Recipe by RB1953
"This torte is tart and tangy. I take it to a lot of potluck dinners and everyone raves and begs for the recipe. It is easy and can be made several days ahead. Decorate with dollops of whipped cream, raspberries, and fresh mint leaves, if desired."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
gingersnap cookie crumbs
1 (.25 ounce) envelope
2 1/2 cups
heavy cream, divided
white chocolate, chopped
3 (8 ounce) packages
cream cheese, softened
grated lime zest
I'm a Culinart Arts student and I made this as a homework assignment and boy oh boy did it go over big! It's very rich and creamy, I just called it a cheesecake and went with it. This also works INCREDIBLY well as a frozen dessert. You do have to let it thaw a little before cutting into it, maybe 10 minutes or so, but it's soooooo good!
This was okay but not worth the expense. None of the flavors were strong enough to come through-not even the chocolate. The texture was nice and it looked pretty.
This was delicious! I made this for my husband's birthday, particularly because it is waaaay toooooo hot to turn the oven on right now in Southern CA.
The texture is light, the ginger snap crust is far better than the typical graham cracker crust, the tanginess is refreshing, and the cheesecake has already disappeared from the fridge. I am very picky about desserts, having worked as a pro baker. THIS IS VERY GOOD!
My family really enjoyed this recipe. The only thing I would change would be the name - I would call it No Bake Lime Cheesecake! Easy to make - the flavors blended perfectly - light, rich dessert that will be made again at my house. Thanks for sharing this recipe.
I have tried many key lime recipes for my boyfriend- he loved this one! kind of like key lime pie. Definatly double the key lime juice and add slightly more zest. i was making 2- i made 2 crusts, and then realized one batch of filling was enough for 2 cakes. Yum! a keeper recipe.
Incredibly creamy, tart, and delicious! I cannot begin to tell you the look on people's faces when they enjoy this dessert - I used it as a dessert special in the restaurant where I work, and it's been going over amazingly well. People rave! I use a tad more cream to make it a little lighter. And the only comment I'd make is to chop up the zest if you end up with longer strings...it's unappealing otherwise. I also should say I stuck with graham cracker crumbs, since some people have an aversion to gingersnaps (I personally love them and think they'd go perfectly with this recipe!) I tell people it's like if key lime pie and cheesecake had a baby...that's this dessert. Amazing!
I turned it into a lower calorie version by:
Not adding sugar to the cookie base, and used only 1 cup cookies rather than 2 c (plenty!). Used only 4 tbs butter. I used 1/2 pint of cream to melt the white chocolate in. With the other half pint I made topping of whipped cream dollops with just a touch of sugar and a dash of vanilla (don't need a topping but it looks pretty). I DID NOT add whipped cream to the mixture at all (totally unnecessary calories!). I also added only a 1/4 cup sugar and 1/4 cup Trulia rather than 1 cup sugar to the cream cheese mixture. Trulia does not have that "diet" after taste and it's much healthier for you. I used the low fat cream cheese and cut it down to 2 1/2 8 oz. packages instead of 3. The white chocolate and lime juice gives the flavor and the cream cheese is the texture. You need to let it sit overnight for the rich texture to set in. I dare you to be able to tell this is a lower calories version. My family had no idea and said the texture and taste was like it was purchased from a bakery. I did not use any lime zest (didn't want the texture). It would have been pretty with mint leaves to decorate but since I didn't have any I added some colored dots instead only on the whip cream dollops, but added them all over on one slice just for a better photo presentation. (see photo above). This should be called a key lime cheesecake. It's probably the best I've ever tasted! "Just the right tartness and not overly sweet" is what my family said.
Very good and refreshing- not a heavy taste- very light and I didn't even have to bake it!
2nd time I made it I substited lemon for the lime and that was very good too.
Be sure to add the zest as it wasn't the same without it!
* Percent Daily Values are based on a 2,000 calorie diet.
No Bake Lime Mousse Torte
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 468
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Use fresh key lime juice if you can, as it adds the biggest flavor.
See how to make a quick-and-easy, award-winning key lime pie.
See how to make an easy, elegant chocolate and raspberry mousse.