Description
Experience pure bliss with this No Bake Lime Cheesecake! Enjoy the satisfying crunch of graham cracker beneath a cloud of smooth, tangy cream cheese filling. Effortless to make.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces (2 blocks) full-fat cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- ½ cup fresh lime juice (from about 3–4 limes)
- 2 tablespoons fresh lime zest
- 1 cup heavy cream, cold
Instructions
- Step 1: **Prepare the crust.** In a medium bowl, combine the graham cracker crumbs, 2 tablespoons granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Place the pan in the refrigerator to chill while you prepare the filling.
- Step 2: **Create the creamy filling base.** In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually pour in the sweetened condensed milk, continuing to beat until well combined and smooth, scraping down the sides of the bowl as needed.
- Step 3: **Add lime and heavy cream.** Beat in the fresh lime juice and lime zest until just combined. In a separate cold bowl, whip the cold heavy cream until soft peaks form. Gently fold the whipped cream into the lime-cream cheese mixture until no streaks remain and the filling is light and airy.
- Step 4: **Assemble and chill.** Pour the cheesecake filling over the chilled graham cracker crust in the springform pan. Gently spread the filling evenly with a spatula.
- Step 5: **Set the cheesecake.** Cover the springform pan loosely with plastic wrap and refrigerate the cheesecake for at least 4-6 hours, or preferably overnight, until firm and set. Once firm, remove from the pan, garnish with extra lime zest or slices if desired, and serve cold.
Notes
- Keep any leftover cheesecake tightly covered in the refrigerator for up to 3-4 days to maintain its fresh taste and creamy texture.
- This delightful dessert is designed to be served chilled, so please do not attempt to reheat it; warmth will cause it to lose its set and creamy consistency.
- For an extra touch of elegance, serve individual slices with a sprinkle of fresh raspberries, a few delicate mint leaves, or a light drizzle of raspberry coulis to complement the tangy lime.
- Ensure both your cream cheese is properly softened and your heavy cream is very cold before mixing; these temperatures are crucial for achieving that wonderfully smooth, airy, and perfectly set cheesecake filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/10th of a 9-inch cheesecake
- Calories: 420
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 18g
- Trans Fat: 0g
- Protein: 38g