I recently posed a plea for ideas for good no-bake cheesecake recipes! I was excited to receive some response from you guys, and I tried one of them (so far!). Thank you so much, Katie, for sharing this recipe with me. I hope to try some of the others, too, and am still open for suggestions.
No-Bake Lime Cheesecake
16 ounces cream cheese
1 (14-ounce) can sweetened condensed milk
1/3 cup fresh lime juice
1/2 teaspoon lime zest
1 9-inch graham cracker crust*
1. Beat the cream cheese and the condensed milk together with an electric mixer until smooth. Blend in the lime juice and zest and pour into the crust.
2. Refrigerate for 8 hours or overnight. (I liked it best as it sat longer, because the lime zest really spread throughout the cream cheese.)
* If you don’t have a store bought crust, these are directions for making your own crust, like I did:
Combine 4 tablespoons melted butter with 1 cup of crushed graham crackers. Press into a 9-inch pie plate, and refrigerate for 10 minutes (at least) before filling. This is really easy to make and works great to make before you make the filling. Also, I had trouble fitting all this filling into the one pie, so unless you want to really pile up your pie, I’d suggest making an additional small pie with an additional 1/3 of the graham cracker crust ingredients. It’d be great for a couple kids, too!