No-bake Lime Cheesecake Bars
These no-bake lime cheesecake bars are just perfect for summer dessert when you don't want to bother with the oven. They're very easy to make with just a handful of ingredients. No gelatine whatsoever. Do try!
Servings: 16 pieces
Ingredients
The Base
- 1 ½ cup digestive biscuit crumbs (150 g)
- ¼ cup unsalted butter (60 g), melted
The Filling
- 16 oz full fat cream cheese (450 g), room temperature
- ¾ cup powdered sugar (90 g), sifted
- ¼ cup lime juice (60 ml)
- zest of 1 lime
- 1 cup whipping cream, min 35% fat (250 ml), chilled
Topping
- some sweetened whipped cream
- some lime zest and slices
Instructions
The Base
- Mix all ingredients in a bowl and pour into an 8 inch (20 cm) square pan with removable bottom. Press and spread evenly using a spoon.
- Place in the freezer for 30 minutes
The Filling
- In a bowl, add cream cheese and whisk until fluffy, using a handheld whisk. Then add in sugar, lime juice and zest. Continue whisking until everything is mixed together. Set aside.
- In another bowl, add in whipping cream and whisk until stiff peaks. Now add it into the cream cheese mixture and fold gently using a spatula until everything is well combined.
- Pour mixture into our prepared pan and spread evenly using an offset spatula. Chill in the coldest part of the fridge for minimum 8 hours or until it fully set.
Serve
- Run an offset spatula all round the cheesecake. Place the pan on a glass and remove the side pan. Place the cheesecake on a cutting board and slice it into 16 equal pieces.
- Place on a serving plate. Put a dollop on sweetened whipped cream on top followed by sprinkles of lime zest. Enjoy!
Notes
- Please refer to my tips on how to get it right, in my post above.
- Please refer to post on how to serve and store this cheesecake bars.
Nutrition
Calories: 263.7kcal | Carbohydrates: 14.7g | Protein: 2.8g | Fat: 22g | Saturated Fat: 12.7g | Cholesterol: 58mg | Sodium: 129.8mg | Potassium: 67.2mg | Fiber: 0.2g | Sugar: 9.7g | Calcium: 42.6mg | Iron: 0.4mg
