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This creamy no-bake key lime cheesecake slice brings a burst of citrus to your table without ever turning on the oven. It is the ultimate summer dessert when you want something tangy sweet and cold with very little fuss. The rustic look and light texture win over friends and family every time I make it.
Every time I make this someone asks for the recipe. The first time was a humid July and it has been my summer favorite ever since — even picky eaters scrape their plates clean.
Ingredients
- Graham cracker crumbs: offer classic flavor and create a crumbly base. Choose the freshest you can or pulse whole crackers
- Unsalted butter: binds crumbs and adds richness. Use a good quality brand for best flavor
- Brown sugar: gives a hint of caramel warmth to the crust. Look for soft moist sugar
- Pinch of salt: balances sweet and sharp
- Cream cheese: forms the base of the filling. Full-fat gives the creamiest results and let it soften fully
- Sweetened condensed milk: sweetens and adds a dreamy smooth texture. Use a reputable brand with simple ingredients
- Fresh key lime juice: brings intense zing. Regular limes work well too but look for juicy fruits
- Lime zest: delivers citrus fragrance and a pop of color. Wash the fruit first and zest only the top layer
- Pure vanilla extract: rounds out the flavors. Use real extract not imitation
- Whipped cream: as a topping adds lightness and looks inviting. Real cream whips up best
- Fresh lime slice and a pinch of zest: help each slice look festive and extra bright
- Optional graham crumbs: create a rustic presentation if sprinkled on each plate
Step-by-Step Instructions
- Make the Crust:
- Combine the graham cracker crumbs soft butter brown sugar and a pinch of salt in a large bowl. Use a fork or your fingers to gently stir until everything is moistened and the texture looks like damp sand. Pour the mixture into your springform pan and press firmly — use a spoon bottom for neat edges. Aim for an even compact layer so it holds together when sliced. Chill in the refrigerator for at least half an hour to set the crust.
- Prepare the Filling:
- Place the softened cream cheese in a large bowl. Beat with an electric mixer until completely smooth with no lumps left behind. Go slow and scrape the bowl a few times for the silkiest texture. Add the sweetened condensed milk little by little mixing gently until fully combined and creamy. Pour in the lime juice along with the fresh lime zest and vanilla. Beat on low just until the filling is slightly fluffy and looks uniform. Do not overmix.
- Assemble and Chill:
- Take the chilled crust from the fridge and gently ladle or pour the lime filling on top. Use a spatula to smooth the surface but do not worry about making it perfect — a few swirls and peaks add charm. Cover the pan tightly with plastic wrap or foil. Refrigerate for at least four hours and preferably overnight to let the flavors meld and the texture firm up for slicing.
- Slice and Serve:
- When ready to serve run a sharp knife under hot water and dry it off before cutting clean triangle slices. Place each slice carefully on a plate and add a generous dollop of real whipped cream. Nestle a thin lime slice on top and sprinkle with a little extra lime zest for sparkle. Drop a few crumbs around each plate for an effortless rustic touch.
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Every batch I make reminds me of my grandmother’s Florida kitchen where the smell of lime always meant a treat was coming. Fresh lime zest is my favorite part — it perfumes the whole kitchen and brightens every bite.
Storage Tips
Store your cheesecake covered in the fridge where it keeps perfectly for up to five days. Cut slices as needed to keep it fresh and prevent drying. If you want to freeze it wrap individual slices well in plastic and foil then thaw in the fridge before serving.
Ingredient Substitutions
No graham crackers Use plain digestive biscuits or vanilla wafers instead. Regular lime juice works if you cannot find key limes. For a dairy-free option try a plant-based cream cheese and coconut condensed milk but know the texture may be a bit softer.
Serving Suggestions
Serve this chilled straight from the fridge for the most refreshing bite. Add extra berries on top for a colorful twist. At summer parties people love building their own with different toppings like toasted coconut or candied lime peel.
Cultural Context
Cheesecake is beloved across the world but the bright citrus flavors in this version are pure Floridian. Key limes grow in southern Florida and their tart zing is signature for summertime pies and sweets. While many versions are baked this creamy no-bake style fits the lazy charm of hot-weather cooking.
Recipe FAQs
- → How can I make the crust extra crunchy?
For extra crunch, bake the graham cracker crust at 350°F (175°C) for 8 minutes, then cool completely before adding the filling. This step is optional, as the slice is designed to be no-bake, but short baking intensifies the crust's texture and flavor.
- → Can I use regular limes instead of key limes?
Yes, regular limes work well if key limes are not available. The flavor will be slightly less floral and more tart, but still delicious and refreshing.
- → How do I achieve a smooth, creamy filling?
Ensure the cream cheese is fully softened before mixing. Beat it thoroughly before adding condensed milk, and gradually mix in the juice and zest for a silky texture without lumps.
- → How long does the cheesecake need to chill?
For best results, chill the assembled cheesecake for at least 4–6 hours, or overnight to achieve a firm, easily sliced filling.
- → What toppings enhance each slice?
Add a generous spoonful of unsweetened whipped cream, a thin lime slice, a sprinkle of zest, and a dusting of graham crumbs for authentic presentation and extra flavor.