No-Bake Key Lime Cheesecake

No-Bake Key Lime Cheesecake

INGREDIENTS:

For the Crust

1 c Graham Cracker Crumbs (about 9 sheets of crackers)

3 tbs Granulated Sugar

¼ teaspoon Kosher Salt

6 tbs Unsalted Butter, melted and cooled

For the Key Lime Cheesecake Filling

16 oz Cream Cheese, room-temperature

14 oz can Sweetened Condensed Milk

½ c Nellie & Joe’s Famous Key West Lime Juice

1 teaspoon Vanilla Extract

1 c Heavy Whipping Cream very cold

For the Whipped Cream Topping

8 oz Cream Cheese, room-temperature

1 ½ c Powdered Sugar

1 tbs Vanilla Extract

2 ⅔ c Heavy Whipping Cream very cold

Garnish for the No-Bake Key Lime Cheesecake (optional)

4-5 Limes 3 limes zested and minced finely; 1 or 2 limes cut into thick slices, then cut the slices into quarters

DIRECTIONS:

To Make the Crust

Place the graham cracker crumbs, granulated sugar, and Kosher salt in a bowl. Then, use a fork to stir them together.
Melt the unsalted butter in the microwave and let it cool slightly. Then, add it to the mixed crust ingredients. Use the fork to stir the butter into the crumb mixture so that it looks like wet sand.
Transfer the crust mixture to a 9-inch cheesecake pan. Then, press the crumbs tightly into only the bottom of the pan. Place the pan in the freezer for about 15 minutes until firm.

To Make the Key Lime Cheesecake Filling

Place a metal bowl and a pair of beaters for an electric hand mixer in the freezer for about 15 minutes.
Place 16 oz room-temperature cream cheese in a large bowl and add the sweetened condensed milk. Then, using an electric hand mixer, beat together for about five minutes.
Add Nellie & Joe’s Famous Key West Lime Juice and vanilla extract. Beat for about one minute until the juice is fully incorporated.
Remove the metal bowl and beaters from the freezer and immediately add one cup of very cold heavy whipping cream to the bowl. Place the freezer cold beaters in the electric hand mixer and beat the cream to stiff peaks …
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