1. Crush the biscuits in a blender until they turn into fine crumbs. Melt the butter and add it to the biscuits, mixing well until the biscuits are thoroughly moistened.
2. In a small bowl, put the lukewarm water and sprinkle the gelatin over it. Alternatively, place it under tap water and let it bloom for a few minutes. Then, gently heat it until it dissolves completely.
3. In the mixer bowl, beat the cream cheese with the icing sugar until smooth and creamy. Add the condensed milk and continue beating. Pour in the lime juice and zest and let the mixture thicken and become fragrant. Add the dissolved gelatin and mix well until incorporated.
4. In a separate bowl, whip the heavy cream into fluffy whipped cream. Gently fold it into the cheesecake mixture using a spatula, with circular motions, to maintain the volume and airy texture.
5. Assemble the dessert in glasses or small bowls. First, place some biscuit base, then cream on top, and repeat with another layer of biscuit and cream. Garnish with a little lime zest or a thin slice of lime and refrigerate for at least 3–4 hours to set properly.
