissolved. Set aside to cool slightly.
In a medium bowl, using an electric mixer, whip the heavy cream until soft peaks form; set aside.
In large bowl, beat the cream cheese and sugar until smooth. Beat in the lemon and lime zest. Add the cooled juice and gelatin mixture and mix until well combined. Using a spatula, gently fold in the whipped cream.
Spread the filling over the prepared base. Refrigerate for 4-6 hours until set, or overnight. Remove from the fridge about 45 minutes before serving. Run a small offset spatula or knife around the outside of the tin.
Unclip the springform and remove carefully. Decorate with additional zest if desired.