This is the simplest, easiest, and most delicious cheesecake to make! Only a few ingredients, and the best part is you don’t have to put in the oven; this is a no bake cheesecake. Being that key lime pie is one of my family’s favorites and that I had all the ingredients at hand, I went for it.
Who wants to feel the heat from the kitchen in these scorching Texas temperatures? Not me! By the way, while I was taking these pictures outside, it was 100 degrees, so you understand why the whip cream is melting.
An important detail in this recipe, is that you don’t have to add eggs or sugar, using only the sugar in the condensed milk. I used 2 prepared graham cracker 9 inch ready to use crusts. Removed them from the tray and transferred them to my pie dish with 2 T of melted butter. I just wanted to use a pie dish that made serving easier to. Also, I then added one more tablespoon of key lime juice.
Here is the recipe that I made with some changes:
2 graham crackers crust ready to use *(you will use only one and a half)
2 tablespoon of melted butter (just to mix and blend the ready to use cracker crust
1 8 oz. cream cheese
1 can 14 oz. condensed milk
1/2 + 1 T key lime juice or 1# of key limes
1 t vanilla
a pinch of salt
raspberry sauce or any other sauce of your preference or availability
Leave the cheese outside of the fridge for at least one hour to soften it.
Prepare the pie crust by mixing the graham cracker mix with the added butter, then press it into the pie dish. If you like you can bake the pie crust for 5-8 minutes before adding the No Bake Cheese Cake mix. *I use a pie dish that was bigger in the base as any other regular pie dish.
Blend the cream cheese in a mixer, scrap the sides and blend again until really smooth.
Add the condensed milk in a constant streaming.
Add the key lime juice and the vanilla mix until incorporated.
Pour into the pie dish and refrigerate overnight.
Serve with your preferred sauce and/or whip cream if you’d like.
If you like this recipe please let me know in the comments!
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