No Bake Key Lime Cheesecake

Cathy Stevenson

By
@69Cathy69

I've been making this recipe for years and everyone loves it. You can make it as a whole pie, however, I make it in cupcake size. Freezes GREAT and always have dessert when company comes. Just put a little RediWhip or cool whip on top to serve and you're ready to go. Hard to stop with just one. I always double the recipes as I said freezes well and that way it serves 24 instead of twelve. (cupcake size)


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Comments:

Serves:

Pie serves 8 for cupcakes 12 (if recipe is dbled serves 24)

Prep:

1 Hr

Method:

Blend

Ingredients

4 oz
florida key west key lime juice
1-8oz pkg
philadelphia cream cheese (room temperature)
1-8oz pkg
frozen cool whip extra creamy-thawed
1/3 c
sugar (i use splenda)
8 or 9"
graham cracker crust or 12 individual cupcakes

Directions Step-By-Step

1
First of all you can buy the pre-made pie crust or pre-made individual crusts. The individuals come in a six pack so if you are making a single recipe you will need two of the six packs. If you would like to make your own crusts for individual servings, you will need one pack of graham crackers (crushed) 1/4 cup butter/margarine 1/4 cup sugar/splenda. Melt butter and mix with crushed graham crackers and sugar/splemda. Put about one tablespoon of the mixture in each cupcake liner and use the end of a measuring cup to press into the cupcake paper.
2
Beat cream cheese until smooth. Gradually beat in sugar. Gradually beat in Key Lime juice until smooth. FOLD in whipped topping, blending well.
3
Spoon into crust(s) (can pipe if doing individuals for that personal touch) Chill until set (approx 4 hours)

Again, these freeze well and can be eaten frozen. DOT'T FORGET TO TOP WITH REDI WHIP OR COOL WHIP. Hope you all enjoy them as much as I do. Awesome on a hot summer night or anytime.

About this Recipe

Course/Dish: Pies, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy