Craving a refreshing dessert without turning on the oven? This easy, No-Bake Key Lime Cheesecake recipe is your perfect solution! Discover how to create a creamy, tangy, and delightful homemade cheesecake that's ideal for any occasion, even if you have no baking skills. Get ready to impress with this simple, quick no-bake dessert that's perfect for summer gatherings or a sweet everyday treat.
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Why You'll Want to Make No-Bake Key Lime Cheesecake
- Effortlessly Impressive: No baking skills required! This cheesecake is perfect for beginners or those with busy schedules. Whip it up in minutes and enjoy the satisfaction of creating a restaurant-worthy dessert at home.
- A Symphony of Flavors: Tangy key limes and creamy cheesecake come together perfectly. The cool, citrusy filling is a delicious escape from the summer heat, while the rich cheesecake base provides a satisfying counterpoint.
- Beat the Heat, Not the Clock: Skip the preheating and hours of baking. No-Bake Key Lime Cheesecake chills in the refrigerator, freeing you up to enjoy the sunshine (or air conditioning) while your dessert sets perfectly.
- Perfect for Make-Ahead: Busy weeknights or weekend entertaining? No problem! This cheesecake chills beautifully, allowing you to prepare it in advance. There is no last-minute baking frenzy, just a delightful chilled dessert ready to go.
Ingredients - Here's What You'll Need
Steps to Make No-Bake Key Lime Cheesecake
- To make the crust, start by placing the graham cracker crumbs, granulated sugar and Kosher salt in a bowl. Then, use a fork to stir them together.
- Melt the unsalted butter in the microwave and add it to the mixed crust ingredients. Then, use the fork to stir the butter into the crumb mixture so that it looks like wet sand.
- Transfer the crust mixture to a 9-inch cheesecake pan. Then, press the crumbs tightly into only the bottom of the pan. Place the pan in the freezer for about 15 minutes until firm while you prepare the filling.
- Place one pound room temperature cream cheese in a large bowl and add the sweetened condensed milk.
- Beat the softened cream cheese and sweetened condensed milk together for about five minutes using an electric hand mixer.
- Add Nellie & Joe's Famous Key West Lime Juice and vanilla extract. Beat for about one minute until the juice is fully incorporated.
- Next, place a metal bowl and a pair of beaters for an electric hand mixer in the freezer for about 15 minutes.
- Remove the bowl from the freezer and immediately add one cup of very cold heavy whipping cream.
- Place the freezer cold beaters in the electric hand mixer and beat the cream to stiff peaks.
- Add the whipped cream to the bowl with the cream cheese mixture.
- Then, gently fold the whipped cream into the cream cheese mixture.
- Remove the crust from the freezer and use a large ice cream scoop to transfer the filling to the pan.
- Use a small spatula to smooth out the filling so the top is even. Cover the pan with plastic wrap and refrigerate for at least 12 hours, or up to three days.
- Once the filling is completely chilled, make the whipped cream topping. Start by placing 8 ounces room-temperature cream cheese and powdered sugar in a medium bowl.
- Then, using an electric hand mixer, beat for 2-3 minutes until everything is well combined and the mixture is smooth.
- Next, add cold heavy whipping cream and vanilla extract.
- Then, begin beating on low until the liquid is incorporated into the mixture. Increase the speed to high and continue beating until stiff peaks are formed.
- Remove the fully cooled cheesecake from the refrigerator. To easily remove the cheesecake from the pan, first run a knife around the inside of the pan before removing the sides of the pan. Place the whipped cream topping in a piping bag fitted with a large star tip. Then pipe the topping in large swirls over the entire top of the cheesecake.
- Zest three limes, then mince the zest very finely. Next, cut two more limes into thick slices and cut the slices into quarters. Sprinkle the zest over the top of the entire cheesecake and place the limes around the edge of the cheesecake.
This No-bake Key Lime Cheesecake is the perfect easy dessert to brighten any day. With its creamy texture and vibrant citrus flavor, it's a homemade treat that's incredibly simple to make, requiring no oven at all. Ideal for quick preparation and a delightful finish to any meal, this tangy no-bake cheesecake recipe will quickly become a favorite. Dive into the refreshing taste and see why this simple Key lime dessert is a must-try!
Frequently Asked Questions
There are a few reasons why your cheesecake might not be setting properly. Make sure you're using full-fat cream cheese that's been softened to room temperature. Also, ensure the cream cheese is fully incorporated with the other ingredients to avoid lumps. Finally, be sure to chill the cheesecake for a minimum of 12 hours, or even overnight, for a perfect set.
Absolutely! No-Bake Key Lime Cheesecake chills beautifully, making it perfect for preparing in advance. You can make it up to 2-3 days before serving.
Yes, you can substitute regular limes for Key limes. However, I don't recommend it. Key limes offer a more intense tartness and floral aroma, while using regular limes may result in a slightly less tart and flavorful dessert.
Sweetened condensed milk has sugar added, while evaporated milk does not. Sweetened condensed milk is essential for the thick and creamy texture of the key lime filling.
Recipe Tips and Tricks
- Temperature is Key: Cream cheese should be softened to room temperature for smooth mixing and a lump-free filling. Cold cream cheese can make the cheesecake stiff and difficult to spread. Take the chill off by leaving it out for an hour or so before starting.
- Whip It Good: For a light and fluffy cheesecake, ensure your whipped cream reaches stiff peaks before folding it into the filling. Under-whipped cream can make the cheesecake denser.
- Chill Out: Patience is a virtue! Resist the urge to dig in right away. Allow your cheesecake to chill for at least 12 hours or overnight for the filling to fully set and achieve a perfect texture for slicing.
- Release Like a Pro: Running a warm knife around the edge of the springform pan before un-molding helps prevent the cheesecake from sticking.
Other Great N0-Bake Desserts
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No-Bake Key Lime Cheesecake
Equipment
- 9-inch cheesecake pan
- Electric hand mixer
- 2 sets beaters for electric hand mixer
- metal bowl
- Citrus Zester
- rubber spatula
- piping bag
- Large Star Piping Tip
Ingredients
For the Crust
- 1 c Graham Cracker Crumbs (about 9 sheets of crackers)
- 3 tbs Granulated Sugar
- ¼ teaspoon Kosher Salt
- 6 tbs Unsalted Butter, melted and cooled
For the Key Lime Cheesecake Filling
- 16 oz Cream Cheese, room-temperature
- 14 oz can Sweetened Condensed Milk
- ½ c Nellie & Joe's Famous Key West Lime Juice
- 1 teaspoon Vanilla Extract
- 1 c Heavy Whipping Cream very cold
For the Whipped Cream Topping
- 8 oz Cream Cheese, room-temperature
- 1 ½ c Powdered Sugar
- 1 tbs Vanilla Extract
- 2 ⅔ c Heavy Whipping Cream very cold
Garnish for the No-Bake Key Lime Cheesecake (optional)
- 4-5 Limes 3 limes zested and minced finely; 1 or 2 limes cut into thick slices, then cut the slices into quarters
Instructions
To Make the Crust
- Place the graham cracker crumbs, granulated sugar, and Kosher salt in a bowl. Then, use a fork to stir them together.
- Melt the unsalted butter in the microwave and let it cool slightly. Then, add it to the mixed crust ingredients. Use the fork to stir the butter into the crumb mixture so that it looks like wet sand.
- Transfer the crust mixture to a 9-inch cheesecake pan. Then, press the crumbs tightly into only the bottom of the pan. Place the pan in the freezer for about 15 minutes until firm.
To Make the Key Lime Cheesecake Filling
- Place a metal bowl and a pair of beaters for an electric hand mixer in the freezer for about 15 minutes.
- Place 16 oz room-temperature cream cheese in a large bowl and add the sweetened condensed milk. Then, using an electric hand mixer, beat together for about five minutes.
- Add Nellie & Joe's Famous Key West Lime Juice and vanilla extract. Beat for about one minute until the juice is fully incorporated.
- Remove the metal bowl and beaters from the freezer and immediately add one cup of very cold heavy whipping cream to the bowl. Place the freezer cold beaters in the electric hand mixer and beat the cream to stiff peaks.
- Add the whipped cream to the bowl with the cream cheese mixture. Then, using a rubber spatula gently fold the whipped cream into the cream cheese mixture.
- Remove the crust from the freezer, and using a large ice cream scoop, transfer the filling to the pan. Use a small spatula to smooth out the filling so that the top is even.
- Cover the pan with plastic wrap and refrigerate for at least 12 hours, or up to three days.
To Make the Whipped Cream Topping
- Place 8 oz room-temperature cream cheese and powdered sugar in a medium bowl. Then, using an electric hand mixer, beat for 2-3 minutes until well combined and smooth.
- Next, add 2 ⅔ c cold heavy whipping cream and vanilla extract. Then, begin beating on low until the liquid is incorporated into the mixture. Increase the speed to high and continue beating until stiff peaks are formed.
- Remove the fully-cooled cheesecake from the refrigerator. To easily remove the cheesecake from the pan, run a knife around the inside of the pan before removing the sides of the pan.
- Place the whipped cream topping in a piping bag fitted with a large star tip. Then, pipe the topping in large swirls over the entire top of the cheesecake.
- Zest three limes, then mince the zest very finely. Next, cut one more lime into four thick slices and cut the slices into quarters. Sprinkle the zest over the top of the entire cheesecake and place the limes around the edge of the cheesecake.
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