Ingredients

For the Base:

• 1 ½ cups digestive biscuit crumbs (150 g)
• ¼ cup unsalted butter (60 g), melted

For the Filling:

• 16 oz full-fat cream cheese (450 g), room temperature
• ¾ cup powdered sugar (90 g), sifted
• ¼ cup lime juice (60 ml)
• Zest of 1 lime
• 1 cup whipping cream, minimum 35% fat (250 ml), chilled

For the Topping:

• Some sweetened whipped cream
• Extra lime zest and slices for garnish

Step-by-Step Instructions

1. Prepare the Base:

• Begin by crushing the digestive biscuits into fine crumbs. You can do this by placing them in a sealed plastic bag and crushing them with a rolling pin or by using a food processor.
• In a medium-sized mixing bowl, combine the biscuit crumbs with the melted unsalted butter. Stir until the mixture is well combined and has the consistency of wet sand.
• Line an 8×8 inch (20×20 cm) square pan with parchment paper. Press the crumb mixture firmly into the bottom of the pan, using the back of a spoon or the bottom of a glass to even it out. Place the pan in the fridge to chill while you prepare the filling.

2. Make the Filling:

• In a large mixing bowl, beat the cream cheese using an electric mixer or a whisk until smooth and creamy, ensuring there are no lumps.
• Add the powdered sugar, lime juice, and lime zest. Mix until everything is thoroughly combined.
• In a separate bowl, whisk the chilled whipping cream until it forms stiff peaks. Be careful not to over-whip, as it can turn grainy.
• Gently fold the whipped cream into the cream cheese mixture using a spatula. Make sure to incorporate the whipped cream carefully to maintain the light and fluffy texture.

3. Assemble the Cheesecake Bars:

• Remove the prepared base from the fridge and spoon the lime cheesecake filling over the chilled biscuit base. Use a spatula to smooth the top and ensure it’s even.
• Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. The longer it chills, the firmer the bars will become.

4. Add the Topping and Serve:

• Before serving, garnish the cheesecake bars with a dollop of sweetened whipped cream, a sprinkle of lime zest, and some thinly sliced lime wedges for an extra pop of flavor and decoration.
• Cut into squares and serve chilled.

Cooking Tips

• Room Temperature Cream Cheese: Ensure that your cream cheese is at room temperature to make it easier to mix and prevent lumps in the filling.
• Firm Whipped Cream: Whip the cream until stiff peaks form, but be careful not to over-whip. Over-whipped cream can become grainy and won’t incorporate well into the cream cheese mixture.
• Chilling Time: Be patient! Chilling the cheesecake for at least 4 hours, preferably overnight, is crucial for getting the bars to set properly. Don’t rush this step, as the filling needs time to firm up.
• Substitute for Digestive Biscuits: If you don’t have digestive biscuits, you can substitute them with graham crackers or any other plain cookie for the crust.

Storage

• Refrigeration: These cheesecake bars should be stored in the refrigerator, covered with plastic wrap or placed in an airtight container. They will keep for up to 4-5 days in the fridge.
• Freezing: You can freeze the cheesecake bars for longer storage. Wrap them individually in plastic wrap and place them in a freezer-safe container or bag. They will last up to 2 months in the freezer. To serve, thaw them in the fridge overnight.

Nutritional Facts (Per Serving)

• Calories: 330
• Fat: 25g
• Saturated Fat: 15g
• Carbohydrates: 24g
• Sugar: 15g
• Fiber: 1g
• Protein: 5g
• Sodium: 180mg

FAQs

1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese if you prefer a lighter version of this dessert. However, keep in mind that the texture may not be as rich and creamy as it would be with full-fat cream cheese.

2. How do I prevent lumps in the cheesecake filling?
To prevent lumps, make sure your cream cheese is at room temperature before you begin mixing. If you still notice lumps, you can pass the mixture through a sieve before adding the whipped cream.

3. Can I make this recipe ahead of time?
Absolutely! In fact, making the cheesecake bars a day ahead is a great idea because it allows the flavors to meld and the bars to set properly. Just keep them chilled in the fridge until you’re ready to serve.

4. Can I add more flavor to the filling?
Yes, you can customize the flavor by adding a bit more lime juice or zest for extra tang. You could also try incorporating a dash of vanilla extract or substituting lemon for lime to create a different citrus twist.

5. What can I use as a topping other than whipped cream?
If you’re not a fan of whipped cream, you can top these cheesecake bars with fresh fruit (like berries or kiwi), a drizzle of fruit compote, or even a sprinkle of crushed nuts for added texture.

Conclusion

No-Bake Lime Cheesecake Bars are an easy and delightful dessert that everyone will enjoy. The refreshing tang of lime pairs perfectly with the creamy, rich texture of the filling, while the buttery biscuit base adds a satisfying crunch. This recipe is perfect for those who want a sweet treat without turning on the oven, and the minimal ingredients make it accessible for any level of baker. Whether you’re making it for a party or as a sweet treat for yourself, these cheesecake bars are sure to impress.