No-Bake Lime Cheesecake Squares
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.
Servings: 16 squares
Ingredients:
| Nutritional Info | |
| Per square: | - |
| cal | 230 |
| pro | 4 g |
| total fat | 17 g |
| sat. fat | 10 g |
| carb | 16 g |
| fibre | trace |
| chol | 52 mg |
| sodium | 208 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 7% |
| vit A | 16% |
| vit C | 5% |
| folate | 2% |
Suggested Recipes
-
1 tbsp (15 mL) each finely slivered lemon and lime rind
1-1/2 cups (375 mL) chocolate cookie crumbs
1/3 cup (75 mL) butter, melted
3 pkg (each 4 oz/125 g) cream cheese, softened
2/3 cup (150 mL) sweetened condensed milk
1/2 cup (125 mL) whipping cream
2 tsp (10 mL) finely grated lime rind
1/4 cup (50 mL) lime juice (2 limes)
1 tbsp (15 mL) 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.
Tags:
Cookies-Bars-Squares; Entertaining; Cheese/Other Dairy; Fruits; Christmas; Freeze or Refrigerate;
Source
Canadian Living Magazine: December 2005
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