No Bake Key Lime Cheesecake

If you're looking for a dessert that's light, creamy, and tastes like summer, this No Bake Key Lime Cheesecake is it! The sweet and tangy key lime filling paired with homemade whipped cream makes every bite melt in your mouth. Best of all, there's no oven required, making it the perfect make-ahead dessert for cookouts, holidays, or anytime you need something easy and impressive.

The homemade whipped cream keeps this cheesecake light and fluffy while the cream cheese and sweetened condensed milk create a rich, silky filling. Pop it in the refrigerator, let it chill, and dessert is ready when you are!

Ingredients

Whipped Cream

• 1 pint heavy whipping cream

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

Cheesecake Filling

• 2 (8-ounce) blocks cream cheese, softened

• 1 (14-ounce) can sweetened condensed milk

• 1/2 cup key lime juice

• 1 tablespoon key lime zest, plus more for garnish

• 1 teaspoon vanilla extract

Crust

• 1 (9-inch) graham cracker crust

Instructions

1. In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer the whipped cream to another bowl and set aside.

2. In the same mixing bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, key lime juice, key lime zest, and vanilla extract. Mix until smooth and creamy.

3. Gently fold half of the whipped cream into the cheesecake filling until fully combined.

4. Spoon the filling into the graham cracker crust and smooth the top.

5. Top with the remaining whipped cream and garnish with additional key lime zest.

6. Refrigerate for at least 6 hours, but overnight is even better, before slicing and serving.

Bugsy's Tips

• Let the cream cheese come completely to room temperature to prevent lumps.

• Fresh key lime zest adds incredible flavor.

• Chill overnight for the cleanest slices.

• Garnish with thin lime slices or crushed graham crackers for an extra pretty presentation.

• Store covered in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Chill Time: 6 hours (or overnight)
Servings: 8