Family-Style No-Bake Key Lime Cheesecake
Impossibly creamy with a sweet, yet tangy flavor, my No-Bake Key Lime Cheesecake is almost mousse-like in texture and perfect after a day of grilling or being out in the sun. I've made this dessert for over 10 years to rave reviews and always get asked for the recipe. Make it today, serve it tomorrow, and watch it disappear lightning quick!
Servings: 15 servings
Calories: 27.854kcal
Video
Equipment
Ingredients
- 24 honey graham crackers, finely ground (you can do this in a food processor or place in a large ziploc bag, seal, and then bang with a rolling pin)
- 10 Tbsp granulated sugar
- 1½ tsp kosher salt
- 12 Tbsp unsalted butter, melted
- 1⅓ cup heavy cream
- 2 (14oz) cans sweetened condensed milk
- 2 lbs (32oz) cream cheese, room temperature
- 2 tsp pure vanilla extract
- ⅔ cup key lime or regular lime juice, about 8 limes
- Zest from 6 limes, about ¼ cup
- Note: if you want to decorate with lime wedges or rounds, you’ll need an additional 2-3 limes.
Instructions
- Make the graham cracker crumbs. In a small bowl, combine graham cracker crumbs, 10 Tbsp sugar, and 1½ tsp kosher salt. Add 12 Tbsp melted butter, then stir until the mixture begins to stick together. It should resemble wet sand. Set aside.
- Whip the cream. In the bowl of a stand mixer fitted with whisk attachment, whip 1⅓ cup heavy cream on medium-high speed until stiff peaks form, about 4-6 minutes. Use a spatula to transfer the cream to another bowl, then switch out the whisk attachment with the paddle attachment.
- Make the key lime cheesecake filling. Add 2 (14oz) cans of sweetened condensed milk along with 2 lb (32oz) room temperature cream cheese, then beat on medium speed at first (or it’ll make a mess!) until light and fluffy, gradually increasing to medium speed. Beat for about 4 minutes. Turn the mixer off, then add 2 tsp vanilla extract, ⅔ cup fresh lime juice, and ¼ cup lime zest. Beat for an additional 1-2 minutes, scraping down the beater as needed (a lot of lime zest tends to get stuck there).
- Fold in the whipped cream. Add whipped cream to the cream cheese mixture, then gently fold with a spatula until thoroughly combined.
- Assemble the key lime cheesecake. Spoon ¼ of the graham cracker crumbs along the bottom of a 9x13 baking dish, enough to evenly cover the bottom. Add ⅓ of the key lime mixture on top, then use an offset spatula to spread into an even layer. Top with another ¼ of the graham cracker filling. Repeat with 2 more alternating layers of key lime filling and graham crackers, ending with the graham crackers. Cover tightly with plastic wrap or aluminum foil, then chill in a fridge for at least 2 hours or up to overnight. When ready to enjoy, garnish with lime wedges or rounds, if using. Enjoy!
Nutrition
Calories: 27.854kcal | Carbohydrates: 3.924g | Protein: 592g | Fat: 1.148g | Saturated Fat: 696g | Polyunsaturated Fat: 46g | Monounsaturated Fat: 311g | Trans Fat: 6g | Cholesterol: 3.79mg | Sodium: 16.707mg | Potassium: 25.845mg | Fiber: 12g | Sugar: 3.719g | Vitamin A: 38.044IU | Vitamin C: 215mg | Calcium: 19.417mg | Iron: 28mg
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