No Bake Key Lime Cheesecake is a quick and easy no bake cheesecake with a burst of tangy lime flavor in every bite. Serve it frozen for an extra refreshing treat!
I created this recipe for #SummerDessertWeek! I was sent samples by some of the sponsor companies but, as always, opinions are 100% my own. Thank you Dixie Crystals for the sugar and Circulon for the awesome springform pan that makes this recipe extra awesome!
Welcome to the annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You’re going to be in for a treat this year because we have 28 bloggers creating summer themed dessert recipes all week! We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!
Key lime pie is one of my favorite desserts because I just love the tangy zip of lime to balance out the sweetness. I love my recipe for the pie, but I was thinking of how to enjoy that flavor in the summer without heating up the house by turning on the oven. I immediately thought of a simple no bake cheesecake. The only challenge that I could foresee is how to keep that zippy lime flavor to shine through the cream cheese base.
I accomplish that with a couple of easy tricks which I’ll get into a little later. Just know that after a few trials, I hit upon the right balance of intense lime flavor while still tasting like a cheesecake. Be advised that no bake cheesecakes are lighter and fluffier than their baked counterparts, which err on the side of creamy density. Also know that every good cheesecake starts with a delicious crust. For this no bake key lime cheesecake, I use a classic graham cracker crust.
Graham cracker crusts are simple affairs, so use the highest quality ingredients and tools available. For me, that translates to national brand graham crackers, good butter, Dixie Crystals pure cane sugar and my favorite Circulon non-stick spring form pan. After finely crushing the graham crackers and tossing them with the sugar, I drizzle melted butter over top and stir until the crumbs and sugar are well coated with the butter. After pressing the mixture into the bottom of the pan, I do something a little different than most recipes–I freeze the crust.
You heard me. How many “no bake” cheesecake recipes have you seen that tell you to bake the crust for 5 to 8 minutes? That defeats the purpose of a no bake recipe. I find that freezing the crust helps it stay together better than baking the crust.
What can I substitute for graham cracker crumbs in the crust?
While graham crackers are my preference because they are lightly sweet, feel free to experiment with just about any simple cookie. I’ve had good success with vanilla wafer cookie crusts, as well as pretzels in a crust for a salty-sweet twist.
The filling for this no bake key lime cheesecake has a hefty amount of freshly squeezed lime juice and lime zest blended with the cream cheese and sugar. The filling gets its structure from freshly whipped cream, as well as a touch of lime gelatin. Yes, Jell-O. I know, I know. There is a method to the madness, I promise!
Does that tiny amount of Jell-O really add anything to the recipe?
While I state that the gelatin is optional in the recipe card, I highly encourage you to use it. The gelatin gives additional stability to the filling so that it holds together while still being light and fluffy. It also lends a touch of color so it’s obviously a lime cheesecake. If you choose to omit the gelatin, then you must chill the cheesecake overnight to ensure that it sets.
What if I can’t find key limes?
Key limes are preferred because they are more tangy than other varieties. If key limes are hard to come by, then feel free to use another variety of lime. I’ve also had good success with the more readily available Persian lime. Whatever you do, do not use bottled lime juice! Bottled juices do not have the same bright flavor as fresh, and tend to have bitter undertones.
Want to be positive that the no bake key lime cheesecake will set beautifully?
Freeze it! That’s right. Once the cheesecake is assembled, pop it in the freezer for an hour or two. I actually serve it frozen because it is just so refreshing on a hot summer day. Simply run a sharp knife through hot water, dry it off, and slice the cheesecake. To serve chilled, allow the frozen cheesecake to sit at room temperature for an hour before slicing.
Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You’re going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer
Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set – Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan
Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Strawberry Banana Cheesecake Salad from Big Bear’s Wife
Copycat Orange Julius from Semi Homemade Recipes
No Bake Raspberry Cheesecake from Eat Move Make
Birthday Crumb Cake from It’s Shanaka
Strawberry Cheesecake Poke Cake from Fake Ginger
Blueberry Muffin Cake from Blogghetti
Lemon Cheesecake Mousse from 4 Sons ‘R’ Us
No Churn Mint Chocolate Ice Cream from Cindy’s Recipes and Writings
Strawberry Unicorn Puppy Chow from For the Love of Food
Brown Sugar Layer Cake with Peach Filling from Hezzi-D’s Books and Cooks
Smore’s Ice Cream Torte from Family Around the Table
Strawberry Basil Cupcakes from Sweet Beginnings
Oreo Ice Cream Cake from Jolene’s Recipe Journal
Donut Bread Pudding from Savory Experiments
Flourless Chocolate Cake from Devour Dinner
Rhubarb Crumble from Shockingly Delicious
Japanese Strawberry Shortcake from SugarYums
Raspberry Cream Pie from Cheese Curd In Paradise
Instant Pot Twix Cheesecake from Baking up Memories
Lavender Honey Cake from Food Hunter’s Guide to Cuisine
Pineapple Upside Down Cake Dip from Sweet ReciPEAs
No Bake Key Lime Cheesecake from Comfortably Domestic
Peach Berry Eton Mess from Cookaholic Wife