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Gluten Free Double Layer Key Lime Raspberry Cheesecake

Double Layer Key Lime Raspberry Cheesecake

A macadamia cookie crust is filled with a layer of key lime cheesecake and a layer of raspberry curd.
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Course: Dessert
Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 8 hours
Servings: 8

Equipment

  • 11x8 baking dish
  • Mixing Bowl
  • sauce pot
  • Blender/food processor

Ingredients

Macadamia Cookie Crust

Dairy Free Key Lime Cheesecake Layer

  • 16 oz cream cheese, room temperature
  • 1/2 cup key lime juice
  • 1 1/2 cups powdered sugar
  • zest of 2 limes

Raspberry Layer

  • 1 orange, juiced
  • 1/2 cups fresh raspberries
  • 4 tbsp Dairy Free butter, cute into cubes
  • 1/2 cup sugar
  • 3 eggs, room temp
  • 3 egg yolks, room temp
  • (optional pink food coloring)
  • whipped topping for serving

Instructions

Macadamia Cookie Crust

  • Preheat oven to 350 degrees and spray pan with nonstick spray.
  • Prepare cookie mix according to package directions, with the addition of macadamia nuts. Press into pan.
  • Bake for 10-13 minutes until golden brown. Allow to cool completely.

Dairy Free Key Lime Cheesecake Layer

  • Thoroughly mix all ingredients together in a bowl until creamy and fully incorporated. Pour into cooled crust.

Raspberry Layer

  • Mix all of the ingredients together in a bowl and then pour into a nonstick pot.
  • Cook over low heat, whisking continually to prevent egg from curdling. Continue stirring until it has thickened, approximately 10 minutes.
  • If you see pieces of egg, strain before moving on to the next step.
  • Pour raspberry mixture into a food processor or blender. Blend until smooth and creamy.
  • Pour on top of key lime layer. Allow to chill over night.
  • Top with whipped topping and fresh raspberries. Enjoy!
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