I will never get sick of Key Limes. Nope. Not ever.
I’ve been discussing the recipe I recently posted for Traditional Key Lime Pie with my husband’s aunt. We talked about making one without the eggs, and therefore no cooking of the filling. I like that idea a lot. So I thought about what to do. Some recipe simply omit the eggs and the key lime juice should thicken the pie on its own. I had a different idea…
Remembering back to a recipe my mom used to make for no-bake cheesecake. I thought using a base of cream cheese would work well. And hooray! It did. The key lime juice really takes center stage and while there is a hint of cheese lingering, it doesn’t taste like a cheesecake at all. I used a shortbread pat-in-the-pan crust, but a graham crack crust is another great choice.
The recipe is very easy to make. You simply give the filling ingredients a whirl in the food processor (a blender or electric mixer would work too) and pour it into the pre-baked crust, and let it set up in the fridge until ready to slice. It’s SO good. You may never go back to the original!
Other recipes made with key limes:Print
- 1 pre-baked pie crust (graham cracker or shortbread)
- 8 oz. cream cheese
- One 14 ounce sweetened condensed milk
- 1/2 cup key lime juice
- Place the cream cheese, condensed milk, and lime juice in the bowl of a food processor. Pulse to start mixing, then turn on and process until thick and creamy. Pour into the pre-baked crust. Spread evenly. Place in the fridge to chill for a few hours before serving.
-I used a tart pan instead of a pie pan. Use which ever one you prefer.
- Prep Time: 2 hours
- Category: Dessert
- Cuisine: American