Key Lime Cheesecake
Tart, creamy key lime desserts — key lime pie, key lime bars, mini no-bake key lime pie jars, and summer mini key lime cheesecakes for easy weeknight sweets.
★ dessert
dessertKey lime pie
This is the best key lime pie ever! Everytime I make it I get soo many compliments on it everyone loves it
Morgen wallaceIngredients
- 1 cup Key lime juice
- 28oz Sweetened condensed milk
- 1/4 cup Heavy whipping cream
- 1/2 cup Sour cream
- 1 Tbsp Lime zest
- 1 Tbsp Vanilla bean paste
- 3 Egg yolks
- 1 cup Nilla wafers
- 1 cup Graham crackers
- 1/2 cup Light brown sugar
- 8 Tbsp Melted butter
- 2 cups Heavy whipping cream
- 1 cup Powdered sugar
- 1 Tbsp Vanilla bean paste
Instructions
- 1Mix lime juice, sweetened condensed milk, heavy whipping cream, and sour cream
- 2Add lime zest, vanilla bean paste, and egg yolks
- 3Whisk together until light and creamy
- 4For crust, combine nilla wafers, graham crackers, light brown sugar, and melted butter
- 5Add crust to a pie pan and press it in and add in filling
- 6Back at 350° for 15 minutes
- 7Let cool for at least 4 hours
- 8Once cooled completely make vanilla bean whipped cream by combining the heavy whipping cream, powdered sugar, and vanilla bean paste on high until stiff peaks form
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Open in Pepper →Cold Creamy Desserts With Real Lime Bite
A good key lime dessert does two things at once — it's sweet and rich from the condensed milk and cream, then the lime cuts right through it. That balance is why one small square feels like plenty, and why folks keep coming back for a second one anyway.
Cooks on Pepper reach for these when it's too hot to turn on the oven, when company's coming Saturday, or when they need a dessert that can sit in the fridge all afternoon and only get better.
Every recipe here is built on a graham cracker crust and that tangy lime filling: the classic Key lime pie, Key Lime Bars, Heavenly No-Bake Mini Key Lime Pies, Mini No-Bake Key Lime Pie Jars, Summer Mini Key Lime Cheesecakes, Key Lime Meringue Pie, and a full Key Lime Cheesecake for when you want to slice it at the table.
Quick Tips
- 1
Press the crust firm
Pack graham crumbs and melted butter down hard with the bottom of a measuring cup, then chill 15 minutes so it holds together when you cut.
- 2
Zest before you juice
Grate the zest off the limes first — a teaspoon or two adds more lime flavor than juice alone, and you can't zest a squeezed lime.
- 3
Chill at least 4 hours
No-bake fillings need a full 4 hours in the fridge, and overnight is better, or the slices will slump on the plate.
- 4
Whip cream cold
Chill the bowl and beaters 10 minutes and whip heavy cream just to stiff peaks, so the filling stays light instead of turning grainy.
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