No-Bake Key Lime Cheesecake
- 12
SERVES
Submitted by Robyn Beatty - Consumer-member of Pennyrile Electric
Ingredients
- Crust:
- 1 ⅓ C graham crackers, crushed
- ¼ C sugar 6 Tbsp butter, melted
- Filling:
- 2 (8-oz) blocks of cream cheese, softened
- 1 C sugar
- 1 box (3-oz) lime gelatin
- 1 C boiling water
- 1 (12-oz) can evaporated milk
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
Directions
In a bowl, mix crust ingredients. Press into an ungreased 9×13-inch glass baking dish, slightly up the sides. Freeze while preparing the filling. To make filling, beat cream cheese and sugar in a large bowl until smooth (avoid over-mixing). In a separate heat-proof bowl, dissolve lime gelatin in boiling water. Stir in evaporated milk, lemon juice and vanilla. Slowly fold gelatin mixture into cream cheese until uniform. Pour filling over chilled crust. Cover lightly with cling film sprayed with cooking spray. Chill at least 4 hours or overnight. Serve with whipped topping. Serves 15.
