Lime Cheesecake


1 x 135g pack of Chivers Lime Jelly

200ml Boiling Water

200g Butter, melted

400g Digestive Biscuits – crumbed

560g Cream Cheese

320ml Double Cream


  1. Stir the biscuit crumbs into the melted butter and press firmly into the base of 23cm spring form tin.
  2. Dissolve the pack of Chivers Lime jelly in the boiling water. Allow the jelly to cool until on the point of setting.
  3. With the cream cheese in a separate bowl, gradually whisk in the cooled jelly and set aside.
  4. Prepare the whipped the cream until it holds it’s shape and then gently fold in the cooled jelly and cream cheese mixture.
  5. When combined, pour the mix over the crumb base and allow to chill in the fridge for 2-3 hours until set.
  6. Remove from the tin and decorate before serving.

Lime Cheesecake