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Topic: No-bake key lime cheesecake  (Read 5191 times)
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« on: April 06, 2010 02:15:57 PM »

Recipe included below!

Ok, I'm a bit of a liar. This isn't exactly, completely no-bake. The crust is baked for 6 minutes. However, you could skip baking it if you want. I bake it only because I like a bit of crunch to it to contrast the creaminess of everything else, and because it holds up a little better (meaning it doesn't crumble away the second you stick a fork in it).

Most no-bake cheesecakes don't incorporate juice into the recipe, because adding juice without the benefit of baking makes for a runny filling. However, I love no-bake cheesecakes, and I love key lime pie, so I was bound and determined to come up with something that would work. I gave it some thought and managed to make it work on my first try (that doesn't happen very often  Wink)

This takes about 30 minutes to make, but looks like it took a lot longer. I love that  Cheesy

So some of you may be wondering why I put juice into the crust. It's because adding more than 1/2 c of juice to the filling throws off the ratio, making it too runny. However, you really want that extra juice for flavor (a good key lime pie is a tangy one). So I decided I'd compensate what I had to leave out of the filling by adding it to the crust. That in turn meant I had to use less butter than I normally would have (6 Tbsp). In the end, it all worked out perfectly.

Now that the weather is getting warmer, I imagine I'll be making this a lot more.



No-bake Key Lime Cheesecake

For the crust:
1 c finely ground graham crackers (about 1 package. A food processor makes this simple)
4 Tbsp melted butter (1/2 stick)
2 Tbsp key lime or lime juice

For the filling:
12oz cream cheese (about a package and a half, softened)
1/2 c key lime or lime juice
1/2 c heavy whipping cream (whipped)
1/3 c white sugar (I actually used slightly less, so as not to negate the tanginess of the lime)
Lime wedges (optional, for garnish)

For the whipped cream:
1 c heavy whipping cream
1/4 c sugar
1 tsp vanilla extract


Make the crust: Preheat your oven to 350. Mix the graham crumbs and sugar, then slowly add the butter and juice (again, a food processor is great for this, but a whisk works just as well). Dump the mix into the middle of a standard pie plate (or pie tin, just not deep dish, unless you change the ingredient amounts accordingly). Make sure to get the crust as far up the sides as you can. Bakes for 6 minutes. Cool completely.

Make the filling: First, whip the cream (put the cream into a smaller mixing bowl and beat it on medium speed until it's stiff. Be careful not to over-beat, or it will break down). Set the bowl aside. In a larger mixing bowl beat the cream cheese, sugar, and lime juice until smooth and creamy. Carefully fold in the whipped cream.

Make the whipped cream topping: Beat the cream on medium until it's *almost* stiff. Add the sugar and vanilla and continue until stiff.

Put it all together:  Spoon the filling into the cooled pie crust and spread it out evenly. Use a pastry bag (or a Ziploc with a small snip of corner cut off) to pipe whipped cream on in the design of your choice. Put the pie in the freezer for 30 minutes (to do a quick-set), then cover with foil or a pie lid and put it in the fridge for 1-2 hours. Garnish with the lime wedges if you want (just do it after the freezer stage).
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« Reply #1 on: April 06, 2010 02:22:48 PM »

Looks very tasty!! How did it taste and have you made this before??
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« Reply #2 on: April 06, 2010 03:35:08 PM »

That looks just heavenly!!
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« Reply #3 on: April 06, 2010 03:39:49 PM »

OMG! I'm making this tonight!!
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« Reply #4 on: April 06, 2010 03:50:49 PM »

Looks SOOO good!!!!
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« Reply #5 on: April 06, 2010 04:13:03 PM »

OMG! I'm making this tonight!!

You should, it's so easy! Let me know how you like it  Smiley


Looks very tasty!! How did it taste and have you made this before??

First time I've made a key lime cheesecake (I've made plenty of cheesecakes and key lime pies). It came out even better than I expected. So much so that I'm going to enter this one in the cheesecake division of this Fall's local ginormous baking contest  Smiley
« Last Edit: April 06, 2010 04:15:09 PM by redflags » THIS ROCKS   Logged

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« Reply #6 on: April 07, 2010 02:57:52 PM »

Mmm.. made it last night and it was a huge hit!!! Actually, it has already been gobbled completely up! The lime juice in the crust was a stroke of genius/
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« Reply #7 on: April 08, 2010 09:58:27 AM »

Mmm.. made it last night and it was a huge hit!!! Actually, it has already been gobbled completely up! The lime juice in the crust was a stroke of genius/

I'm glad you liked it!!
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« Reply #8 on: April 17, 2010 11:14:31 PM »

Oh gods.  I am NOT showing this recipe to my mother.  She loves both things - key lime pie and cheesecake.

But bookmarking just to torment my mother with the knowledge of a key lime pie and cheesecake.

Mmmmm...must not seek out key limes and cook near end of term...must resist!
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« Reply #9 on: April 20, 2010 04:36:43 PM »

Mmmmm...must not seek out key limes and cook near end of term...must resist!

No need to seek out key limes. Baking's dirty secret is that most key lime pies use regular, boring limes. In fact, I often use...the lime juice in the little lime squeeze bottle! The baking police are coming for me  Cheesy
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