Key Lime Cheesecake

Tart and creamy, in every bite.

Key Lime Cheesecake

Beverly Landis
Tart and creamy, in every bite.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 8



  • 2 cups GF graham cracker crumbs
  • 1/4 cup butter or margarine melted
  • 1/4 cup pecans finely chopped (or shredded coconut)


  • 1/2 cup key lime or regular lime juice
  • 2 Tbsp cold water
  • 1 envelope unflavored gelatin
  • 3/4 cup sugar
  • 3 small eggs slightly beaten
  • 1 tsp fresh lime zest
  • 1/4 cup butter or margarine
  • 8 oz GF cream cheese
  • 1/4 cup whipping cream whipped


  • For the crust, in a small bowl mix crumbs, butter and pecans. Press into bottom and up the sides of a 9" pie plate.
  • For filling, place the lime juice and water in a sauce pan and sprinkle on the gelatin. Let stand for 5 minutes to soften. Add the sugar, beaten eggs, and zest and cook over medium-high heat for about 7 minutes or until the liquid reaches a temperature of 160°F and is thickened---don't boil. Remove from heat, set aside to cool slightly.
  • In another bowl, beat butter and cream cheese until smooth. Then slowly beat in cooked lime mixture a little at a time, until fully combined. Refrigerate until the mixture forms slight mounds when dropped from a spoon.
  • Fold in the whipped cream and pour into crust. Refrigerate until firm, at least 3 hours.
Tried this recipe?Let us know how it was!
See also
Pecan & Chocolate Swirl Coffee Cake


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