Go Back
Key lime cheesecake with a graham cracker crust, topped with white whipped cream and thin green lime slices.

No-Bake Key Lime Cheesecake with Graham Cracker Crust

Key lime cheesecake with a graham cracker crust, whipped cream folded into lime cream cheese filling, and chilled 6 hours. 480 calories, serves 12.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Method

Ingredients
  

  • 2 1/2 cups graham cracker crumbs 350 g
  • 1/2 cup unsalted butter melted (113 g)
  • 3 packages full-fat cream cheese room temperature (24 oz / 750 g)
  • 1 1/2 cups powdered sugar 200 g
  • 1/4 cup key lime or lime juice from 2 limes
  • 1-2 tbsp key lime or lime zest from 2 regular limes, to taste
  • 1 tsp vanilla extract
  • 3/4 cup heavy whipping cream cold, 30-35% fat only (180 ml)
  • sweetened whipped cream for garnish

Method
 

  1. Mix graham cracker crumbs with melted butter. Firmly press this mixture into the bottom and about 1 inch up the sides of an 8-inch or 9-inch springform pan.
  2. Using an electric mixer, beat cream cheese in a large bowl until it becomes smooth.
  3. Beat in 1 1/2 cups powdered sugar, lime juice, lime zest, and vanilla until the mixture is smooth.
  4. In another bowl, whip the cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate it. Taste and adjust sweetness if needed.
  5. Transfer to the prepared pan, cover, and refrigerate for at least 5-6 hours or until set. Slice and serve with sweetened whipped cream as desired.