Key Lime Pie Cheesecake Dip – A sweet and tangy dip that tastes just like key lime cheesecake! This dip is no bake and super simple to whip up. The perfect cool and creamy summer dessert!
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I’m officially craving anything that tastes like summer right now!
It’s been incredibly warm here and since it’s too early in the year to go swimming and cool off…..I’ll just cool off with this creamy key lime pie dip.
Logic. Right?
But, really, my kids have been begging me to get one of those plastic pools from the store and fill it up for them.
Sadly, the answer has been no.
I did have to laugh at the thought of two almost teenage (cringe) kiddos in a tiny plastic pool!
Pretty sure they weren’t thrilled with my dip instead of pool offering.
I personally think it’s a perfectly fair compromise.
This dip is so delicious….just give me a spoon and let me dive in, please.
It’s not overly sweet which I like. Key lime things are supposed to have a prominent tang in my book.
Best part about this dip? 10 minutes or less to put together. Boom. Snack time.
It makes a decent amount too, and no matter how badly you want to eat the entire bowl of silky goodness, you should probably share. Because, it’s gonna be your favorite dip to take to all of your summer cookouts and parties this year.
Enjoy!
~Nichole
Key Lime Pie Cheesecake Dip
Ingredients
- 16 Ounces Cream Cheese, Softened
- 1/2 Cup Granulated Sugar
- 1/4 Cup Milk
- 1/2 Teaspoon Vanilla Extract
- Juice and Zest of two limes
- Green Food Coloring, Optional
- Graham Crackers, For Serving
Instructions
- In a large bowl blend together the cream cheese, sugar, milk, and vanilla using a hand mixer, until well combined.
- Mix in the juice and zest from both limes, and green food coloring if using. Serve immediately with graham crackers, or chill until ready to use.
Can you put in a pie crust… Make a pie????
This particular recipe wouldn’t firm up enough to make a pie.
How long does this keep ?
Hi Carol, honestly, I don’t usually have any left to save! I’d say once it’s mixed up it would be good covered, in the refrigerator, for 3-4 days.
Is this canned milk, whole milk or can you use almonds milk
Whole milk or almond milk will work fine! 🙂
I’m making this the night before a BBQ, should I let us sit out before serving or does the consistency stay creamy in the fridge?
Hi Kathleen! It stays pretty creamy, but can stiffen up a little in the fridge. I typically take it out about 10-15 minutes before serving.
What if I substitute the milk for heavy cream???
Tania, I haven’t done it but I think it would work out just fine!
Think this would freeze well?
I have never tried freezing this dip, so without further recipe testing it’s hard for me to answer with certainty. Please use your best judgement.
How big is a serving? Making this for a BBQ and trying to determine if I should double or triple the recipe.
Hi Laura! This recipe makes a pretty good amount of dip using 16 ounces of cream cheese. It’s always tough to say with dip what an exact serving is – but, I will say when I take this to a BBQ with 20 or more people I am always fine with a double batch. Hope that helps! 🙂
Are you using regular limes or key limes? Sounds like an amazing dip! Can’t wait to try it.
Hi Deb! I use regular limes because key limes are tough to get a hold of in my area. You can use either! 🙂
Do you think I could sub honey or pure maple syrup for the sugar?
You could definitely try it out, Melissa! I’ve never done it myself, but I’d imagine it could make the dip a little more liquidy. If you try it, let me know! 🙂
I think it would be delicious to dip vanilla wafers as well. ?
Oh, yes! It’s delish with vanilla wafers!! 🙂
Can you use key lime juice instead of regular lime juice.
Yes! 🙂