Description
A creamy, tangy no-bake key lime cheesecake with a buttery graham cracker crust and a light, fluffy filling. This refreshing dessert is perfect for warm-weather gatherings and can be made ahead for easy entertaining.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
24 oz full-fat cream cheese, softened
1 1/4 cups powdered sugar
1/3 cup key lime juice
1 tablespoon lime zest
1 teaspoon vanilla extract
1 cup cold whipping cream
Whipped cream for topping
Instructions
- Mix the graham cracker crumbs and melted butter until evenly combined.
- Press the mixture firmly into the bottom of a springform pan to form the crust.
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the powdered sugar, key lime juice, lime zest, and vanilla extract. Beat until fully combined.
- In a separate bowl, whip the cold whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until light and airy.
- Spread the filling evenly over the prepared crust and smooth the top.
- Refrigerate for at least 6 hours, or until fully set.
- Garnish with whipped cream before serving and enjoy chilled.
Notes
Regular lime juice can be substituted for key lime juice if needed.
For extra citrus flavor, add additional lime zest to the filling or as a garnish.
Shredded or toasted coconut can be added for a tropical variation.
Store covered in the refrigerator for up to 5 days.
Freeze for up to 2 months and thaw overnight in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460 kcal
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 105 mg
