How to Make Cheesecake

    No-Bake Key Lime Cakes

    By: LuAnn Schindler

    If apple pie is truly American, then key lime pie is running a close second, but you can also make key lime cakes. Look toward the southeastern tip of the United States, and you’ll likely find the origins of a pie that will satisfy your cravings. The key lime pie has spread from Key West across the United States.

    Generally, key lime pie features lime-flavored custard topped with meringue, although modern pies often include a dollop of whipped cream. Crust variations include a traditional pastry crust or crushed graham crackers.

    One key for creating a successful key lime pie is using quality juice from true key limes. Key limes are native to Malaysia; most likely, the Spaniards introduced the fruit to the Florida coast nearly 500 years ago. These limes resemble golf-ball-size lemons with green-yellow skin. Substituting plain lime juice for the key lime liquid should be avoided, since the two fruits differ in tartness and taste. If cooks are not able to find key lime juice in the grocery store, several online outlets sell the juice, which is produced in the Florida Keys.

    While key lime pie might be a slice of heaven, each sliver of dessert contains close to 300 calories and 29 grams of carbohydrates.

    A fun way to serve this American pie is to make small, cupcake-style desserts that require no baking. Prepare the mini-cakes ahead of time and freeze until ready to serve.

    No-Bake Key Lime Mini-Cakes

    Ingredients

    • ¾ cup graham cracker crumbs
    • ½ cup chopped pecans
    • 3 tablespoons butter, melted
    • 8 ounces low-fat cream cheese, softened
    • 14-ounce can sweetened condensed milk
    • ½ cup key lime juice
    • 8 ounces whipped cream
    • 12 lime slices for garnish
    1. Line 12 cupcake cups with foil liners.
    2. Mix graham cracker crumbs, pecans and melted butter. Spoon one tablespoon of mixture into each liner and press until firm.
    3. Beat cream cheese on low speed until creamy. Add sweetened condensed milk and key lime juice. Blend on medium speed until combined, about 30 seconds. Add one cup whipped cream and blend until smooth.
    4. Spoon filling evenly into liners. Cover pan with plastic and freeze until firm, about three hours.
    5. Remove from freezer 15 minutes before serving. Remove liners and top each dessert with one tablespoon whipped cream. Garnish with a lime slice.
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