Lime Cheesecake Treats – No Bake

I love lemon & lime. Not straight, because nobody’s face should screw up like that, but a squirt of lemon or lime juice in my water, lemon on fish, lime in pho, either one in cheesecake….absolute flavour perfection.

I really like cheesecake but I will eat it plain before I will add pie filling on top. And do not get me started with chocolate cheesecake crust!

Chocolate & cheesecake just don’t work for me and I’m not sure why not, as I love them both separately. I mean LOVE. Both of them are inventions that should have statues made of their inventors. They should have days of the year dedicated to them (and if they should be paid holidays, well that would be lovely, also). We should celibrate their birthdays….

Meanwhile, back at lime cheesecake treats….

  • Ingredients:
  • 1 graham cracker crust or a shortbread crust or some cookies – go wild!
  • 1 envelope (1 TB) of unflavoured gelatin
  • ¼ cup lime juice, chilled (my little bottle of lime juice looked so weird in the fridge)
  • 8 oz of cream cheese, softened (room temperature)
  • 1/2-3/4 cup of sugar
  • 1 cup heavy whipping cream, whipped
Normally my lemon & lime live in a cupboard, so I kind of felt sorry for it, sitting in the fridge, cold & missing his friend lemon. Wondering what was going to become of him.

In a small saucepan, add the lime juice and then sprinkle the gelatin over it. Leave it for a minute.

Then warm over low-medium heat, stirring, until the gelatin is dissolved. Let it cool.

Beat the cream cheese and sugar together until smooth & fluffy. Add the whipped cream and mix well.

Add in the gelatin and stir together until mixed thoroughly.

If you are using a crust, add the filling to it, smooth out and put into the fridge to cool & set for 3 hours. If you’re a slacker like me, put the mixing bowl in the fridge to set for 3 hours and scoop the desired amount onto a cookie when you’re feeling peckish or need some dessert.

Aah! Cheesecake on a cookie! I’m a bit surprised I’ve never done something like this before.

I was a little disappointed that the whole thing didn’t turn a subtle shade of green, but there was nowhere near enough lime juice to colour that much cream cheese & whipped cream. 🙂

Note: I used 3/4 of a cup of sugar and while it is still a little tiny bit tart, I think I will use 1/2 cup next time for a little more pucker power. It’s still a clean, fresh flavour with the 3/4 cup, though.

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