A few weeks ago, I helped my
daughter-in-law throw a bridal shower for one of her best friends. The
bride is a big fan of key lime pie so we made an easy key lime
cheesecake to serve. And since all the food at the event was finger-food
we decided to cut the cheesecake into bite-sized pieces to serve. This
is a yummy and easy dessert any way you slice it...haha!
No-Bake Key Lime Cheesecake
2 cups graham crackers crumbs
1/2 cup butter ~ melted
1/4 cup sugar
3/4 cup key lime juice
1 can sweetened condensed milk
1 8-ounce package cream cheese ~ room temp
1 8-ounce container Cool Whip ~ thawed
In a medium bowl, combine the graham cracker crumbs, melted butter and sugar. Press into a 9-inch springform pan. Chill.
In a mixing bowl, mix the cream cheese and sweetened condensed milk until smooth then slowly add the key lime juice. Mix well.
Fold in the Cool Whip until well combined.
Pour filling onto the chilled crust and allow to chill for several hours or overnight.
Serve with whipped cream.
No-Bake Key Lime Cheesecake
2 cups graham crackers crumbs
1/2 cup butter ~ melted
1/4 cup sugar
3/4 cup key lime juice
1 can sweetened condensed milk
1 8-ounce package cream cheese ~ room temp
1 8-ounce container Cool Whip ~ thawed
In a medium bowl, combine the graham cracker crumbs, melted butter and sugar. Press into a 9-inch springform pan. Chill.
In a mixing bowl, mix the cream cheese and sweetened condensed milk until smooth then slowly add the key lime juice. Mix well.
Fold in the Cool Whip until well combined.
Pour filling onto the chilled crust and allow to chill for several hours or overnight.
Serve with whipped cream.
The line-up!
Mix together the cracker crumbs,
melted butter and sugar.
Press into a springform pan.
Mix together the sweetened
condensed milk and cream
cheese then add the key lime juice.
Fold in the Cool Whip.
Pour into the prepared crust. Chill.
Slice and serve.
