Reviewed: Apr. 14, 2012

I made this for Easter dinner and my whole family loved it. The gingersnap crust was especially cool.

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Reviewer:

klineellie

Cooking Level: Beginning

Home Town: Jackson, Michigan, USA

Living In: Spring Arbor, Michigan, USA

Reviewed: Apr. 8, 2012

I made this last night for Easter dessert. It complimented the lasagna perfectly! I made it as written using homemade gingersnaps. (Soft gingersnaps recipe from this site.) This is definitely a new family favorite.

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Reviewer:

551half

Reviewed: Apr. 7, 2012

Easy to make. I ran out of Lime Juice and used lemon juice instead. It taste great. I think it tastes a little better than only lemon juice. When I made the whipped cream, instead of folding it in I layered it in the middle of layers of the main mix.

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Reviewer:

Riley G.

Cooking Level: Intermediate

Reviewed: Mar. 29, 2012

Twice as good after being frozen, but I honestly thought this was more work than regular cheesecake. It's good for when you don't have time to bake and cool a cheesecake though.

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Reviewer:

CALLIKO

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Cooking Level: Intermediate

Reviewed: Dec. 20, 2011

This is a wonderfull recipe! I took it to a work dinner and there were raves! The texture of the mouse is nice and has just the right amount of sweetness. I make a snickerdoodle crust instead of gingersnap, but that was only for personal preference. I will make this again and again.

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Reviewer:

SUSIEBEEME

Reviewed: Nov. 28, 2011

This is one of the best lime pie's I've ever had and by far the easyest to make, 12 minutes from start to finish.

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Reviewer:

pamlink

Reviewed: Nov. 19, 2011

If you love the richness of cheesecake and the tanginess of lime, this is your new favorite recipe! The ginger snap crust is divine, the filling is so creamy and yummy, there will be no leftovers! I served this at a party and the only person who didn't love it was my sister-in-law who is a cream cheese snob (you know the kind--they only eat cream cheese on bagels, ha!) Otherwise, people gobbled it up and practically were licking their plates! Enjoy!

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Reviewer:

ackwdw123

Reviewed: Sep. 15, 2011

I turned it into a lower calorie version by: Not adding sugar to the cookie base, and used only 1 cup cookies rather than 2 c (plenty!). Used only 4 tbs butter. I used 1/2 pint of cream to melt the white chocolate in. With the other half pint I made topping of whipped cream dollops with just a touch of sugar and a dash of vanilla (don't need a topping but it looks pretty). I DID NOT add whipped cream to the mixture at all (totally unnecessary calories!). I also added only a 1/4 cup sugar and 1/4 cup Trulia rather than 1 cup sugar to the cream cheese mixture. Trulia does not have that "diet" after taste and it's much healthier for you. I used the low fat cream cheese and cut it down to 2 1/2 8 oz. packages instead of 3. The white chocolate and lime juice gives the flavor and the cream cheese is the texture. You need to let it sit overnight for the rich texture to set in. I dare you to be able to tell this is a lower calories version. My family had no idea and said the texture and taste was like it was purchased from a bakery. I did not use any lime zest (didn't want the texture). It would have been pretty with mint leaves to decorate but since I didn't have any I added some colored dots instead only on the whip cream dollops, but added them all over on one slice just for a better photo presentation. (see photo above). This should be called a key lime cheesecake. It's probably the best I've ever tasted! "Just the right tartness and not overly sweet" is what my family said.

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Reviewer:

paulette

Reviewed: Sep. 12, 2011

This recipe is absolutely delicious. I wanted to make it exactly as suggested but I couldn't bring myself to add 3-8oz packages of full fat cream cheese, so I substituted 2 of them with non fat cream cheese. It came out luscious and creamy but firm enough from the gelatin to keep its shape when cut. I kept the butter in the crumbs (note: break up the cookies before processing them if you are using a food processor. Mine almost walked off the counter even after I added the butter because I left them whole) I didn't have a springform pan so I just pressed the crumbs on the bottom and sides of a 13x9 pyrex dish. I thought it might be too small but the mousse mixture filled it up and looked pretty I will definitely make this recipe again but will use all non fat cream cheese and packaged dream whip for the whipping cream. I think if I warm a little fat free evaporated milk, that will do to melt the chips in or I might omit them and add vanilla to the dream whip. Thank you for posting this great dessert.

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Reviewer:

Marli7

Cooking Level: Expert

Home Town: Hampton, Virginia, USA

Living In: Williamsburg, Virginia, USA

Reviewed: Sep. 4, 2011

LOVED this! I found it hard to crush the gingersnaps but that was all. DELICIOUS! I made it for a church potluck and I had a gentleman eating off the serving knife!

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