Go Back
No-Bake Key Lime Cheesecake
Laura

No-Bake Key Lime Cheesecake

A creamy, refreshing lime cheesecake with a buttery graham cracker crust, sweetened condensed milk and whipped cream. It contains no gelatin and no eggs.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chilling time 6 minutes
Total Time 6 hours 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs Finely ground
  • 5 tablespoons unsalted butter Melted and slightly cooled
  • 3 tablespoons granulated sugar
  • 1 pinch fine salt
  • 16 ounces full-fat cream cheese Softened
  • 14 ounces sweetened condensed milk 1 can
  • 1/3 cup fresh Key lime juice Regular lime juice may be used
  • 2 teaspoons lime zest Finely grated
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup heavy cream Cold
  • lime slices, extra zest or whipped cream For serving

Equipment

  • 9-inch springform pan
  • electric mixer
  • Mixing bowls
  • Food processor or rolling pin
  • Rubber spatula

Method
 

  1. Line a 9-inch springform pan with parchment paper. Combine graham crumbs, sugar, salt and melted butter, then press firmly into the base and slightly up the sides. Chill for 20 minutes.
  2. Beat the softened cream cheese until smooth. Gradually add the sweetened condensed milk and mix until creamy and lump-free.
  3. Add the lime juice, lime zest and vanilla. Mix until evenly combined.
  4. Whip the cold heavy cream until firm peaks form. Gently fold it into the lime mixture.
  5. Spread the filling over the chilled crust. Cover and refrigerate for at least 6 hours, preferably overnight.
  6. Slice with a warm, dry knife and garnish with lime zest, lime slices or whipped cream before serving.

Notes

  • Use full-fat cream cheese for the firmest, smoothest filling.
  • Fresh lime juice gives the brightest flavor, but bottled Key lime juice can be used.
  • Keep covered and refrigerate for up to four days.
  • For cleaner slices, chill the cheesecake overnight.