When we were planning our Summer 2013 photo shoot, we wanted to head somewhere exotic, tropical and exciting. So, we packed our duffels and headed south – past Miami – to the Florida Keys for a week of sun-soaked adventure.
Though we’ve since crossed back over the Seven Mile Bridge and returned to the Midwest, we’ve found ourselves longing for the strong aroma and slightly bitter taste of the key limes we encountered on our trip; hoping one great bite might transport us to those days spent playing in the Caribbean climate, somewhere between the Atlantic, Gulf of Mexico and the Florida Bay.
We found the perfect remedy for our tropical craving with this recipe from foodie site Delish; a dessert that’s as beautiful as it is refreshing, particularly paired with Sun Valley. Whip up a batch of this chilled treat and imagine you’re island hopping in the Keys with your Hipster and a breathtaking sunset.
No-Bake Key Lime Cream Cakes
3/4 cup graham cracker crumbs
1/4 cup finely chopped pecans
3 tablespoons unsalted butter, melted
8 ounces reduced-fat cream cheese, softened
1 can (14-ounce) sweetened condensed milk
1/2 cup bottled key lime juice
1 container (8-ounce) frozen whipped topping, thawed
Lime slices and/or lime zest, for garnish (optional)
1. Line 12 cupcake cups with foil liners. Stir graham cracker crumbs, pecans and melted butter together in a bowl to combine. Spoon 1 tablespoon of the mixture into each liner, pressing it down to make the crust.
2. With an electric mixer on low speed, beat the cream cheese in a large bowl until creamy, about 30 seconds. Add the condensed milk and key lime juice, and blend on medium speed until just combined, 20 to 30 seconds. Add 1 cup of the whipped topping and blend on low speed for 15 seconds longer.
3. Spoon mixture evenly into liners. Cover pan with plastic and freeze until firm, at least 3 hours. Remove from freezer 15 minutes before serving; peel off liners and dollop 1 tablespoon remaining whipped topping on each cake. Garnish with lime slices, if you like.