NO BAKE Lime Cheesecake with Caramelised Figs

No Bake Lime Cheesecake with Greek Yogurt and Mascarpone, a delicious & creamy dessert – perfect for any occasion. This cheesecake has a lovely smooth texture combined with a slight tang from the lime paired nicely with a gooey & sweet fig topping…

Caramelised Fig & Lime Cheesecake set in our Antique White Hokan Bowl
Ingredients:
 
For Cheesecake
 
200g Greek yogurt
180g mascarpone
40g coconut sugar
5g powder gelatin
1/4 cup lukewarm water
1 lime, juice and zest
 
For Ginger Crust Base
 
130g Digestive cookies
50g unsalted butter, melted
1 tsp Ginger Powder
 
For Caramelised Figs
 
1 tbsp Honey
1 Fresh Fig 
 
Instructions:
 
(For the Caramelised Figs)
 
Slice the fig into 6 thin slices. Pour the honey & splash of oat or almond milk into a hot pan and add the figs. Cook for 4-5 minutes, until a caramel forms. Set aside to cool.
 
In a food processor, mix the Digestive Biscuits into fine crumbs. 
 
In a medium-size Hokan Bowl, mix the Digestive Biscuits, the melted butter, and a teaspoon of Ginger Powder until well-combined. Press the mixture into the bottom and up the sides. Set aside.
 
In a small, heat-safe bowl, place the water and sprinkle the gelatin evenly on top. Mix to combine well, and allow the mixture to sit for a few minutes until the gelatin swells. Heat the mixture in a double boiler over low heat or in the microwave for about 20 seconds or until the gelatin is dissolved and the mixture has liquefied. Set the gelatin mixture aside to cool until no longer hot to the touch.
 
In a large Hokan Bowl, place the yogurt and mascarpone and beat with a handheld mixer until light and fluffy. Add the gelatin mixture and mix again until smooth. Add the sugar, vanilla bean seeds, lime juice and zest, and beat until very smooth. Pour the mixture into the prepared Hokan with the Ginger crust and spread into an even layer. Place the pan in the refrigerator for at least 2 hours*
 
Remove the pan from the refrigerator, decorate with the pre-prepared caramelised figs then slice it and serve cold. (You can also use the Hokan lids as dessert plates) Enjoy! 
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