Description
This No-Bake Key Lime Cheesecake is a creamy, tangy dessert that comes together effortlessly without the need for an oven. With a buttery graham cracker crust and a refreshing lime-infused filling, it’s the perfect treat for warm days or when you want a light yet indulgent dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh key lime juice
- 1 tablespoon key lime zest
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Optional: whipped cream and lime slices for garnish
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until evenly coated and crumbly.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for at least 20 minutes.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add sweetened condensed milk, key lime juice, zest, and vanilla extract. Beat until well combined and silky.
- In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Cover and refrigerate for at least 6 hours, or overnight, until firm.
- Before serving, garnish with whipped cream and lime slices if desired.
Notes
- Use fresh key lime juice for the best flavor, but bottled key lime juice works in a pinch.
- Make sure the cream cheese is fully softened to prevent lumps in the filling.
- Chilling overnight yields the best texture and flavor.
- For a gluten-free option, use gluten-free graham crackers for the crust.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American