Key Lime Cheesecake

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Key lime cheesecake is creamy and dreamy with bright citrus flavor. This easy no bake dessert is silky, tangy and filled with fresh lime zest.

Prep Time20

Chill Time8

Course: Dessert

Cuisine: American

Keyword: Cheesecake, key lime cheesecake, lime, no-bake, no-bake cheesecake

Servings: slices

Calories: 560kcal

Use a food processor to pulse the graham crackers into fine crumbs. (alternately you can place the crackers in a zip lock bag and crush them with a rolling pin).
Add the brown sugar and melted butter and pulse until combined. The mixture will have the consistency of wet sand.
Spoon the crust mixture into a 9-inch springform pan and use the flat bottom of a glass or measuring cup to pack it tightly on the bottom and up the sides of the pan. Freeze or refrigerate while you prepare the key lime cheesecake filling.

Using a handheld or stand mixer with the whisk attachment, whip the cold heavy whipping cream on medium-high until stiff peaks form, about 3-4 minutes. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the full-fat cream cheese and powdered sugar together on medium-high speed in a large bowl until the mixture is smooth, about 2-3 minutes.
Add the full-fat sour cream and beat until fully combined, about 1 minute. Scrape up and down the sides of the bowl, then add the lime zest, key lime juice and a pinch of salt and beat until fully combined.
Fold in the whipped cream with a spatula until combined. This takes several turns with the spatula. Work gently as you don’t want to deflate all the air out of the whipped cream.
You can use a spoon or spatula to transfer the filling to the crust and smooth the top with an off-set spatula. Tightly cover with plastic wrap or aluminum foil and refrigerate the cheesecake until set, about 8 hours or ideally overnight.

Using a handheld or stand mixer with the whisk attachment, whip the cold heavy whipping cream and powdered sugar on medium-high until stiff peaks form, about 3-4 minutes.

Remove the cheesecake from the springform pan and slice into desired size pieces. Use a piping bag to pipe the whipped cream on top of the cheesecake. Alternatively, you can also use a spoon to dollop the whipped cream on top of each cheesecake slice. Top with a mini slice of lime, if desired.

Any left over cheesecake should be stored covered in the refrigerator for up to five days.