This cheesecake recipe is easy to make without an oven. Just stir it up and refrigerate it. It melts in your mouth, delicate and fragrant. Add about 70 grams of digestive biscuits to a piping bag and crush them to crumbs. Melt 20 grams of unsalted butter, pour it into the piping bag with the biscuits, and mix it together. Divide the biscuits into eight cupcake liners, press them well in the liners, and store them in the fridge.

Add chilled cream cheese to a mixing bowl, microwave it for 30 seconds, and then whisk it until smooth and light. Add 60 grams of sugar in two batches while whisking it in until combined, then add 5 grams of unsalted butter and mix it until incorporated. Add 90 ml of whipping cream and stir it in well until smooth. Zest the skin of two small limes into the cream cheese mixture, then squeeze the lime juice and combine that into the mixture.

Soak about 6 grams of gelatin sheet in ice water for about 10 minutes and set it aside. Add 100ml of milk and four mint leaves in a different bowl, then microwave for 30 seconds. Once the gelatin has soaked enough and softened, remove it from the cold water, add it to the milk, and stir it in until combined. Add the milk to the cream cheese mixture and continue whisking it until everything is combined.

Remove the chilled cupcake liners from the fridge and pour the cream cheese mixture into them. Cover them with foil and refrigerate for at least 4 hours. After chilling, remove the liners from the fridge, tear them, and plate the cheesecake. Finish by zesting the top with more lime and serving.


  • Digestive/ Marie Biscuits 70g
  • Unsalted Butter 20g
  • Cream Cheese 180g
  • Sugar 60g
  • Unsalted Butter 5g
  • Whipping Cream 90ml
  • Zest of 2 limes
  • Lime Juice 30ml
  • Gelatin Sheet 6g
  • Milk 100ml
  • Mint leaf three pieces