Sometimes I'm surprised at the versatility of certain food products. Like a simple block of cream cheese, for example. Besides all of the obvious bagelicious uses, the number of dessert-related things you can do with cream cheese are infinite, and they all score extremely high on my deliciousness scale.
Cream cheese desserts, to me, often have that highly desirable, elusive, and seemingly contradictory combination of light and rich at the same time, which I love in a dessert. At first I was skeptical about the chocolate cookie crust with the rest of the flavors. But who am I kidding? Chocolate cookie crust? White chocolate? Lime? Cheesecake? Sold. Oh! And did I mention you don't even have to turn the oven on?
White Chocolate Lime Cheesecake Bars
Adapted from Bon Appetit
7 ounces high-quality white chocolate (such as Lindt), chopped
27 chocolate sandwich cookies (about 11 ounces)
1/2 cup chilled whipping cream
1 8-ounce package cream cheese, room temperature
3 tablespoons sugar
3 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1. Line 8x8x2-inch square baking pan with foil, extending over all sides. Stir chopped white chocolate in small metal bowl set over saucepan of barely simmering water until melted and smooth. Remove bowl from over water. Finely grind cookies in processor. Add 2 tablespoons melted white chocolate and blend until mixture clumps together. Firmly press mixture onto bottom of prepared pan. Chill while making filling.
2. Beat whipping cream in medium bowl until peaks form. Beat cream cheese, sugar, lime juice, and lime peel in large bowl until smooth. Beat in remaining melted white chocolate. Fold in whipped cream in 2 additions; spread over prepared crust. Chill until filling is slightly firm, at least 2 hours. Using foil as aid, lift cheesecake out of pan. Cut bars into desired sizes. Garnish with lime zest and chill until ready to use.