This Key Lime Pie Cheesecake Dip dessert is an easy no bake dessert that is perfect for potlucks, parties, and barbecues. Serve with graham crackers and fruit to dip into this creamy dreamy tasty dip.
If you’ve been following along with my blog, you know that I don’t often post dessert recipes. I have a few good ones, sure, but that’s not my focus here. (Check out all my desserts here!) I try to keep my recipes on the healthier side if I can, and most of the time I don’t have the patience or time required for baking. You’ll see that most of my desserts are very easy with minimal fuss.
Just like this Key Lime Pie Cheesecake Dip here. It’s got all the flavors of a key lime pie without having to bake or mess around with pie crust. It is made with cream cheese as the base, so it is super rich and tasty and creamy. And that is a GOOD THING. It reminds me of the Cheesecake Factory’s Key Lime Cheesecake.
I got the idea for making this dip when I was working on the Mulberry Puff Pastry Danishes recipe. The danishes have about a tablespoon of just-slightly-lime-flavored cheesecake filling. And that cheesecake filling was so good that I knew I wanted to make more of it.
So I played around with a few different ratios of cream cheese, sugar, lime juice, and whipped cream, and this one here is the BEST key lime pie dip.
What makes this the BEST Key Lime Pie Dip?
This key lime pie dip recipe is pretty darn good for two reasons: 1) The fresh ingredients. And 2) We are not trying to make this some kind of healthy dessert. When you want to indulge, you should indulge. Hence the cream cheese, heavy cream, and sugar. Just accept them all. Embrace this delicious cheesecake dip.
But the fresh ingredients are key here for this key lime pie dip (pun intended). You definitely want to take the time to use fresh lime juice and to add fresh lime zest to the dip. It makes for a much more flavorful, fragrant dessert. All it takes is a citrus juicer (like this one here) and a microplane zester (such as this one) and 2 minutes of your time to add more flavor to your dessert.
I also add vanilla bean powder to this dip recipe. Vanilla balances the tart citrus flavors, adds a lovely fragrance to the recipe, and goes really well with cream cheese. Don’t worry, your dip won’t taste like vanilla, but it does add a little certain something. I personally love using vanilla bean powder instead of vanilla extract because of the flavor it adds. It is a more intense vanilla flavor without being diluted by the alcohol that is in the extract. Plus it adds those beautiful tiny vanilla specks throughout your recipes. Vanilla bean powder is pricey, but a little pinch of it goes a long way and lasts for years without losing flavor or fragrance if stored in a tightly sealed zip-top bag or container. This one from Wild Foods is absolutely delicious in recipes.
A few tips on making key lime pie cheesecake dip:
- As I mentioned above, use freshly squeezed lime juice and don’t skip the lime zest.
- If your store doesn’t carry key limes, just use regular limes.
- Make sure you’re satisfied with the flavor when you are done mixing together the cream cheese, sugar, and lime juice in step 1, before you add the heavy cream. Give it a taste and see if it needs more sugar, or more lime juice to give it a more citrusy flavor. Once you add the heavy cream and whip that up with the rest of the dip, you don’t want to add more liquid or heavy ingredients such as sugar because it will “deflate” the whipped cream. It won’t ruin the dip, but it just won’t be as light and fluffy as it should be.
How to serve key lime pie cheesecake dip:
Serve this dip with fresh fruit such as strawberries or apple wedges, or serve with cookies: graham crackers, nilla wafers, or crispy coconut cookies such as these. It can be served chilled right out of the fridge or warmed up to almost-room temperature so it is not ice-cold. Either way is great!
How to store key lime pie dip:
This dip will keep well for up to 3-5 days if kept refrigerated in a sealed container, so you can prepare it in advance if you plan on bringing it to a party or having people over.
What you’ll need for this recipe:
Aside from the obvious, such as the ingredients, you’ll need a few things for this recipe:
- A citrus juicer. This one from OXO is super sturdy. I’ve had mine for YEARS and use it almost daily and it is still going strong.
- A microplane zester to make fresh zest. Microplane zesters work so much better than graters for making zest. Don’t even mess around with a regular grater, you’ll just hurt your hands and get frustrated.
- A stand-up mixer. Of course, this can be made with a hand-held mixer or can even be whipped together by hand, but it will be so much easier and so much less messy with a stand-up mixer. Of course, a KitchenAid mixer is everyone’s dream. But a much more affordable one works just as well for this recipe. This SunBeam mixer is very similar to the one I have which has served me well for many years.
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Key Lime Pie Cheesecake Dip
- 8 oz cream cheese , softened at room temperature
- 1/2 cup sugar (or more or less to taste)
- 3 tablespoons lime juice (from 2 small limes or 3 key limes)
- Zest of 2 small limes
- 1 pinch vanilla bean powder
- 1 pinch salt (optional)
- 1/4 cup heavy whipping cream
- Graham crackers, cookies, and/or fruit for dipping
- Cream together the cream cheese, sugar, lime juice, lime zest, vanilla bean powder, and salt using a stand-up mixer. This should take 1-2 minutes. Taste and see if it needs more sugar or more lime juice.
- Add the whipping cream and mix on medium speed until the cream is fully incorporated with the cream cheese mixture. Serve immediately, or chill before serving. Serve with graham crackers, cookies, pretzels, or fresh fruit for dipping.