No-Bake Cream Cheese Key Lime Tart
Source of Recipe
I adapted from Kermit's Key West Key Lime Shoppe
Recipe Introduction
This is really easy to make and sooo good! You can also make it in a pie pan if you don't have a tart pan.
List of Ingredients
Crust:
1 1/2 cups graham cracker crumbs (*see note)
3 to 4 Tbs. sugar, or more or less to taste
6 Tbs. melted unsalted butter
pinch of salt, optional
Filling:
8-ounce package of softened 1/3-less fat cream cheese
14-ounce can low-fat sweetened condensed milk
1/3 cup plus 2 Tbs. fresh lime juice
1 tsp. lime zest, or more to taste
1 tsp. vanilla
Topping:
1 cup chilled whipping cream
2 Tbs. powdered sugar
1 tsp. fresh lime juice, or more to taste
1/2 tsp. lime zest, approx.Recipe
To make crust:
Mix graham cracker crumbs, sugar, and salt. Stir in butter. You can do this in bowl or a food processor. Press evenly into the bottom and up the sides of a greased 11-inch tart pan. (I baked the crust on a pizza pan just in case it leaked butter but it didn't. Plus it made it easier to handle the tart pan when going in and out of the oven). Bake at 350 degrees for 10 minutes or so until golden brown. Cool completely.
To make filling:
Beat cream cheese with mixer. Add rest of ingredients and gradually increase speed to medium-high (#8 on my KA mixer) for 10 minutes or so. Pour mixture into cooled graham cracker pie crust (it will be pretty liquidy). Refrigerate until firm--2 or 3 hours?
To make topping:
Beat cream in a stand mixer with whisk attachment starting at low and gradually going to med/high or high. Sprinkle in the rest of ingredients and beat until it almost comes to stiff peaks. Spread over filling and chill until ready to serve or serve immediately. Can sprinkle with additional lime zest if desired.
Notes: I used 1 3/4 cups of crumbs but I would probably cut back to 1 1/2 cups next time.
If you don't have a tart pan, just make it in a regular pie pan. You can also skip the lime juice and zest in the topping if desired and it will still be wonderful.
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