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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
