Make this easy, creamy, and tangy no-bake key lime cheesecake with a simple graham cracker crust. This tropical citrus dessert is perfect for summer gatherings and requires no oven time.
Author:Ahazzam
Prep Time:20 min
Cook Time:0 min
Total Time:6 hr 20 min
Yield:10 servings
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh key lime juice (about 10-12 limes)
1 teaspoon lime zest
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
Instructions
Prepare the crust: Mix graham cracker crumbs and 1/4 cup sugar in a bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for 15 minutes.
Make the filling base: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the sweetened condensed milk until fully combined and creamy.
Add flavor: Mix in the key lime juice, lime zest, and vanilla extract until the mixture is smooth and slightly thickened.
Whip the cream: In a separate, chilled bowl, whip the cold heavy whipping cream until stiff peaks form.
Fold together: Gently fold the whipped cream into the lime cream cheese mixture until just combined. Do not overmix.
Assemble: Pour the filling over the chilled crust and smooth the top with a spatula.
Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
Serve: Release the springform side before slicing and serving your tangy lime dessert.
Notes
For the best flavor, use fresh key lime juice; bottled juice changes the texture and taste.
If you do not have a springform pan, you can line a 9-inch pie dish with plastic wrap before pressing in the crust for easy removal.
Garnish with extra lime zest or thin lime slices before serving.