Key Lime Cheesecake Pie
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  • Prep time 20 '
  • Total time 140 '


  • 160 g digestive biscuit crumbs
  • 40 g butter, melted
  • 250 g Philadelphia Original
  • 125 ml fresh lime juice, ideally from key limes
  • 397 g tin sweetened condensed milk
  • Finely grated zest of 1 lime


  • Combine the biscuit crumbs and melted butter and press firmly into the base and sides of a 20 cm pie dish or foil pie dish. Leave to chill.
  • Whisk together the Philadelphia and condensed milk until smooth. Stir in the lime juice and zest until thoroughly mixed. Spoon the mixture in to the biscuit crumb case and chill for at least two hours to thicken before serving.


  • Key limes are smaller and more acidic than Persian limes. Some of the larger supermarkets are now seasonally stocking them.

Nutritional Information

Typical values Per Serving
Energy 1319.1 kj
Energy 315.0 kcal
Fat 18.4 g
Carb 33.2 g
Protein 6.4 g
Saturated fat 11.2 g
Salt 0.5 g
Dietary fibre 0.4 g
Sugars 24.4 g