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Creamy No-Bake Key Lime Cheesecake

A close-up of a creamy slice of key lime cheesecake on a white plate, topped with lime zest and fresh lime wedges.
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You make this refreshing, tangy key lime cheesecake without turning on the oven. It features a buttery graham cracker crust and a smooth, bright lime filling perfect for summer gatherings.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup key lime juice (freshly squeezed is best)
  • 1 tablespoon lime zest
  • 1 teaspoon vanilla extract
  • Optional: Whipped cream or lime slices for topping

Instructions

  1. Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the freezer for 15 minutes while you prepare the filling.
  2. Beat the cream cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and creamy, scraping down the sides of the bowl as needed.
  3. Mix in wet ingredients: Gradually beat in the sweetened condensed milk until fully combined.
  4. Add flavor: Mix in the key lime juice, lime zest, and vanilla extract until the filling is smooth and uniform in color. The mixture will thicken slightly as the acid from the lime juice reacts with the dairy.
  5. Assemble and chill: Pour the lime filling over the chilled graham cracker crust. Smooth the top with a spatula.
  6. Set the cheesecake: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  7. Serve: Before serving, carefully release the springform side. Top with whipped cream or fresh lime slices if desired.

Notes

  • For a tropical citrus dessert flavor, use only fresh key lime juice; bottled juice may not set as firmly.
  • If you want individual mini key lime cheesecakes, press the crust into the bottom of lined muffin tins and chill for 2 hours before filling.
  • This make ahead cheesecake is best prepared one day in advance to achieve the firmest texture.

Nutrition

Find it online: https://fooddexterity.com/key-lime-cheesecake-creamy-no-bake-recipe/