Key Lime Icebox Cheesecake |Cooking With Amanda

Key lime icebox cheesecake is perfectly sweet, creamy, and tart. Try to eat just one slice!

We are in the midst of some ridiculous heat here in Arkansas, and it's making me cranky.

There are people who function well in heat and I am not one of them. I am actually the exact opposite. My hair frizzes, my make-up melts off, and time seems to stand still. And so I sit in my air conditioned home, shades drawn and Dr. Phil reruns on repeat. I'm fine where I am, thanks.

Have you ever loaded and unloaded a difficult toddler from her car seat when it's eleven zillion degrees outside? It's exactly what I envision Hell to be.

Seriously, there is no better punishment in life than dooming a person to sweating their face off while trying to maneuver a difficult buckle (positioning JUST SO to meet all legal requirements) while a 30 pound toddler arches her back and becomes stiff as a board, screaming, "I DO MYSELF!! I DO MYSELF!!!"

Every time I have to run an errand these days, I carefully weigh all aspects of my outing. How many loads and unloads are involved? Did Lucy have a good nap? Are there any places with slushies or milkshakes in the vicinity in case an emergency bribe is called for?

I hear that bribes are frowned upon, which I find completely ridiculous. How else does someone motivate good behavior? A hug? A smile? No, sorry. Not gonna work. If a $2 chocolate shake buys me my sanity, I say it's a bargain.

It is with this insanity-causing heat in mind that I bring you this cool, creamy, tart key lime icebox cheesecake. It's the perfect dessert at the end of a hot day and it's incredibly simple to whip up. You're going to love it!

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Key Lime Icebox Cheesecake Recipe

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Ingredients

For the Pie Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons salted butter, melted

For the Pie Filling:

2 cups heavy whipping cream
1/2 cup powdered sugar
14 ounce can sweetened condensed milk
8 ounce package cream cheese, softened
2/3 cup key lime juice

Directions

Combine graham cracker crumbs and sugar in a large bowl. Stir in melted butter until combined.
Press into the bottom and up the sides of a 9 inch pie pan.
Refrigerate at least an hour until firm.
Place a clean metal mixing bowl and your mixer's whisk attachment in the freezer for about 10 minutes.
Once chilled, add heavy whipping cream and powdered sugar and beat on high until a stiff whipped cream is formed.
Scrape into a bowl and place in the refrigerator.
In the same mixing bowl, beat cream cheese until smooth.
Scrape the sides of the bowl, then add sweetened condensed milk and key lime juice and beat on medium speed until smooth, scraping the sides and bottom of bowl as needed.
Remove whipped cream from the refrigerator and fold into key lime mixture until combined.
Spoon and spread mixture into crust, forming a large dome in the center.
Chill for at least 2 hours before serving.