No Bake Strawberry Lime Cheesecake
Perfect for summer gatherings when you want a light and cooling dessert and don’t want to turn your oven on. It travels well so it’s great to take to a potluck event.
graham cracker crumbs
you can use gluten-free crumbs as needed
grass-fed butter or ghee
or 5 drops of stevia for low-sugar
For the Cheesecake
cream cheese, softened
coconut or raw cane sugar
or 1/2 tsp of stevia for low-sugar
full fat greek yogurt
zest and juice
more zest and slice for presentation
Line a pie plate with parchment paper (I like to glue the paper down with a bit of coconut oil or butter to keep it firmly into the pan)
Melt the butter and add it along with the honey to the graham cracker crumbs. Stir together until all the crumbs are moistened. Press the crumbs down firmly into the bottom of the lined pan.
Beat together the cream cheese, sugar, yogurt, lime juice and lime zest until light and fluffy. Pour into the dish.
Refrigerate at least 3 hours or overnight. When ready to serve, top each cheesecake with strawberries and ¼ slice of lime. Garnish with optional lime zest if desired. Serve cold.
you can use sour cream instead of yogurt
it will keep well sealed in the fridge for 10 days.