Description
This Key Lime Pie Lasagna is a luscious layered dessert combining a buttery nutty crust, creamy cheesecake filling, and tangy key lime custard topped with fluffy whipped topping and crunchy nuts. It’s chilled to set, resulting in a refreshing, no-bake style treat perfect for warm days or special occasions.
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
- 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
- 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 firmly 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 softened cream cheese and powdered sugar together until smooth and creamy. Gently fold in 1 cup of whipped topping and the vanilla extract. Spread this mixture evenly over the cooled crust. Place the dish in the refrigerator to set while preparing the key lime layer.
- Prepare 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. Add the butter and cook over medium-low heat, stirring constantly, until the mixture gently simmers and thickens enough to coat the back of a spoon. Remove from heat, cover with plastic wrap directly on the surface to prevent a skin, and refrigerate for at least 2 hours until completely cooled. Once chilled, optionally stir in a few drops of green food coloring, then fold in 1 1/2 cups of whipped topping. Spread this key lime mixture evenly over the cheesecake layer.
- Add the final topping: Spread 1 cup of whipped topping evenly over the key lime layer. Sprinkle chopped nuts on top if desired for added texture and decoration.
- Chill to set: Refrigerate the entire dessert for at least 4-5 hours or preferably overnight to allow the layers to fully set and flavors to meld. For an alternate serving style, the dessert can also be frozen and served as a frozen treat, with defrosting before serving to maintain its creamy texture.
Notes
- Finely chopping the nuts ensures a better crust texture.
- Using key lime juice provides an authentic tart flavor; regular lime juice can be substituted but will alter the taste slightly.
- Green food coloring is optional and only for visual effect.
- Ensure the custard is fully cooled before folding in whipped topping to maintain a light texture.
- This dessert can be made a day ahead, making it ideal for entertaining.
- Freezing the dessert offers a refreshing summer treat, but allow to thaw slightly before serving for best texture.
