Tart limes are the perfect counterpart to this sweet and tangy cheesecake! Perfect for a summer dessert, with no oven required. Creamy, smooth, bright, and delicious!
I LOVE cheesecake. It is my favorite dessert. I love to make it at home, because you feel like a total kitchen rock star. I have several recipes for baked cheesecakes that are absolutely delicious (and coming to the blog soon!). But a baked cheesecake can sometimes be a little bit a of a labor of love, with different layers and water baths. They are just a little finicky. Well worth the effort, in my opinion, but sometimes you need something a little easier and a little more foolproof.
Enter this Key Lime No Bake Cheesecake. I have used both key limes and regular limes when making this, and to be honest, I can’t really tell a difference. Perhaps my palette is just unrefined, but the point is- regular limes will do ya just fine.
Key Lime No Bake Cheesecake
There are a few things that will make or break your cheesecake experience.
No Bake Cheesecakes are not as firm as a baked cheesecake. Because of this, you really need your crust to be sturdy and keep things together. Use a measuring cup to press your graham cracker crust in firmly and tightly.
Make sure your cream cheese is at room temperature. If you don’t have time to set it out, put it in the microwave in 10 second intervals, flipping over between each. When your finger easily slides through it, it’s ready. Beat the living daylights out of your cream cheese, until no lumps remain. Scrape the side and bottom of the bowl to make sure everything is incorporated and completely smooth.
Make sure the cream is very cold when you mix it in. Take it straight from the fridge and pour it in. Then, once again, beat the living daylights out of it. Whip it, and then whip it some more. Mix until it is very thick and stiff peaks are forms. If you’re not sure if it’s done, it’s not! Keep beating it. If you family complains about the mixer being noisy, tell them it’s the cost of deliciousness.
Chill your cheesecake overnight. Alternately, you can freeze the cheesecake. When you serve the cheesecake, allow to soften briefly, but serve partially frozen. The texture is great, and if you allow it to thaw completely, the crust may become soggy. Only soften what you plan to eat, and keep the rest in the freezer.
Making cheesecake at home doesn’t have to be intimidating or hard! This creamy, tangy, sweet and refreshing cheesecake is just the ticket to get your cheesecake confidence on.
Need more no bake desserts? Try these Bonkers Bars, these Chocolate Chip Cookie Dough Truffles, or my perfect Rice Krispie Treats!
Ingredients
Method
- 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 the bowl of a stand mixer or a large bowl with a hand mixer, beat cream cheese with an electric mixer until smooth.
- Add sugar, lime juice, lime zest and vanilla and beat until smooth.
- Add cream and beat on low until incorporated, then beat on high until thickened and fluffy, with stiff peaks.
- Spread into prepared pan, cover and refrigerate overnight or freeze.
- To serve: Beat cream, powdered sugar and vanilla extract until still peaks form. Spread over whole cheesecake or fill a piping bag and pipe dollops over each slice. If serving frozen, remove from freezer and allow to sit at room temperature for 15 minutes. Top with whipped cream and serve.
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