400g digestive biscuits
½ cup melted butter
750g cream cheese, room temperature
1½ cups icing sugar
¼ cup key lime juice (3 limes)
1-2 tbsp key lime or lime zest (3 regular limes) Depending on your tastes
1 tsp vanilla bean paste
¾ cup heavy whipping cream, cold
1 lime, zest to garnish
Line a round, springform tray with baking paper.
Add biscuits and butter to a food processor and blitz until the biscuits are broken down.
Pour the biscuit into the tray and press down to create an even base.
Add cream cheese, icing sugar, vanilla bean paste, lime juice and zest to the processor and blitz until combined and smooth.
Whisk the cream in a separate bowl until it reaches soft peaks. Fold the cream cheese mixture through the cream until combined. Pour over the base and refrigerate overnight or for at least 5-6 hours (or until firm).