Best 3 Lime Cheesecake Pie Recipes

LIME CHEESECAKE PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Add the milk, lime juice and vanilla; beat until smooth. Pour into the crust. Refrigerate for 2 hours. Spread with whipped topping; refrigerate 1 hour longer. Garnish with lime and mint if desired.

LIME-WHITE CHOCOLATE CHEESECAKE PIE

Steps:

• Combine gingersnaps, butter, and sugar in a large bowl. Press onto the bottom and 1 inch up the sides of a greased 9-inch springform pan.
• Sprinkle gelatin over lime juice in a microwave-safe dish. Let stand for 1 minute. Microwave on high power for about 20 seconds. Stir until gelatin is dissolved. Set aside.
• Combine 1/2 cup heavy cream and chocolate in a large microwave-safe bowl. Melt in 15-second intervals, stirring after each interval, 1 to 3 minutes. Stir until smooth. Cool for 5 minutes.
• Stir dissolved gelatin into the melted chocolate.
• Beat cream cheese and sugar in a large bowl until smooth. Gradually add chocolate mixture and lime zest; mix well.
• Beat remaining heavy cream in another large bowl until stiff peaks form. Gently fold in cream cheese mixture. Spoon over the gingersnap crust. Cover and refrigerate until set, 8 hours to overnight.

ROSE MARY'S DOUBLE LAYER KEY LIME CHEESECAKE /PIE

Steps:

• 1. TO MAKE THE CRUST: Mix all crust ingredients together, and pour into a 9 inch springform pan. Press crust mixture firmly into pan and at least 1 inch up the sides of pan. Freeze for at least 20 minutes. Or you can bake in pre-heated 350 degree oven for 8 minutes, and let cool before filling with pie mixture.
• 2. FIRST LAYER: In a medium size bowl combine all ingredients listed in first layer and beat until smooth and creamy. Pour mixture into prepared crust.
• 3. Bake in a preheated 350 degree oven for about 25 minutes, or until filling is set. Let cool to room temperature. Then prepare second layer.
• 4. SECOND LAYER: In a medium size bowl, beat the cream cheese until light and fluffy, then add remaining ingredients and beat until smooth and creamy. Pour mixture over the baked and already cooled layer, and smooth out the top with a spatula.
• 5. Cover with plastic wrap or foil, and allow to chill for at least 4 hours, or over night. If you can wait that long. Then release the sides of pan, and place on a serving platter, and cover top with cool whip if desired, add extra grated lime zest for garnish if desired.
• 6. FYI: If fresh key limes are not available, you can use bottled KEY LIME JUICE, but fresh is much better. Key Lime juice has that extra kick that is missing in the regular limes.IT IS EASIER TO ZEST LIMES FIRST BEFORE EXTRACTING THE JUICE. TO EXTRACT MORE JUICE FROM THE LIMES PLACE THEM IN THE MICROWAVE FOR ABOUT 30 SECONDS then cut in half and extract juice. This is what the inside of the cheesecake looks like and the key limes really adds a tart flavor.