Description
This Easy Key Lime Cheesecake is a perfect summer dessert that combines the creamy richness of cheesecake with the tangy freshness of key limes. The smooth, no-bake filling sits atop a buttery graham cracker crust, making each bite a delightful balance of textures and flavors. Topped with a dollop of sweetened whipped cream, it’s a treat that looks as good as it tastes.
What’s more, this recipe is incredibly simple to make, requiring just a few basic ingredients and minimal effort. Whether you’re hosting a summer barbecue, celebrating a special occasion, or simply craving a refreshing dessert, this Key Lime Cheesecake is sure to impress and satisfy everyone’s sweet tooth.
Ingredients
Crust:
2 1/2 cups graham crumbs (350g)
1/2 cup melted unsalted butter
Filling:
3 packages full-fat cream cheese, room temperature (24oz/750g)
1 1/2 cups powdered sugar (200g)
1/4 cup key lime or lime juice (2 limes)
1–2 tablespoons key lime or lime zest (2 regular limes) depending on your tastes
1 teaspoon vanilla
3/4 cup heavy whipping cream, cold, 30-35% fat ONLY
Sweetened whipped cream for garnish
Instructions
Combine graham crumbs and butter and press firmly into the bottom of an 8″ or 9″ springform pan and about 1″ up the sides.
In a large bowl, beat cream cheese with an electric mixer until smooth.
Add 1 ½ cups sugar, lime juice, lime zest, and vanilla and beat until smooth.
Whip the cream in a separate bowl with an electric mixer until stiff peaks form. Fold the whipped cream into the cream cheese mixture carefully so you do not deflate it. Taste and adjust the sweetness if necessary.
Spread into prepared pan, cover, and refrigerate for at least 5-6 hours or until firm. Slice and serve with sweetened whipped cream as desired.
- Prep Time: 20 minutes
Nutrition
- Calories: 350 kcal