Imagine a dessert so creamy, tangy, and refreshing that it transports you to a tropical paradise with just one bite! This No Bake Key Lime Cheesecake is the ultimate summer treat that requires zero oven time and delivers maximum flavor. Perfect for those sweltering days when you want something sweet but don't want to turn on the stove, this dessert is about to become your new obsession. With its buttery graham cracker crust and silky smooth key lime filling, this cheesecake is guaranteed to impress your guests and become a instant family favorite.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup sweetened condensed milk
- ½ cup key lime juice
- 1 teaspoon vanilla extract
- Whipped cream for topping
- Lime slices for garnish
Instructions
- In a medium mixing bowl, combine graham cracker crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened and can hold together when pressed.
- Transfer the graham cracker mixture into a 9-inch springform pan or pie dish. Use the back of a spoon or flat-bottomed measuring cup to press the crumbs firmly and evenly across the bottom and slightly up the sides of the pan.
- Place the prepared crust in the refrigerator to chill and set while preparing the filling, approximately 10 minutes.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, with no visible lumps.
- Gradually pour in the sweetened condensed milk while continuing to mix on medium speed until the mixture is well combined and silky.
- Add the key lime juice and vanilla extract to the cream cheese mixture. Mix until all ingredients are fully incorporated and the filling is smooth.
- Remove the chilled crust from the refrigerator and pour the key lime filling directly over the graham cracker base, spreading it evenly with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the filling to set completely.
- Before serving, remove the cheesecake from the refrigerator. Garnish the top with dollops of whipped cream and fresh lime slices.
- Slice into 8 equal portions and serve chilled. Store any remaining cheesecake in the refrigerator, covered, for up to 3-4 days.
Tips
- Use room temperature cream cheese for the smoothest, lump-free filling
- Ensure your graham cracker crust is firmly packed to prevent crumbling
- For extra tanginess, use fresh key lime juice instead of bottled
- Chill the cheesecake for at least 4 hours, but overnight is ideal for the best texture
- Let the cheesecake sit at room temperature for 10-15 minutes before serving for easier slicing
- Use a sharp knife dipped in hot water for clean, precise cuts
- For a professional presentation, pipe whipped cream instead of spreading it
- Garnish with fresh lime zest for an extra burst of citrus flavor
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 6g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 80mg
