No-Bake Key Lime Cheesecake (Easy, Family-Style!)
Impossibly creamy and almost mousse-like, my No-Bake Key Lime Cheesecake layers tangy-sweet lime filling with buttery graham cracker crumbs—no oven required! I've made this family-style dessert for over 10 years and it disappears at every single cookout. Make it today, serve it tomorrow, and get ready to share the recipe!
Servings: 15 servings
Calories: 664kcal
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 4 hours or up to overnight. When ready to enjoy, garnish with lime wedges or rounds, if using. Enjoy!
Notes
- Store leftovers covered in the refrigerator for up to 5 days. Freezing is not recommended—the mousse-like filling loses its light texture when thawed.
Nutrition
Calories: 664kcal | Carbohydrates: 59g | Protein: 10g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 127mg | Sodium: 645mg | Potassium: 352mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1550IU | Vitamin C: 5mg | Calcium: 245mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
