No Bake Key Lime Cheesecake

Found in SL March 2026 issue and here.

 

2 cups finely ground graham cracker crumbs (from 14 to 16 graham cracker sheets)
10 Tbsp. butter, melted
1/4 cup packed light brown sugar
1/4 tsp. ground cinnamon
3 (8-oz.) pkg. cream cheese, softened
1/2 cup sweetened condensed milk (from 1 [14-oz.] can)
1/3 cup Key lime juice (from 1 [16-oz.] bottle)
2 Tbsp. grated lime zest (from 3 limes)
1/2 tsp. vanilla extract
1/2 cup, plus 2 Tbsp powdered sugar, divided
Leaf green food coloring (optional)
1 1/2 cups heavy whipping cream, divided
Lime or Key lime slices

Coat a 9" springform pan with cooking spray. Stir together graham cracker crumbs, butter, brown sugar, and cinnamon in a large bowl until well combined. Press graham cracker mixture into bottom and about 1 inch up sides of prepared pan. Freeze, uncovered, while preparing filling.

Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth and creamy, about 2 minutes. Add condensed milk, Key lime juice, lime zest, vanilla, 1/2 cup powdered sugar, and green food coloring (if using); beat on medium-low speed until just combined, about 15 seconds.

Beat 3/4 cup cream in a large bowl with an electric mixer until stiff peaks form, about 1 minute. Fold whipped cream into cream cheese mixture until just combined. Spread mixture over crust. Chill, covered, until set, at least 4 hours or up to 24 hours.

Beat 3/4 cup cream and 2 tablespoons powdered sugar in a large bowl with an electric mixer until stiff peaks form, about 1 minute. Spoon into a piping bag fitted with an open star tip.

Loosen edges of cheesecake from pan using a knife. Remove sides of springform pan; transfer cheesecake to a plate. Pipe whipped cream around edges as desired. Garnish with lime slices. 

Key Lime Pie Bars

Found in Pioneer Woman magazine Spring 2026

 

Crust:

12 tbsp (1 1/2 sticks) salted butter, melted

24 graham cracker sheets

1/4 cup sugar

Filling:

1 8oz pkg cream cheese, room temp

5 large egg yolks

2 14oz cans sweetened condensed milk

1 cup key lime juice

2 tbsp grated lime zest (about 4 limes)

3/4 cup heavy cream

3 tbsp powdered sugar

 

Preheat the oven to 350°. Butter a 9x13" baking pan and line with parchment paper, leaving a 2" overhang; butter the parchment. Combine the graham crackers and sugar in a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse until the crumbs are well coated and stick together when pinched. Press the mixture evenly into the bottom of the prepared pan. Bake until just set, about 10 minutes. Set aside to cool slightly.

 

Whisk 7 oz of the cream cheese in a medium bowl until smooth, about 1 minute. Whisk in the egg yolks until well combine, scraping the bottom and sides of the bowl. Add the condensed milk, lime juice, zest and whisk until well combined. Pour the filling into the crust.

 

Bake the bars until the center is just set but still slightly jiggly, about 15 minutes. Let cool for 30 minutes, then refrigerated until chilled, at least 2 hours.

 

Use the parchment paper to carefully remove the bars to a cutting board. Cut into squares. Before serving, whisk together the powdered sugar and the remaining 1 oz cream cheese in a medium bowl until well combined. Gradually add the heavy cream and whisk until medium peaks form. Dollop or pipe onto the bars and garnish with ore grated lime zest.