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Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 35 mins
Yield: Makes one 9-inch cake
no-bake key lime cheesecake
Ingredients
Ingredient Checklist
1 cup finely ground graham crackers (from 9 crackers)
3 tablespoons sugar
1/2 teaspoon kosher salt
5 tablespoons unsalted butter, melted and cooled
2 packages (8 ounces each) cream cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1/3 cup fresh Key lime juice, plus 2 teaspoons grated zest (from 16 limes), and thinly sliced lime rounds for serving
1/2 teaspoon pure vanilla extract
1/2 cup cold heavy cream
Cook's Notes
For pristine pieces of cake, dip a sharp knife in hot water and wipe it dry before slicing.
Variations
If you can’t find Key limes, swap in regular ones. They’re less floral in flavor, but you’ll still get that fresh zing.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 35 mins
Yield: Makes one 9-inch cake
no-bake key lime cheesecake
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 35 mins
Yield: Makes one 9-inch cake
Recipe Summary
prep: 30 mins
total: 35 mins
Yield: Makes one 9-inch cake
prep: 30 mins
total: 35 mins
prep:
30 mins
total:
35 mins
Yield: Makes one 9-inch cake
Makes one 9-inch cake
no-bake key lime cheesecake
no-bake key lime cheesecake
Ingredients
Ingredients
- 1 cup finely ground graham crackers (from 9 crackers)
- 3 tablespoons sugar
- 1/2 teaspoon kosher salt
- 5 tablespoons unsalted butter, melted and cooled
- 2 packages (8 ounces each) cream cheese, room temperature
- 1 can (14 ounces) sweetened condensed milk
- 1/3 cup fresh Key lime juice, plus 2 teaspoons grated zest (from 16 limes), and thinly sliced lime rounds for serving
- 1/2 teaspoon pure vanilla extract
- 1/2 cup cold heavy cream
Directions
Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed. Press evenly into the bottom of a 9-inch springform pan. Freeze until firm, 15 minutes.
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, about 5 minutes. Add lime juice, zest, and vanilla. Beat 1 minute more.
In a separate bowl, whip cream to stiff peaks. Gently fold into cream-cheese mixture. Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days.
Run a knife along cake’s edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.
Cook's Notes
For pristine pieces of cake, dip a sharp knife in hot water and wipe it dry before slicing.
Variations
If you can’t find Key limes, swap in regular ones. They’re less floral in flavor, but you’ll still get that fresh zing.
Cook’s Notes
For pristine pieces of cake, dip a sharp knife in hot water and wipe it dry before slicing.
Variations
If you can’t find Key limes, swap in regular ones. They’re less floral in flavor, but you’ll still get that fresh zing.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for No-Bake Key Lime Cheesecake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for No-Bake Key Lime Cheesecake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
