Key Lime Cheesecake

Course: Dessert

Cuisine: American

Keyword: key lime cheesecake, key lime cheesecake recipe, key lime pie cheesecake, no bake key lime cheesecake

Prep Time: 20

Chill Time: 4

Total Time: 4 20

Servings: servings

Calories: 686kcal

This Key Lime Cheesecake is the ultimate summer dessert mashup featuring two favorites: tangy key lime pie and creamy cheesecake. It’s a zesty, sweet, and buttery flavor explosion! Plus, it’s a no-bake recipe, so you don’t even have to heat up your house to enjoy a slice of this dreamy dessert. Everyone is sure to love this absolute showstopper!

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Ingredients

Cheesecake Crust

11 ounces vanilla wafers
¼ cup light brown sugar packed, divided
8 tablespoons salted butter melted

Cheesecake Filling

16 ounces cream cheese softened (bricks not tubs)
¼ cup light brown sugar
½ cup granulated sugar
2 tablespoons key lime zest
¾ cup sour cream full fat
½ teaspoon vanilla extract
⅓ cup key lime juice
8 to 10 ounces whipped topping divided (the more you use, the lighter and fluffier the filling will be)

Garnish (Optional)

whipped cream or whipped topping
key limes sliced, zested

Instructions

Crust

Place the vanilla wafers and brown sugar in a food processor and pulse until only crumbs remain.
Add the melted butter and pulse until combined.
Press the crumb mixture evenly onto the bottom and about an inch up the side of a 9 inch springform pan using the bottom of a glass or measuring cup.
Cover the crust with plastic wrap and place in the freezer while you prepare the cheesecake filling.

Cheesecake Filling

Add the cream cheese, sugars and lime zest to the bowl of a stand mixer or large mixing bowl and beat on medium to high speed until smooth and creamy, about 5 to 7 minutes. Rub a bit of the mixture between your fingers and make sure the sugar has completely dissolved. It it feels gritty, continue beating until it has dissolved.
Add the sour cream, vanilla extract and key lime juice and beat on low to medium speed until thoroughly combined, about 2 to 3 minutes.
Fold in the whipped topping until no streaks remain.
Remove the crust from the freezer and transfer the cheesecake filling into the crust. Use an offset spatula to gently smooth the top. Cover again with plastic wrap and chill for at least 6 hours or overnight.
When you're ready to serve, remove the ring from the springform pan and place on a serving plate or cake stand. Pipe whipped topping or whipped cream in dollops around the edge and garnish with fresh lime zest and slices.
For clean pieces of cheesecake, slice with a warm, sharp knife and wipe clean in between cuts. Enjoy!

Notes

Storage and Make Ahead Information

Refrigerator: Store leftover cheesecake in an airtight container for up to 2-3 days.

Freezer: For longer storage, you can freeze your no-bake key lime cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then with a layer of aluminum foil to prevent freezer burn. Thaw completely in the refrigerator before serving.

Make Ahead: Once your no-bake key lime cheesecake is set, it can be stored in the refrigerator, with a layer of plastic wrap covering it, for up to 2-3 days before serving.

Nutrition