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Easy Key Lime Cheesecake

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This Easy Key Lime Cheesecake is a creamy, tangy no-bake dessert with a buttery graham cracker crust and refreshing citrus flavor.

Ingredients

For the Crust
2 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
For the Cheesecake Filling
3 packages (24 oz / 750 g total) full-fat cream cheese, room temperature
1 ½ cups powdered sugar (200 g)
¼ cup key lime juice or fresh lime juice
12 tablespoons key lime zest or lime zest
1 teaspoon vanilla extract
¾ cup heavy whipping cream, cold (30–35% fat)
For Garnish
Sweetened whipped cream
Additional lime zest or lime slices (optional)

Instructions

In a medium bowl, combine the graham cracker crumbs and melted butter until evenly moistened.
Press the mixture firmly into the bottom and about 1 inch up the sides of an 8-inch or 9-inch springform pan. Refrigerate while preparing the filling.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Add the powdered sugar, lime juice, lime zest, and vanilla extract. Beat until fully combined and smooth.
In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
Taste the filling and adjust sweetness or lime zest according to your preference.
Spread the cheesecake mixture evenly into the prepared crust and smooth the top with a spatula.
Cover and refrigerate for at least 5–6 hours, or until fully set.
Slice and serve topped with sweetened whipped cream and additional lime zest if desired

Notes

For the best flavor, use fresh key lime juice and zest.
Chill overnight for an even firmer texture.
Ensure the cream cheese is at room temperature to prevent lumps.
Store covered in the refrigerator for up to 4 days.
Freeze individual slices for up to 2 months and thaw in the refrigerator before serving.