This Berry Topped Lime Cheesecake is a smaller version of my traditional New York Style Cheesecake. It’s perfect for small dinners and gatherings. A biscuit layer followed by a decadent cream cheese filling and topped with fresh cream and seasonal berries.

Cheesecake, hands down, is my favourite dessert. Well, that and Swiss Roll Cakes like my Lemon Blueberry Swiss Roll Cake!

What’s This Berry Topped Cheesecake Like

• Small 6 inch size – This is great for when you want to make a smaller cheesecake. All the flavour of a big New York Cheesecake, but a much smaller size.
• Uses seasonal berries – Perfect for summer using fresh seasonal raspberries and blackberries.
• Make it in advance – cheesecakes are best made the day before so they set properly. You can make this one in advance and enjoy it fuss free the next day.

Ingredients

• Crust:
  • 1 Cups Digestive biscuits finely crushed
  • 1/4 Cup butter melted

• Filling:
  • 16 oz cream cheese at room temperature (equal to two packs)
  • 1/2 Cup sugar
  • 1 1/2 Tablespoons flour
  • 2 Eggs
  • 1/4 Cup whipping cream
  • Juice of one lime

• Topping:
  • 1 Cup whipping cream
  • Raspberries
  • blackberries
  • Zest of one lime

REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.

Instructions

1. Grease, a 6 inch spring form pan. Preheat oven to 350 degrees with rack in center of oven.
2. For Crust: In a medium sized bowl combine the digestive biscuits and melted butter. Press the crumbs evenly over the bottom and about 1 inch up the sides of the spring form pan. Cover and refrigerate while you make the filling.
3. For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth. This will only take a couple of minutes. As you are mixing, scrape down the sides as needed. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the whipping cream and lime juice and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan in the oven.
4. Bake for 15 minutes and then lower the oven temperature to 250 degrees F and continue to bake for about another 30 – 40 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly.
5. Important: The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly. Remove from oven and place on a wire rack to cool.
6. Let cool completely.
7. Pour the whipping cream in the bowl of you electric mixer. Mix on high speed until stiff peaks form. Remove your chilled cheesecake from the fridge and evenly cover the cake with whipped cream. Decorate with berries and lime zest.
8. Keep chilled in the refrigerator until serving.

Notes about the Berry topped Lime cheesecake

• This cake has three layers, the crust, the filling and the topping.  All use minimal ingredients and are equally important.  First of all, you will see that I didn’t use any sugar in the base of the cake or the topping.  The base is using biscuits already, so no sugar needed.  And as for the topping, it is freshly whipped cream and I don’t think that needs sugar.  
• When baking the cake, make sure you check it about 10 minutes or so before the recommended baking time. Remember, as I always say, all ovens are different. You are looking for the cake to be a little wobbly in the middle when you take it out of the oven.
• It’s important to let the cake cool completely before trying to fill it.  I usually wait at least 6 hours.  And quite often, I will make a cheesecake the day before and then fill it the following day.  

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US CustomaryMetric

Berry Topped Lime Cheesecake

This Berry Topped Lime Cheesecake is a smaller version of my traditional New York Style Cheesecake. It's perfect for small dinners.

Prep Time15 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dessert

Cuisine: North American

Keyword: berries, cheesecake

Servings: 6 servings

Calories: 649kcal

Author: Julia Pinney

Ingredients

Crust:

• 1 Cups Digestive biscuits finely crushed
• 1/4 Cup butter melted

Filling:

• 16 oz cream cheese at room temperature (equal to two packs)
• 1/2 Cup sugar
• 1 1/2 Tablespoons flour
• 2 Eggs
• 1/4 Cup whipping cream
• Juice of one lime

Topping:

• 1 Cup whipping cream
• Raspberries
• blackberries
• Zest of one lime

US Customary – Metric

Instructions

• Grease, a 6 inch spring form pan. Preheat oven to 350 degrees with rack in center of oven.
• For Crust: In a medium sized bowl combine the digestive biscuits and melted butter. Press the crumbs evenly over the bottom and about 1 inch up the sides of the spring form pan. Cover and refrigerate while you make the filling.
• For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth. This will only take a couple of minutes. As you are mixing, scrape down the sides as needed. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the whipping cream and lime juice and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan in the oven.
• Bake for 15 minutes and then lower the oven temperature to 250 degrees F and continue to bake for about another 30 – 40 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly.
• Important: The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly. Remove from oven and place on a wire rack to cool.
• Let cool completely.
• Pour the whipping cream in the bowl of you electric mixer. Mix on high speed until stiff peaks form. Remove your chilled cheesecake from the fridge and evenly cover the cake with whipped cream. Decorate with berries and lime zest.
• Keep chilled in the refrigerator until serving.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Berry Topped Lime Cheesecake

Amount Per Serving

Calories 649 Calories from Fat 495

% Daily Value*

Fat 55g85%

Saturated Fat 32g200%

Cholesterol 226mg75%

Sodium 417mg18%

Potassium 181mg5%

Carbohydrates 33g11%

Fiber 1g4%

Sugar 24g27%

Protein 9g18%

Vitamin A 2060IU41%

Vitamin C 1mg1%

Calcium 120mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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