No bake cheesecakes are the best for Summer! No oven needed and so easy to make, plus NO FAIL, guaranteed 😉 BUT, even when it is not Summer, no bake cheesecake can be perfect too because, who likes to spend hours waiting for the oven timer to beep 😛 Am a lazy cook hahaha
Made this to take to Nonali and Chris, as we are invited for dinner 😀 They live just outside Montreal, and I always love a road trip 😀 I cannot wait to see their kids, pretty girls they are 😀
Recipe might seem long, but seriously, no bake cheesecake, is the bomb 😀
Base
1 c graham cracker crumbs (if its not available at your store, make yourself by crushing the crackers in food processor or using pestle and mortar, if not your rolling pi or even bottle!)
3/4 c sweetened flaked coconut (don’t like coconut? no problem, just add up 3/4 c more of crumbs)
6 tbsp butter, melted (no butter? no problem, you can use margarine or shortening – butter flavor preferred)
Cheesecake
1 box lime flavored gelatin mix (such as Jell o)
1/2 c hot water (boiling water)
3 boxes cream cheese at room temperature, at 8 oz each
1/2 c sugar + 2 tbsp sugar
2 c heavy cream
1 tsp grated lemon zest and 1/2 tsp grated lime zest
1/2 of lime, squeeze juice out (optional)
3 drops yellow liquid food coloring (optional, this makes nice darker green cheesecake than the one on picture)
1/2 tsp vanilla extract
Decoration
2 limes for decoration, slice, optional
How To Base:
Mix crumbs, coconut and melted butter well. Press on bottom of 8 inch spring form pan. Line lime slices as shown on picture (optional), set aside.
How To Cheesecake:
Whisk together gelatin and boiling water until dissolved, let cool.
On a medium high speed, beat cream cheese and 1/2 c of sugar until fluffy for 2-3 minutes. Lower the speed to low, beat in 1 c heavy cream until combined. Turn on to medium speed, beat until thickened for a minute or two.
Back to low speed, beat in gelatin mixture, zest, juice and food coloring if using, until blended.
Spoon mixture into crust, cover and refrigerate until set, at least 6 H.
Slice and serve as is or you can decorate by using the last cup of heavy cream:
Beat 1 c heavy cream and 2 tbsp sugar and vanilla extract until stiff peaks form. Pipe and decorate or put a dollop of cream on each sliced cheesecake.
Tropical Lime Cheesecake
Ingredients
Base
- 1 c graham cracker crumbs if its not available at your store, make yourself by crushing the crackers in food processor or using pestle and mortar, if not your rolling pi or even bottle!
- 3/4 c sweetened flaked coconut don’t like coconut? no problem, just add up 3/4 c more of crumbs
- 6 tbsp butter melted (no butter? no problem, you can use margarine or shortening – butter flavor preferred)
Cheesecake
- 1 box lime flavored gelatin mix such as Jell o
- 1/2 c hot water boiling water
- 3 boxes cream cheese at room temperature at 8 oz each
- 1/2 c sugar + 2 tbsp sugar
- 2 c heavy cream
- 1 tsp grated lemon zest and 1/2 tsp grated lime zest
- 1/2 of lime squeeze juice out (optional)
- 3 drops yellow liquid food coloring optional, this makes nice darker green cheesecake than the one on picture
- 1/2 tsp vanilla extract
Decoration
- 2 limes for decoration slice, optional
Instructions
Base
- Mix crumbs, coconut and melted butter well. Press on bottom of 8 inch spring form pan. Line lime slices as shown on picture (optional), set aside.
Cheesecake
- Whisk together gelatin and boiling water until dissolved, let cool.
- On a medium high speed, beat cream cheese and 1/2 c of sugar until fluffy for 2-3 minutes. Lower the speed to low, beat in 1 c heavy cream until combined. Turn on to medium speed, beat until thickened for a minute or two.
- Back to low speed, beat in gelatin mixture, zest, juice and food coloring if using, until blended.
- Spoon mixture into crust, cover and refrigerate until set, at least 6 H.
- Slice and serve as is or you can decorate by using the last cup of heavy cream:
- Beat 1 c heavy cream and 2 tbsp sugar and vanilla extract until stiff peaks form. Pipe and decorate or put a dollop of cream on each sliced cheesecake.
