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No Bake Strawberry Lime Cheesecake

Perfect for summer gatherings when you want a light and cooling dessert and don't want to turn your oven on. It travels well so it's great to take to a potluck event.
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Prep Time 10 mins
Total Time 13 mins
Servings 12 people

Ingredients
  

Crust

  • 2 cups graham cracker crumbs you can use gluten-free crumbs as needed
  • 5 tbsp grass-fed butter or ghee
  • 2 tbsp honey or 5 drops of stevia for low-sugar

For the Cheesecake

  • 16 oz cream cheese, softened 2 packages
  • 1/4 cup coconut or raw cane sugar or 1/2 tsp of stevia for low-sugar
  • 1/2 cup full fat greek yogurt
  • 1 lime zest and juice
  • 1/2 pint sliced strawberries
  • 1 lime more zest and slice for presentation optional topping

Instructions
 

  • Line a pie plate with parchment paper (I like to glue the paper down with a bit of coconut oil or butter to keep it firmly into the pan)
  • Melt the butter and add it along with the honey to the graham cracker crumbs. Stir together until all the crumbs are moistened. Press the crumbs down firmly into the bottom of the lined pan.
  • Beat together the cream cheese, sugar, yogurt, lime juice and lime zest until light and fluffy. Pour into the dish.
  • Refrigerate at least 3 hours or overnight. When ready to serve, top each cheesecake with strawberries and ΒΌ slice of lime. Garnish with optional lime zest if desired. Serve cold.

Notes

  • you can use sour cream instead of yogurt
  • it will keep well sealed in the fridge for 10 days.