No Bake Key Lime Cheesecake
A refreshing, no-bake dessert featuring zesty key lime flavor and creamy texture, perfect for warm weather gatherings.
Ingredients
Crust Ingredients
- 2.5 cups Graham cracker crumbs
- 0.5 cup melted unsalted butter
Cheesecake Filling Ingredients
- 3 packages (8-ounce) softened cream cheese Make sure cream cheese is softened for easy mixing.
- 1.5 cups powdered sugar
- 0.33 cup key lime or lime juice Adjust for more intense flavor.
- 1 tablespoon key lime or lime zest Adjust to your taste.
- 1 teaspoon vanilla extract
- 1.25 cups heavy whipping cream (cold) Cold heavy cream is crucial for proper whipping.
Instructions
Preparation
- In a bowl, combine the Graham cracker crumbs and melted unsalted butter. Mix well until it resembles wet sand.
- Pour the crust mixture into an 8" or 9" springform pan. Press it firmly into the bottom and about 1" up the sides of the pan.
- In a large bowl or using a stand mixer, add the softened cream cheese and beat with an electric mixer until smooth.
- Add powdered sugar, key lime or lime juice, lime zest, and vanilla extract. Mix until creamy and fully combined.
- Add the cold heavy whipping cream, mixing on low until combined, then increase to high speed until thickened and stiff peaks form.
- Spread the cheesecake mixture into the prepared crust.
Chilling
- Cover and refrigerate for at least 5-6 hours or until firm.
Serving
- Slice and serve with a dollop of sweetened whipped cream and additional lime zest, if desired.
Notes
Store leftover cheesecake in the refrigerator, covered loosely with plastic wrap or in an airtight container for 3-4 days. For longer storage, freeze individual slices for 2-3 months. Consider adding fresh berries for a fruity twist.