Boozy No Bake Lime Cheesecake
No Bake Lime Cheesecake made with zest key limes, lime rum cream, cream cheese, heavy cream, and a coconut cookie crust!!
Servings 12 slices
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!