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Easy Key Lime Cheesecake Recipe

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This Easy Key Lime Cheesecake is a refreshing no-bake dessert featuring a buttery graham cracker crust and a luscious, tangy key lime cream cheese filling. Perfect for warm-weather gatherings or a light, sweet treat, it combines the zest and juice of fresh limes with creamy whipped topping to create a delightfully smooth and airy texture.

  • Total Time: 6 hours 20 minutes
  • Yield: 12 servings

Ingredients

Crust

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

Filling

  • 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 about 2 limes)
  • 1-2 tablespoons key lime or lime zest (from 2 regular limes, adjust to taste)
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy whipping cream, cold (30-35% fat)

Garnish

  • Sweetened whipped cream for serving

Instructions

  1. Prepare the crust: In a bowl, combine the graham cracker crumbs with melted unsalted butter. Mix until all crumbs are fully coated and the mixture resembles wet sand. Press this mixture firmly into the bottom of an 8″ or 9″ springform pan and about 1 inch up the sides to create an even crust layer.
  2. Beat the cream cheese: In a large bowl, using an electric mixer, beat the full-fat cream cheese until smooth and creamy, ensuring no lumps remain for a silky texture.
  3. Add flavoring and sweetness: Gradually add the powdered sugar, key lime or lime juice, lime zest, and vanilla extract to the cream cheese. Continue to beat the mixture until all ingredients are fully incorporated and the filling is smooth.
  4. Whip the cream: In a separate chilled bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. This means the cream holds its shape firmly when the beaters are lifted.
  5. Incorporate whipped cream: Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold carefully to maintain the airiness and prevent deflating the whipped cream. Taste and adjust sweetness if necessary.
  6. Chill to set: Pour the prepared filling over the crust in the springform pan and spread evenly. Cover the pan and refrigerate for at least 5 to 6 hours, or until the cheesecake is firm and set.
  7. Serve: Once set, slice the cheesecake and serve with dollops of sweetened whipped cream as desired for an elegant and creamy finish.

Notes

  • Ensure the cream cheese is at room temperature for a smooth filling without lumps.
  • Use freshly squeezed key lime or regular lime juice for authentic tartness.
  • Fold the whipped cream gently to keep the cheesecake airy and light.
  • Refrigerating the cheesecake overnight will improve flavor and texture even more.
  • You can substitute the graham cracker crumbs with digestive biscuits if desired.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://monicarecipes.com/easy-key-lime-cheesecake-recipe/