Quick No-Bake Cheesecake/ KeyLime Pie

Dessert doesn’t get easier, or more delicious, Requiring just a handful of ingredients, this easy pie is a great recipe for less experienced bakers—especially considering what a crowd-pleaser it is. Perfect for the hot summer months when you’d rather reduce your oven use, the luscious key lime filling sets up to creamy. Though we provide instructions for a graham cracker crust, you can make this key lime pie recipe all the easier (and skip the oven altogether) by opting for a pre-made, store-bought pie crust instead.

(2) 8 ounce Philadelphia Cream Cheese (room temperature)

1 can regular condensed milk

1 tbsp vanilla

1/4 cup powdered sugar

1/2 medium sized lemon squeezed (for key lime, add 1/3 cup Nellie & Joe’s Key Lime Juice)


1 1/2 cup graham cracker crumbs

1 stick salted butter, melted

1 tbsp vanilla extract

1/3 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

In a medium whisking bowl, mix all the filling ingredients n high with a whisk attachment (stand or hand mixer.) Set aside.

****Before adding butter and vanilla to this mixture reserve 1 tablespoon of the graham cracker crust mix (Cracker crumbs, sugar, spices.)****

In a traditional sized pie pan add all the ingredients for the crust, mixing together really well with a fork. Press the crust. Mixture to form crust around the pan, Do your best to evenly distribute the crust. I use a spoon to accomplish this.

Once you have finished the crust, pour the cheesecake mixture into the pie pan, evenly distributing it for a neat appearance. Sprinkle the reserved dry spiced graham cracker crumbs on top and put it in the freezer for 3 hours or until set in center. Thawed for 10 minutes before cutting and store in freezer. Finished…..

*You may want to use a sharp knife to cut it really well as the crust will be a frozen cookie consistency*


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