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Easy Key Lime Cheesecake Recipe

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4 from 2 reviews

This Easy Key Lime Cheesecake offers a refreshing and creamy dessert with a zesty lime flavor perfectly balanced by the smoothness of full-fat cream cheese and a buttery graham cracker crust. Ideal for summer gatherings or any time you crave a tangy yet rich treat, this no-bake cheesecake sets in the fridge, making it simple to prepare ahead and impress your guests.

Ingredients

Crust

  • 2 1/2 cups graham cracker crumbs (approximately 350 grams)
  • 1/2 cup unsalted butter, melted

Filling

  • 3 packages full-fat cream cheese, room temperature (24 oz / 750 g)
  • 1 1/2 cups powdered sugar (200 grams)
  • 1/4 cup key lime or lime juice (juice of about 2 limes)
  • 1–2 tablespoons key lime or lime zest (from 2 regular limes, adjusted to taste)
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy whipping cream, cold (30-35% fat)

Garnish

  • Sweetened whipped cream, for serving

Instructions

  1. Prepare the crust: Combine the graham cracker crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of an 8- or 9-inch springform pan and about 1 inch up the sides to create an even crust layer.
  2. Beat the cream cheese: In a large bowl, use an electric mixer to beat the room temperature cream cheese until smooth and creamy, ensuring no lumps remain.
  3. Add sugar and lime: Add the powdered sugar, key lime or lime juice, lime zest, and vanilla extract to the cream cheese. Beat the mixture again until all ingredients are fully incorporated and the filling is smooth.
  4. Whip the cream: In a separate chilled bowl, whip the heavy cream using an electric mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, taking care to maintain the airy texture. Taste and adjust sweetness if needed.
  5. Chill to set: Spread the filling evenly over the prepared crust. Cover the pan and refrigerate for at least 5 to 6 hours, or until the cheesecake is firm and set.
  6. Serve: Once set, slice the cheesecake and serve topped with sweetened whipped cream as desired for an elegant finish.

Notes

  • Ensure the cream cheese is at room temperature to achieve a smooth, lump-free filling.
  • Cold heavy cream whips better and helps create the light, airy texture for the filling.
  • Adjust the lime zest quantity according to your preferred tartness and flavor intensity.
  • Use a springform pan for easy removal and clean slicing.
  • Refrigerate the cheesecake for the full 5-6 hours to allow proper firming; overnight chilling is even better.

Find it online: https://bitezly.com/easy-key-lime-cheesecake-recipe/