This Key lime cheesecake is sweet, tangy, and sure to keep you coming back for more. My favorite dessert to make has to be cheesecake and this version gets a lot of requests. I usually serve it with whipped cream and lime slices.
Our key-lime cheesecake is an easy mousse-like treat that blends the tartness of key lime pie with the richness of cheesecake. It’s a no-bake wonder dessert, so you don’t even need to turn on the stove. The graham-cracker crust sets in the freezer rather than the oven, and the filling sets up in the refrigerator. The only heat required is to melt the butter for the crust—which can be done in the microwave.
The traditional whipped-cream topping you love on the pie is folded right into the rich filling, along with fresh citrus juice and zest, cream cheese, and sweetened condensed milk. Chill it overnight and dessert is ready.
This easy Key Lime Cheesecake is a simple, no bake dessert that is perfect for Spring! It’s sweet, tangy, creamy and so luscious! Made with fresh lime juice and zest.
Easy Key Lime Cheesecake
Ingredients:
For the Crust:
2 1/2 cups graham cracker crumbs
1/2 cup melted unsalted butter
For the Filling:
3 packages (24 oz) full-fat cream cheese, room temperature
1 1/2 cups powdered sugar
1/4 cup key lime or lime juice
1-2 tablespoons key lime or lime zest (adjust to taste)
1 teaspoon vanilla extract
3/4 cup cold heavy whipping cream (30-35% fat)
For Garnish:
Sweetened whipped cream
Directions:
Prepare the Crust:
In a mixing bowl, combine the graham cracker crumbs with melted butter. Press the mixture firmly into the bottom and up the sides of an 8-inch or 9-inch springform pan to form the crust.
Make the Filling:
In a large bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar, lime juice, lime zest, and vanilla extract, beating until the mixture is smooth and well combined. In a separate bowl, whip the cold heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until fully incorporated.
Assemble the Cheesecake:
Spread the cream cheese filling evenly over the prepared crust. Cover the cheesecake and refrigerate it for at least 5-6 hours, or until it is firm and set.
Serve:
Once the cheesecake is set, slice it and serve each piece with a dollop of sweetened whipped cream on top.
Prep Time: 20 minutes | Chill Time: 5-6 hours | Total Time: 5 hours 20 minutes
Servings: 12 servings