No-Bake Lime Cheesecake Squares

By The Canadian Living Test Kitchen

Tested till perfect

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No-Bake Lime Cheesecake SquaresYou can make this dessert in just a few minutes, but guests will think you spent hours. So there's no excuse not to skate with the gang.3 out of5based on5 ratings. 4 user reviews.
No-Bake Lime Cheesecake Squares

No-Bake Lime Cheesecake Squares
Photography by Matthew Kimura

This recipe makes 16 servings

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Nutritional Info
Per square: -
cal 230230 cal
pro 4 g4g pro
total fat 17 g17g total fat
sat. fat 10 g10g sat. fat
carb 16 g16g carb
fibre 00 fibre
chol 52 mg52mg chol
sodium 208 mg208mg sodium
% RDI: -
calcium 66 calcium
iron 77 iron
vit A 1616 vit A
vit C 55 vit C
folate 22 folate

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You can make this dessert in just a few minutes, but guests will think you spent hours. So there's no excuse not to skate with the gang.

Ingredients

  • 1 tbsp finely slivered lemon rind 1 tbsp finely slivered lemon rind
  • 1 tbsp finely slivered lime rind 1 tbsp finely slivered lime rind
  • 1-1/2 cups chocolate cookie crumbs 1-1/2 cups chocolate cookie crumbs
  • 1/3 cup butter , melted1/3 cup butter, melted
  • 3 pkg (each 4 oz/125 g) cream cheese , softened3 pkg (each 4 oz/125 g) cream cheese, softened
  • 2/3 cup sweetened condensed milk 2/3 cup sweetened condensed milk
  • 1/2 cup whipping cream 1/2 cup whipping cream
  • 2 tsp finely grated lime rind 2 tsp finely grated lime rind
  • 1/4 cup lime juice , (2 limes)1/4 cup lime juice, (2 limes)
  • 1 tbsp granulated sugar 1 tbsp granulated sugar

Preparation

Line 8-inch (2 L) square metal cake pan with parchment paper, leaving 1-inch (2.5 cm) overhang on 2 opposite sides. Set aside.

Place lemon and lime slivers in bowl of ice water; refrigerate.

In bowl, combine cookie crumbs with butter; press evenly into prepared pan. Refrigerate until firm, about 30 minutes.

In large bowl, beat cream cheese at medium-high speed until smooth. Add condensed milk, 1/4 cup (50 mL) of the cream, grated lime rind and juice and sugar; beat until smooth. Scrape over chilled base; smooth with spatula. Refrigerate until set, about 4 hours. (Make-ahead: Cover with plastic wrap; refrigerate for up to 2 days.)

Using paper overhang as handles, transfer cheesecake from pan to cutting board. Using hot knife and wiping blade clean after each cut, cut into squares.

Whip remaining cream; spoon or pipe about 1 tsp (5 mL) onto each square. Drain lemon and lime slivers and pat dry; arrange on whipped cream.

Additional information :


Source : Canadian Living Magazine: December 2005

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