Delicious candy bars can be made from cheesecake, for which not baking is required, just leave the cheesecake in the refrigerator, and then cut into tiles. They will be a great dessert in a hot summer day. Refreshing lime flavor can be enhanced by adding juice a little zest. If desired, chocolate waffle cookies can replace with vanilla, and use dark chocolate instead белый. 
Time: 35 мин. a plus solidification time Difficulty: easy Quantity: 24 bars B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Chocolate cake
- 110 gr. diced butter
- 60 gr dark chocolate chopped
- 1 pack (250 gr.) Chocolate wafer cookies
- 2 tbsp. l Sahara
Filling
- 1/2 tbsp. freshly squeezed lime juice (from about 10 limes) or bottled
- 2 tsp flavoring gelatin powder (from one packaging weighing 7 g.)
- 1/4 Art. Sahara
- 450 gr cream cheese, room temperature
- 1 can (400 g.) Of concentrated milk
- 1/2 tsp vanilla extract
- 60 gr dark chocolate chopped
Recipes with similar ingredients: biscuit cookies, cream cheese, dark chocolate, concentrated milk, vanilla extract, lime juice, gelatin
Recipe preparation:
- Cover the baking dish with a size of 23 cm by 33 cm. Foil so that part of it hangs.
- Make chocolate cake: put butter and chocolate in a bowl suitable for use in a microwave. Heat in periods of 30 seconds, stirring at intervals, until melting and homogeneity.
- Beat cookies with sugar in a food processor until until it is crushed into small crumbs. Without stopping work appliance, pour the mixture with warm melted chocolate. Whisk until full unification. Fill the mass with crumbs prepared shape and tamp. Refrigerate while you will be engaged in the filling.
- Make the filling: heat lime juice in a small stewpan over low heat. Add gelatin and sugar, whisking until complete dissolution. Then remove from heat and cool slightly. Whisk creamy in a large bowl with a mixer at high speed. cream cheese to a homogeneous and lush consistency (about 4 minutes). Pour in concentrated milk and beat until smooth. Add, whisking, a mixture of gelatin and vanilla extract.
- Spread the weight on the prepared cake and put in refrigerator until hardened (at least 4 hours or overnight). Melt the chocolate in a microwave in a suitable bowl by heating periods of 30 seconds and stirring. It should be homogeneous consistency.
- Pour in a chocolate mass of cheesecake to make a spider line, and refrigerate until serving. Get out of shape holding the hanging foil and cut into rectangles.
