No-Bake Key Lime Cheesecake
A creamy, tart cheesecake that comes together in a jiffy!
Servings: 8 people
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs about 10 full sheets
- 5 tbsp butter melted
- 1/3 cup white sugar
For the filling:
- 3 packages cream cheese, softened to room temp
- 1 can sweetened condensed milk
- 1/3 cup key lime juice
- zest of a whole lime
- 1 tsp vanilla extract
- 8 oz whipped cream
- additional whipped cream for topping
- lime slices for topping
- lime zest for topping
Instructions
- In a food processor, add your graham crackers and pule until a fine crumb forms. Then add in the melted butter and sugar. Pulse to combine it all until the crumbs clump together when you pinch it. Press firmly into the bottom of a 9" springform pan and place in the freezer for 20 minutes.
- In the bowl of a stand mixer, add your softened cream cheese and sweetened condensed milk. Beat until fully combined and a bit fluffy. About 3 minutes. Then add in your key lime juice, zest and vanilla. Mix to combine. Lastly, fold in the whipped cream until just combined. Spread on top of the crust and smooth with a spatula. Cover with foil and place in freezer for 4-5 hours until firm and set.
- Let sit at room temp for 15 minutes before serving. In that time you can top it with whipped cream, lime slices and zest. Or however you'd like to top it. Leftovers keep in the fridge for 3-4 days or the freezer for up to 2 weeks.