EASY No Bake Key Lime Cheesecake | The Recipe Rebel
This easy Key Lime Cheesecake is a simple, no bake dessert that is perfect for Spring! It’s sweet, tangy, creamy and so luscious! Made with fresh lime juice and zest.
PRINTABLE RECIPE & NUTRITION INFORMATION:
Ingredients
Crust:
2 1/2 cups graham crumbs (390g)
1/2 cup melted unsalted butter
Filling:
3 packages cream cheese room temperature (24oz/750g)
1 1/2-2 cups powdered sugar (200-263g)
1/4 cup key lime or lime juice (2 limes)
1 tablespoon key lime or lime zest (1 lime)
1 teaspoon vanilla
3/4 cup heavy whipping cream cold, 30-35% fat ONLY
Instructions
Combine graham crumbs and butter and press firmly into the bottom of an 8 or 9 springform pan and about 1 up the sides.
In a large bowl, beat cream cheese with an electric mixer until smooth.
Add 1 1/2 cups sugar, lime juice, lime zest and vanilla and beat until smooth.
Add cream and beat on low until incorporated, then beat on high until thickened and fluffy (don't stop until you have stiff peaks -- this will take a several minutes on high speed!). Taste and adjust sugar as desired.
Spread into prepared pan, cover and refrigerate for at least 5-6 hours or until firm. Slice and serve with sweetened whipped cream as desired.
Best Key Lime Cheesecake Pie Recipe Ever
Best Key Lime Pie Cheesecake Ever!
1 - graham cracker crust
1 can condensed milk
4 egg yolks
2 (8) ounces packages cream cheese
1/2 cup key lime juice
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Key Lime Cheesecake
In today's video, Season 5, Episode 8, we'll create a Key Lime Cheesecake
Download the Season 5, Episode 8-Recipe - Key Lime Cheesecake
Past Season 5 Recipes
Blacken'd Shrimp Tacos & Mango Sauce
Handcrafted Flour Tortilla
Pan Seared Shrimp over Fettuccine and Romesco Sauce
Pan Seared Shrimp over Fettuccine and Romesco Sauce
Cast-Iron Bread
Deep Fried Crab Won-Tons
Steamed Crab Won Ton
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Cookmas Day 8 | Key Lime Cheesecake
#cookmas #dessertrecipes #holidayrecipes
Copycat Cheesecake Factory Key Lime Pie
Produce
1 Lime, zest of
1 Lime, zest or slices
Refrigerated
3 Eggs
Condiments
1/2 cup Lime juice
Baking & Spices
1 tsp Cinnamon
1 tbsp Cornstarch
1 cup Granulated sugar
1/4 cup Powdered sugar
2 tbsp Sugar
Snacks
1 1/2 cups Graham cracker crumbs
Dairy
6 tbsp Butter
1 cup Heavy whipping cream
Other
3 Bars (8 oz each) cream cheese, softened
Instant Pot Key Lime Cheesecake ~ 1st Place Winner !!!
This video is about Instant Pot Key Lime Cheesecake ~ 1st Place Winner !!!
Cheesecake pan
Instant pot
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Recipe
Crust : 1 package/ 8 graham crackers, 4 tbsp melted butter, pinch of salt, 2 tsp brown sugar
Filling: 16 oz cream cheese, 14 oz can sweetened condensed milk, 1/4 cup sugar, lime zest, pinch of salt, 1 tbsp cornstarch, 2 eggs, 1/2 cup key lime juice, 2 tbsp all purpose flour
Whip cream: 2 cups heavy whipping cream, 6 tbsp sugar
6 qt duo instant pot
#Cheesecake, #InstantPot, #InstantPotCheesecake
Instant Pot Key Lime Cheesecake Recipe Video
RECIPE!!
Serves: 8 slices
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 8hrs (includes cooling/setting)
Ingredients:
BRING ALL YOUR COLD INGREDIENTS TO ROOM TEMPERATURE BEFORE YOU BEGIN
Crust:
1 1/2 cups graham crackers crumbs
1 tablespoon sugar
1/2 teaspoon ground cinnamon (optional)
5 tablespoons unsalted butter, melted
Batter:
16 ounces (454g) cream cheese
3/4 cup white granulated sugar
1 tablespoon cornstarch
3 large eggs
1/2 cup heavy cream
1/4 cup sour cream
1 teaspoon vanilla extract
Juice and zest of 2 limes
Topping:
Whipped cream
Lime slices
Method:
Cheesecake Crust:
Lightly coat a 7x3-inch thickness (18cmx7.5cm thickness) springform pan with nonstick spray and set aside.
Add all the crust ingredients to a large bowl and stir until well combined.
Press the mixture into the prepared springform pan. Press the crust and try to line the sides about to the middle of the pan edges.
Freeze for at least 20 minutes.
Cheesecake Batter:
In a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed.
Add the sugar and cornstarch and continue beating until well combined. Scrape the sides and bottom of the bowl.
Add the eggs one at a time and beat after each addition until well combined.
Add heavy cream, sour cream, vanilla extract, lime juice, and lime zest. Beat until just combined.
Remove crust from freezer and pour cheesecake batter mixture into the prepared pan. Cover the top with foil.
Cook:
Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
Gently transfer the cheesecake pan on top of the trivet.
Select manual setting and adjust the pressure to high. Set time to 30 minutes. You can do 35 minutes for a denser cheesecake.
When finished cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes.
Carefully open the pot and transfer cheesecake to a cooling rack. Let it cool for 1 hour, after which run a paring knife around the edges.
Transfer cheesecake to the refrigerator for at least 6 hours or overnight.
Garnish with whipped cream and lime slices before serving.
ENJOY!!