8 servings. Time: Prep 20-25 min, Chill 60 min

What says spring more than Key lime cheesecake? The delicious, light, bright flavors of Key lime cheesecake? No baking required for this simple dessert.

Ingredients

• Graham cracker crust, 8 in
• 8 oz cream cheese, room temp
• 10 oz sweetened condensed milk
• *1/3 cup Key lime juice, more to taste
• 1 cup whipped cream (already whipped, not whipping cream)
• 1 tbsp lime zest

Method

Using a stand or hand mixer, whip together cheesecake, condensed milk, lime juice and lime zest. Next, gently fold in whipped cream. Once combined, spoon into graham cracker crust and place pie in fridge for 30 minutes followed by the freezer another 30 minutes. When ready to serve, top with more whip cream and enjoy!

*I didn’t juice Key limes, instead I opted to get the Key lime juice already squeezed. Also, I used regular lime zest vs Key lime zest. Still turned out great. Up to you if you want to juice those tiny limes and I’m impressed!