Description
A refreshing no-bake layered dessert combining a nutty buttery crust, creamy cheesecake layer, and tangy key lime custard topped with whipped topping and nuts. Perfectly chilled and set, Key Lime Pie Lasagna offers a delightful twist on classic key lime pie in a luscious, easy-to-serve layered format.
Ingredients
Scale
Crust
- 1 cup flour
- 2 tablespoons sugar
- 1/2 cup butter, melted
- 1/2 cup macadamia nuts, finely chopped (or cashews or pecans)
Cheesecake Layer
- 6 oz cream cheese, softened
- 2/3 cup powdered sugar
- 1 cup whipped topping
- 1/2 teaspoon vanilla extract
Key Lime Custard Layer
- 3/4 cup key lime juice
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 4 egg yolks, slightly beaten
- 5 tablespoons butter
- Green food coloring (optional)
- 1 1/2 cups whipped topping
Topping and Garnish
- 1 cup whipped topping (for topping)
- 1/3 cup chopped nuts (optional, for garnish)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C) and spray a 9×9-inch baking dish with cooking spray. In a mixing bowl, combine the flour, sugar, melted butter, and finely chopped nuts. Stir thoroughly until the mixture becomes crumbly. Press this mixture firmly into the bottom of the baking dish to form the crust layer. Bake for 20 minutes, then remove and let cool completely.
- Make the cheesecake layer: In a clean bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Gently fold in 1 cup of whipped topping and vanilla extract, blending evenly. Spread this creamy mixture evenly over the cooled crust. Refrigerate the dish to set this layer while preparing the key lime custard.
- Cook the key lime custard: In a medium saucepan, whisk together sugar and cornstarch. Stir in key lime juice and the slightly beaten egg yolks. Add butter and cook over medium-low heat, stirring constantly until the custard thickens enough to coat the back of a spoon. Remove from heat, cover with plastic wrap, and refrigerate for at least 2 hours until completely cooled.
- Assemble the key lime layer: Once custard is chilled, optionally stir in green food coloring for a subtle tint. Fold in 1 1/2 cups of whipped topping gently until well combined. Spread this key lime mixture evenly over the set cheesecake layer.
- Add final topping and garnish: Spread 1 cup of whipped topping over the key lime layer. Sprinkle chopped nuts on top if desired.
- Chill to set: Refrigerate the assembled Key Lime Pie Lasagna for at least 4–5 hours or preferably overnight to let the layers fully set and flavors meld. For a frozen dessert variation, freeze and serve chilled; it will defrost quickly maintaining its creamy texture.
Notes
- Macadamia nuts can be substituted with pecans or cashews depending on preference.
- Green food coloring is optional and used for visual appeal only.
- For best results, allow the dessert to chill overnight.
- This dessert can be frozen and served semi-frozen for a refreshing treat.
- Ensure the custard is fully cooled before folding in whipped topping to maintain texture.
