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No bake key lime cheesecake tasty green for St. Patrick's Day

Lime juice, zest and sour cream make this tart as well as sweet
Lime juice, zest and sour cream make this tart as well as sweet
Photo by author

Okay, neither key limes nor cheesecake are traditional Irish fare, but key lime cheesecake is so good and so darn easy to make, it serves as a dessert for any occasion. Tint the filling shamrock green and this no bake pie will seem like the pot of gold at the end of the rainbow. Complementing the tangy lime filling is a walnut crust, also easily made using a food processor and microwave oven.

No bake key lime cheesecake with walnut crust

Crust
1 c. flour
1/2 c. packed light brown sugar
1/2 c. cold butter (no substitutes), chopped into tablespoon-sized portions
1 c. finely ground walnuts

Using a food processor, mix together flour and brown sugar. Pulse in butter, one or two tablespoons at a time, until mixture resembles coarse crumbs. Pulse in ground walnuts.

Pour crumb mixture loosely into a 9" microwave safe pie dish. Microwave on high for 2 - 3 minutes; butter will melt and mixture will begin to brown. Stir mixture, pat firmly into pie plate. Microwave an additional 2 minutes or until mixture begins to set. Remove from microwave and allow to cool before filling.

Filling
2 8-oz pks. cream cheese
1 c. sour cream
1/2 c. lime juice
3/4 c. granulated sugar
1 pk. unflavored gelatin
1 tbsp. grated lime zest
green food coloring (optional)

Using a food processor, process cream cheese and sour cream until creamy and lump-free.

Whisk together lime juice, sugar and gelatin powder in a small microwave-safe bowl. Microwave for 45 seconds to 1 minute; stir until gelatin and sugar are dissolved in juice. Add juice to cream cheese mixture, along with lime zest and a few drops of food coloring. Blend thoroughly until food coloring is uniformly dispersed. Pour into walnut crust; refrigerate for at least 5 hours (better overnight). Serves 8.

Tip:

Make it lighter - use low-fat cream cheese, substitute plain Greek yogurt for the sour cream and use Truvia for baking, stevia or Splenda as the sweetener.