Description
This no-bake key lime cheesecake is a creamy, tangy dessert that combines a crisp graham cracker crust with a luscious key lime-infused filling. Perfectly chilled and topped with whipped cream and lime slices, it offers a refreshing treat with minimal effort and no oven required.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- â…“ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- 14 oz sweetened condensed milk
- ½ cup fresh key lime juice (about 10–12 key limes)
- 1 tbsp key lime zest
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, whipped to soft peaks
For Garnish (Optional):
- Whipped cream
- Lime slices or zest
- Crushed graham crackers
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, using the back of a spoon to even out the crust. Chill the crust in the refrigerator while preparing the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, mixing thoroughly. Stir in the key lime juice, zest, and vanilla extract. Fold in the whipped heavy cream gently to maintain its fluffy texture.
- Assemble the Cheesecake: Pour the filling onto the prepared crust. Spread it evenly with a spatula and smooth the top for a professional finish.
- Chill the Cheesecake: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.
- Serve and Garnish: Carefully remove the cheesecake from the pan. Decorate with whipped cream, lime slices, or additional graham cracker crumbs. Slice and serve chilled for the ultimate creamy, tangy dessert experience.
Notes
- Be sure the cream cheese is fully softened to avoid lumps in the filling.
- Fresh key lime juice gives the best authentic flavor, but bottled key lime juice can be used if fresh is unavailable.
- Chilling overnight yields a firmer, better-set cheesecake.
- Use a 9-inch springform pan for easy removal.
- For added texture, you can toast the graham cracker crumbs before mixing with butter.
