This no bake cheesecake is so creamy and is one of my favorites. It’s refreshing with a great lime taste. I top it off with a toasted almond crunch topping, this is optional! It’s perfect for spring or summer time!
* In a medium mixing bowl combine crushed wafers and melted butter.
* Pour crust mixture into a greased 9” spring form pan lined with parchment paper. You may bake crust for 10 minutes at 350°F or put it directly in the fridge while making the cheesecake filling.
* Beat cream cheese till smooth. Add in powder sugar and combine till smooth. Add in a can of sweetened condensed milk and beat till combined. Beat in lime zest, lime juice and vanilla extract. Place mixture in a medium bowl and set aside.
* Beat heavy whipping cream till stiff peaks form. Fold into cheesecake mixture.
* Pour mix into springform pan on top of the crust and spread with spatula till smooth. Place in fridge for 6 hrs or overnight to set.
* Add your choice of toasted almond crunch or toasted coconut, pipe whip cream and enjoy!
