No bake key lime pie, gluten free

If you like key lime pie you are going to love this no bake key lime pie, gluten free. So much easier!


Remember when I made this no bake key lime version a while ago? Maybe NOT :-)

Well, I have been going through some of my recipes and trying to choose which ones to update or healthfied a bit more.

Do you have any of my recipes you want me to make healthier? if you do, let me know.

When I first started this blog, I was working with a point and shoot camera. There was nothing wrong with it, but it was not intended for food pictures.

It made the job super hard. I could not shoot on days where there was no sun light, and I always had to use a tripod to make sure the pictures didn’t turn out blurry.

All in all, it was a pain in the butt.

Anyhow, some of my very first posts have food pictures that aren’t that appealing. What I am trying to do is update some of them. Little by little it will get done.

Onto the post now, shall we?

For this time around, I used the base that I made for the no bake frozen lemonade cheesecake I made a while back. We really enjoyed that based, so I figured, why not use it here?

We actually liked this version much better, but if you still like the other base, well just go for it. However, I think you can decrease the sugar content of it, I used 1/4 cup less sugar for this version.

Either way, they are both good. You choose…

Enjoy!!


This is about how the crust mixture looks like after you pulse all of the crust ingredients together. Just press it down onto your favorite round pan with removable bottom.

This is a fairly easy pie to make. No especial skills required. Just a food processor and some mixing ability :-)


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No bake key lime pie, gluten free

Miryam's original recipe

Yield: 8-10 servings

Total Time: 25 minutes

Ingredients:

Crust

Filling

  • 8 oz cream cheese, at room temperature
  • 1 cup heavy cream
  • 1/2 cup +1 tablespoon confectioner's sugar
  • Juice of 3-4 key lime, regular limes will also work.

Directions:

Place oats in the food processor and pulse until they are pulverized. About 1 minute. Add the remainder of the ingredients and pulse until mixture comes together. About 1-2 minutes.

Press the crust mixture down onto the pan (I used a 9 inch round pan with removable bottom) making sure you go up the sides as well. Place it the fridge while you work on the filling.

In a bowl, with an electric mixture, combine the cream cheese, sugar and lime juice until smooth. In another bowl whipped the heavy cream until firm peaks form. With a spatula, carefully fold the whipped cream into the lime cream cheese mixture.

Pour the mixture over the prepared crust and decorate as desired. I used a little bit more heavy cream with two tablespoons of maple suryp and piped it with a decorative tip.

Make sure you refrigerate the pie over night before serving.

Nutrition facts calculated based on the recipe giving 8 servings.

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15 comments

  1. I never noticed some of your pictures not being as good as the others. Really!

    This pie and the original both look amazing to me. It’s great that you’re healthifying some recipes even more. I have no requests! It’d be awesome if the dark chocolate rice krispie treats could be healthified, but I’m pretty sure that’s not possible.

  2. Wow! This looks ah-mazing! Love that you made it healthy

  3. Oh my gosh looks amazing!

  4. Mmm, I love key lime pie! I mean, I usually use regular limes because they’re so much easier and faster to juice, but something about key limes is so good. Your pie looks fantastic!

  5. Jessica, I think the crust is the best part :-)
    Texanerin, yeah the pictures at the beginning of starting the blog were a bit of the low quality side! and I think you are right, there is no healthifying the rice krspie treats :-)
    Kathleen, thanks
    Skinny mommy, thanks
    Heidi, I do too use limes sometimes, either way is really good!!

  6. What a great recipe, with a powerful crust! I am always looking for GF desserts, so thanks!!

  7. On Fridays, I share my favorite food finds in a series called Food Fetish Friday – and I love this post so I’m featuring it as part of today’s roundup (with a link-back and attribution). I hope you have no objections and thanks so much for inspiring me…

  8. Javelin Warrior,

    sure no problem and thanks for letting me know :-)

  9. Your revised “healthier” recipe gets a C- when you’re original one got a score of a C+ that’s confusing, you made it healthier but it gets a worse score? Regardless I’m totally trying this recipe, I like the way that you revise the recipes, I do this on my own, I find recipes I like but then don’t make them according to the directions, I change things to make them better for you – this is great though, you did all the work :) Thanks!

    • Yeah that is weird ;-) but I yet to revise this even further because I don’t like the fact that I used 1/2 cup of confectioner sugar. I would probably substitute it w/ molasses and a tiny bit of liquid stevia! I hope you like it.

  10. this was tasty but i definitely felt like i was eating “health food” dessert. in fact, if i make it again i think i may try using yogurt as a filling–the decadent richness of the cream cheese + heavy cream didn’t come through for me flavor-wise, and the lime makes it tangy anyway.

    this was the first time i’d made a no-bake cheesecake–or any kind, for that matter–and i found the filling instructions unclear. i tried to simply “combine” the cream cheese, sweetener (i used maple syrup and a bit of brown sugar), and lime juice (i used zest as well) using a spoon and wound up with a lumpy, curdly mess. i wound up getting it together better with the electric mixer, and then swirling in the whipped cream, but my end result was still lumpy and not very solid.

    in any case, thank you for posting the recipe. my family enjoyed it–though no one wanted seconds (actually a good thing!) because it’s so filling. i think the almond meal & prune crust is a great idea for wholesome desserts. i will definitely be experimenting with that some more and maybe trying other nuts or dried fruits.

    • I appreciate your suggestions. I will try to write more concise directions to avoid any confusion. So sad to hear the filling was not of your liking. We do enjoy it quite a bit though :-) Thanks for stopping by.

  11. I don’t know what an url is as opposed to my email address, sorry, I’m OLD.

    I need a key line filling using almond milk, limes, sugar, and NO cheese or dairy. I can have eggs. Can it be done?

    Many thanks,

    D. Foss

    • You can use cashew cream in place of cream cheese, which is what vegans normally use. Soak 1 cup of cashews for 4 hrs, drain and rinse. Blend w/ 1/2 cup to 3/4 cup water and then use as cream cheese. I hope this helps!

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