No-Bake Key Lime Cheesecake

Robin Spires


This recipe was a winner in Taste Of Home's Gelatin Great contest. Quick and easy for summer!

pinch tips: How to Measure Ingredients





No-Cook or Other


3 c
graham cracker crumbs
2/3 c
2/3 c
butter, melted
2 pkg
unflavored gelatin
1 c
lime juice (or key lime juice)
1/4 c
cold water
1 1/2 c
eggs, lightly beaten
2 tsp
grated lime peel
2 pkg
(8 ounce each) cream cheese, at room temp
1/2 c
butter, softened
1/2 c
heavy whipping cream

Directions Step-By-Step

In a large bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes.
In a small saucepan, sprinkle gelatin over lime juice and cold water; let stand for 1 minute. Stir in the sugar, eggs and lime peel. Cook and stir over medium heat until mixture reaches 160°. Remove from the heat.
In a large bowl, beat cream cheese and butter until fluffy. Gradually beat in gelatin mixture. Cover and refrigerate for 45 minutes or until partially set, stirring occasionally.
In a small bowl, beat cream until stiff peaks form; fold into lime mixture. Spoon into crust. Cover and refrigerate for 3-4 hours or until set. Just before serving, remove sides of pan. Refrigerate leftovers. Yield: 12 servings.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Non-Edible or Other
Regional Style: Southern
Other Tag: Quick & Easy