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!
Photography by Johnny Miller
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.
