Make a rich, tangy, no-bake key lime cheesecake with a simple graham cracker crust. This recipe sets quickly and provides a bright, refreshing dessert.
Author:Ahazzam
Prep Time:20 min
Cook Time:0 min
Total Time:6 hr 20 min
Yield:8 servings
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh key lime juice (about 10-12 limes)
1 teaspoon lime zest
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
2 tablespoons powdered sugar (for topping)
Instructions
Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for 15 minutes.
In a large bowl, beat the softened cream cheese until smooth.
Gradually beat in the sweetened condensed milk until fully combined and smooth.
Stir in the key lime juice, lime zest, and vanilla extract until the mixture thickens slightly.
In a separate, clean bowl, whip the cold heavy whipping cream and powdered sugar until stiff peaks form.
Gently fold the whipped cream into the lime cream cheese mixture until just combined. Do not overmix.
Pour the filling over the chilled crust and smooth the top.
Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
Before serving, carefully remove the sides of the springform pan. Garnish with extra lime zest if desired.
Notes
Use fresh key lime juice for the best tangy flavor; bottled juice may alter the texture.
If you prefer individual servings, press the crust into the bottom of lined muffin tins and pour the filling over top. Chill for 4 hours.
To soften cream cheese quickly, leave it at room temperature for about 30 minutes.