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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Reviewer:

tiffscookin

Cooking Level: Intermediate

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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Reviewer:

SPACIDY

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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Reviewer:

Kristin Del Mul

Cooking Level: Expert

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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Reviewer:

Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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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Reviewer:

lisa r

Cooking Level: Intermediate

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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Reviewer:

RECIPEFAN1

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

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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Reviewer:

shushy57

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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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Reviewer:

marahlf

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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Reviewer:

milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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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7 users found this review helpful