Wednesday, June 6, 2012

Key Lime Cheesecake with Pretzel Crust


First of all Happy Birthday to ME!! haha ok now that’s out of the way I’ll share with you just some of the gifts I got so far and what I made myself this year. I’ve been really wanting one of these cake plates you can run ribbon through, but as usual I haven’t been able to find them in the stores for the past 2 years. My mom found this set of 3 and I couldn’t be more excited!

photo 1IMG_3002

My favorite gift by far is from my hubby, which was this new and improved blow torch for all of my fancy desserts haha.


Today’s dessert is easy to make as one large cheesecake, but I like doing individual servings. The flavor is really good, I would just use a little less of the crust next time. You can make this in advance, except I would add the pretzel topping right as you serve it so it doesn’t get soggy on you.


Key Lime Cheesecake with Pretzel Crust
(Adapted from Val So Cal)

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Key Lime Cheesecake
16 ounces cream cheese, softened
1/2 lime juice
zest of one lime
1 can sweetened condensed milk

With an electric mixer, blend cream cheese, lime juice and condensed milk until-


Add zest and mix.


Pretzel Crust
2 cups finely crushed pretzels
1/2 cup light brown sugar
3/4 cups melted butter

Stir together and press crumbs into bottom of individual cups.


Serve with fresh sweetened whipped cream, lime zest and pretzel crumbs.



  1. Lime juice - ? 1/2 cup? it just says 1/2 lime juice

  2. Sorry for the delay your comment went in spam and I missed it.

    It's 1/2 of a lime juiced. You can add more to taste if you want.