Easy Key Lime Cheesecake

Posted by Annet222 at recipegoldmine.com May 22, 2001

Use one graham cracker crust...the store bought type is fine.

Filling:
1 pound cream cheese, softened
3/4 cup fresh lime juice
1 (14 ounce) can sweetened condensed milk
1 teaspoon finely grated fresh lime zest

In a food processor blend cream cheese, lime juice and condensed milk until smooth. Add zest and pulse just until combined. Pour filling into shell. Cool in fridge for at least 6 hours.

You can top it with Cool Whip or whipped cream...and you can put slices of lime on top for decoration.