Mini No Bake Lime Cheesecakes for #CheesecakeDay! Cheesecake is my absolute favorite dessert ever and you will love this creamy and delicious cheesecake that doesn't require turning on the oven!
Mini No Bake Lime Cheesecakes
When I heard that the incredibly talented and lovely Roxana of Roxana's Home Baking was organizing a celebration for National Cheesecake Day, I signed up immediately.
I love cheesecake, I love it too much. I kept trying to get a cheesecake baked and when the weather temporarily cooled down, I thought it was the perfect time.
Of course as life goes, I just could not get it done. So we are back to 100 degrees and I couldn't bring myself to turn on the oven. I have made this Lime Cheesecake from a Land O'Lakes cookbook that I've had for years. So I decided it was perfect to share for Cheesecake Day!
I usually make this in my cheesecake pan and I've made it in a deep pie dish too. This time I thought a mini dessert would do the trick.
I tried it in my mini cheesecake pan and it turned out alright but it wasn't quite as firm as a baked cheesecake. So I decided these little glasses were just the ticket.
I love the combination of berries and lime so I drizzled in a little berry jam and these little desserts were a fantastic summer treat! Cheesecake Day has turned into quite the event with a ton of delicious cheesecake recipes!
Just scroll below the recipe and be sure to check them all out! I want to give a great big thanks to Roxana for the fabulous idea and for all of her hard work putting this together!!
IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON FACEBOOK, INSTAGRAM & PINTEREST!
Mini No Bake Lime Cheesecakes
_adapted from Land O'Lakes Best Loved Recipes_
For the crust
- 1 cup graham cracker crumbs
- ¼ cup sugar
- ⅓ cup melted butter
For the Cheesecake
- 1 cup fresh lime juice
- ¼ cup water
- 2 ¼ oz packages unflavored gelatin
- 1 ½ cups sugar
- 5 eggs
- 1 tablespoons lime zest
- ½ cup butter, softened
- 2 8oz packages cream cheese, softened
- ½ cup whipping cream
- ¼ cup strawberry jam
- ¼ cup blackberry jam
- fresh lime slices
- whipped cream
Mix crust ingredients together in a small bowl and set aside.
Add lime juice and water to a saucepan sprinkle in gelatin and let stand about 5 minutes.
In a separate bowl, beat together eggs, sugar and lime zest. Stir into saucepan and cook over medium heat, stirring often just until mixture comes to a boil. Do not allow mixture to boil, remove from heat.
In a large mixer bowl, add butter and softened cream cheese. Beat until smooth. Slowly add hot lime mixture and continue to beat at medium speed until smooth.
Pour into a large bowl and refrigerate for 45 minutes, stirring at 15 minute intervals.
Meanwhile, beat whipping cream until soft peaks form. Place in refrigerator until lime mixture is cool. Fold whipped cream into lime mixture.
Divide crust into the bottoms of small glasses (or press into a cheesecake pan or deep pie dish if you want to make a regular sized cheesecake).
Mix strawberry and black berry jam together in a small bowl and set aside.
Add cheesecake mixture over crusts about half way. Drizzle with a small amount of jam and fill to the top with cheesecake mixture. Drizzle with another bit of jam.
Repeat with remaining glasses/jars.
*If you are making one regular cheesecake, pour cheesecake mixture over crust and drizzle with jam, use a knife to swirl throughout cheesecake.
Refrigerate for 4 hours.
Garnish with whipped cream and lime slices.
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