A note about dishes to serve them in… I’ve served these in little half-pint Mason jars, which is very cute. But I also like the way they look as “shooters.” And by the way… my shooter glasses are really just candle votives from Hobby Lobby. The number of servings you get out of this recipe depends on what size dishes you serve it in. If you’re planning this for a special occasion, you might want to experiment ahead of time to see how it works out for you.
Then — oh, darn! — you’ll have to eat your test batch. Oh well, do it for science!
No-bake lime cheesecake shooters
makes 6-8, depending on serving sizes
1/2 c. pecan pieces
8 oz. cream cheese
zest of one lime
juice of one lime (or 1/2 or 3/4, depending on how sour you like things)
4 pkts. Splenda (or other sweetener, equivalent to 8 tsp of sugar)
1/2 t. vanilla
2 drops yellow food coloring (optional)
1 drop green food coloring (optional)
1/4 c. cream
1/2 c. cream
1 pkt. Splenda
1/2 t. vanilla
This crazy-simple crust is made of: pecans! That’s it! No butter needed.
In the photo below, you can see two different blender blades that came with my favorite kitchen gadget. The four-bladed piece (shown at the top of the photo) chops things up from coarse to fairly fine, depending on how long you run it. The shorter, two-bladed one (on the left) minces things down to a fine powder or — in the case of nuts — butter.
In the pic below you can see the difference. The left-hand image shows the pecans after running them with the four-blade piece for a few seconds. This would work just fine for crust if this is all you have. But if you have the second kind of blade, you can grind the pecan pieces until they’re so fine they begin to stick together, like in the image on the right, below. This gives you something with the look and consistency of a crust made of graham crackers and butter. Neat, huh?!
Set those aside while you prep the filling.
If you want a few pieces of lime peeling for garnish, make sure you slice off a couple thin slabs of peel before you grate off any lime zest. Then just slice them up into little slivers and set aside. (I don’t recommend eating these. I love sour, but that’s too much even for me!)
Now you can zest the lime, and proceed with combining it along with the cream cheese, lime juice, vanilla and sweetener (and food coloring, if you want). Whip this all up till it gets past looking like cottage cheese (top part of the image below), and starts to look smooth and creamy (bottom image).
Then in a separate small bowl, whip the 1/4 cup of cream just until it’s stiff enough that pulling the beater out leaves a hole that doesn’t fill in. Don’t whip too much longer, or you’ll wind up with butter.