The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 17, 2009
This cheesecake has a wonderfully subtle flavour and is so smooth. I have served it many times, even at my church's annual ladies' tea. It was a smashing success!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 24, 2009
This was incredibly good! It took a little work, but it was so worth it! Everyone raved about it at the picnic I took it to. Great summer dessert!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 10, 2009
This was great! More work than I anticipated with a no-bake cheesecake, but worth it! It has a nice, light texture. I used an extra tablespoon of zest and fresh lime juice.
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Cooking Level: Intermediate

Home Town: Rapid City, South Dakota, USA
Living In: Laramie, Wyoming, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 28, 2009
OMG! Thanks for sharing this recipe. The gingersnaps made it! My husband asked that next time I double the crust so it would be thicker. And my four year old asked that I not put grass in the pie (the lime zest). It was wonderful. The only thing I changed was to increase the white chocolate to 12 oz and the lime juice to a little more than a cup. Light and refreshing, but I couldn't taste the white chocolate at all, so next time I probably just leave that out. Thanks for sharing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 31, 2009
This recipe is great. The only thing I would change is to make the crust a little thicker - the crust is so yummy, I think if it was a little thicker it would be great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 13, 2009
I followed the recipe exactly and this turned out delicious! It's so light and just the perfect amount of lime flavor. The gingersnap crust makes it even better. Not all of the filling would fit in my 9 in. spring form pan, though. I wasn't complaining about the extra.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 25, 2009
I halved this recipe and used an eight-inch pie tin. I also used lemon instead of lime. This was very refreshing, and incredibly tasty! I did not think it tasted like a cheesecake at all. The cream cheese was not the predominate flavor. However, the white chocolate was very subtle, so I think I might kick that up a notch next time! Thanks!
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Photo by Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA
Living In: Middletown, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 23, 2009
I got a similar recipe from epicurious.com, except with shipping cream, not heavy cream. Not much difference. It is very good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 18, 2009
Woo whoo this is good! A wonderful dessert, lots of subtle flavor throughout, a nice hint of key lime juice. I was dubious the gingersnap cookies might be too strong so I made a graham cracker crust instead - just right. If you're having a few friends for dinner, make a half recipe and put it in a 6" springform pan. Makes more than enough.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 25, 2009
This was really good and simple. I made it the night before as recommended. It tastes much more like a cheesecake but it does have the mousse consistancy. My son loves key lime pie and really liked this too.
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Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 19, 2009
Delicious!! This is more like a light cheesecake, that's surprisingly rich. May be my new favorite no bake cheesecake recipe! Made this a day ahead of time and followed the recipe exactly. Only problem I had was with the crust falling apart. Typical cheesecake has you bake the crust, I think I'll try that next time.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 8, 2008
It is good, but I do agree that the taste is that of a cheesecake. The lime flavor is very subtle.
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Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA
Living In: Tallahassee, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 6, 2008
There is nothing I would change about this recipe (unless that is if you could wave a magic wand and take out the calories and fat!) I wonder if this recipe would taste okay maybe using a light cream cheese? Thank you for sharing - everyone at the party had to print a copy of this recipe before they left.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 8, 2008
I have tried many key lime recipes for my boyfriend- he loved this one! kind of like key lime pie. Definatly double the key lime juice and add slightly more zest. i was making 2- i made 2 crusts, and then realized one batch of filling was enough for 2 cakes. Yum! a keeper recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 28, 2008
Very tasty, and unique! A big hit! Personally, it was a little over my head in assembly, and took 2 hours to get together. But finally turned out and was fabulous! Thanks for posting!
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Cooking Level: Beginning

Home Town: Brighton, Michigan, USA
Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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Reviewed: May 26, 2008
This dessert is wonderful! I brought it to a BBQ and everyone who tried it loved it. I did switch out the whipped heavy cream for cool whip, and used nilla wafers for the crust, but followed everything else to a "T". I will definately make this one again!
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Photo by abickman1

Cooking Level: Beginning

Home Town: Westland, Michigan, USA
Living In: Livonia, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 28, 2008
Very good and refreshing- not a heavy taste- very light and I didn't even have to bake it! 2nd time I made it I substited lemon for the lime and that was very good too. Be sure to add the zest as it wasn't the same without it!
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Cooking Level: Expert

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 9, 2007
I'm a Culinart Arts student and I made this as a homework assignment and boy oh boy did it go over big! It's very rich and creamy, I just called it a cheesecake and went with it. This also works INCREDIBLY well as a frozen dessert. You do have to let it thaw a little before cutting into it, maybe 10 minutes or so, but it's soooooo good!
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Photo by Vicky C

Cooking Level: Professional

Home Town: Walpole, Massachusetts, USA
Living In: Wolfville, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 16, 2007
I've never been much of a dessert maker. No confidence really. But this recipe was so easy and so good, my family was really impressed!!!!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 5, 2007
This was okay but not worth the expense. None of the flavors were strong enough to come through-not even the chocolate. The texture was nice and it looked pretty.
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