Ingredients
Scale
- 16 ounces cream cheese (I used 2 8 ounce blocks, softened at room temperature)
- 14 ounces sweetened condensed milk (1 can)
- 1/3 cup lime juice (2 large limes was enough for me, but get some extras just in case)
- zest of 1 lime divided (leave 1/3 for garnish)
- graham cracker crust (10-inch, store bought)
Instructions
Add softened cream cheese, sweetened condensed milk, lime juice and 2/3 of the lime zest to a large mixing bowl, and beat on high until smooth and creamy (about 4 minutes).
Transfer to a graham cracker crust.
Sprinkle reserved lime zest in top, and refrigerate until filling is set, about 3 to 4 hours.
Serve chilled, and garnish with extra lime slices, if desired.
Notes
Light cream cheese is fine, but for best taste, use regular. I don’t recommend fat-free.
I use regular limes instead of key limes. The flavor is close, and it’s way easier. If using key limes, you’ll need to zest 3 or 4.