No-Bake Mini Lime Cheesecakes
These mini tangy lime cheesecakes are made without baking: tasty, easy and delicious.
20 Minutes Prep
2 Hours
30 Minutes Total
12 Servings
Ingredient List
- 8 Nature Valley™ Crunchy Roasted Almond Snack Bars, finely crushed
- 50 g unsalted butter, melted
For the topping
- 6 tablespoons hot water
- 12 g sachet powdered gelatine
- 350 g light soft cheese
- 75 g caster sugar
- Finely grated zest and juice of 1 large lime
- 200 g Greek-style natural yogurt, plus extra to serve
To decorate
- 12 thin lime slices (from 2 -3 small limes)
Preparation
- Line a 12-hole muffin tray with 12 paper cupcake cases.
- Mix the crushed granola bars and melted butter in a medium bowl. Place a spoonful of the mixture in each paper case and press down firmly with the back of a teaspoon to form an even base. Chill in the fridge.
- Meanwhile, place the hot water in a small heatproof bowl. Sprinkle over the gelatine and stir until dissolved. Set aside to cool.
- Beat the soft cheese, sugar, lime zest and juice in a large bowl until smooth, then fold in the yogurt followed by the cooled gelatine mixture (adding in a thin stream to prevent curdling). Divide the mixture evenly between the cupcake cases. Chill in the fridge for about 2 hours (or overnight) until set.
- To serve, remove the cheesecakes from the paper cases and decorate with dollops of extra yogurt and lime slices.
Tips
- Replace the lime with lemon zest and juice and lemon slices for a different citrus flavour. Try using a mix of fresh fruit, such as blueberries, halved strawberries and raspberries, to decorate instead of the lime slices. Add a sprinkling of icing sugar for extra sweetness, if liked.
