Best 5 Key Lime Dessert With Raspberry Sauce Recipes

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Indulge in a culinary journey with our delightful Key lime dessert, a harmonious blend of tangy and sweet flavors. This refreshing dessert features a creamy Key lime filling encased in a graham cracker crust, complemented by a vibrant raspberry sauce. It's a perfect balance of flavors that will tantalize your taste buds. Additionally, we offer two variations to cater to different preferences: a no-bake version for those who prefer a quick and easy treat, and a baked version for those who enjoy a classic dessert with a golden-brown crust. Both recipes are easy to follow and promise a delectable outcome that will impress your family and friends.

Let's cook with our recipes!

KEY LIME CHEESECAKE WITH RASPBERRY SAUCE



Key Lime Cheesecake with Raspberry Sauce image

This creamy dessert balances tart Key limes with sweet frozen raspberries. Shortbread cookie crumbs make an ultra-rich crust.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h15m

Yield 16

Number Of Ingredients 10

1 cup shortbread cookie crumbs (15 cookies) or vanilla wafer crumbs (25 wafers)
2 tablespoons butter or margarine, melted
3 packages (8 oz) cream cheese, softened
1 cup sugar
3 eggs
1 tablespoon grated lime peel (about 2 limes)
1/4 cup Key lime juice
1 box (10 oz) frozen raspberries in light syrup, thawed
1 tablespoon cornstarch
1/3 cup red currant jelly

Steps:

  • Heat oven to 325°F. In medium bowl, mix crust ingredients. Press in bottom of ungreased 9-inch springform pan. Refrigerate.
  • In large bowl, beat cream cheese until smooth. Gradually beat in sugar. At low speed of electric mixer, beat in eggs 1 at a time, blending just until smooth. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
  • Bake 55 to 65 minutes or until set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Turn oven off; let cheesecake stand in oven 30 minutes with door open at least 4 inches. Remove from oven; let stand 10 minutes. Remove side of pan; cool to room temperature on cooling rack. Cover and refrigerate overnight or up to 2 days.
  • To make sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In 1-quart saucepan, mix syrup mixture and cornstarch. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake with sauce. Cover and refrigerate any remaining cheesecake and sauce.

Nutrition Facts : Calories 320, Carbohydrate 30 g, Cholesterol 95 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 24 g, TransFat 1 g

PAPPADEAUX KEY LIME PIE WITH RASPBERRY SAUCE



Pappadeaux Key Lime Pie with Raspberry Sauce image

Pappeadeaux makes a fantastic key lime pie with cream cheese filling, pecan graham cracker crust, and raspberry sauce. You can make the pie at home with this copycat recipe.

Provided by Stephanie Manley

Categories     Dessert

Time 30m

Number Of Ingredients 16

8 ounces cream cheese
14 ounces sweetened condensed milk
⅔ cup cold water
3 beaten egg yolks
⅛ teaspoon salt
½ cup all-purpose flour
5 tablespoons Rose's Sweetened Lime Juice
5 tablespoons key lime juice (or reconstituted lime juice)
1 teaspoon lime zest (very fine)
¾ cup graham cracker crumbs
1 cup pecans (finely ground)
3 tablespoons sugar
½ teaspoon cinnamon
4 tablespoons butter (melted)
¾ cup raspberry preserves
¼ cup water

Steps:

  • Preheat oven to 350 degrees.
  • Mix graham cracker crumbs, pecans, sugar, and cinnamon together in a bowl,
  • Add melted butter blend well.
  • Press the crust mixture into a buttered pie pan.
  • Bake at 350 degrees oven for 7 to 10 minutes. When the crust is slightly golden, remove it from the oven and cool it to room temperature before making the filling.
  • In a medium-sized bowl, beat cream cheese until light and fluffy.
  • Add sweetened condensed milk and beat the mixture until completely blended.
  • In a 2-quart saucepan, whisk egg yolks with water.
  • Add salt and flour and stir constantly, completely mixing the flour into the liquid.
  • Add lime zest, Roses lime juice, and key lime juice.
  • On low heat or in a double boiler, whisk the egg mixture and stir constantly until the mixture thickens resembling pudding in texture and thickness.
  • When the egg and flour mixture is thickened, add cream cheese. Whisk constantly taking care not to scorch the bottom of the pan. Stir until pie filling starts to thicken and is completely mixed.
  • When the filling is thick, pour into the prepared pie shell.
  • Refrigerate the pie several hours before serving.
  • Mix together the raspberry preserves and water in a saucepan
  • Bring it to a boil then reduce the heat and simmer for 4 minutes
  • Remove the sauce from the heat and pour it through a fine strainer to remove seeds.
  • Refrigerate the sauce until serving.

Nutrition Facts : Calories 392 kcal, Carbohydrate 47 g, Protein 6 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 90 mg, Sodium 205 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving

KEY LIME-CREAM CHEESE CRESCENTS WITH LEMON-RASPBERRY SAUCE



Key Lime-Cream Cheese Crescents with Lemon-Raspberry Sauce image

Good for breakfast or dessert!

Provided by Denise

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 40m

Yield 6

Number Of Ingredients 13

1 (8 ounce) package cream cheese, softened
½ cup white sugar
⅛ cup Key lime juice
1 teaspoon vanilla extract
1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®
1 tablespoon unsalted butter, melted, or more as needed
2 teaspoons cinnamon sugar, or as needed
½ cup fresh raspberries
¼ cup water, or more as needed
⅛ cup white sugar
3 tablespoons apricot jam
1 lemon, juiced
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine cream cheese, sugar, Key lime juice, and vanilla extract in a bowl with an electric mixer.
  • Unroll and lay 1/2 of the can of crescent rolls in the bottom of an 8x8-inch baking dish. Spread the cream cheese mixture on top. Unroll and layer remaining crescent rolls over cream cheese. Brush melted butter over the top and sprinkle with cinnamon sugar.
  • Bake in the preheated oven until bubbly and slightly browned, about 25 minutes.
  • While crescents are baking, crush raspberries in a saucepan and add 1/4 cup water, sugar, apricot jam, lemon juice, and vanilla extract. Bring to a simmer. Cook until smooth, adding more water as needed.
  • Let crescents cool and serve with sauce.

Nutrition Facts : Calories 417.4 calories, Carbohydrate 48.1 g, Cholesterol 46.2 mg, Fat 23.1 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 11.4 g, Sodium 409.2 mg, Sugar 28.6 g

MINI KEY LIME CHEESECAKE WITH RASPBERRY SAUCE



Mini Key Lime Cheesecake with Raspberry Sauce image

Provided by Trisha Yearwood

Categories     dessert

Time 4h25m

Yield 24 servings

Number Of Ingredients 15

Nonstick cooking spray, for spraying the molds
3/4 cup fine graham cracker crumbs
1/4 cup sugar
4 tablespoons (1/2 stick) salted butter, melted
Two 8-ounce packages cream cheese, softened
1/2 cup sour cream
2 large eggs, at room temperature
3/4 cup sugar
2 teaspoons freshly grated lime zest
1/4 cup Key lime juice (from about 13 small Key limes or 2 large regular limes)
1 heaping tablespoon cornstarch
1 teaspoon vanilla extract
3/4 cup thawed frozen raspberries
2 tablespoons sugar
1/2 teaspoon freshly grated lime zest

Steps:

  • For the crust: Preheat the oven to 300 degrees F. Spray the bottoms of 24 cupcake-size silicon molds with cooking spray (or two 12-cup muffin pans) and place them on a baking sheet.
  • To make the crust, in a small mixing bowl, stir together the crumbs, sugar and melted butter, then press the mixture firmly into the bottom of each mold. Set aside.
  • For the filling: Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Add the eggs 1 at a time, beating well after each addition. Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth.
  • Pour the filling into the prepared crusts. Bake until the tops are lightly brown, about 20 minutes. Let cool, then cover and refrigerate for at least 2 hours before serving.
  • For the sauce: Meanwhile, to make the sauce, process the raspberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before drizzling over the cheesecake and serving.

KEY LIME CHEESECAKES WITH RASPBERRY SWIRLS



Key Lime Cheesecakes with Raspberry Swirls image

They make perfect little cakes. They look fresh from a bakery. Everyone loves them. I also make this using two mini-cheesecake pans.

Provided by Jessica

Categories     Desserts     Cakes     Cheesecake Recipes

Time 7h

Yield 24

Number Of Ingredients 10

2 cups crushed shortbread cookies
¼ cup melted butter
1 teaspoon grated lime zest
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 eggs, room temperature
3 teaspoons grated key lime zest
⅓ cup key lime juice
1 teaspoon vanilla extract
¾ cup seedless black raspberry preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners.
  • Combine the cookies, butter, and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this.
  • Bake in the preheated oven 5 minutes; allow to cool.
  • In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, key lime zest, key lime juice, and vanilla extract. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of preserves on top of each one. Swirl preserves into the cream cheese mixture with a toothpick.
  • Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 26.5 g, Cholesterol 62.9 mg, Fat 16.9 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 8.7 g, Sodium 191.4 mg, Sugar 15.6 g

Tips:

  • For the creamiest key lime filling, make sure the cream cheese and heavy cream are very cold before whipping.
  • If you don't have a springform pan, you can use a 9-inch pie plate instead. Just be sure to trim the edges of the graham cracker crust so that it fits snugly in the bottom of the plate.
  • To make the raspberry sauce ahead of time, simply combine the raspberries, sugar, and water in a saucepan and bring to a boil. Reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Let cool completely before storing in the refrigerator for up to 2 weeks.
  • For a more elegant presentation, you can pipe the whipped cream onto the top of the key lime pie. To do this, fit a pastry bag with a star tip and fill it with the whipped cream. Pipe the whipped cream in a spiral motion, starting from the outside and working your way towards the center.

Conclusion:

This key lime dessert with raspberry sauce is a delicious and refreshing treat that is perfect for any occasion. The creamy key lime filling is perfectly complemented by the tart raspberry sauce, and the graham cracker crust adds a nice crunch. This dessert is sure to be a hit with everyone who tries it!

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