No-Bake Key Lime Cheesecake Pie by Cleo Coyle

This cross between a no-bake cheesecake and a Key lime pie is a beautiful, light dessert for the lazy days of summer. Despite the dessert's title, don't feel you must use Key limes, which aren't always easy to find. The larger, more common Persian limes will do a fine job on the flavor, and no one is likely to notice the difference. So what is the difference? See my note at the end of this post. And now...

Let's get our lazy cheesecake going!

Sweet and dreamy. Tart and creamy.

A Note from Cleo 

Cleo Coyle has a partner in

crime-writing—her husband.

Learn about their books

by clicking here and here.

The no-bake cheesecake has been around for years. Where did it come from? Best guess, it originated on product packaging or in a newspaper's recipe section. This particular recipe came from my husband's mother, who spent many years living and working in Florida. In a little tribute to her, Marc and I sent our amateur sleuth (Clare) to Florida in our 13th Coffeehouse Mystery, Billioniare Blend, where she blissed-out at the South Beach Food and Wine Festival on her way to resolving a series of suspicious crimes, including a car bombing outside her Greenwich Village coffeehouse. And on that note, I'd like to reiterate...

Billionaire Blend:
A Coffeehouse Mystery

Using the more common Persian limes in this dessert (instead of Key limes) would be no crime. :) However using bottled juice for this recipe absolutely would be. For best results, use freshly squeezed lime juice. Do not use bottled, even bottled "Key lime" juice, which will impart a sourness to your pie. Freshly squeezed juice is what you want. 

Other than squeezing that fresh juice, this is an insanely easy dessert recipe. Marc and I always enjoy it. We hope you do, too...

🍴

To download a free PDF
of this recipe that you can
print, save, or share,
click here.

Click for the Free Recipe PDF.

Cleo Coyle's
No-Bake Key Lime
Cheesecake Pie

Makes one 8-inch pie

Ingredients:

1 (14-ounce) can sweetened condensed milk

3/4 cup freshly squeezed lime juice (Key or Persian can be used)

2 (8-ounce) packages of cream cheese, softened

1 graham cracker pie crust (pre-made is fine)

(optional) sweetened whipped cream

Directions:

(1) Place the sweetened condensed milk, freshly squeezed lime juice, and softened cream cheese in a blender or food processor and process until smooth. If you have a low-power blender, you may need to stop the blender and give the mixture a stir. You want the cheese to be completely whipped into the other ingredients, no clumps or lumps. Blend until smooth, about the consistency of a thick milk shake.

(2) Pour the mixture into an 8-inch graham cracker crust. A pre-made crust is fine to use. On a lazy day, I'll use one to save time and drop the foil pan into a glass pie plate for stability (as you can see in my photos). Use a spoon to smooth and even out the top.

(3) Chill for at least 6 hours, overnight is even better. Slice, garnish with whipped cream. Try a sprinkling of lime zest for a bit of color, or a few mint leaves, and...eat with summertime joy!

Lime Time: Key vs. Persian

Key limes are smaller, rounder, more aromatic, and have a thinner rind than our more common Persian limes, the ones we're more likely to see in US grocery stores. 

The Key lime is picked green and turns yellowish as it ripens. Of course, the fruit’s association is with the Florida Keys, but today most Key limes are cultivated in Mexico. Around the world it's more commonly known by other names: the West Indian lime, the Omani lime, the Mexican lime, and the Bartender’s lime. 

What about the taste difference? Is there one? 

Yes. The larger, Persian limes were created in 1895 by a California man who wanted to develop a lime that was milder than the Key lime, and it is. But, as I said, it will still do a fine job providing the lime flavor in this recipe.

KEY LIME JUICER

Lime Juicer. To learn more or buy, click here.

If you're new to juicing Key limes, a hand press is what we use, as you can see in my photo above. It makes quick work of juicing the little orbs. Of course, there are other methods and devices that will help you with the task of juicing Key or Persian limes. If you have trouble finding such kitchen tools at your local store, try an online vendor. Click here to see a selection.

Click for the Free Recipe PDF.

☕

Eat (and read) with joy!

~ Cleo Coyle

New York Times bestselling author
of The Coffeehouse Mysteries 

Alice and Marc in Central Park. 

Together we write as Cleo Coyle. 

Learn more about us here.
Friend us on facebook here.
Follow us on twitter here.
Visit our online coffeehouse here.

Our NEW Coffeehouse Mystery!

Mystery Pick of the Month! --Library Journal
*

Amazon * B&N

IndieBound * BAM

*

"A gripping and entertaining mystery"

--Library Journal (Starred Review) 

*

"Penetrating insights" --Kirkus Reviews 

*

"Sure to delight" --Publishers Weekly

🍴

This culinary mystery includes
25 delicious recipes! To get the
Free Recipe Guide, click here.

☕

The Coffeehouse Mysteries are bestselling

works of amateur sleuth fiction set in a landmark

Greenwich Village coffeehouse, and each of the

17 titles includes the added bonus of recipes. 

NOW CLICK THE CUP!

☕

...and get a free checklist of
our books in order.

Click for Cleo Coyle's
Checklist of Books in Order.

🔍

The Ghost and

Mrs. McClure

🔍

Book #1 of

The Haunted Bookshop Mysteries, 

with a brand new book (#6)
coming this fall!

Haunted Bookshop 

Mysteries

Get a free title checklist

with mini plot summaries
by clicking here.

Or learn more about the books
and meet Jack Shepard,
our PI ghost by clicking here.

Cleo is now working
on her next book!

Don't miss her news...

To sign up for Cleo Coyle's
Coffeehouse Mystery Newsletter
and get the latest news on
Cleo's books, bonus recipe,
and fun giveaways!