Despite the dessert's title, you don't actually have to use the small round Key limes or Mexican limes. If you substitute the larger, much more common Persian limes, the flavor will still be great, and no one is likely to notice the difference. So what is the difference? See my note at the end of this post.
Now let's get our lazy cheesecake going!
Sweet & Dreamy
Tart & Creamy
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
🍈 A Note from Cleo
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 late mother, Evelyn, who spent many years living and working in Florida.In a little tribute to her, Marc and I sent our amateur sleuth (coffeehouse manager Clare Cosi) to Florida in our 13th Coffeehouse Mystery, Billioniare Blend, where Clare 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...
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 taking the time to squeeze fresh juice, this recipe is an insanely easy one to make. Marc and I always enjoy it. We hope you do, too...
Cleo Coyle's No-Bake
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
(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.
Other than taking the time to squeeze fresh juice, this recipe is an insanely easy one to make. 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.
of this recipe that you can
print, save, or share,
click here.
Key Lime Pie Cheesecake
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.
(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 (lazy cheesecake) joy!
Key Limes vs. Persian Limes
What's the difference?
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 Florida, but today most limes we think of as "Key limes" are a variety cultivated in Mexico and Central America. Around the world, this little round lime is 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 milder. I've done my own blind taste test to affirm that fact. But, don't worry. The more common Persian lime will still do a fine job providing plenty of lime flavor for this recipe.
KEY LIME JUICER
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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.
☕ Serve with
Cleo's Cold Brew!
👇
Our 20th
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Bulletproof Barista
Pre-order now at:
Bulletproof Baristaincludes a killer menu
of delicious recipes!
Coming October 10th
New Paperback Edition!
Includes a mini guideto honey varietiesand a wonderful menuof delicious recipes...
Click here or on the image abovefor Cleo Coyle's Free IllustratedRecipe Guide to Honey Roasted
Don't Miss Our New
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"AMAZING AND UNIQUE"
~ Fresh Fiction
Our 20th
Coffeehouse Mystery!
Pre-order now at:
Bulletproof Barista
includes a killer menu
of delicious recipes!
of delicious recipes!
Coming October 10th
New Paperback Edition!
Includes a mini guide
to honey varieties
and a wonderful menu
of delicious recipes...
Click here or on the image above
for Cleo Coyle's Free Illustrated
Recipe Guide to Honey Roasted
Haunted Bookshop
Mystery...
Jack & Pen
Together Again!
~ Fresh Fiction
