Strawberry lime cheesecake

We are counting down the days until summer officially begins but warm weather is already here. Time to pull out those refreshing, delicious, and easy-to-make desserts! This one includes strawberries and juicy, sweet, plump berries are available everywhere right now.

Now, most cheesecake recipes can be labor intensive but not this one. Even better this one is no-bake so no heating up the kitchen!

This recipe came to me from my sister Angela. In typical Oxford girl fashion, she did make a few changes but I trust her judgment in the dessert-making department.  

Email your recipes and stories to mitzi@nowhabersham.com

Ingredients:

CRUST

  • 1 and 1/2 sleeves of graham crackers, ground in food processor
  • 1 stick butter, melted
  • 2 tsp cinnamon
  • 3 Tbsp sugar

CHEESECAKE

  • 1 3/4 c heavy cream, whipped
  • 1 1/2 stick cream cheese (12 oz.)
  • 1/2 c Cool Whip
  • 3 Tbsp lime juice
  • 4 tsp vanilla extract
  • 3 Tbsp sugar
  • 1/3-3/4 c powdered sugar

TOPPING

  • 10 oz frozen strawberries
  • 3 Tbsp lime juice
  • 1/2 c sugar
  • 1 pt fresh strawberries

Directions:

Mix crust ingredients together and press into bottom and sides of 9″ springform pan. Bake for 10 minutes at 350 degrees. Remove from oven and allow to cool.

In a saucepan, add frozen strawberries, lime juice, and sugar. Cook for 10 mins. Strain and set aside to cool.
In two separate bowls, whip cream into stiff peaks adding 2 tsp vanilla and 1/3 cup powdered sugar.
In another bowl, cream together cream cheese, Cool Whip, 2 tsp vanilla, 3 Tbls lime juice, and 3 Tbsp sugar.
Add cream cheese mixture to whipped cream. Whip for 2-3 mins. Add powdered sugar as needed for sweetness. Pour mixture into springform pan, set in freezer for 20-30 mins. Then refrigerate for another 35-40 mins or until set (1 hour – 1 1/2 hours). Serves with fresh strawberries and topping.
This should hit the spot when you want a delicious, refreshing dessert on a hot summer day. Enjoy!
Print Friendly, PDF & Email