Cool Lime Cheesecake
A refreshing lime-flavored cheesecake with a graham cracker crust, perfect for summer gatherings or as a light dessert for citrus lovers.
Ingredients
Instructions
- Combine graham cracker crumbs, melted butter, and 2 tablespoons of Equal in the bottom of an 8-inch spring-form pan or round cake pan.
- Pat the mixture evenly on the bottom and 1/2 inch up the sides of the pan.
- Bake in a preheated 325°F oven for 8 minutes.
- In a mixing bowl, beat the softened reduced-fat cream cheese until smooth.
- Add 2/3 cup of Equal, grated lime peel, and fresh lime juice; mix well.
- Add the egg and egg whites; beat until well combined.
- Pour the filling over the prepared crust in the pan.
- Bake at 325°F for about 25-30 minutes or until set.
- Allow to cool completely, then refrigerate before serving.
Tips & Substitutions
For a creamier texture, ensure the cream cheese is at room temperature before mixing. You can substitute Equal with any other sweetener, adjusting the quantity as needed. If you prefer a more intense lime flavor, consider adding a bit more lime juice or using a combination of fresh and bottled lime juice. To enhance the crust, try mixing in some finely chopped nuts.
Serving Suggestions
This Cool Lime Cheesecake pairs beautifully with fresh berries or a drizzle of raspberry sauce for a vibrant contrast. Consider serving it alongside a scoop of vanilla ice cream for a delightful treat. For a complete dessert spread, serve with coffee or tea and explore more American recipes for inspiration.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to five days. To maintain the texture, avoid freezing this cheesecake, as it may become watery upon thawing. When ready to serve, allow it to sit at room temperature for about 15 minutes for easier slicing.
Nutrition & Diet Analysis (per serving)
Each serving of Cool Lime Cheesecake contains roughly 383 calories, with 12g protein, 31g carbohydrates, and 24g fat. It is an excellent source of protein (25% of the Daily Value) and vitamin A (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use full-fat cream cheese instead of reduced-fat?
Yes, you can use full-fat cream cheese for a richer flavor and creamier texture. However, keep in mind that it will increase the calorie count of the cheesecake. If you prefer a lighter version, sticking to reduced-fat cream cheese is recommended.
What can I use instead of graham cracker crumbs?
If you don't have graham cracker crumbs, you can substitute them with crushed digestive biscuits or vanilla wafer cookies. Ground almonds or oats can also work in a pinch, giving a different texture and flavor to the crust.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set and the center has a slight jiggle. It will firm up as it cools. Avoid overbaking, as this can lead to cracks. If you notice cracks forming, you can cover them with a layer of whipped cream or fruit topping.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).