No-Bake Key Lime Cheesecake (Printable Version)
Creamy key lime cheesecake slice layered on graham crust with fresh citrus flavor and rustic summer appeal.
# What You'll Need:
→ Graham Cracker Crust
01 -
180 grams graham cracker crumbs
02 -
75 grams unsalted butter, melted
03 -
24 grams brown sugar
04 -
Pinch of fine salt
→ Filling
05 -
450 grams cream cheese, softened
06 -
397 grams sweetened condensed milk
07 -
120 millilitres fresh key lime juice (or regular lime juice)
08 -
Zest of 2 limes
09 -
1 teaspoon pure vanilla extract
→ Toppings (per slice)
10 -
Whipped cream (unsweetened or lightly sweetened)
11 -
Thin slice of fresh lime
12 -
Pinch of lime zest
13 -
Optional graham cracker crumbs for garnish
# Steps To Follow:
01 -
Combine graham cracker crumbs, melted butter, brown sugar, and salt in a bowl until the mixture resembles wet sand.
02 -
Firmly press the mixture into the base of an 8-inch springform pan using the back of a spoon or the bottom of a glass. Refrigerate for a minimum of 30 minutes to set.
03 -
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, mixing until fully incorporated. Add lime juice, lime zest, and vanilla extract, then beat until the filling is smooth and slightly airy.
04 -
Pour the filling over the prepared crust and smooth the surface. Cover the pan and refrigerate for 4 to 6 hours, or preferably overnight, until thoroughly set.
05 -
Using a warm, sharp knife, slice into triangular portions. Top each slice with a natural dollop of whipped cream, a thin slice of lime, and a light dusting of lime zest. Optionally, scatter a few extra graham cracker crumbs onto the plate for added texture.
# Notes and Tips:
01 -
For ultra-smooth texture, ensure the cream cheese is fully softened before mixing. Chill overnight for best results.