Lime Cream Torte
Indulge in the refreshing and velvety decadence of a homemade Lime Cream Torte—an irresistible no-bake dessert that’s perfect for any occasion. This zesty treat features a buttery graham cracker crust baked to golden perfection and topped with a luscious lime-infused cream filling made from cream cheese, fresh lime juice, and a hint of zest for vibrant flavor. Lightly folded with fluffy whipped cream, the filling achieves a smooth, airy texture that melts in your mouth. After chilling to perfection, this torte is beautifully garnished with whipped cream and lime slices for a stunning presentation. With its tangy citrus tang and creamy layers, this dessert is a crowd-pleasing showstopper that's as refreshing as a sunny day. Ideal for summer parties, holiday dinners, or when you simply crave something sweet and citrusy, this Lime Cream Torte is guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cup Unsalted butter, melted
- 0.25 cup Granulated sugar (for crust)
- 1 14-ounce can Sweetened condensed milk
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 cup Fresh lime juice
- 1 tablespoon Lime zest
- 8 ounces Cream cheese, softened
- 1 teaspoon Vanilla extract
- 1 cup Whipped cream (optional, for garnish)
- 1 lime Lime slices (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust.
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool completely.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy.
Gradually add the sweetened condensed milk, lime juice, lime zest, and vanilla extract, mixing until fully combined and creamy.
In a separate bowl, whip the heavy whipping cream and powdered sugar together until stiff peaks form.
Gently fold the whipped cream into the lime cream mixture until smooth and well blended.
Pour the lime cream mixture over the cooled crust, spreading evenly with a spatula.
Refrigerate the torte for at least 4 hours, or until set. For best results, chill overnight.
Once set, remove the torte from the springform pan and place on a serving plate.
Garnish with additional whipped cream and lime slices, if desired, before serving.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 38.8 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 158 mg | 12% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 229 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
