Key Lime Cheesecake

Key Lime Cheesecake

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Chris Gill


This recipe is so-o-o simple and so delicious and even if you are diabetic you can still enjoy by just using Splenda instead of sugar! I started making this when I was on the Atkins Diet years ago--my one indulgence!
You also can use bottled Key Lime Juice, but I promise you it just doesn't taste quite as good as the real deal!


★★★★★ 2 votes

15 Min
45 Min


  • 1
    6 slice keebler graham cracker crust
  • 2-8oz pkg
    philadelphia cream cheese
  • 2
  • 1 tsp
    vanilla extract
  • 1/2-3/4 c
    sugar (or 1/3 - 1/2 cup splenda)
  • 3 Tbsp
    key lime juice
  • 1 Tbsp
    grated key lime peel
  • 1 can(s)
    redi-whip (if desired--but is recommended

How to Make Key Lime Cheesecake


  1. Soften cream cheese and eggs to room temperature.
    (If you want to speed up softening process of cream cheese you can place packages in bowl in microwave and "nuke" for 10-15 seconds.)
  2. Beat softened cream cheese and sugar (or Splenda) with hand mixer till well blended; add vanilla, lime juice, grated lime peel and one egg, blending well; add last egg and blend well. Pour into prepared crust.
  3. Place on cookie sheet and bake at 375 until top is medium golden brown - approximately 45 minutes. Cool on wire rack till cool enough to cover with plastic lid that comes with the pie shell and place in refrigerator till totally cooled (about 4 hours). Be sure to wait till cooled all the way. Spray top of slice with Redi-Whip, if desired, when ready to eat. ENJOY! (Store in refrigerator.)

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