Description
This no-bake key lime cheesecake is a creamy, tangy dessert perfect for warm weather or any occasion. Featuring a crunchy graham cracker crust and a luscious filling made with cream cheese, sweetened condensed milk, and fresh key lime juice, this cheesecake requires no baking and is simply chilled to set. Garnish with whipped cream and lime slices for a refreshing finish.
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 the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, using the back of a spoon to create an even layer. Chill the crust in the refrigerator while preparing the filling to help it set.
- Make the Filling: In a large bowl, beat the softened cream cheese until it is smooth and creamy. Gradually add the sweetened condensed milk and mix thoroughly to combine. Stir in the fresh key lime juice, key lime zest, and vanilla extract. Gently fold in the whipped heavy cream to maintain its light and fluffy texture.
- Assemble the Cheesecake: Pour the prepared filling over the chilled crust, spreading it evenly with a spatula. Smooth the top of the cheesecake to create a professional finish.
- Chill the Cheesecake: Cover the springform pan with plastic wrap to prevent any odors or moisture from affecting the cheesecake. Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set and develop its flavors.
- Serve and Garnish: Once set, carefully remove the cheesecake from the springform pan. Garnish the top with dollops of whipped cream, lime slices or additional zest, and a sprinkle of crushed graham crackers if desired. Slice and serve chilled for a refreshingly creamy and tangy dessert experience.
Notes
- Ensure the cream cheese is softened at room temperature for easy mixing and a smooth filling.
- Fresh key lime juice is essential for authentic flavor; if unavailable, you may substitute with regular lime juice, though the taste will differ.
- Whip the heavy cream to soft peaks just before folding to keep the filling light and airy.
- Allowing the cheesecake to chill overnight yields the best texture and flavor.
- Use a springform pan for easy removal and clean edges.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
