These simple, No Bake Key Lime Cream Cakes are easy to prepare and impressive to serve!
No Bake Key Lime Cream Cakes
These simple, No Bake Key Lime Cream Cakes are easy to prepare and impressive to serve!
Persons
12
Ingredients
Crust
- 3/4 cup(s) graham cracker crumbs
- 1/4 cup(s) (finely chopped) pecans
- 3 tablespoon(s) (unsalted) butter, melted
Filling
- 8 ounce(s) (reduced-fat) cream cheese, softened
- 1 can(s) (14-oz.) sweetened condensed milk
- 1/2 cup(s) (bottled) key lime juice, find Nellie & Joe’s brand at your supermarket or on amazon.com
- 1 container(s) (8-oz.) frozen whipped topping, thawed
- lime slices and/or lime zest, for garnish, optional
Instructions
- Line 12 cupcake cups with foil liners. Stir graham cracker crumbs, pecans and melted butter together in a bowl to combine. Spoon 1 Tbsp. of the mixture into each liner, pressing it down to make the crust.
- With an electric mixer on low speed, beat the cream cheese in a large bowl until creamy, about 30 seconds. Add the condensed milk and key lime juice, and blend on medium speed until just combined, 20 to 30 seconds. Add 1 cup of the whipped topping and blend on low speed for 15 seconds longer.
- Spoon mixture evenly into liners. Cover pan with plastic and freeze until firm, at least 3 hours. Remove from freezer 15 minutes before serving; peel off liners and dollop 1 Tbsp. remaining whipped topping on each cake. Garnish with lime slices, if you like.
Recipe and Photo courtesy of: quickandsimple.com
