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Key Lime Pie

Key Lime Pie

No Bake Hedgehog Cheesecake



For the Hedgehog
1 can condensed milk (395g)
250 g butter
4 1/2 tbsp dutch process cocoa powder
500 g plain biscuit if you are using marie biscuit it is 60 pcs
3/4 cup crushed nuts
4 tbsp shredded coconut or desiccated coconut

FOr the Cheesecake
500 g cream cheese
200 ml cream
200 g white chocolate
1/2 cup icing sugar
1 tsp vanilla

For Ganache
150 g dark baking chocolate
100 ml cream
Optional
Strawberry
choc crispies

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Key Lime Pie

Cooking for Morons: How to Make Key Lime Pie



Bout time to make some frigging dessert! Rich and tart Key Lime Pie.
you will need:
-1.5 cups ground graham crackers
-3 tbsp sugar
-6 tbsp butter
-1.5 tsp cinnamon
-5 egg yolks beaten
-2 14oz cans sweetened condensed milk
-1 cup key lime/lime juice
sliced limes and whipped cream for garnish

lick my balls

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Key Lime Pie

Lemon Cheesecake Squares (No Bake and Requested)



This was a requested recipe by Byron. Thanks for watching, and I hope you enjoy.
Crust
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
Mix your sugar and cracker crumbs together and add your butter. Mix till well combined and press into the bottom of your pan and place in the refrigerator.

Filling
1 8oz package cream cheese, softened
Mix till smooth
1 14oz can sweetened condensed milk
add to cream cheese and mix till smooth
1/4 cup lemon juice
1 1oz package instant lemon pudding mix
1/2 cup milk or water
Mix well with your cream cheese and sweetened milk till well combined.
Taste and see if you would like to add more lemon flavoring. I added a couple more tablespoons of lemon juice and a couple of single serve packages of lemonade mix to mine and mixed well. Once you get it to where you like it, add 1/2 of your whipped topping to your mixture and mix well. Place in the fridge for several hours.
Cut into squares and top with the remaining whipped topping and enjoy!

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Address: P.O. Box 1176 Hiram, Ga. 30141

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Key Lime Pie

Key Lime Cheesecake – OH YUM with Anna Olson



This decadent cheesecake is a melding of the tartness of key lime pie with the creaminess of a rich cheesecake. A lime cheesecake layer is topped with a tangy lime curd and the dessert is topped with heaps of whipped cream and fresh blueberries, so it looks just like a stunning key lime pie.

Recipe below makes one 9-inch cheesecake

Baking directions for a Key Lime Cheesecake

Coconut Crust Ingredients:
– 1 ½ cup sweetened flaked coconut
– ¼ cup sugar
– ¼ cup all-purpose flour
– 1 large egg white, at room temperature

Cheesecake Base Ingredients:
– 3 250 gram packages of cream cheese, at room temperature
– 1 300 mL tin sweetened condensed milk
– 1 Tbsp freshly grated lime zest
– 2 tsp vanilla extract
– 2 large eggs, at room temperature
– 1 large egg yolk, at room temperature
– ½ cup fresh lime juice

Lime Curd ingredients:
– 2 large eggs
– 2 large egg yolks
– ½ cup sugar
– 1 Tbsp finely grated lime zest
– ½ cup fresh lime juice
– ½ cup unsalted butter, cut into pieces
– ¼ cup sour cream

Topping ingredients:
– 1 cup whipping cream
– 1 Tbsp instant skim milk powder
– 2 Tbsp sugar
– ½ tsp vanilla extract
– ½ cup fresh blueberries, for garnish

Baking directions:
1. Preheat the oven to 350 F. Lightly grease a 9-inch springform pan and place onto a baking tray.

2. For the crust, stir the coconut, sugar and flour together. Whisk the egg white until it is frothy and then stir this into the coconut. Press this into the bottom of the prepared pan (if you are finding it sticky, wet your fingers with water before pressing). Bake the crust for about 18 minutes, until lightly browned around the edges and then cool before filling.

3. For the cheesecake, lower the oven temperature to 300 ?F. Beat the cream cheese until light and fluffy. Beat in the condensed milk, scraping the sides and bottom of the bowl well. Beat in the zest and vanilla, then on a lower speed; beat in each egg and the yolk one at a time. Still on low speed, beat in the lime juice. Pour this over the cooled crust and bake for about 40 minutes, until the outside of the cheesecake is set, but the centre still has a little jiggle to it. Prepare the lime curd as the cheesecake cools.

4. For the curd, whisk the whole eggs, egg yolks, sugar, lime zest and juice in a metal bowl. Whisk in the butter and sour cream and place the bowl over a pot of gently simmering water, whisking often, until the lime curd has thickened, about 10 minutes. Strain the curd and spread this gently over the cheesecake. Once fully cooled to room temperature, chill the cheesecake for at least 6 hours (do not cover with plastic wrap).

5. For the topping, whip the cream and skim milk powder to a soft peak. Stir in the sugar and vanilla and spread this over the cheesecake, leaving a 2-inches of the lime curd visible around the outside. Top the cream with blueberries and chill until ready to serve.

6. The cheesecake will keep, refrigerated, for up to 3 days.

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Key Lime Pie

How to Make a Key Lime Martini



No more excuses, it’s time to make this simple and easy Key Lime Martini cocktail recipe at home. Make it in batches or a single drink to enjoy on at the beach. Inspired by a trip to Amelia Island, Florida, where the Sunshine State likes its citrus, and we like to bring those flavors into the home.

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Key Lime Pie

RAW Vegan Key Lime Pie (keto)



Apologies guys – Not the best video BUT enjoy the recipe

INGREDIENTS
*Crust

1½ cup Walnuts
1 cup shredded coconut or coconut flakes
1 cup dates, pitted
1 teaspoon vanilla extract
Splash of water
Pinch of sea salt

*Key Lime Layer
2¼ cups raw cashews
½ cup Key lime juice
¼ cup maple syrup
2 teaspoons vanilla extract
Lime zest
⅓ cup coconut oil
Shredded coconut or coconut flakes, for garnish

PREPARATION
1. The night before you intend to make your key lime bars, place cashews in a bowl of water and let soak overnight.

2. Add walnuts, coconut, dates, vanilla extract, water and salt to a food processor or blender and pulse until sticky mounds begin to form.

3. Press the crust into an 8×8 freezer-safe pan lined with parchment paper.

4. Drain the cashews well and add to the food processor. Blend until smooth.

5. Scrape down the sides of the processor and add lime juice, maple syrup, vanilla extract and lime zest.

6. Blend until smooth, adding the coconut oil half way.

7. Spread the mixture on top of your crust and garnish with more lime zest and coconut.

8. Cover with foil and freeze for 3 hours or until set.

Enjoy!

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