No-Bake Key Lime Cheesecake Bars
- 1 stick unsalted butter, cut into pieces
- 2 ounces semisweet chocolate, chopped
- 1 9 -ounce package chocolate wafer cookies
- 2 tablespoons sugar
- 1/2 cup fresh Key lime juice (from about 10 Key limes) or bottled Key lime juice
- 2 teaspoons unflavored gelatin powder (from one 1/4-ounce packet)
- 1/4 cup sugar
- 2 8 -ounce packages cream cheese, at room temperature
- 1 14 -ounce can sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 2 ounces semisweet chocolate, chopped
- Make the crust: Line a 9-by-13-inch baking dish with foil, leaving an overhang.
- Put the butter and chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted and smooth.
- Pulse the cookies with the sugar in a food processor until finely ground.
- With the motor running, pour in the warm melted chocolate mixture and process until combined.
- Press the crumb mixture into the bottom of the prepared pan and refrigerate while you make the filling.
- Make the filling: Warm the lime juice in a small saucepan over low heat; whisk in the gelatin and sugar until completely dissolved, then remove from the heat and let cool slightly.
- Beat the cream cheese in a large bowl with a mixer on high speed until smooth and fluffy, about 4 minutes.
- Add the sweetened condensed milk and beat until smooth.
- Beat in the gelatin mixture and vanilla.
- Spread in the prepared crust and refrigerate until firm, at least 4 hours or overnight.
- Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring, until smooth.
- Drizzle over the cheesecake and refrigerate until ready to serve.
- Remove from the pan using the foil handles and slice into bars.
- Photograph by Johnny Miller
unsalted butter, chocolate, chocolate wafer cookies, sugar, fresh key lime juice, unflavored gelatin powder, sugar, cream cheese, condensed milk, vanilla, chocolate
Taken from www.foodnetwork.com/recipes/food-network-kitchens/no-bake-key-lime-cheesecake-bars-recipe.html (may not work)