1. Crush the biscuits in a blender until they become fine crumbs. Melt the butter and add it to the biscuits, mixing well until the biscuits are evenly moistened.
2. In a small bowl, place the lukewarm water and sprinkle the gelatin over it. Alternatively, place it under running tap water and let it bloom for a few minutes. Then, gently heat it until it dissolves completely.
3. In the bowl of a mixer, 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 slightly and become fragrant. Add the dissolved gelatin and mix well until fully incorporated.
4. In a separate bowl, whip the heavy cream into soft peaks (chantilly cream). Gently fold the whipped cream into the cheesecake mixture using a spatula, using circular motions, to maintain the volume and airy texture.
5. Assemble the dessert in small glasses or bowls. First, place some biscuit base, then the cream, 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.
