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No-Bake Key Lime Cheesecake Recipe

No-Bake Key Lime Cheesecake

Recipe courtesy George Stella

Show: Low Carb and Lovin' It

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (58)

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Average Rating:

Total Reviews: 58

Showing 11-20 of 58

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  • on March 23, 2006

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    This is a wonderful recipe - I have made it twice. First time I followed the directions completely. The only thing I didn't like is the crust - the Wheat Germ just pushes to the edges when you pour the batter in. This time I made my own low carb crust using butter, ground almonds (kinda like a flower, a little spenda and some Wheat Germ. I baked the crust in the oven for 10 minutes and then let it cool before filling with the cheesecake mix. It was perfect!

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  • on March 16, 2006

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    My husband and I really enjoyed this cheesecake. Because I wanted more of a crust I took 2 Atkins chocolate chip granola bars (3 gms carb each bar and ground them up in my food processor and added 2 T melted butter and ? cup Splenda to the ground up bars. I patted the bars/crust into the bottom of my 10? pie plate then followed the rest of the recipe exactly. It came out yummy! I?ll be making this one again!

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  • on January 30, 2006

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    This was OK. My daughter hated it, and my friends enjoyed it since it was sour, and the consistency was odd. The presentation was excellent, though, but maybe reducing the juice (I used fresh, which was a pain! would make it less puckery. The Splenda did make it sort of artifical, though; I agree with another reviewers opinion.

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  • on January 11, 2006

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    The first time I made this, I stuck to the recipe like glue. My husband and I liked it a lot but (and there's always one of those thought we could make it a little better. (In other words, more suited to our tastes. Here's what I did for round two:
    Crust: I mixed a handful of wheat germ with 2-3 tbs melted butter and sprinkled it on the bottom of the pan. May modify this even more, but definitely better so far!
    Mix: I only used 1 1/4 c Splenda and 1 packet of gelatin dissolved in 1/2 c water.
    After the pie had chilled, I topped it with whipped cream.
    We just ate our first slice from pie #2, and it was wonderful! It tasted more like a mix between key lime pie and a cheesecake. This is an easy recipe to adjust until you get it to your liking. Try it!

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  • on September 07, 2005

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    My whole family enjoyed this recipe. I would make this again.

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  • on August 16, 2005

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    I made this today and it was good, but not great. I ran out of limes, so it didn't have a strong enough flavor on its own so I made a sugar free strawberry syrup and it made it taste really good. I'll try this again next time w/ more limes. Very refreshing when its 97 degrees outside!

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  • on March 26, 2005

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    I have to admit, I did miss the crust, but the flavor was definetly all there. I only used 2 packets of the gelatin like someone suggested. I also used regular limes, since key limes are harder to find. I would make this recipe again for sure.

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  • on March 03, 2005

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    I like the idea of the no-bake and it was very simple and straight forward to make. I did find that the key lime juice was a bit too much. I think next time I might add a bit of sugar free lemon pudding to the gelatin mixture to take the edge out of the key lime taste.
    I will definitely make this again, it just needs some tweaking for my taste buds.
    S.A. Neill

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  • on February 18, 2005

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    I found this recipe very disappointing. Did not like the texture. I have found that I really do not like using Splenda in cooking. I would rather have a teeny tiny piece of good old fashioned cheesecake.

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  • on February 10, 2005

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    I never used Splenda before and really only made it because I never have liked Key Lime cake before. It came out really great - and lots more that I had figured on - and many of my diabetic friends were glad to have a party desert that they could eat.

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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
238
 
Fat
19 grams
 
Saturated Fat
13 grams
 
Carbohydrates
8 grams
 
Fiber
0 grams
 
Net Carbohydrates
8 grams
 
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