Lime Cheesecake Pie

Easy, breezy and fresh, this lime cheesecake pie is a deliciously refreshing dessert that satisfies your sweet tooth. Like our favorite cheesecake recipes, this treat features a tangy, creamy, smooth filling, but this time it’s flavored with aromatic limes. The citrus pie works equally well as a cooling summer dessert or a refreshingly zesty winter treat. Shortcut ingredients like a store-bought graham cracker crust and frozen whipped topping make for a quick and easy no-bake dessert you can prepare in advance.

While they may seem similar, this cheesecake lime pie differs from Key lime pie, a baked custard pie made with Key lime juice. Key limes are thin-skinned, yellow-hued fruits in season from about June through September. Key limes are aromatic and tart, but once baked into a lime dessert, the flavor isn’t especially different from the more classic green limes available year-round. You can use either type of lime for this recipe. This cheesecake lime pie is chilled, cool and creamy, with a definite cheesecake style. Both taste great with fresh whipped cream or frozen whipped topping!

Ingredients for Lime Cheesecake Pie

• Cream cheese: Use your favorite brand of cream cheese for the filling. Let it sit out for about 30 minutes to soften before combining with the other ingredients.
• Sweetened condensed milk: We love sweetened condensed milk for pies. It makes for a smooth, lighter cheesecake filling and doubles as a liquid sweetener, so there’s no need to add extra sugar.
• Lime juice: It is easy to juice limes, since they rarely have seeds. Bottled juice is an easy substitution, but fresh tastes best.
• Vanilla extract: Use a good-quality vanilla extract brand for the most aromatic flavor.
• Graham cracker crust: Look for premade pie crusts in the grocery store’s baking aisle or freezer section.
• Frozen whipped topping: Once thawed, frozen whipped topping is as fluffy as whipped cream but sturdy enough to stay airy for several days.
• Grated lime zest: Fresh, zippy lime zest adds more citrus flavor. We like to use a Microplane grater to zest citrus.

Directions

Step 1: Make the pie filling

In a large bowl, beat the cream cheese until smooth. Beat in the sweetened condensed milk, lime juice and vanilla extract. Pour the filling into the crust. Refrigerate for two hours.

Step 2: Top with whipped topping

Spread or pipe whipped topping over the top of the cheesecake. Refrigerate for at least one hour longer. If desired, garnish with lime zest before serving.

Editor’s Tip: Don’t try to rush the refrigerator time. Chilling the pie gives the filling time to thicken and set, while also allowing the flavors to develop.

Lime Cheesecake Pie Variations

• Switch the citrus: Love lemon, orange or even grapefruit? Swap in the citrus of your choice for the lime juice.
• Change the crust: Any crumb crust works here, including wafer cookies, shortbread or pretzels. For an easy gluten-free dessert, pick up a gluten-free graham cracker crust .
• Go fruit-forward: Scatter fresh fruit across the top of the cheesecake. Strawberries, raspberries, blackberries, sliced kiwi or candied citrus are tasty options.
• Make it more homemade: Use homemade whipped cream instead of frozen topping. The only catch? It won’t stay airy quite as long. Plan to eat it in a day or two.

How to Store Lime Cheesecake Pie

Keep lime cheesecake pie in the refrigerator. Transfer it to an airtight container or cover it tightly with storage wrap or foil. It will last up to three days.

Can you freeze lime cheesecake pie?

Yes, cheesecake lime pie freezes well. Prepare the recipe, but leave off the whipped topping. Tightly wrap the pie in two layers, such as storage wrap and foil. Freeze it for up to two months. Defrost the pie in the fridge before adding the whipped topping.

Lime Cheesecake Pie Tips

Can you make a graham cracker crust from scratch for this pie?

Absolutely! While a store-bought crust is quick and convenient, it’s tough to beat the fresh flavor of a homemade graham cracker crust. It’s quite an easy crust to make, not nearly as fiddly as more traditional pastry.

How do you get a clean slice of lime cheesecake pie?

To slice a pie, use a serrated knife and wipe it clean between slices. Running it under warm water and wiping away the water before slicing helps the knife go through the pie more smoothly.