Key Lime Cheesecake
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.
Servings 10
Calories 549kcal
Ingredients
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 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
- 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.
- Size of cake tin here: This cake was made in a 20cm / 8 inch spring form pan.
Nutrition
Calories: 549kcal