No-Bake Lime Cream Pie

Neuza Costa

3 October, 2025

Refreshing, creamy, and with an irresistible citrus touch, this lime pie is the perfect dessert for hot days or special occasions. With a crunchy digestive biscuit base and a smooth filling of cream, condensed milk, cream cheese, and lime juice, it strikes a perfect balance between sweetness and acidity. Easy to prepare, it only needs time in the fridge to set, making it a practical and delicious option to impress family and friends.

Ingredients

• 300 g (10.5 oz) digestive biscuits, crushed
• 150 g (5.3 oz) butter
• 1 can (397 g / 14 oz) sweetened condensed milk
• 300 ml (10 fl oz) fresh whipping cream
• 200 g (7 oz) cream cheese
• Juice of 4 limes
• Zest of 4 limes
• 1 springform pan (26 cm / 10 inches in diameter)

Instructions

1. 1
   In a saucepan, melt the butter over low heat. Once melted (do not boil), remove from heat and mix in the crushed biscuits thoroughly.
   *Tip:* You can also melt the butter in the microwave, but be careful not to overheat it.

   Mark as done
2. 2
   Press the biscuit mixture into the base of the springform pan using a spatula to form a firm, compact base. While you prepare the filling, place the base in the fridge or freezer to firm up.

   Mark as done
3. 3
   In a mixing bowl, whip the cream until stiff peaks form. While continuing to beat, gradually add the condensed milk, lime juice, and cream cheese. Finally, mix in half of the lime zest and beat until smooth.
   *Note:* The cream may seem slightly runny at first, but it will firm up after chilling.

   Mark as done
4. 4
   Pour the cream mixture over the biscuit base and tap the pan lightly on the counter to level it. Chill in the fridge for about 5 hours or until fully set.

   Mark as done
5. 5
   When ready to serve, run a knife around the edge of the pan and carefully remove the ring. Use a spatula or knife to lift the pie from the base.

   Mark as done
6. 6
   Decorate with the remaining lime zest and serve chilled.

   Mark as done

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