Lime cheesecake served beautifully in a glass, how could one resist! I love lime and I love cheesecake, so here you go: no-bake, lime cheesecake! These beauties require no prior “baking” skills, are quick to make and are a joy to the pallet! I came across the original recipe in a local grocery store’s Ideas for Spring leaflet, and couldn’t help but tweak it a little. Enjoy!
You can obviously also make this into a cake/pie pan if you don’t want to serve it in ready portions! I made these as a part of our dessert buffet for a party we held a couple of weeks ago, and I thought they were adorable when served individually.
For approximately 12-20 portions, (depending on what size you make them! I prepared mine into 11cl/3,75oz dessert glasses and made 20 pieces)
- 3 limes
- 3 tbsp honey
- 200g / 7oz natural flavored cream cheese
- 400g / 14oz sweet condensed milk
- 1,25dl / 0,5cups natural flavored greek yogurt
- 14 Digestive biscuits
- 3 tbsp margarine (or butter if you prefer)
- pinch of salt
- Optional: 1 tsp gingerbread seasoning (i.e. a blend of ginger, cinnamon, etc.)
- 50g / 2oz white chocolate
- Fresh mint leaves and biscuit crumbs for garnish
- Optional: toasted coconut flakes
Wash and dry the limes well. Grate the lime skin (the green part) into a bowl. Squeeze the lime juice into the same bowl, make sure to catch any seeds between your fingers. Tip: to make the lime juice flow easier, heat the limes in a microwave oven for 10-15 seconds. Add honey and stir well with a spoon. Add the cream cheese, condensed milk and yogurt to the lime-honey mixture and whisk until nice and airy, i.e. approximately 4-5 minutes with an electric whisk. Cover the bowl with cling film (or a lid) and place in the fridge for at least an hour for the taste to deepen.
Meanwhile, crush the digestive biscuits: place the biscuits in a zip-lock bag and crush with a rolling pin. I prefer keeping the biscuits slightly rough instead of creating a fine cookie dust, but that’s just a matter of preference. Melt the margarine (or butter) and place it in a bowl together with the crushed biscuits. Add 1 tsp of gingerbread seasoning if you like. Add a tiny pinch of salt. Mix well and distribute evenly into the glasses.
Chop up the white chocolate and add into the glasses. If you’re a fan of coconut, add toasted coconut to the white chocolate!
Take the lime mixture out of the fridge, and spoon on top of the base and white chocolate. My 11cl/3,75oz were perfect with approximately 3 tbsp of topping. Decorate and garnish just before serving, that way the cookie crumbs will add a bit of crunch and the mint leaves will stay nice and fresh.
You can easily prepare these a day ahead, the taste will only get deeper! (Just remember to store them in the fridge and well covered.) If you feel it requires more sweetness, add some white chocolate flakes. If you opted for adding coconut, sprinkle a bit of coconut flakes up top also.