Indulge in a slice of our heavenly Key Lime Cheesecake that's bursting with zesty flavor and creamy goodness. Made from scratch with a buttery graham cracker crust and a silky smooth filling infused with tart key lime juice, this dessert is perfect for any occasion. Elevate your dessert game with our easy-to-follow recipe and wow your guests with its irresistible taste.
Key Lime Pie is a classic dessert, but it can be a bit fiddly in that it can be a bit runny if you want a zingy zesty dessert with a good amount of lime juice added in, unless you bake it.
Why you’ll love this
Zesty and creamy filling
If you love a zesty flavor and creamy texture, you will love this cheesecake, with that light interior thanks to sweetened condensed milk.
A great make ahead
Thanks to the fact this needs plenty of chill time, your cheesecake can be made the day ahead making serving time a breeze!
No Bake!!
This one is a winner thanks to the cream cheese and sweetend condensed milk that thickens our cheesecake.
Ingredients for Key Lime Cheesecake
- Graham crackers: Graham crackers with their whole wheat plain flavor are a perfect base for this cheesecake. If you cannot source graham crackers. A perfect substitute in equal measure is digestive biscuits which are very similar equivalent overseas or even a plain milk biscuit would work well here.
- Cream cheese: The core of our creamy cheesecake is room temperature cream cheese, this helps give us a light cheesecake that is easy to mix until smooth.
- Sweetened condensed milk: Vital to most no bake cheesecakes, this doesn’t just add sweetness
- Eggs: As well as adding structure to the cake, the eggs will bind everything together so are essential.
- Lime juice: The very core of this recipe is the lime juice which adds a bright and zesty flavor to the cheesecake filling.
- Heavy cream: Whipping your cream to soft peaks gives this a nice and light topping, but you can sub with canned whipped cream here.
See recipe card for quantities.
FAQ’s for the best Key Lime Cheesecake
Can I make Key Lime Cheesecake ahead of time?
Absolutely! The cheesecake needs several hours chill time, so ideally you make it the day before serving with this best served within 24 hours of making.
More citrus desserts you’ll appreciate
How to make Key Lime Cheesecake:
Line a springform cake tin with greaseproof paper.
For the crust, place the crushed biscuits and sugar in a bowl and stir to combine, making a well in the center.
Add in the melted butter and stir until no dry portions remain in the bowl and the mixture resembles rough breadcrumb.
Spoon into your pie dish and press firmly and evenly into the base and sides of your dish with a flat bottomed measuring cup or glass. Set aside.
For the filling, place the cream cheese into a bowl and beat on medium until smooth.
Add in the egg yolks and sweetened condensed milk and beat on low to break the egg yolks, approximately 30 seconds.
Increase the speed to medium and combine until smooth and fluffy, approximately 5 minutes.
Add in the lime juice and zest beat on low until thick, approximately 1 minute.
Pour into your prepared crust and smooth out the top.
Place in the refrigerator for a minimum of 3 hours or preferably overnight.
Just before serving, whip the pouring cream with the sugar until reaching soft peaks.
Pipe around the edges of your cheesecake and garnish with some thinly sliced limes.
Slice and serve.
Key Lime Cheesecake
- Prep Time: 25 minutes
- Total Time: + chill time 3 hours 25 minutes
- Yield: Serves 10
- Category: Cakes
Description
This easy and quick no bake key lime cheesecake recipe is a great make ahead dessert and can absolutely be made with regular lime juice.
Ingredients
Crust
225 grams / graham crackers, crushed
75 grams / 2.65 ounces butter, melted
28 grams / 2 tablespoons superfine/caster sugar
Filling
500 grams / 1 pound cream cheese, room temperature
1 can / 414 milliliters sweetened condensed milk
2 eggs, room temperature
100 milliliters / ⅓ cup key lime juice (if unable to obtain, use regular limes)
Topping
125 milliliters / ½ cup heavy cream
28 grams / 2 tablespoons superfine/caster sugar
Instructions
Crust
- Line a springform cake tin with greaseproof paper.
- For the crust, place the crushed biscuits and sugar in a bowl and stir to combine, making a well in the center.
- Add in the melted butter and stir until no dry portions remain in the bowl and the mixture resembles rough breadcrumb.
- Spoon into your pie dish and press firmly and evenly into the base and sides of your dish with a flat bottomed measuring cup or glass. Set aside.
Filling
- For the filling, place the cream cheese into a bowl and beat on medium until smooth.
- Add in the egg yolks and sweetened condensed milk and beat on low to break the egg yolks, approximately 30 seconds.
- Increase the speed to medium and combine until smooth and fluffy, approximately 5 minutes.
- Add in the lime juice and zest beat on low until thick, approximately 1 minute.
- Pour into your prepared crust and smooth out the top.
- Place in the refrigerator for a minimum of 3 hours or preferably overnight.
Topping
- Just before serving, whip the pouring cream with the sugar until reaching soft peaks.
- Pipe around the edges of your cheesecake and garnish with some thinly sliced limes.
- Slice and serve.
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 549 calories per serve
Keywords: no bake cheesecake, spring dessert, citrus dessert
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