Rating: 4.5 stars
14 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This delicious frozen dessert recipe is like a mash-up of key lime pie and cheesecake--on top of a sweet gingersnap crust!

Source: Better Homes and Gardens


Credit: Brie Passano

Recipe Summary

20 mins
8 hrs
8 hrs 20 mins
12 to 16 slices


Ingredient Checklist


Instructions Checklist
  • Remove 2 tablespoons zest and squeeze 3/4 cup juice from limes. In a large bowl combine 1 Tbsp. of the zest, the juice, cream cheese, powdered sugar, and vanilla. Beat with a mixer on medium until smooth.

  • In another large bowl beat cream on medium until soft peaks form (tips curl). Fold whipped cream into cream cheese mixture.

  • Spread 1/2 cup of the cream mixture into a 9-inch springform pan and top with a single layer of cookies. Spread with 1 1/2 cups cream mixture and top with another layer of cookies. Repeat layering cream mixture and cookies two more times. Spread with remaining cream mixture. Reserve any remaining cookies for garnish. Cover; chill 8 to 24 hours.

  • Remove sides of springform pan. Coarsely crush any remaining cookies and press onto sides of cheesecake. Top with remaining zest.


For a lemon version, substitute lemon zest and juice.

Nutrition Facts

460 calories; fat 31g; cholesterol 83mg; saturated fat 18g; carbohydrates 41g; mono fat 9g; poly fat 2g; insoluble fiber 1g; sugars 18g; protein 6g; vitamin a 1016.9IU; vitamin c 6.2mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1.3mg; vitamin b6 0.1mg; folate 39.6mcg; vitamin b12 0.1mcg; sodium 319mg; potassium 239mg; calcium 96mg; iron 2.5mg.