Key Lime Cheesecake

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Key Lime Cheesecake

Key Lime Cheesecake
Servings 12


  • Lime slices
  • Whipping cream whipped, sweetened
  • 1 1/2 teaspoons grated lime peel
  • 1 cup whipping cream
  • 1/4 cup 1/2 Stick butter or margarine, softened
  • 2 packages 8 ounces each cream cheese softened
  • 2 eggs beaten
  • 1 cup sugar
  • 1/2 cup lime juice
  • 1 envelope unflavored gelatin
  • 2 Graham Cracker Crusts


  • In small saucepan, soften gelatin in lime juice 5 minutes. Blend in sugar and eggs. Over medium heat, bring mixture to a boil. Reduce heat. Boil gently 3 minutes, stirring constantly. In small bowl, combine cream cheese and butter; beat well. Pour in hot lime juice mixture; beat until smooth and well blended. Refrigerate until cool, about 45 minutes, stirring occasionally. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Fold in cooled lime juice mixture and lime peel. Spoon into cooled pie crusts. Refrigerate until firm, about 2 hours. Garnish with whipped cream and lime slices. Store in refrigerator.

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