This is the simplest, most easy recipe to make popcorn balls when you're looking for a classic, no-bake dessert.
PREP TIME: 20 Minutes CHILL TIME: 4 Hours
INGREDIENTS: For the cheesecake: 8 oz cream cheese 9 oz heavy cream 1 cup sugar Pinch of salt ½ cup half and half 1 tbsp vanilla Zest of 1 key lime 3 tbsp key lime juice 1 tsp lime extract
Make a cheesecake base: Place biscuits in a bowl of a food processor and process until finely crushed. Pour into a medium bowl and add the sugar and melted butter. Mix thoroughly until the crumbs are completely coated. Pour the mixture into the prepared cake pan and press firmly into the base to create an even layer. Refrigerate for 1 hour to firm up.
In a medium bowl, with an electric mixer, whisk the heavy cream until smooth. Leave it aside. In another bowl, with an electric mixer, whisk the cream cheese with half and half and sugar. While mixing add the vanilla extract, juice of key lime, zest of key lime and lime extract. Mix well to combine. When it is ready, add the whipped heavy cream and mix well with spatula.
Remove the biscuit base from the refrigerator. Spoon the cream cheese mixture onto the biscuit base and smooth the top with spatula. Leave it to sit in the fridge for about 4 hours or overnight. Remove the cake from the tin and slip the cake onto a serving plate. Decorate with piping tips and slices of lime, if desired.
This Bright and Light Cheesecake will put a zip in your step, so delicious you won't want to share!
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