Description
This no bake key lime cheesecake is a refreshing and creamy dessert featuring a buttery graham cracker crust, smooth cream cheese filling infused with tangy key lime juice and zest, and a light whipped cream topping. Perfect for warm weather or anytime you want a luscious, easy-to-make dessert without the oven baking.
Ingredients
Scale
Crust
- 2 ¼ cups (302g) graham cracker crumbs
- ½ cup (112g) salted butter, melted
- 3 tbsp (39g) sugar
Filling
- 16 oz (452g) cream cheese, room temperature
- 14 oz can sweetened condensed milk
- 1/3 cup (80ml) key lime juice
- 1 tbsp key lime zest
- 1 cup (240ml) heavy whipping cream, cold
- ½ cup (58g) powdered sugar
- 1 tsp vanilla extract
Topping
- ¾ cup (180ml) heavy whipping cream, cold
- ½ cup (58g) powdered sugar
- ½ tsp vanilla extract
- 1 tsp key lime zest
- Key lime slices for garnish
Instructions
- Preheat and prepare crust: Preheat the oven to 325°F (163°C) if you choose to bake the crust. In a small bowl, combine graham cracker crumbs, melted butter, and sugar; mix well to evenly distribute the butter throughout the crumbs.
- Form the crust: Press the crust mixture firmly into the bottom and up the sides of a 9-inch springform pan to form an even layer.
- Bake the crust (optional): Bake the crust in the preheated oven for 10 minutes to set it. Then remove the crust from the oven and chill it in the refrigerator until completely cool. You may also skip baking and chill the crust directly.
- Make the cream cheese filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy using an electric mixer. Gradually add the sweetened condensed milk and mix until fully combined and smooth.
- Add key lime flavor: Stir in the key lime juice and key lime zest, mixing until well incorporated. Set this filling mixture aside.
- Prepare whipped cream for folding: In a separate large bowl, combine 1 cup cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
- Fold whipped cream into filling: Gently fold the whipped cream into the cream cheese mixture in two additions, carefully combining without deflating the airiness.
- Assemble cheesecake: Pour the creamy filling onto the cooled crust and spread to an even layer. Refrigerate the cheesecake for at least 6-7 hours or overnight to allow it to firm up.
- Prepare whipped cream topping: Remove the chilled cheesecake from the springform pan. In a clean bowl, whip together ¾ cup cold heavy whipping cream, powdered sugar, vanilla extract, and key lime zest until stiff peaks form.
- Decorate cheesecake: Pipe decorative swirls of the whipped cream topping around the edges of the cheesecake. Garnish with fresh key lime slices for added flavor and presentation.
- Final chill and serve: Return the cheesecake to the refrigerator and chill until ready to serve. Consume within 3-4 days for best freshness and flavor.
Notes
- For a firmer crust, baking is recommended but not necessary.
- Use room temperature cream cheese to avoid lumps in the filling.
- Be gentle when folding whipped cream to maintain the light texture of the cheesecake.
- Allow sufficient chilling time for the cheesecake to set properly.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (optional for crust baking)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: No bake cheesecake, key lime cheesecake, summer dessert, easy cheesecake, chilled dessert, graham cracker crust
