Description

This No Bake Key Lime Cheesecake is a creamy, tangy dessert that combines a graham cracker crust with a luscious key lime flavored cream cheese filling. Perfectly chilled and topped with whipped cream and fresh key lime slices, it’s a refreshing treat that’s easy to prepare without the need for baking.

Ingredients

Scale

Crust

2 ¼ cups (302g) graham cracker crumbs
½ cup (112g) salted butter, melted
3 tablespoons (39g) granulated sugar

Filling

16 ounces (452g) cream cheese, room temperature
14 oz (1 can) sweetened condensed milk
⅓ cup (80ml) key lime juice
1 tablespoon key lime zest
1 cup (240ml) heavy whipping cream, cold
½ cup (58g) powdered sugar
1 teaspoon vanilla extract

Whipped Cream Topping

¾ cup (180ml) heavy whipping cream, cold
½ cup (58g) powdered sugar
½ teaspoon vanilla extract
1 teaspoon key lime zest
Key lime slices, for garnish

Instructions

Prepare the crust: Heat oven to 325°F (163°C). In a small bowl, combine the graham cracker crumbs, melted butter, and granulated sugar; mix well. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Bake the crust for 10 minutes (this step is optional) and then remove it from the oven. Place in the refrigerator and let it cool completely.
Make the filling base: In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer. Add the sweetened condensed milk and continue to mix until fully combined. Stir in the key lime juice and zest until the mixture is well incorporated. Set aside.
Whip the cream for filling: In a separate large mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form, indicating the cream is light and fluffy.
Combine filling ingredients: Gently fold the whipped cream into the cream cheese mixture in two additions, ensuring the mixture is well blended but still airy and light.
Assemble the cheesecake: Pour the filling over the cooled crust in the springform pan, spreading it evenly with a spatula. Place the cheesecake in the refrigerator and chill for at least 6 to 7 hours, or preferably overnight, until firm.
Prepare whipped cream topping: Remove the cheesecake from the springform pan. In a clean mixing bowl, whip together the cold heavy whipping cream, powdered sugar, vanilla extract, and key lime zest on high speed until stiff peaks form for the topping.
Decorate and serve: Pipe swirls of the whipped cream around the edges of the cheesecake. Garnish the center with fresh key lime slices. Refrigerate until ready to serve. The cheesecake is best enjoyed within 3 to 4 days for optimal freshness.

Notes

Baking the crust is optional; chilling it firm in the refrigerator will also hold it together.
Make sure the cream cheese is at room temperature to avoid lumps in the filling.
Use fresh key limes if possible for the best authentic flavor in juice and zest.
For cleaner slices, chill the cheesecake thoroughly and use a hot, clean knife for cutting.
This cheesecake should be stored refrigerated and consumed within 3-4 days.

Prep Time: 20 minutes
Cook Time: 10 minutes (optional crust baking)
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: No Bake Cheesecake, Key Lime, Easy Dessert, Springform Pan, Cream Cheese Filling, Citrus Dessert, Chilled Cake