Ingredients
- 2 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1 tbsp sugar
- 24 oz cream cheese, room temperature
- 3/4 cup sugar
- 1/3 cup key lime juice
- 1 tbsp key lime or lime zest
- 1 tsp vanilla extract
- 1 1/4 cup heavy whipping cream, cold
Instructions
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom and about 1 inch up the sides of an 8" or 9" springform pan. Set aside.
- In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- Add sugar, key lime juice, lime zest, and vanilla extract. Beat until well combined and smooth.
- Add cold heavy whipping cream and beat on low speed until incorporated, then increase to high speed and beat until the mixture is thick, fluffy, and forms stiff peaks.
- Spread the cheesecake filling evenly over the prepared crust.
- Cover and refrigerate for at least 5–6 hours, or until firm.
- Slice and serve chilled. Top with sweetened whipped cream if desired. Enjoy!
Notes
- If Key Limes aren’t available, use a mix of half lemon juice and half lime juice as a substitute.
- Use a springform pan for easy removal and clean edges.
- Chill overnight for best results and firmest texture.
- Top with lime zest, whipped cream, or crushed graham crackers for garnish.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 283
- Sugar: 18g
- Sodium: 193mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
