Ingredients
Scale
for the crust:
- 2 cups crushed gingersnap cookies
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tablespoons brown sugar
- Pinch of salt
for the filling:
- 2 (8 oz. each) blocks full fat cream cheese
- 1 can (14 oz.) fat free sweetened condensed milk
- 1/4 cup key lime juice (from about 12 limes)
- 1 1/2 tablespoons key lime zest (from about 12 limes)
- 1 teaspoon vanilla extract
- 1 cup reduced fat cool whip
for topping:
- Key lime slices
- Chopped crystallized ginger
- Crushed ginger snaps
Instructions
- First things first, we need to process those limes. It takes a little time, so pop on your favorite cooking playlist or audio book and enjoy the process. This is the “hardest” part of this recipe, I promise! Zest the limes first, until you get about 1 ½ tablespoons, then juice the key limes until you have ¼ cup of juice.
- Break the ginger cookies into the bowl of your food processor and blitz until they turn into fine crumbs.
- Dump the cookie crumbs into a mixing bowl and add the melted butter, brown sugar, and salt. Stir until well-combined. The mixture should have a wet sandy texture.
- Press mixture into the bottom and about 1” up the sides of an 8.5” springform pan. I alternate between using a rubber spatula and my fingers to do this part. Do your best to press it into an even layer. If you make a hole don’t worry! This crust is forgiving, just smoosh it back together and keep pressing. Transfer the pan to the freezer to let your crust harden for about 30 minutes.
- Use a hand mixer to beat cream cheese and sweetened condensed milk together in a mixing bowl. You want the mixture to become thick and silky so that it creates ribbons as you whip it, like you can see here.
- Add key lime juice, zest, and vanilla extract to the cream cheese mixture. Continue beating until well mixed.
- Plop the cool whip into the cream cheese mixture and use a rubber spatula to fold it in. The idea here is to incorporate the cool whip without deflating its volume, so be gentle with it! Keep folding until the mixture is fluffy, creamy, and cohesive.Retrieve your chilled ginger cookie crust and dollop your filling into the center.
- Retrieve your chilled ginger cookie crust and dollop your filling into the center.
- Use your rubber spatula to gently smooth the cheesecake filling into an even layer, pressing it right up to the sides of the pan. Once it’s even, make a few final passes with the spatula or a spreader to smooth out the top. Create a few swirls if you’re feeling fancy!
- Cover tightly with plastic wrap. Since I’m using a nonstick springform pan (which plastic wrap doesn’t stick to) I use a super giant rubber band to secure it in place. My fridge can get a little, ahem, untamed, and the chances of something bonking into my key lime cheesecake as it’s setting are high! Transfer your cheesecake to the fridge and let it chill for at least 8 hours. Overnight works!
- Once your cheesecake has set, run a knife (plastic please, if you are using a nonstick pan a metal knife will damage it!) around the edge of the cheesecake to loosen it from the sides of the pan. Release the spring and remove the sides. You can use a large spatula or pie server to carefully free the cheesecake from the bottom pan if you want to move it to a serving board, or just leave it on there. Decorate your cake with lime slices, chopped crystallized ginger, and additional crushed ginger cookies as you like!
- Prep Time: 30 minutes
- Chilling Time: 8 hours