It’s too hot this week to be in front of the oven so I’m making a no-bake pie in the form of a cold refreshing Boozy No Bake Lime Cheesecake!! Yes friends, this delectable lime treat has Key Lime Rum Cream mixed in. Because who doesn’t enjoy a cocktail and pie all in one?
This special summer dessert has that perfect tang of lime with hints of vanilla cream, mixed with coconut rum inside a crunchy crust of vanilla cookies, shredded coconut, and oats. Can we say take me to the Florida Keys, then serve me a slice while I nap under an umbrella?!
Key Lime Rum Cream
To bring you this no bake lime cheesecake I partnered with the fabulous Blue Chair Bay Rum, who makes all my summer cocktail dreams come true. This cheesecake is so special because every bite is full of flavor and a enhanced with their Key Lime Rum Cream.
Blue Chair Bay Rums are made with sugarcane molasses and natural ingredients, to create a high quality tropical experience. The Key Lime Rum Cream is pretty darn tasty just poured over ice, with a citrus aroma, notes of cinnamon almond and amaretto, and even a finishing taste of a graham cracker crust. What was that?! Yep, its basically a key lime pie in a bottle!
No Bake Lime Cheesecake a Cake or Pie?
Well, funny you should ask. Yes, there is a cookie crust and yes there is key lime rum and lots of lime zest. But, you know a cake has flour and rises, where a pie doesn’t. So maybe it is a pie? Thoughts to ponder!
Tips for Lime Cheesecake
- Set your cream cheese on counter for a couple hours before you plan to make the cheesecake. Room temperature is always a must for cream cheese in a cheesecake. Bonus, if its hot outside set it on the porch for a quicker result!
- If you don’t like shaggy coconut in the crust, blitz it in a food processor first.
- Letting the cheesecake firm in the fridge is key to its success. I like to wait for about 4 hours minimum, 6 hours is the sweet spot and overnight is gold. Plus the longer its sets the better the flavor and consistency.
- Store the cheesecake in an air tight container in the fridge covered with plastic wrap or aluminum foil.
- Pour some Key Lime Rum Cream over ice while you’re making the cheesecake. I mean you worked hard, right?
Ingredients
Coconut Cookie Crust
- 3 Cups Nilla Wafers Crumbs or Graham Cracker Crumbs
- ¼ Cup Whole Oats
- ¼ Cup Sweetened Shredded Coconut
- 2 Tablespoons Granulated Sugar
- 1 Tablespoon Blue Chair Bay Key Lime Rum Cream
- 11 Tablespoons Unsalted Butter melted
Boozy Lime Cheesecake Filling
- 8 ounces Cream Cheese room temperature
- ½ Cup Granulated Sugar
- ¼ Cup Lime Juice
- 2 Tablespoons Lime Zest
- 2 teaspoons Vanilla Extract
- 3 Tablespoons Blue Chair Bay Key Lime Rum Cream
- 1 Cup Heavy Whipping Cream very cold
Instructions
Coconut Cookie Crust
- Make cookie crumbs by placing your vanilla wafers or graham crackers in a resealable plastic bag and bashing with rolling pin until a thick sand like texture or process in a food processor for same texture.
- Place crumbs, oats, coconut, and sugar into a large bowl and stir together.
- Pour in melted butter and Blue Chair Key Lime Rum Cream, then stir together with a spatula until resembles wet sand.
- Transfer crust mix to a 9 inch pie dish or 8-inch springform pan. Use a flat base glass or rubber spatula and spoon to press the crust crumbs evenly across the bottom and up the sides of the dish.
- Place your lined cookie crust dish in the fridge to firm while you make the filling.
Boozy Lime Cheesecake Filling
- Place cream cheese, sugar, vanilla, lime juice, lime zest, and Blue Chair Key Lime Rum Cream in the bowl of a stand mixer fitted with whisk attachment (or in a large mixing bowl using an electric hand mixer). Cream ingredients on medium speed until smooth and fluffy about 3-4 minutes.
- Next, while continuing on medium speed, slowly pour in the cold heavy whipping cream. Keep mixing until the batter thickens and increases in size. The mixture should form stiff peaks, which means it should hold its shape when the whisk is lifted from the mixture.
- Remove chilled firm crust from the fridge. Spoon filling into the crust and level with an offset spatula.
- Place cheesecake in the fridge to set for 4 hrs or overnight for best results and better flavor!
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