EASY MINI TURTLE CHEESECAKESCRUST:24 whole chocolate graham crackers, broken into pieces8 T. butter, melted½ c…

Paula Deen’s No-Bake Key Lime Mousse Cake

PAULA DEEN’S NO-BAKE KEY LIME MOUSSE CAKE
CRUST:
2 c. graham cracker crumbs
½ c. butter, melted
¼ c. sugar
FILLING:
6 T. fresh Key lime juice
1 (1/4-oz.) envelope unflavored gelatin
2 ½ cups cold heavy whipping cream, divided
10 (1-oz.) squares white chocolate, chopped
3 (8-oz.) packages cream cheese, softened
1 c. sugar
1 ½ T. lime zest
Garnish: white chocolate curls, lime wedges
- CRUST: In medium bowl. Stir together all ingredients.
- Press into bottom and up sides of 10” springform pan. Refrigerate.
- FILLING: In small bowl, stir together lime juice and gelatin. Let stand 5 minutes or until softened.
- In small saucepan, cook k1/2 cream and white chocolate over low heat, stirring frequently, until mixture is melted and smooth.
- Stir in gelatin mixture until dissolved. Let cool completely.
- In large bowl, beat cream cheese, sugar and zest with mixer until combined.
- Add white chocolate mixture and beat at low until combined.
- In another large bowl, beat remaining 2 c. of cream with mixer at high speed until soft peaks form.
- Fold whipped cream into white chocolate mixture. Pour into prepared crust.
- Cover and freeze for at least 8 hours.
- Remove from freezer. Gently run knife around edges of pan to release crust from sides of pan.
- Garnish with white chocolate curls and lime wedges.
- To serve, cut into wedges using knife that has been dipped into hot water and dried between each cut.