Easy Baking – Key Lime Cheesecake

Here we are again with another easy baking recipe from the Food Networks Easy Baking magazine! This weeks recipe is actually called No- Bake Key Lime Cheesecake Bars which is ironic because this recipe is in a baking magazine…although this recipe is a no-bake recipe…weird. Anyway, follow the instructions below for this recipe!

You will need:

For the Crust:

  • 1 stick unsalted butter, cut into pieces
  • 2 ounces semisweet chocolate, chopped
  • 1  9-ounce package chocolate wafers
  • 2 tablespoons of sugar

For the Filling:

  • 1/2 cup fresh key lime juice (1o limes) or bottled lime juice
  • 1/4 cup cugar
  • 2 teaspoons unflavored gelatin powder
  • 2 8-ounce packages of cream cheese
  • 1 14-ounce can sweetened condensed milk
  • 1/2 teaspoon pure vanilla extract
  • 2 ounces semisweet chocolate, chopped


For the Crust:

  1. Line a 9- by – 13 inch baking dish with foil, leaving an overhang
  2. Put the butter and chocolate in a microwave safe bowl and microwave in 30 second intervals, stirring in between
  3. In a food processor, pulse the cookies and sugar until finely grounded, while the motor is running, pour the melted chocolate mixture and process until combined. Press the crumb mixture into the bottom of the pan and refrigerate while you make the filling

For the Filling:

  1. Warm the lime juice in a small saucepan on low heat, whisk in the sugar and gelatin until completely dissolved then remove and let cool for a bit
  2. In a large bowl, beat the cream cheese with a mixer on high until fluffy then beat in the sweetened condensed milk until smooth, beat in the gelatin mixture and vanilla
  3. Spread the mixture on the prepared crust and refrigerate for 4 hours or overnight
  4. In a microwave safe bowl, melt the chocolate in 30 second intervals, stirring in between then drizzle over the cheesecake and refrigerate until firm
  5. Remove the cheesecake from the pan and cut into bars


Try out this recipe and let me know how it goes!


Disclaimer: I do not own this recipe, I have taken it from Food Network’s Easy Baking magazine


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