Description
This Key Lime Pie Lasagna is a delightful layered dessert combining a nutty buttery crust, creamy cheesecake layer, and tangy key lime custard, topped with light whipped cream and optional chopped nuts. Perfect for warm weather, it is chilled to set into a luscious, no-bake style treat with bright citrus flavor and creamy textures.
Ingredients
Scale
Crust
- 1 cup flour
- 2 tablespoons sugar
- 1/2 cup butter, melted
- 1/2 cup macadamia nuts, finely chopped (or substitute with 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 Layer
- 2 tablespoons cornstarch
- 3/4 cup key lime juice
- 3/4 cup sugar
- 4 egg yolks, slightly beaten
- 5 tablespoons butter
- Green food coloring (optional)
- 1 1/2 cups whipped topping
Topping
- 1 cup whipped topping
- 1/3 cup chopped nuts (optional, for garnish)
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C) and spray the bottom of a 9×9-inch baking dish. In a bowl, combine the flour, sugar, melted butter, and finely chopped nuts. Stir until the mixture is well combined and crumbly. Press the mixture into the bottom of the baking dish to form the crust. Bake for 20 minutes, then remove from the oven and allow to cool completely.
- Make the Cheesecake Layer: In a mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy. Fold in 1 cup of whipped topping and vanilla extract, then spread the mixture evenly over the cooled crust. Place the dish in the fridge to set while you make the key lime layer.
- Prepare the Key Lime Layer: In a medium saucepan, whisk together the sugar and cornstarch. Stir in the key lime juice and slightly beaten egg yolks. Add the butter and bring the mixture to a gentle simmer over medium-low heat, stirring constantly until it thickens enough to coat the back of a spoon. Remove from heat, cover with plastic wrap, and refrigerate for at least 2 hours to cool completely. Once cooled, stir in green food coloring (if using), then fold in 1 1/2 cups of whipped topping. Spread this key lime mixture evenly over the cheesecake layer.
- Add the Topping: Spread 1 cup of whipped topping over the key lime layer. Sprinkle chopped nuts on top if desired for garnish.
- Chill and Serve: Refrigerate the assembled dessert for at least 4-5 hours, or preferably overnight, to allow the layers to set completely. You can also freeze it to serve as a frozen dessert; it will defrost quickly and maintain its creamy texture.
Notes
- Substitute macadamia nuts with cashews or pecans if preferred or unavailable.
- Use fresh key lime juice for the brightest flavor or bottled if necessary.
- The green food coloring is optional and only for visual effect.
- Refrigeration time is critical for the dessert to properly set.
- This dessert can be served chilled or slightly frozen as a refreshing cold treat.
