Easy Key Lime Cheesecake Recipe

Introduction

This easy Key Lime Cheesecake is a refreshing, creamy dessert perfect for any occasion. With a buttery graham cracker crust and bright lime flavor, it’s simple to make and sure to impress your guests.

Ingredients

• 2 1/2 cups graham crumbs (about 350 grams)
• 1/2 cup melted unsalted butter
• 3 packages full fat cream cheese (room temperature, 24 oz / 750 g)
• 1 1/2 cups powdered sugar (200 grams)
• 1/4 cup key lime or lime juice (juice of 2 limes)
• 1–2 tablespoons key lime or lime zest (from 2 regular limes, depending on taste)
• 1 teaspoon vanilla extract
• 3/4 cup heavy whipping cream (cold, 30–35% fat)
• Sweetened whipped cream for garnish

Instructions

1. Step 1: Combine the graham cracker crumbs and melted butter in a bowl. Press the mixture firmly into the bottom and about 1 inch up the sides of an 8″ or 9″ springform pan to form the crust.
2. Step 2: In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
3. Step 3: Add powdered sugar, lime juice, lime zest, and vanilla extract to the cream cheese. Beat again until well combined and smooth.
4. Step 4: In a separate chilled bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep it light and airy. Taste and adjust sweetness as needed.
5. Step 5: Spread the cheesecake filling evenly into the prepared crust. Cover and refrigerate for at least 5–6 hours, or until firm.
6. Step 6: When ready to serve, slice and garnish with sweetened whipped cream if desired.

Tips & Variations

• For a more intense lime flavor, increase the lime zest but be careful not to add too much or it may become bitter.
• You can substitute regular lime juice if key limes are unavailable, though key limes offer a distinctive tartness.
• Use chilled heavy cream for better whipping results and a lighter texture.
• If you prefer a firmer crust, bake the graham cracker crust at 350°F (175°C) for 8-10 minutes before adding the filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing other fridge odors. To serve, allow it to warm slightly at room temperature for about 10 minutes. Do not freeze as it may alter the texture of the cake and whipped cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular springform pan instead of a specific size?

Yes, an 8″ or 9″ springform pan works best for this recipe to ensure proper thickness, but you can adjust cooking or chilling times slightly if your pan differs.

Is it necessary to use key lime juice, or can I use regular lime juice?

Key lime juice provides a unique tartness and aroma, but regular lime juice is a fine substitute if key limes aren’t available. The flavor will be slightly different but still delicious.

Easy Key Lime Cheesecake Recipe

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★★★★★

4.9 from 51 reviews

• Author: Lila
• Total Time: 5 hours 20 minutes
• Yield: 12 servings 1x

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Description

This Easy Key Lime Cheesecake features a creamy, tangy key lime filling atop a buttery graham cracker crust. No baking required, it is a refreshing dessert perfect for warm days and lime lovers. The smooth texture balanced with a bright citrus zing makes it an irresistible treat to serve chilled, garnished with sweetened whipped cream for added indulgence.

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Ingredients

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Crust

• 2 1/2 cups graham cracker crumbs (about 350 grams)
• 1/2 cup melted unsalted butter

Filling

• 3 packages full fat cream cheese, at room temperature (24 oz / 750 g)
• 1 1/2 cups powdered sugar (about 200 grams)
• 1/4 cup key lime or lime juice (juice of 2 limes)
• 1–2 tablespoons key lime or lime zest (from 2 regular limes, adjusted to taste)
• 1 teaspoon vanilla extract
• 3/4 cup heavy whipping cream, cold (30-35% fat)

Garnish

• Sweetened whipped cream

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Instructions

1. Prepare crust: Combine the graham cracker crumbs and melted unsalted butter in a mixing bowl until well blended. Press the mixture firmly into the bottom and about 1 inch up the sides of an 8 or 9-inch springform pan to create an even crust layer.
2. Beat cream cheese: In a large bowl, beat the full fat cream cheese using an electric mixer on medium speed until smooth and creamy, ensuring no lumps remain.
3. Mix in flavorings: Add the powdered sugar, key lime or lime juice, lime zest, and vanilla extract to the cream cheese. Continue beating until the mixture is uniformly smooth and well combined.
4. Whip cream and fold: In a separate cold bowl, whip the heavy cream using an electric mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream to maintain a light, airy texture. Taste the filling and adjust sweetness to preference if needed.
5. Chill cheesecake: Pour the filling mixture evenly over the prepared crust in the springform pan. Cover the pan with plastic wrap or a lid and refrigerate for at least 5 to 6 hours until firm and set.
6. Serve: Once chilled and firm, slice the cheesecake and serve each piece topped with sweetened whipped cream garnish as desired.

Notes

• Make sure the cream cheese is at room temperature to ensure a smooth filling without lumps.
• For best texture, use heavy cream with 30-35% fat and whip it until stiff peaks form.
• Adjust the amount of lime zest based on how prominent you want the citrus flavor.
• Refrigerate the cheesecake for at least 5 hours or overnight for optimal firmness and flavor melding.
• Use a springform pan to easily release the cheesecake without damaging the crust.
• This recipe is no-bake, making it a quick and simple dessert option.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Key Lime Cheesecake, No Bake Cheesecake, Easy Cheesecake, Lime Dessert, Summer Dessert