Name: No-Bake Key Lime Cheesecake
Prep time: 30 min
Total time: 35 min
Ingredients: 1 cup finely ground graham crackers (from 9 crackers); 3 tablespoons sugar; 0.5 teaspoon kosher salt; 5 tablespoons unsalted butter, melted and cooled; 2 packages (8 ounces each) cream cheese, room temperature; 1 can (14 ounces) sweetened condensed milk; 0.333 cup fresh Key lime juice, plus 2 teaspoons grated zest (from 16 limes), and thinly sliced lime rounds for serving; 0.5 teaspoon pure vanilla extract; 0.5 cup cold heavy cream

Prep Time:

30 mins

Total Time:

35 mins

Yield:

1 9-inch cake

Our key-lime cheesecake is an easy mousse-like treat that blends the tartness of key lime pie with the richness of cheesecake. It's a no-bake wonder dessert, so you don't even need to turn on the stove. The graham-cracker crust sets in the freezer rather than the oven, and the filling sets up in the refrigerator. The only heat required is to melt the butter for the crust—which can be done in the microwave.

The traditional whipped-cream topping you love on the pie is folded right into the rich filling, along with fresh citrus juice and zest, cream cheese, and sweetened condensed milk. Chill it overnight and dessert is ready.

no-bake key lime cheesecake — Armando Rafael

What Are Key Limes?

Key limes are prized for their high juice content and intense aroma. They are smaller than standard limes (also known as Persian limes) and have a thin, leathery skin. You may also see them referred to as Mexican or West Indian limes.

If you can't find key limes for this cheesecake, swap in regular ones. They're less floral in flavor, but you'll still get that fresh zing.

The Ultimate Make-Ahead Dessert for Summer (And Other Times)

This key lime cheesecake is quick and easy to put together but can't be rushed. Like other cheesecakes, baked or no-bake, it needs to be made ahead to have time to chill. If it doesn't have enough time to chill, the center may be not be firm when you slice it

The recipe calls for a minimum of 12 hours of chilling, but longer is even better. Make it the night before you plan to serve it for dinner or make it up to three days ahead if you’re hosting a big party.

How to Cut No-Bake Cheesecake

We think this key lime cheesecake is easier to slice than most cheesecakes, but it is soft and creamy. To ensure you get clean slices:

Use a sharp chef's knife; dip the knife in hot water and allow the blade to heat up for a few seconds. Wipe it dry before making the first cut.
Repeat, heating the knife before making cutting each slice.

Ingredients

1 cup finely ground graham crackers (from 9 crackers)
3 tablespoons sugar
½ teaspoon kosher salt
5 tablespoons unsalted butter, melted and cooled
2 packages (8 ounces each) cream cheese, room temperature
1 can (14 ounces) sweetened condensed milk
⅓ cup fresh Key lime juice, plus 2 teaspoons grated zest (from 16 limes), and thinly sliced lime rounds for serving
½ teaspoon pure vanilla extract
½ cup cold heavy cream

Directions

Whisk together dry ingredients for crust:

Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed.
Press crust into pan:

Press crumb mixture evenly into the bottom of a 9-inch springform pan.
Freeze crust:

Freeze until firm, 15 minutes.
Beat cream cheese and condensed milk:

Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, about 5 minutes.
Add lime and vanilla:

Add lime juice, zest, and vanilla. Beat 1 minute more.
Whip cream:

In a separate bowl, whip cream to stiff peaks.
Add cream to cream-cheese mixture:

Gently fold into cream-cheese mixture.
Pour filling over crust and refrigerate:

Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days.
Unmold cheesecake and garnish for serving:

Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.

Frequently Asked Questions

What is the difference between key lime pie and key lime cheesecake?

Key lime pie is not a pie in the double-crust with fruit filling meaning of pie, like an apple pie. It has a crumb crust (sometimes a pastry crust) and a rich filling of egg yolks, condensed milk, and key lime juice, with a whipped cream topping. So it is similar to key lime cheesecake. Its filling, though, is more tart than rich, creamy cheesecake, and it’s more citrusy. Another point of difference to our key lime cheesecake is that key lime pie is baked, whereas our no-bake key lime cheesecake does not need any oven time.

What flavors go well with key lime?

The flavors that go well with key lime include coconut and other tropical fruits, such as mango, papaya, passion fruit, and guava. Key lime also pairs with berries and melon and is complemented by vanilla.