KEY LIME PIE BALLS
The classic creamy filling, graham cracker crust and burst of lime are all mixed together in every bite of these rolled cookies. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen
Number Of Ingredients 8
Steps:
- In a large bowl, beat the first 7 ingredients until blended. Shape into 1-in. balls. Roll cookie balls in confectioners' sugar. Refrigerate until firm, about 30 minutes., Store cookies between pieces of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 72 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 60mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
KEY LIME CHEESECAKE POPS RECIPE BY TASTY
Here's what you need: graham crackers, shredded coconut, unsalted butter, nonstick cooking spray, cream cheese, powdered sugar, key lime zest, lime juice, vanilla extract, heavy whipping cream, whipped cream, key lime zest, tart pan, popsicle sticks
Provided by Katie Aubin
Categories Desserts
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the crust: Crush the graham crackers by pulsing in a food processor, or place them in a large zip-top bag and use a rolling pin to crush into fine crumbs.
- Transfer the graham cracker crumbs to a medium bowl and add the shredded coconut. Mix to combine, then add the melted butter. Stir until the mixture has the texture of wet sand.
- Grease an 11-inch (28 cm) tart pan with nonstick spray. Pour the graham cracker mixture into the pan, then use a measuring cup to press the mixture around the pan in an even layer.
- Make the filling: In a large bowl, whip the cream cheese with an electric hand mixer or fork until smooth. Add the powdered sugar, lime zest, lime juice, vanilla, and heavy cream and continue to whip until stiff peaks form.
- Spread the filling over the crust, smoothing the top with a spatula, then freeze for 30 minutes.
- Remove the cheesecake from the freezer and unmold. Insert 8 popsicle sticks through the sides of the crust, spacing evenly.
- Decorate the top of the tart with whipped cream and key lime zest.
- Freeze for 4 hours.
- Cut the tart into 8 slices and serve.
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 27 grams, Fat 31 grams, Fiber 0 grams, Protein 3 grams, Sugar 22 grams
KEY LIME CHEESE BALL
I think this recipe tastes just like the commercial mix. It's adapted from a pineapple cheese ball recipe. Perfect for the holidays. Easy and inexpensive, too.
Provided by Kathie Carr
Categories Other Snacks
Time 15m
Number Of Ingredients 5
Steps:
- 1. Be sure cream cheese is at room temperature. Combine all ingredients except graham cracker crumbs. Mix well to be sure sugar is dissolved. Superfine sugar dissolves faster but granulated sugar is fine to use. Place in refrigerator to chill for at least 2 hours.
- 2. Remove from refrigerator. Quickly roll into a firm ball and then roll ball in cracker crumbs. Refrigerate until ready to use. Serve with crackers, graham crackers, or shortbread cookies.
- 3. Makes 32 1 ounce servings.
KEY LIME CHEESE BALL
I found this recipe online, but I haven't been able to find it, again, to thank the submitter. I've taken the commercially prepared mix cheese ball to several functions, but my friends liked this one just as much, if not more, and it's a lot cheaper!
Provided by Belinda in Austin
Categories Gelatin
Time 5m
Yield 1 cheese ball, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Using a mixer, mix all ingredients until well incorporated.
- Roll into a ball and refrigerate for 2 hours or until firmer.
- Roll ball into crumbs.
- Serve with a variety of vanilla wafers, gingersnaps, graham crackers or sticks, or shortbread cookies.
Nutrition Facts : Calories 168.6, Fat 12.8, SaturatedFat 7.4, Cholesterol 37.2, Sodium 173.2, Carbohydrate 11.9, Fiber 0.1, Sugar 9.4, Protein 2.4
KEY LIME CHEESE BALL
Prep time does include the 2 hour refrigeration time. This is a fabulous recipe that I adapted from a key lime cheesecake recipe so I could serve a key lime cheese ball. NO more using that icky key lime powdered mix or jell-o! I serve cinnamon graham crackers, croissant and pound cake with this lovely creation. I have also served oven baked flour tortillas sprinkled with cinnamon sugar. RECIPE HAS BEEN EDITED TO REFLECT THE CORRECT INGREDIENT AMOUNTS WHICH LED TO THE FIRST 2 POSTERS CHEESE BALL NOT FORMING A BALL.
Provided by Brandess
Categories Spreads
Time 2h
Yield 1 Cheese Ball, 26 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a mixing bowl until well combined.
- Form into a ball, wrap in plastic wrap and chill in the fridge for 2 hours until ball is solid.
- Remove cheese ball from the fridge and roll in the graham cracker crumbs.
- Serve with extra cinnamon graham crackers, baked croissants and pound cake.
Nutrition Facts : Calories 143.1, Fat 12.1, SaturatedFat 6.8, Cholesterol 38.5, Sodium 116.1, Carbohydrate 7.3, Sugar 6.5, Protein 2.1
KEY LIME CHEESECAKE I
My favorite dessert to make has to be cheesecakes. This is just one of many that gets a lot of requests. It is sweet and tangy just like its more familiar cousin, the pie. I usually serve it with whipped cream and lime slices. Enjoy!
Provided by BLUEKAT76
Categories Desserts Cakes Cheesecake Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
- In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
- Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
- Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 28.2 g, Cholesterol 124.1 mg, Fat 27.8 g, Fiber 0.4 g, Protein 6.7 g, SaturatedFat 16.7 g, Sodium 290.1 mg, Sugar 20.4 g
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