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2nd Place Everybody Loves Chocolate - 2011

Laurel Gray - Richmond, Virginia - Chesterfield County Fair

Developed over a camp stove during a power outage after Hurricane Irene, this is a fabulous dessert for a crowd
who loves key lime pie and cheesecake - it's a gorgeous and, delicious combination!

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images/Hurricane Truffle Shuffle Graphic

Serves 16

Hurricane Truffle Shuffle

No Bake Key Lime Cheesecake with a Mint Truffle Center


3 cups graham crackers, crushed into a fine crumb (18 - 20 full crackers)
⅔ cup sugar
1 stick plus 3 tablespoons butter, melted

Combine crumbs, sugar and melted butter and press on bottom and up sides of a 9x13" casserole dish, reserving about ¼ cup to sprinkle on top for garnish.

Chocolate layer:

5½ oz. milk chocolate chips or melting wafers
5 oz. dark chocolate, chips or melting wafers
3 tablespoons un-melted butter
¼ cup heavy cream
½ tsp. Mint flavoring

  • Place first four ingredients in a glass bowl and microwave for 1 minute and then in 20-second intervals until melted (or place in a bowl over a pan of simmering water).
  • When chocolate begins to melt, whisk until smooth.
  • Cool a bit, then add flavoring (may add more, if desired).
  • Pour chocolate mixture over cracker crumbs in dish, spreading evenly with the back of a spoon.
  • Cover and refrigerate while making cheesecake layer.
Cheesecake layer:

  • 1 envelope unflavored gelatin
  • ¾ cup key lime juice (about 5 key limes)
  • ¾ cup cold water
  • 1 cup sugar
  • 6 eggs, slightly beaten
  • 3 (8 oz.) packages Cream Cheese, softened
  • 1 stick plus 2 Tablespoons butter, melted
  • 1 tsp. vanilla
  • 1 cup Heavy cream

  1. Sprinkle gelatin over juice and water in a sauce pan.
  2. Let stand for 1 minute.
  3. Stir in sugar and eggs.
  4. Cook and stir over medium heat until mixture reaches 160°.
  5. Mixture should be thick and lemon colored.
  6. Remove from heat.
  7. In a large bowl, beat the cream cheese and melted butter until fluffy.
  8. Gradually beat in egg mixture.
  9. Add vanilla.
  10. Cover and refrigerate for 45 minutes or until partially set, stirring occasionally.
  11. Beat the cream until stiff and fold into lime mixture.
  12. Spoon mixture over chocolate layer and smooth top.
  13. Refrigerate.

¼ cup dark chocolate

Melt chocolate (20 second increments in microwave); dip a knife or fork in chocolate and drizzle over cheesecake. Sprinkle with reserved crumbs. Cover and refrigerate 3 - 4 hours. Cut into 16 squares.