This no-bake Key lime cheesecake is a tart and refreshing dessert that takes shape with just a few hours in the fridge. If you like a crispy crust, you can bake it at 350°F until lightly browned, 8 to 10 minutes. Cool completely before adding the filling.
- 1 ½ cups graham cracker crumbs (10 whole crackers)
- ¼ cup canola oil
- Zest of 1 lime, divided
- 2 (8 ounce) packages cream cheese, at room temperature
- 1 (14 ounce) can sweetened condensed milk
- ½ cup Key lime juice (such as Nellie and Joe’s)
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- Step 1
Stir graham cracker crumbs, oil and half the lime zest together in a medium bowl. Press evenly into the bottom of a 9-inch springform pan. Place in the freezer while preparing the filling.
Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add condensed milk, Key lime juice, vanilla and the remaining lime zest; continue beating until thoroughly combined and fluffy, about 3 minutes.
Place cream in a medium bowl. With clean beaters, whip the cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture until fully incorporated. Spread the mixture evenly over the prepared crust. Cover with plastic wrap and refrigerate until firm, 6 to 8 hours.
Run a knife around the cake’s edge, then release and remove the pan sides.
9-inch springform pan
Serving Size: 1 piece Per Serving: 316 calories; protein 5g; carbohydrates 26g; sugars 20g; added sugar 15g; fat 22g; saturated fat 11g; mono fat 7g; poly fat 2g; trans fatty acid 1g; cholesterol 52mg; vitamin a iu 562IU; vitamin b3 niacin 1mg; vitamin c 4mg; vitamin d iu 7IU; vitamin e iu 2IU; folate 22mg; vitamin k 6mg; sodium 189mg; calcium 126mg; iron 1mg; magnesium 15mg; phosphorus 131mg; potassium 175mg; zinc 1mg; omega 3 fatty acid 1g; omega 6 fatty acid 2g; niacin equivalents 2mg; selenium 8mcg.