Key Lime No-Bake Cheesecake is a refreshing tart and tangy dessert. Easy no bake recipe with step by step directions. This Key Lime Cheesecake Recipe is smooth, creamy, and has a homemade graham cracker crust.
1 ½Cup Graham Crackers Crumbs11-12 Graham Crackers Crushed
¼CupDixie Crystal Sugar
½CupMelted Butter
Garnish
1CupHeavy Whipping Cream
¼CupPowdered Sugar
1TbsKey Lime Zest
Key Limes*Optional Sliced or Wedges
Instructions
Graham Cracker Crust
In a mixing bowl combine Gram Cracker Crumbs and Sugar
Melt Butter and mix butter into crumb mixture until combined
Pour mixture into bottom of a 9 inch Spring Form Pan.
Using the back of a spoon press crumbs forming a layer in the bottom of the pan.
Place crust in refrigerator while preparing cheesecake
Key Lime No Bake Cheesecake
In a large mixing bowl add 1 ½ cup Heavy Whipping Cream and whip using a hand mixer until stiff peaks form.
Add ½ Cup Powdered Sugar and mix until combined.
In a separate large mixing bowl using a hand mixer combine cream cheese with ¾ cup powdered sugar, Key Lime Juice and Zest. You can use the same beaters. Mixture will be thick and smooth.
Add whipped Whipping Cream to cream cheese mixture and mix to combine.
Carefully add Cheesecake mixture to Spring Form Pan. Using a rubber spatula to spread evenly in pan.
Refrigerate 4 hours or overnight before serving.
Garnish
In a large bowl using a hand mixer whip 1 cup whipping cream until stiff peaks form.
Add ¼ cup Powdered Sugar and whip to combine.
Place in large Zip-loc bag and snip corner off. Pipe Whipping Cream on to Cheesecake in dollops or spread evenly over top.
Add Key Lime slices
Notes
Since finding and using Dixie Crystal Sugar I am in love with how fine the sugar is and the quality of recipes is wonderful. When choosing ingredients choose quality.Tips:
Whip Whipping Cream until Stiff Peaks form. This is very important and will give your cheesecake a rich thick texture.
Springform PanI prefer to use a 9 inch Spring Form pan for this recipe. Cut a circle out of parchment paper and place on the bottom for ease in cutting and removing slices. Store Covered in Refrigerator for up to a week