This easy Key Lime Cheesecake is a simple, no bake dessert that is perfect for Spring! It’s sweet, tangy, creamy and so luscious! Made with fresh lime juice and zest.
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Spring is in the air, and we’re trading our bowls of soup for lighter, fresher eats and treats, including this no bake Key Lime Cheesecake!
No bake cheesecakes are one of my all time favorite desserts (don’t believe me? Check out my epic list of no bake cheesecake recipes over here), because they’re simple to prepare and not as heavy as a baked cheesecake (although you won’t see me turn down cheesecake of any kind!).
Since I’ve been getting older (it’s inevitable, I guess), my tastes have changed.
I don’t know that I was prepared for it!
I used to have a major sweet tooth, and I still do, but I can’t handle my sugar in quite as concentrated forms as I once could.
You might find me pass up a rich chocolate dessert in favor of something fruity, or opt for a simple cookie instead of a large piece of cake with all the frosting.
So tangy citrus desserts?
This is my thang.
With Easter around the corner, light, fresh and fruity desserts are the perfect treat!
This one has just a few ingredients and no oven required 😉
How to make Key Lime Cheesecake:
- Start with the crust — I use a simple, no bake graham cracker crust. It’s not too sweet and stays together well thanks to a good amount of glue (i.e. butter).
- Mix up the filling: start with room temperature cream cheese, and beat it first by itself to prevent any lumps.
- Add the sugar, lime juice and zest and beat it until smooth.
- Beat the whipping cream (30-35% and cold) and until stiff peaks form — you want it as thick and as firm as possible.
- Fold the cream into the cheesecake filling, and then spread into the crust.
- Chill — this step is crucial! You need to chill at least 6 hours (I try to make it a day in advance if possible).
How to make this Key Lime Cheesecake ahead:
This is a great dessert for making 1-2 days ahead. Simple cover and store in the refrigerator for up to 2 days before serving (any longer than this, and the crust may begin to become soggy).
You can also freeze this recipe, but if you plan to freeze it I recommend eating it at partially frozen or thawing on a cooling rack.
As it thaws completely, the filling can release additional moisture which can make for a soggy crust. To combat this, unwrap your frozen cheesecake and place it on a cooling rack in the fridge to thaw completely.
If you use this method, it will have the perfect consistency!
More no bake cheesecake recipes:
- No Bake Chocolate Cheesecake
- No Bake White Chocolate Raspberry Cheesecake Recipe
- No Bake Peanut Butter Marshmallow Square Cheesecake
- Real Deal No Bake Lemon Cheesecake
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Easy Key Lime Cheesecake
- 2 1/2 cups graham crumbs (350)
- 1/2 cup melted unsalted butter
- 3 packages full fat cream cheese room temperature (24oz/750g)
- 1 1/2 cups powdered sugar (200 grams)
- 1/4 cup key lime or lime juice (2 limes)
- 1-2 tablespoon key lime or lime zest (2 regular limes) Depending on your tastes
- 1 teaspoon vanilla
- 3/4 cup heavy whipping cream cold, 30-35% fat ONLY
- sweetened whipped cream for garnish
- Combine graham crumbs and butter and press firmly into the bottom of an 8″ or 9″ springform pan and about 1″ up the sides.
- In a large bowl, beat cream cheese with an electric mixer until smooth.
- Add 1 ½ cups sugar, lime juice, lime zest and vanilla and beat until smooth.
- Whip the cream in a separate bowl with an electric mixer until stiff peaks form. Fold the whipped cream into the cream cheese mixture carefully so you do not deflate it. Taste and adjust the sweetness if necessary.
- Spread into prepared pan, cover and refrigerate for at least 5-6 hours or until firm. Slice and serve with sweetened whipped cream as desired.
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