Lime No Bake Cheesecake Tarts
There are certain days during the summer when the last place anyone wants to be is in a hot kitchen and sporting rosy cheeks from a hot oven. This is when delicious no bake desserts come into play, especially no bake cheesecake!
No bake cheesecake is simple and can take on basically any flavour you like.
This no bake cheesecake is as simple as they come. In this one, I’ve used lime flavour to get that refreshing, tart and slightly sweet taste. If you don’t want to make it lime, you can simply add ¼ of lemon juice in place of lime juice and zest and a tsp of vanilla for a classic flavour.
I’ve also used a classic graham cracker crust. Now, you can buy a ready made crust if you don’t have time, or you can bake one, or simply put it together and chill it for an hour to firm up so you don’t need your oven.
Since this no bake cheesecake recipe calls for no oven, there will be no baking to bind the crumbs together, so compressing your crumbs in your pie pan or ramekins firmly is a must.
Once your crust is firmly chilled, you can pour in your filling and let it firm up once again in the fridge for at least 6 hours so it will slice up nicely.
Top pie or tarts with marshmallow cream or whipping cream. If using marshmallow cream, which is delightful, add some extra pizzazz by using a small kitchen torch to carmelize the top.
No Bake Cheesecake Lime Pie Tarts
- 1 1/2cups finely crushed graham crackers
- 1/3cup butter, melted
- 2 tablespoons sugar
- 2 8oz packages of cream cheese (not low fat)
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup lime juice
- 1 tsp lime zest
Whipped cream topping:
- 1 cup heavy or whipping cream
- 3 tablespoons powdered sugar
- 1 lime zested, optional
Marshmallow Cream Topping
- 1 jar of marshmallow fluff
- ½ stick of butter
- 1 tsp vanilla
For the Crust:
Combine crumbs, melted butter and sugar in a small bowl and mix until combined. Sprinkle crumb mixture into a 9-inch pie pan or mini tart shells or ramekins. Press firmly with a flat-bottomed drinking glass or measuring cup until compact. Refrigerate until firm.
For the Filling:
Mix the cream cheese, sweetened condensed milk, lime juice and zext in a bowl until smooth and stiff. Pour prepared filling into crust and spread into an even layer. Cover with plastic and refrigerate until the filling is firm and cold, about 6 hours.
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