No Bake Key Lime Cheesecake
No bake key lime cheesecake is a cool and creamy dessert with a vanilla wafer crust and tangy citrus filling—perfect for effortless entertaining.
Servings: 9
Equipment
- Springform Pan 9-Inch
- Electric Mixer with Beat and Whip Attachments
- Pastry Bag with Star Attachment
Ingredients
For the Crust
- 8 Ounces Nilla wafers digital scale weight, then crushed fine - which will yield about 2 Cups of crushed cookies
- 2 Tablespoons granulated sugar
- 8 Tablespoons unsalted butter 1 Stick or ½ Cup, melted
For the Filling
- 16 Ounces cream cheese at room temperature
- 1 Can sweetened condensed milk 14 Ounces
- ⅓ Cup key lime juice
- 1 Tablespoon lime zest plus more for garnish if liked
- ½ Teaspoon vanilla extract
- ½ Cup heavy cream
Toppings
- 1 Cup heavy whipping cream
- 2 Tablespoons powdered sugar
- fresh lime wedges, slices and/or zest
Instructions
Make the Crust
- In a bowl mix the Nilla wafer crumbs, sugar and butter together well with a spatula or heavy-duty fork.
- Press the crumb mixture into the bottom of a 9-inch springform pan using a heavy-bottomed pint glass or measuring cup, allowing for some of the crust topping to slightly go up the side of the pan. Place the crust in the freezer for 15 to 20 minutes while you make the cheesecake filling.
Make the Filling
- In a large mixing bowl add the cream cheese and sweetened condensed milk. Using a hand mixer with the beater attachments, beat on high speed until creamy, about 5 minutes.
- Add the lime juice, zest and vanilla and mix again on medium speed for 1 minute.
- In a separate bowl add the heavy cream and using a hand mixer fitted with the whip attachment, whip at a high speed until stiff peaks form, about 3 minutes.
- Gently fold the whipped cream into the cream cheese mixture.
Assemble the Cheesecake
- Pour the cheesecake mixture into the chilled crust and smooth the top.
- Cover with plastic wrap and refrigerate for at least 4 to 6 hours until firm.
- When ready to serve, remove the cheesecake from the fridge and let it sit on the counter for 10 to 15 minutes while you make the topping.
Add the Toppings
- In a small mixing bowl, add the heavy cream and powdered sugar.
- Using a hand mixer fitted with the whip attachment, whip on a medium speed for 30 seconds to incorporate the ingredients; increase the speed to high and beat for 2 more minutes or until stiff peaks form.
- Fit a piping bag with a star or decorative attachment and fill with the fresh whipped cream, then add dollops on the cheesecake. Set aside.
- Gently remove the cheesecake from the springform pan and place on a plate or platter.
- Pipe swirls of whipped topping on top of the cheesecake, and garnish with fresh lime slices or lime zest or both.
- Slive and serve immediately.
Notes
Fold the whipped cream in gently: Keeps the filling light and fluffy instead of dense.
Using a stand mixer: If you want to use a stand mixer for the filling, use the paddle attachment for the cheesecake base, and then the whip attachment for the whipped cream.
Use room temperature cream cheese: Softened cream cheese blends into the cheesecake filling more smoothly and prevents lumps.
Let it sit before slicing: Take the cheesecake out from the fridge to sit for about 10 minutes at room temperature before loosening it from the springform collar. The butter in the crust needs a moment to relax before serving and slicing; if it's rushed to pop out of the collar, the entire crust could break and crumble. Alternatively, if left out too long before adding the whipped cream and key lime slices, especially in hot climates, the cake slices may get too soft.
Using a stand mixer: If you want to use a stand mixer for the filling, use the paddle attachment for the cheesecake base, and then the whip attachment for the whipped cream.
Use room temperature cream cheese: Softened cream cheese blends into the cheesecake filling more smoothly and prevents lumps.
Let it sit before slicing: Take the cheesecake out from the fridge to sit for about 10 minutes at room temperature before loosening it from the springform collar. The butter in the crust needs a moment to relax before serving and slicing; if it's rushed to pop out of the collar, the entire crust could break and crumble. Alternatively, if left out too long before adding the whipped cream and key lime slices, especially in hot climates, the cake slices may get too soft.
Nutrition
Calories: 676kcal | Carbohydrates: 51g | Protein: 9g | Fat: 50g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 138mg | Sodium: 328mg | Potassium: 293mg | Fiber: 0.4g | Sugar: 39g | Vitamin A: 1689IU | Vitamin C: 2mg | Calcium: 203mg | Iron: 0.2mg
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