Simple Saturday: Ginger Lime No-Bake Cheesecake (Gluten-Free)

Most of our recipes are pretty healthy.  But, every now and then you need a treat.  Here's a quick and simple one that you can whip and have ready in just a few minutes, or keep in the freezer to have ready and available.
Ingredients

1 bag (8 oz) Mi-Del Gluten-Free Ginger Snaps

1/4 cup butter

8 oz neufchatel cheese (light cream cheese)

1 package Tastefully Simple Key Lime Cheese Ball Mix (Package 1 only)

3 1/3 cup light Cool Whip

Make-Ahead Preparation

• Place ginger snaps in ziploc bag.  Crush well with mallet or rolling pin.
• Melt butter, and add to ginger snaps.  Mix well with a fork until evenly moistened.  Press cookie mixture into springform pan (or pie dish) to form crust.
• With a mixer, mix cheese and lime mix on high for at least two minutes.  Add Cool Whip and mix on medium until combined.
• Spoon filling into crust and spread even.  
• Cover and freeze (or can serve immediately).

To Serve

• Thaw in refrigerator for anywhere from 1 to 24 hours.
• Slice and serve!

You can use this same recipe to make a strawberry cheesecake by using Tastefully Simple Sweet Strawberry Cheese Ball Mix instead of the Key Lime mix.  For the strawberry variation, try chocolate wafers or graham crackers (2 cups, crushed).  Using drier cookies may require extra butter.

Devon Thurtle Anderson, Independent Tastefully Simple Consultant
Consultant ID #0119436
http://www.tastefullysimple.com/web/dthurtle-anderson

Other posts you might like:
Five A Day the Make-Ahead Way
Lemon Pepper Cod
Using Farmer's Market Ingredients In Your Make-Ahead Meals