I’m a huge fan of rich, creamy cheesecake. (My mom’s Philadelphia Cream Cheese recipe is my favorite!) And for some reason it’s always better when she bakes it for me.
This no-bake Key Lime cheesecake is spiked with fresh squeezed lime juice and plenty of zest for a match that was definitely made in heaven.
The lime zest brings an acidity to the crust that offsets its sweetness and highlights its buttery crunch. Whipped cream gives it a melt-in-your-mouth goodness that is hard to resist. It’s lighter in texture than a baked cheesecake with a bright sweet-tangy flavor.
Key Lime cheesecake is such an easy dessert to make. I used Belvita cookies rather than graham crackers for the crust because that’s what I had on hand. The cookies make this crust so crispy and buttery and it doesn’t become soggy. Most people have Belvita in their pantries anyway, so it makes for a pretty simple substitute.
Serve this for lunch or dinner with friends and you won’t have any leftover the next day. (Maybe you should make two.:-)
Be sure your cream cheese is at room temperature so that it blends completely with the fluffy whipped cream.
Key Lime Cheesecake
Equipment
- Spring form pan
Ingredients
Crust
- 6 packets plain Belvita cookies 24 individual Belvita cookies
- 8 Tbsp butter melted
- 2 Tbsp sugar
- 3 limes plus extra for garnish zested
- 1 tsp Kosher salt
Filling
- 8 ounces cream cheese softened and at room temperature
- ½ cup sugar
- 1 tsp vanilla extract
- ¼ cup fresh squeezed lime juice
- 1 cup heavy whipping cream very cold
Instructions
- Using a food processor, pulse Belvita cookies until they are the texture of dry sand. (If you don't have a food processor, place cookies in a plastic bag and crush with a rolling pin or bottle.)
- Pour crumbs into a bowl and add the melted butter, sugar, lime zest, and salt. Stir until combined and resembling wet sand.
- Pour mixture into a round 8-inch springform pan. Use a ramekin or flat bottomed glass to press and pack the crumbs into the bottom and all the way up the sides of the pan. Refrigerate until ready to fill.
- In a mixer fitted with a whisk attachment (or in a large mixing bowl using an electric mixer), cream together the cream cheese, sugar, vanilla, and lime juice until smooth and fluffy at medium speed, about 3 minutes. Slowly drizzle in the heavy cream and continue mixing until the batter increases in volume and becomes thick, forming stiff peaks. When you tilt the bowl, the batter should stay put.
- Spoon the filling into the prepared crust and smooth the top. Refrigerate at least 2 hours or overnight.
- Serve with lime zest sprinkled on top.