No-Bake Lime Cheesecake with Chocolate Almond Crust
Prep Time: 20 minutes (plus 2 hours to freeze) | Cook Time: 0 | Total Time: 20 minutes (plus 2 hours to freeze) | Yields: One 8-inch cake
Ingredients:
Crust:
- 2 cups ground Benton’s Original Chocolate Sandwich Cookies, filling removed
- 6 ounces ground Southern Grove Slivered Almonds
- 2 tablespoons Baker’s Corner Granulated Sugar
- 8 tablespoons Countryside Creamery Unsalted Butter
Filling:
- 4 ounces Happy Farms Cream Cheese
- 14 ounces Baker’s Corner Sweetened Condensed Milk
- Zest of 2 limes, divided
- ½ cup fresh squeezed lime juice (about 6 limes)
- 8 ounces Friendly Farms Whipped Topping, thawed
Directions:
- For the crust: In a medium bowl, combine all the crust ingredients. Press the crust into the bottom and sides of an 8-inch springform pan.
- For the filling: In a large bowl, combine the cream cheese and sweetened condensed milk. Cream together with a hand mixer.
- Add half the zest and the lime juice.
- Fold in the whipped topping. Pour the mixture into the prepared crust. Smooth out the top and garnish with the remaining zest.
- Freeze for 2 hours. Remove the cake from the freezer 20 minutes prior to serving. Serve chilled.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen
