Creamy Key Lime Cheesecake

We all have our weaknesses. Chocolate. Potato chips. Ice cream. 

But for me? It's always cheesecake - hands down. I think about that creamy, velvety texture and buttery graham cracker crust. And so help me ... I never stand a chance. 

While I love to bake cheesecakes from scratch sometimes, it's a big time investment. I've also made versions that require up to 6 packages of cream cheese, fussing with water baths and turning my oven up to 500°F for the first 10 minutes (which, ahem, MAY have set off my smoke alarm). 

Enter Tastefully Simple. Did you know that you can make any of our sweet cheese balls into a no-bake cheesecake by adding just 8 oz. cream cheese and 8 oz. whipped topping? Seriously, that's it. It's a beautiful thing on those hot summer days. 

But if you prefer a denser, more traditional baked cheesecake sometimes, today's recipes is perfect! It features our sweet-tart, refreshing Key Lime Cheese Ball Mix, and you can whip it up with just a handful of ingredients. 

It's a gorgeous crowd-pleaser. And I guarantee - this one won't set off your smoke alarm. Happy baking!

Jen

Creamy Key Lime Cheesecake

Ingredients

  • 3 (8 ounce) packages cream cheese, softened
  • 1 packet Key Lime Cheese Ball Mix LTO
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tablespoon all-purose flour
  • 1 (9-inch) prepared graham cracker crust
  • Whipped topping and fresh raspberries for garnish (optional)

Directions

  1. Preheat oven to 350°F. In large bowl, combine first 5 ingredients. Using an electric mixer on medium, beat until well combined.
  2. Transfer to crust. Bake 45-50 minutes or until center is set.
  3. Cool to room temperature. Chill 4 hours or overnight. Serve topped with whipped topping and raspberries, if desired.

Makes 8-10 servings.

Tips and Hints

  • Adding ½ cup flaked coconut to this recipe would also be delicious!
  • Always bring your ingredients to room temperature before baking a cheesecake. It will create a creamier, smoother consistency.
  • Avoid opening the oven door while your cheesecake is baking - just look through the glass to help prevent the top from cracking, which results from drastic temperature changes.
  • To gradually cool your cheesecake, turn off the oven and wedge a wooden spoon in the door or put the cheesecake on your countertop, covered with a clean dish towel. You can pop it into the fridge once it's cooled down.
  • If you aren't a fan of raspberries, garnish your cheesecake with lime wedges, strawberries or chopped macadamia nuts.
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