No-Bake Raspberry-Lime Cheesecake
Whip this up in the afternoon, pop it in the fridge, and it'll be ready to go by dessert time!
Recipe by Janet Taylor McCracken
Start to Finish: 25 minutes (plus 4 hours for chilling) | Servings: 8 |
Ingredients
- 2 cups graham cracker crumbs
- 6 tbsp. butter, melted
- 2 packages (8 oz. each) cream cheese, at room temperature
- 3/4 cup sugar
- 1 cup cold heavy cream
- 1 tsp. lime zest plus 2 tbsp. juice (from 1 lime)
- 1 package (1 oz.) freeze-dried raspberries, crushed, for garnish
Preparation
In bowl, mix crumbs and butter; press into 9-inch tart pan. Refrigerate crust while preparing filling. Using electric mixer, in large bowl, beat cream cheese and sugar for 1 minute. Add cream and lime zest and juice; beat to firm peaks. Pour into crust. Cover; refrigerate until set, 4 hours. Garnish.