No-Bake Lime Cheesecake Squares

• 1 tablespoon finely slivered lemon rind (15 mL)
• 1 tablespoon finely slivered lime rind (15 mL)
• 1 12 cups chocolate cookie crumbs (375 mL)
• 13 cup butter, melted (75 mL)
• 3 (4 ounce) packages cream cheese, softened (125 g each)
• 23 cup sweetened condensed milk (150 mL)
• 12 cup whipping cream (125 mL)
• 2 teaspoons finely grated lime rind (10 mL)
• 14 cup lime juice (50 mL - 2 limes)
• 1 tablespoon granulated sugar (15 mL)

1. Line 8-inch (2 L) square metal cake pan with parchment paper, leaving 1-inch (2.5 cm) overhang on 2 opposite sides.
2. Set aside.
3. Place lemon and lime slivers in bowl of ice water; refrigerate.
4. In bowl, combine cookie crumbs with butter; press evenly into prepared pan.
5. Refrigerate until firm, about 30 minutes.
6. In large bowl, beat cream cheese at medium-high speed until smooth.
7. Add condensed milk, 1/4 cup (50 mL) of the cream, grated lime rind and juice and sugar; beat until smooth.
8. Scrape over chilled base; smooth with spatula.
9. Refrigerate until set, about 4 hours.
10. (Make-ahead: Cover with plastic wrap; refrigerate for up to 2 days.
11. ).
12. Using paper overhang as handles, transfer cheesecake from pan to cutting board.
13. Using hot knife and wiping blade clean after each cut, cut into squares.
14. Whip remaining cream; spoon or pipe about 1 tsp (5 mL) onto each square.
15. Drain lemon and lime slivers and pat dry; arrange on whipped cream.

lemon rind, lime rind, chocolate cookie crumbs, butter, cream cheese, condensed milk, whipping cream, lime rind, lime juice, sugar

Taken from www.food.com/recipe/no-bake-lime-cheesecake-squares-446461 (may not work)