No-Bake Key Lime Cheesecake

Recipe courtesy George Stella

Show: Low Carb and Lovin' ItEpisode: Low Carb Mexican

Rated: 4 stars out of 5Rate itRead users' reviews (64)

RECIPE
COMMENTS & REVIEWS(64)

Prep Time:
20 min
Level:
Easy
Yield:
12 servings

Times:

Prep: 20 min
Inactive Prep: 4 hr 0 min
Cook: --
Total:: 4 hr 20 min

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Ingredients

1 tablespoon wheat germ
2 cups plus 1 tablespoon sugar substitute (recommended: Splenda)
16 ounces real cream cheese, room temperature
1 cup sour cream
1 cup whole milk ricotta cheese
3/4 cup Key lime juice (fresh or bottled)
2 tablespoons no sugar added vanilla extract
1/4 cup hot water
2 limes, zested, divided
3 envelopes unflavored gelatin (recommended: Knoxx brand)
3/4 cup boiling water
Special Equipment: 10-inch deep pie plate or cake pan

Directions

Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.

In the bowl of an electric mixer, beat the softened cream cheese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.

Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3 to 4 hours or until firm. Serve.

Hint: If you have any extra cheesecake mixture left over after filling the pie pan (I always do), put it in a pastry bag or heavy-duty plastic bag and put it in your freezer for about 7 to 10 minutes, just to firm it up a bit to the thickness of whipped cream. Then take it out and decorate the top of the Key Lime Cheesecake. (If it is in a plastic bag, snip the corner off.)

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Comments & Reviews

recipe No-Bake Key Lime Cheesecake
SUZY Hoover, AL 09-28-2008
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Crowd Pleaser!
Rated: 5 stars out of 5

This tart and tangy cheesecake was a big hit. I think next time I'll make some Splenda-sweetened whipped cream to top it... with. I followed another reviewer's tip and used 2 envelopes of gelatin rather than 3, and the consistency was nice and creamy. I thought that 2 tbsp. of vanilla sounded like a lot, but it was fine. For my crust, I followed another tip to make a true crust using the wheat germ, ground almonds, melted butter, and Splenda. I added a a dash of cinnamon, and baked it for about 12 minutes. I'll make this again! Read more
recipe No-Bake Key Lime Cheesecake
Anonymous 07-25-2008
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Lime cheese cake
Rated: 4 stars out of 5

An easy recipe. Tasted very good. used fresh lime juice. I think only two packets of gelatin are all that's needed. Three... packets made the cake more like a very firm jello mold. Not a texture I care for in a cheese cake. To make it a little creamier in texture only two packets please. I make a no sugar added chocolate mousse of about the same volume and two packets of gelatin is fine for that.Read more
recipe No-Bake Key Lime Cheesecake
Maggie High Springs, FL 05-08-2008
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Very Good - Some changes for the others:
Rated: 5 stars out of 5

I thought this was wonderful with the 2 gelatins, may even be better with one. To the MN gal who can't find key limes: There... is a Joe & Nellie's Key lime juice next to lemon and lime juice. To the guy who didn't like the ricotta: maybe marscapone??Read more
recipe No-Bake Key Lime Cheesecake
Anonymous 11-01-2007
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MORE LIKE JELLO
Rated: 2 stars out of 5

This recipe came out looking pretty, but tasted more like jello than cheesecake. In fact it tasted almost nothing like... cheesecake. I won't make it again.Read more
recipe No-Bake Key Lime Cheesecake
MARK Hanson, MA 06-03-2007
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good flavor
Rated: 4 stars out of 5

wicked good
recipe No-Bake Key Lime Cheesecake
WILMA Yucca Valley, CA 09-18-2006
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No bake is great, but?
Rated: 3 stars out of 5

The gelatin made the cheesecake too stiff. I think that perhaps two packages would have given it a better texture. It just... didn't have that cheesecake consistency that makes cheesecake palatable.Read more