No-bake Coconut and Lime Cheesecake

Ingredients

• packet of digestive biscuits (need about 200gms)
• 180g melted butter
• 400g cream cheese
• grated zest of 2 limes
• 200g mascarpone cheese
• 100g castor sugar
• 3tbsp milk
• 180mls double cream
• 50g toasted desiccated coconut

Method

1. Put biscuits in food processor to crush.
2. Add butter and mix together to form the base.
3. Put in a 23cm cheesecake tin and spread evenly. Pat down using the base of a glass. Place in fridge for 30mins to set.
4. While base is setting. Mix together cream cheese, lime zest, juice of 1 lime (both if small) sugar, milk and mascarpone using a wooden spoon.
5. In a separate clean bowl whisk the cream until it is a thick custard consistency.
6. Mix together the lime mixture and cream. Then pour over the base and spread evenly.
7. Put cheesecake in the fridge for at least 4 hours to set, preferably overnight.
8. Garnish with coconut before serving.