Key Lime Cheesecake

{fashionably foodie}

1 pound cream cheese,softened (NOT 1 package, 1 POUND)

3/4 cup key lime juice

1 (14 oz.) can sweetened condensed milk

1 tsp. finely grated fresh lime zest

1 1/4 cups sweetened whipped cream

1 graham cracker crust

In a blender mix cream cheese, key lime juice, and condensed milk until smooth. Add zest and pulse just until combined. Pour filling into graham cracker crust. Top with whipped cream. Arrange lime slices on top of cheesecake. Chill pie loosely covered for at least 6 hours or up to 1 day.