Easy No-Bake Key Lime Cheesecake Recipe Is a Simple Slice of Summer by Ann Marie G. Halstead
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I love desserts. When I eat out, I’d be fine skipping the entrées and focusing on appetizers and desserts. Seriously! And at home, I’d much rather bake than cook.
A delicious no-bake dessert recipe is about as good as it gets, and this easy recipe only has eight ingredients: graham cracker crumbs, canola oil, limes, cream cheese, sweetened condensed milk, key lime juice, vanilla and heavy cream (whipped cream is optional, for serving). This key lime cheesecake recipe is the perfect combination of sweet, tart and creamy ... making it a simple slice of summer!
This refreshing key lime dessert is sure to be a hit the next time you’re invited to a potluck event (or even just for some weekend baking therapy).
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Cuisine: American
Prep: 35 minutes plus 6 hours to chill
Cook Time: 0 minutes
Total Time: 35 minutes plus 6 hours to chill
Servings: 12
Ingredients
- 1 3/4 cups graham cracker crumbs (about 11 whole crackers), divided
- 1/4 cup canola oil
- 2 limes, divided (1 for zest and 1 for serving, if desired)
- 2 packages (8 ounces each) cream cheese, at room temperature
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup key lime juice
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- whipped cream, for serving (optional)
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Recipe Notes
- If desired, top with whipped cream, lime slices and/or remaining crumb mixture.
- Fresh key lime juice is preferred, but you can use bottled lime juice in a pinch.
Here's how to make it:
- In a bowl, make the graham cracker crust by stirring graham cracker crumbs, oil and half the lime zest together. Press most of the crumb mixture evenly into the bottom of a 9-inch springform pan (saving the rest for garnish, if desired). Place in the freezer while you prepare the filling.
- In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add condensed milk, key lime juice, vanilla and the remaining lime zest. Continue beating until well combined and fluffy, about 3 minutes.
- Pour heavy cream in a medium bowl. With clean beaters, whip the cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture until completely incorporated. Spread the mixture evenly over the prepared crust and cover with plastic wrap. Refrigerate until firm, about 6 to 8 hours.
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Once the cheesecake is firm, run a knife around the edge, then release and remove the pan sides. If desired, top with whipped cream, lime slices and/or remaining crumb mixture.
Nutrition Facts Per Serving
Calories: 355
Total Fat: 23.7g
Saturated Fat: 11.6g
Cholesterol: 60mg
Sodium: 268mg
Total Carbohydrate: 30.7g
Dietary Fiber: 0.9g
Total Sugars: 20.7g
Protein: 6.4g
Vitamin D: 3mcg
Calcium: 130mg
Iron: 1mg
Potassium: 187mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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