Description
This Key Lime Pie Lasagna is a delightful no-bake layered dessert featuring a buttery nut crust, a creamy cheesecake layer, and a tangy key lime custard topped with whipped topping and chopped nuts. Perfect for cooling off on warm days, this dessert offers a refreshing citrus twist with a luscious texture that sets beautifully in the fridge.
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 (for 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 firmly into the bottom of the baking dish to form an even crust. Bake for 20 minutes, then remove from the oven and allow to cool completely.
- Make the cheesecake layer: In a mixing bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Gently fold in 1 cup of whipped topping and the vanilla extract. Spread this creamy mixture evenly over the cooled crust. Place the dish in the refrigerator to set while you prepare the key lime layer.
- Cook the key lime custard: In a medium saucepan, whisk together the sugar and cornstarch. Stir in the key lime juice and the slightly beaten egg yolks until well combined. Add the butter and cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon and begins to gently simmer. Remove from heat and cover with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours until completely chilled. Once cooled, add a few drops of green food coloring, if desired, and fold in 1 1/2 cups of whipped topping. Spread the key lime mixture evenly over the cheesecake layer.
- Add the topping: Spread 1 cup of whipped topping evenly over the key lime layer. Optionally, sprinkle chopped nuts on top for garnish and added texture.
- Set the dessert: Refrigerate the entire dessert for at least 4 to 5 hours, preferably overnight, to allow the layers to firm up and meld together. For an alternative serving option, freeze the dessert and serve it as a frozen treat. It will defrost quickly and retain its creamy texture.
Notes
- Substitute macadamia nuts with cashews or pecans if desired.
- Green food coloring is optional to give the key lime layer a vibrant color.
- For best results, refrigerate overnight to allow flavors and textures to fully develop.
- This dessert can be frozen and served as a frozen treat, defrosting quickly while maintaining creaminess.
- Use fresh key lime juice or bottled for convenience and best flavor.
