No-Bake Key Lime Cheesecake
There’s nothing quite like the bright, zesty flavor of lime to make a dessert sing, especially during the warmer months. Today, we’re diving into a dessert that’s as easy to make as it is delicious: No-Bake Key Lime Cheesecake. This treat is perfect for those hot days when you don’t want to turn on the oven but still crave something creamy and refreshing. Let’s get started on this easy lime cheesecake that will become your go-to summer dessert!
The Perfect Graham Cracker Crust for No-Bake Key Lime Cheesecake
The foundation of any great cheesecake starts with the crust, and for this lime no-bake cheesecake, we’re keeping it classic with graham crackers. You’ll need 1 ¾ cups of graham cracker crumbs, mixed with ½ cup of melted butter. Butter holds the crumbs together to make a crunchy base that goes well with the creamy filling.
Press the crumb mixture into the bottom of a springform pan, making sure it’s even and packed tightly. Pop it in the fridge for about 15 minutes to firm up. This step is crucial as it ensures a sturdy crust that won’t crumble when you slice into the cheesecake later.
The Creamy Easy Lime Cheesecake Filling
Now, let’s move on to the star of the show: the filling. In a mixing bowl, beat together 2 packages of cream cheese and ¾ cup of sugar until smooth and creamy. The cream cheese gives the cheesecake its rich, tangy base, while the sugar adds the perfect amount of sweetness.
To this, add 1 ½ teaspoons of vanilla extract, the juice of 1 lime, and the zest of 3 limes. The zest is where the magic happens; it infuses the cheesecake with that signature key lime flavor, making each bite a burst of citrusy goodness. My favorite kitchen too is a microplane which is the best tool for zesting!
To lighten the mixture and give it that fluffy, mousse-like texture, fold in 1 cup of whipped heavy cream. Be gentle here; you want to maintain the airiness of the whipped cream, which adds a lovely lightness to the cheesecake.
Assembling and Chilling the no bake key lime cheesecake
Once your filling is ready, pour it over the chilled graham cracker crust. Smooth the top with a spatula to ensure an even layer.
Now, for the hardest part: patience. Let the cheesecake set in the fridge overnight. This allows the flavors to meld together and the filling to firm up into a perfect, sliceable consistency.
Serving Up a Slice of Summer
When you’re ready to serve, run a knife around the edge of the cheesecake to release it from the pan. Slice into wedges and garnish with extra lime zest or a dollop of whipped cream if you’re feeling fancy. The result is a cheesecake that’s creamy, tangy, and bursting with fresh lime flavor.
This key lime cheesecake is not only delicious but also incredibly easy to make. With no baking required, it’s the perfect dessert for hot summer days when you want something sweet without the fuss. The combination of the tangy lime filling and the buttery graham cracker crust is simply irresistible.
So, if you’re in the mood for a refreshing dessert that requires minimal effort, this easy lime cheesecake is the answer. It’s a crowd-pleaser that’s sure to impress at any gathering. Give it a try, and let the zesty flavors transport you to a tropical paradise. Happy no-baking!
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Ingredients:
Graham cracker crust
- 1 3/4 cup graham cracker crumbs
- 1/2 cup melted butter
Key lime cheesecake filling
- 2 8oz cream cheese blocks, room temp
- 3/4 cup sugar
- 1 1/2 tsp vanilla
- 1 lime, juiced
- 3 limes, zested
- 1 cup heavy cream
Instructions:
- In a bowl mix together graham cracker crumbs and melted butter. Pour into a 8X8 spring pan and press down with a flat bottomed cup. If the mixture sticks to the bottom of the cup, wrap in parchment paper. Once graham crackers are pressed down, place pan into fridge for 15 minutes.
- In a bowl using a hand or stand mixture, paddle together 2 blocks of cream cheese, sugar, vanilla, lime juice, and lime zest. Once smooth pour in heavy cream and whip for 5 minutes or under the mixture thickens.
- Pour cream cheese mixture over chilled graham cracker crust and place pan bake into the fridge ideally over night or for at least 5 hours.
- remove and garnish with whip cream and lime wedges! Enjoy! How refreshing is that!
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