Skip to Content

Lime Chiffon Cheesecake Dessert

Sharing is caring!

lime chiffon dessert

 

Such a pretty dessert, isn’t it? So light and fluffy! It looks like it could be served at a froo-froo Victorian Tea Party! Or maybe a little girl’s Princess Birthday Party! My hubby requests this often – – so maaayyybe I ought to say….“or a manly-man garage party involving football games and burping contests?” Kinda sucks the “froo-froo” right out of it, doesn’t it?! Ha!

I think I just like it for special occasions and out on the deck in the summertime, myself. 😉

And though it’s a most welcome, cool and creamy treat when it’s hot out, it’s just as welcome after a hearty wintertime meal, too. Especially after a spicy-hot Mexican dish or piping hot bowl of chili!

The cool lime just dances on your tongue ever so lightly, chills, cleanses the palate, and is quickly followed by a slight cheesecake flavor.

The crust is just a standard graham cracker crust, but you could use shortbread cookies, vanilla wafers, or any plain-flavored cookie. A pretzel crust might be fun for a slightly salty margarita-style dessert, too.

Simply replace half of the water with tequila, and it’s a party in your mouth!

As a matter of fact, you can play to your heart’s content with this one and experiment with any flavor of jell-o (and liquors!) your stores carry. (I see daiquiris, mimosas, sangrias and mojitos in my near future…) 

They have a lot of crazy flavors and colors now that the kiddos would really enjoy, too! So just run with it and have a blast!

Cut down on a few calories and grams of fat by subbing neufchâtel cheese and sugar-free jell-o if you’d like. It’s just as good! And even the kidlets won’t notice the difference! 😉 

Spring is right around the corner, though it sure doesn’t feel like it right now, but it’ll be here before we know it and this is a perfect dessert for bridal showers, baby showers, wedding rehearsal dinners, and holidays such as Easter.

So be sure to Pin It to a board that you like to save it so you won’t forget it!

This easy dessert has been a favorite with us for many years and will continue to be for many, many more! I have a feeling it’ll be a favorite of yours soon, too. 😉

Have a wonderful day all! 😀 Enjoy!!

My recipe was chosen as a Host Favorite!

FFFriday Host pick:Green

 

LIME CHIFFON CHEESECAKE DESSERT

Makes one 13×9 pan

 

For the Crust:
1 1/2 cups graham cracker crumbs

1/3 cup sugar

1/2 cup (1 stick) butter, melted

 

For the Filling:

1 (3 oz.) box lime jell-o, (*can sub sugar-free)

1 cup boiling water

12 oz. cream cheese, softened, (*can sub neufchâtel or low-fat cream cheese)

1 cup sugar

1 tsp. vanilla

1 (16 oz.) tub Cool Whip, thawed, (*can sub Lite)

whipped cream, thin lime slices and maraschino cherries for garnish if desired

 

DIRECTIONS:

Mix crust ingredients, save aside 2 tablespoons. Press rest on bottom of 13×9 greased glass dish or pan.

Dissolve jell-o in boiling water, cool.

In mixing bowl, beat cream cheese and sugar. Beat in vanilla, slowly beat in jell-o. Stir/fold in Cool Whip. Stir in 3-4 drops green food coloring if you’d like to make it more green in color.

Spoon over crust, smooth top. Sprinkle with reserved crumbs. Chill until set, 3 hours or overnight. Serve topped with more Cool Whip or Reddi-Wip, a thin lime slice, and a maraschino cherry if desired.

 

Print Friendly, PDF & Email

Hadia

Monday 23rd of June 2014

Love love your Lime Chiffon Cheesecake Kelly. Your photo is superb too!

Kelly

Tuesday 8th of July 2014

Thanks so much, Hadia! :D This is one of my hubby's favorites! :)

Catherine

Tuesday 11th of March 2014

This looks so light and airy...and oh so delicious! I would love to try. Thank you so much for sharing with us on Foodie Friends Friday.

Blessings, Catherine xo

Kelly

Tuesday 11th of March 2014

I was all smiles when it was chosen as a favorite! I thank you all so very much! :D Thrilled that you enjoy! :D

Joanne T Ferguson

Monday 13th of January 2014

G'day Kelly! Love cheesecake, true! YUM re your photo and recipe too! Cheers! Joanne

Kelly

Tuesday 14th of January 2014

Thanks, Joanne! It's a very old recipe, and still just as good as it ever was! :)