Key Lime Cheesecake
Easy to make, no-bake key lime cheesecake with plenty of lime juice for a sweet-tart, delectable flavor.
Servings 6
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.