No Bake Key Lime Cheesecake by Jessica Holmes

A creamy no bake Key Lime Pie topped with whipped cream.

INGREDIENTS

Crust

• 250 grams (2 and 1/2 cups) store bought cookies*, broken into pieces
• 115 grams (1/2 cup / 1 stick) unsalted butter, melted

Pie filling

• 250 grams (1 and 1/4 cup) full fat cream cheese, room temperature
• 240 ml (1 cup) sweetened condensed milk
• 120 ml (1/2 cup) lime juice, freshly squeezed
• 240 ml (1 cup) thickened or heavy cream*

Topping

• 240 ml (1 cup) thickened or heavy cream
• Lime zest, to decorate

INSTRUCTIONS

1. Add cookies to a food processor or blender and whiz until finely crushed. Add melted butter and mix well. Pour crumbs into a 9-inch pie plate. Press down firmly to form a crust and place in the fridge.
2. Add cream cheese in a large mixing bowl. Use an electric mixer to beat until smooth. Add condensed milk and lime juice and beat briefly until combined. Finally, add cream and beat for 2-3 minutes until mixture is thick and creamy.
3. Pour lime mixture over crust and smooth top. Place in the fridge for at LEAST 6 hours, or even better, overnight.
4. Place cream in a large mixing bowl and beat with an electric mixer until cream is whipped. Cover key lime pie with cream. Scatter over lime zest. Cut and serve.