New York cheesecake is one of my very favourite things to eat in the entire world. It’s decadent, oh-so-dense and crumbly, and is equally fantastic eaten plain or with a spoonful of fresh fruit. This is not New York cheesecake. And that’s okay.
This is a light, creamy no-bake cheesecake flavoured with white chocolate and lime, sitting atop an Oreo cookie crust. The difference between these bars and the denser NY cheesecake I love is only in their airy texture, as you lose none of the tangy sweetness of the cheesecake itself. This is something I’ll whip together when I’m craving cheesecake, but can’t quite bring myself to make the full-blown, 5-bricks of cream cheese calorie bomb. Not that this is health food, but it is certainly lightened-up!
The batter comes together easily; just make sure the cream cheese is at room temperature for a lump-free mixture. Simply pull together the crust, chill it while you make the filling, spread the filling over the crust and throw the whole thing in the refrigerator until you’re ready to serve it. You get all the satisfaction of delectable homemade cheesecake without having to turn on your oven.
The finished product will keep in the refrigerator for up to three days; any longer than that and the crust starts to get a little bit mushy. For a party, this recipe would work well and look very pretty in little individual cups or jars.
I serve these bars chilled with a dollop of whipped cream and a slice of lime as a garnish. I recommend serving them plated with utensils, as they are soft, not sturdy like regular cheesecake bars and they can get a bit messy. I would know – I tasted one or two of them right out the fridge with my fingers in the interest of quality control. I wouldn’t want to share anything with you that wasn’t absolutely delicious, would I?
- 1 package white chocolate chips
- 1 package chocolate sandwich cookies (I used Oreos)
- ½ cup heavy whipping cream, chilled
- 1 8-oz. package cream cheese, at room temperature
- 3 tablespoons sugar
- 3 tablespoons fresh lime juice
- 1 tablespoon finely grated lime zest
- Whipped cream and lime slices for serving (optional)
- Line a 9x9-inch metal baking pan with aluminum foil, leaving overhang on all sides. Stir white chocolate chips in a medium metal bowl set over a saucepan of simmering water until melted and smooth; remove bowl from over water.
- Finely grind cookies in a food processor. Add 2 tablespoons of the melted white chocolate and blend until the mixture begins to clump together. Firmly press cookie mixture onto the bottom of the prepared pan. Chill while making filling.
- Beat whipping cream in a medium bowl until soft peaks form.
- In a separate bowl, beat cream cheese, sugar, lime juice, and lime peel until smooth. Beat in remaining melted white chocolate. Fold in whipped cream in 2 additions. Spread over prepared crust.
- Chill until filling is slightly firm, at least 2 hours. Using foil overhang, lift from the pan and cut into bars. Garnish with whipped cream and lime slices, if desired.
Source: Adapted slightly from Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful