Key Lime Cheesecake

Enjoy a slice of this creamy no-bake Key Lime Cheesecake made from scratch with a buttery graham cracker crust and a silky smooth filling infused with tart key lime juice.

Ingredients and substitutions 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 full fat 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 full fat condensed milk doesn’t just add sweetness but also helps set the cheesecake.
• 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.

How to make Key Lime Cheesecake:

Step 1: Crush those crackers: Crush or blend the crackers or digestives as finely as possible before adding in the melted butter.

Step 2: Press into the cake dish: Press the mixture into your cake tin evenly.

Step 3: Cream cheese: Whip the cream cheese on low until smooth.

Step 4: Filling: Beat the eggs and sweetened condensed milk for several minutes until smooth.

Step 5: Lime juice: Add in and beat on medium until thick and pale.

Step 6: Pour and chill: Into your prepared crust and smooth out the top. Refrigerate for a minimum of 3 hours or overnight.

Step 7: Whip: The cream with the sugar until reaching soft peaks and pipe or spoon on top of the cake.

Step 8: Slice and serve: Dig in!

FAQ’s for the best Key Lime Cheesecake

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Key Lime Cheesecake

Sylvie Taylor

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.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Chill time 3 hours hrs

Total Time 3 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 549 kcal

Ingredients

  

1x2x3x

Crust

• 225 grams / 7.93 ounces 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
• 110 grams / 2 large eggs room temperature
• 80 grams / ⅓ cup key lime juice if unable to obtain, use regular limes

Topping

• 113 grams / ½ cup heavy cream
• 28 grams / 2 tablespoons superfine/caster sugar

Instructions

 

Crust

• Line a 20 cm or 8 inch round cake tin with parchment 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

• 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 full fat 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 full fat condensed milk doesn’t just add sweetness but also helps set the cheesecake.
• Lime juice: The very core of this recipe is the fresh lime juice which adds a bright and zesty flavor to the custard filling. Key lime juice is best, but you can replace with any other fresh lime juice.
• Cake tin: A round spring form tin was used, however, a standard cake tin of similar size would also work well.

Recipe by Roamingtaste

Nutrition

Calories: 549kcal

Keyword cake, cheesecake, citrus, no bake dessert, spring baking

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