Cheese cake is a sweet desert with many layers. Usually with a hard biscuit base toped with creamy layer of cheese and a top layer with fruit . This dish is said to be originated in the ancient Greek, even though the modern version of cheese cake is introduced in an English cook book. The no-bake version of cheese cake is said to be invented by the Americans. And Asian’s love their mango cheese cake 🙂

The cheese cake is usually prepared in a large pie dish, here for convenience I’m making it in a muffin tray . This Lime Cheese cake, is kid’s friendly and less messy since we’re using cupcake paper. You can easily store this in the fridge and an important thing is the portion control for adults 🙂 ..

Preparation time:15 mts

Baking time: 20 mts

Serves : 12


Base and top layer:

  • Digestive / Marie Biscuits -150g
  • Unsalted Butter – 60g

Cheese filling:

  • Cream Cheese – 250g
  • Yogurt / Curd / Sour Cream – 70g
  • Castor Sugar – 50g
  • Egg – 1(medium)
  • Vanilla essence – 1tsp
  • Lime Zest – 1 tbs

Strawberry / Raspberry / blueberry – For decorating


  1. Crush the biscuits, don’t make it fine.
  2. Mix melted and cooled butter to the biscuits and make a base of 1″ thickness in the cup cake lining.
  3. Keep it in the fridge while you’re making the filling.


Method for making the filling :

  1. Mix together sugar and cream cheese till smooth and fluffy.
  2. Add the sour cream / yogurt and blend well.
  3. Mix in the egg and combine it very well.
  4. Add vanilla essence and lime zest and carefully fold it.
  5. Take out the base from the fridge and pour the filling covering 3/4 of the mould.
  6. Layer the rest of the biscuit and butter mix on top of it.
  7. Bake @150 C for 20 – 25 mts.
  8. When it’s slightly cooled keep it in the fridge.
  9. Enjoy !



  • You can use 1/2 tsp of vanilla extract instead of vanilla essence.
  • If you’re using an electric mix, use it at medium speed.
  • Always keep the cheese cake in the fridge, otherwise it’ll melt.