No-Bake Lime Cheesecake
Recipe: https://recipestripper.com/recipes/a6aac375-d55b-45b5-8db6-27a155bf0199
Original source: https://hostessatheart.com/no-bake-lime-cheesecake/
Recipe image: https://hostessatheart.com/wp-content/uploads/2025/03/No-Bake-Lime-Cheesecake-SQ.jpg

Try our easy no-bake lime cheesecake - cool, creamy, and make-ahead friendly! Perfect for summer gatherings or anytime you crave citrus sweetness.
Yield: 12
Prep time: PT25M
Total time: PT265M

Ingredients
- 1½ cups graham cracker crumbs
- 6 tbsp unsalted butter
- 1 tbsp granulated sugar
- 24 soft ladyfingers (20 to 24 trimmed to be the same size approximately)
- 2½ tsp gelatin
- 1/4 cup lime juice
- 16 oz cream cheese
- 1 cup sugar
- 6 ounces white baking chocolate (melted and slightly cooled)
- 1 lime zest (approximately 2 teaspoons)
- 1 cup whipped cream
- lime and strawberry slices for topping

Instructions
1. Heat the butter in the microwave until melted.  In a small mixing bowl, mix together the graham cracker crumbs and butter until crumbly.
2. Arrange the ladyfingers around the outer edge of a springform pan.  It helps to trim one edge of the cookie to be flat.
3. Press the graham cracker crust into the pan and press down with your fingers or a glass. Once the graham cracker crust is pressed down, the ladyfingers will stay in place.  Set to one side for now.
4. In a small bowl, mix the gelatin with the lime juice.  Stir until incorporated and let bloom for 5 minutes.  Warm in the microwave for 15-20 seconds to melt it into a liquid.
5. Melt the white baking chocolate slowly in the microwave or over a double boiler until smooth and creamy. Set it aside and let it cool slightly.
6. In a large bowl, beat, on high, together the cream cheese and the sugar until smooth, about 3-4 minutes.
7. Add the white chocolate, lime gelatin and lime zest and beat until fully incorporated, another 2 minutes.
8. Add the whipped cream and slowly fold it in until just mixed. You don’t want to deflate the whipped cream.
9. Pour over the graham crust and chill in the refrigerator for 3-4 hours.  Transfer to a serving dish and top with slices of lime and strawberries.
10. Serve chilled.