Key Lime Cheesecake

14  Ratings
  • 20 min prep
  • 4 hr 40 min total
  • Makes 12 servings.

Limeade concentrate adds refreshing citrus flavor to this no-bake dessert. The filling is made with fat free cream cheese and vanilla low-fat yogurt.

Key Lime Cheesecake Recipe


  • 2 Tbsp. HONEY MAID Graham Cracker Crumbs
  • 2 env. unflavored gelatin
  • 1/2 cup sugar
  • 1 cup water
  • 1 pkg. (8 oz.) fat-free cream cheese, softened
  • 2 cups vanilla low-fat yogurt
  • 1 can (6 oz.) frozen limeade concentrate, thawed


  • Spray  bottom and side of 9-inch springform pan lightly with cooking spray; sprinkle evenly with graham cracker crumbs. Set aside. Mix gelatine and sugar in small saucepan. Add water; stir until well blended. Let stand 2 min. Cook on low heat 5 min. or until gelatine is completely dissolved, stirring occasionally. Remove from heat.
  • Beat  cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add yogurt and limeade concentrate, beating until well blended. Add gelatine mixture; mix well. Refrigerate until consistency of unbeaten egg whites, stirring occasionally. Pour into prepared pan.
  • Refrigerate  4 hours or until firm. Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Store leftover cheesecake in refrigerator.

Recipe Tips

Special ExtraGarnish with lime slices and dollops of thawed COOL WHIP Whipped Topping.


Nutrition Information

Makes 12 servings.

Nutrition per serving:

    • Calories 120 
    • Total fat 1 g
    • Saturated fat 0 g
    • Cholesterol 5 mg
    • Sodium 150 mg
    • Carbohydrate 23 g
    • Dietary fiber 0 g
    • Total sugars 21 g
    •     Includes added sugars n/a
    • Protein 6 g
    • Vitamin A 6 %DV
    • Vitamin C 4 %DV
    • Vitamin D n/a
    • Calcium 15 %DV
    • Iron 0 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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