Best 3 Lime Cheesecake Pie Recipes
When it comes to classic desserts, lime cheesecake pie always stands out as an exceptionally delightful treat. Its creamy, tangy filling, nestled in a crisp graham cracker crust, creates a symphony of flavors that tantalizes the taste buds. Whether you're hosting a special occasion or simply craving a sweet indulgence, this delectable pie is sure to impress.
Here are our top 3 tried and tested recipes!
LIME-WHITE CHOCOLATE CHEESECAKE PIE
This lime-white chocolate pie is sooooo good, a family favorite! No baking required. It's so simple. Gotta try it!
Provided by tigershoes
Categories Desserts Pies No-Bake Pie Recipes
Time 8h30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine gingersnaps, butter, and sugar in a large bowl. Press onto the bottom and 1 inch up the sides of a greased 9-inch springform pan.
- Sprinkle gelatin over lime juice in a microwave-safe dish. Let stand for 1 minute. Microwave on high power for about 20 seconds. Stir until gelatin is dissolved. Set aside.
- Combine 1/2 cup heavy cream and chocolate in a large microwave-safe bowl. Melt in 15-second intervals, stirring after each interval, 1 to 3 minutes. Stir until smooth. Cool for 5 minutes.
- Stir dissolved gelatin into the melted chocolate.
- Beat cream cheese and sugar in a large bowl until smooth. Gradually add chocolate mixture and lime zest; mix well.
- Beat remaining heavy cream in another large bowl until stiff peaks form. Gently fold in cream cheese mixture. Spoon over the gingersnap crust. Cover and refrigerate until set, 8 hours to overnight.
Nutrition Facts : Calories 1038.1 calories, Carbohydrate 73.7 g, Cholesterol 221.2 mg, Fat 79.7 g, Fiber 0.5 g, Protein 11.8 g, SaturatedFat 47.8 g, Sodium 472.4 mg, Sugar 57.8 g
LIME CHEESECAKE PIE
"This light citrus pie combines two of our favorite dessert flavors - lime and cheesecake," reports Vivian Eagleson of Cumming, Georgia. "It's the perfect treat on a hot day - and all the more inviting because you don't have to heat up the kitchen to prepare it."
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese until smooth. Add the milk, lime juice and vanilla; beat until smooth. Pour into the crust. Refrigerate for 2 hours. Spread with whipped topping; refrigerate 1 hour longer. Garnish with lime and mint if desired.
Nutrition Facts : Calories 446 calories, Fat 24g fat (15g saturated fat), Cholesterol 48mg cholesterol, Sodium 268mg sodium, Carbohydrate 49g carbohydrate (41g sugars, Fiber 0 fiber), Protein 7g protein.
ROSE MARY'S DOUBLE LAYER KEY LIME CHEESECAKE /PIE
This is a recipe I recreated from another recipe, I felt it needed more texture in the crust, and more flavor from the limes. It was originally in a graham pie shell. So I added a few ingredients, and played around with it, till I got the results I was looking for. With the two different layers, and more lime juice in one layer...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 1h25m
Number Of Ingredients 18
Steps:
- 1. TO MAKE THE CRUST: Mix all crust ingredients together, and pour into a 9 inch springform pan. Press crust mixture firmly into pan and at least 1 inch up the sides of pan. Freeze for at least 20 minutes. Or you can bake in pre-heated 350 degree oven for 8 minutes, and let cool before filling with pie mixture.
- 2. FIRST LAYER: In a medium size bowl combine all ingredients listed in first layer and beat until smooth and creamy. Pour mixture into prepared crust.
- 3. Bake in a preheated 350 degree oven for about 25 minutes, or until filling is set. Let cool to room temperature. Then prepare second layer.
- 4. SECOND LAYER: In a medium size bowl, beat the cream cheese until light and fluffy, then add remaining ingredients and beat until smooth and creamy. Pour mixture over the baked and already cooled layer, and smooth out the top with a spatula.
- 5. Cover with plastic wrap or foil, and allow to chill for at least 4 hours, or over night. If you can wait that long. Then release the sides of pan, and place on a serving platter, and cover top with cool whip if desired, add extra grated lime zest for garnish if desired.
- 6. FYI: If fresh key limes are not available, you can use bottled KEY LIME JUICE, but fresh is much better. Key Lime juice has that extra kick that is missing in the regular limes.IT IS EASIER TO ZEST LIMES FIRST BEFORE EXTRACTING THE JUICE. TO EXTRACT MORE JUICE FROM THE LIMES PLACE THEM IN THE MICROWAVE FOR ABOUT 30 SECONDS then cut in half and extract juice. This is what the inside of the cheesecake looks like and the key limes really adds a tart flavor.
Tips:
- Use high-quality ingredients for the best flavor and texture. Avoid using store-bought lime juice; freshly squeezed lime juice gives the cheesecake pie a brighter, more intense flavor.
- Use a quality vanilla extract. Real vanilla extract will give the cheesecake pie a rich, delicious flavor. Avoid using imitation vanilla extract.
- Do not overmix the batter. Overmixing can make the cheesecake pie tough and dense. Mix the batter only until the ingredients are well combined.
- Bake the cheesecake pie in a water bath. This will help to prevent the cheesecake pie from cracking and will give it a smooth, creamy texture.
- Chill the cheesecake pie for at least four hours, or overnight, before serving. This will allow the cheesecake pie to set properly and develop its full flavor.
Conclusion:
This lime cheesecake pie is a delicious, refreshing dessert that is perfect for any occasion. With its creamy, tangy filling and flaky, buttery crust, this cheesecake pie is sure to be a hit. So next time you are looking for a special dessert, give this lime cheesecake pie a try. You won't be disappointed!
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