No-Bake Key Lime Cheesecake
MAKES
one 9 inch / 23 cm cheeseake
TAKES
Prep time: 9 hours 30 minutes (includes chill time)
Cook time: n/a
Total: 9 hours 30 minutes (includes chill time)
✻ ABOUT THIS RECIPE
I used to think of no-bake cheesecakes as sort of a baking “hack” - but I’ve since come around to finding it to be a truly delicious category of recipe all on its own. It’s incredibly light and airy, while still having an incredible, rich cream cheese flavor. I use the freezer to help set up the crust so you can skip the oven - then the filling is given a bright and sour flavor boost from lime zest and juice. This is a dreamy dessert for summer - but is also an easy-to-make crowd pleaser you can turn to all year long.
INGREDIENTS
Graham Cracker Crust
210 g / 1 ¾ cups graham cracker cookie crumbs
25 g / 2 tablespoons granulated sugar
85 g / 6 tablespoons unsalted butter, melted
pinch fine sea salt
Cheesecake
353 g / 1 ½ cups cold heavy cream
99 g / ½ cup granulated sugar
zest of 1 lime, plus more for finishing
906 g / 2 pounds cream cheese, at room temperature
56 g / ½ cup powdered sugar
2 g / ½ teaspoon fine sea salt
115 g / ½ cup key lime juice or fresh squeezed lime juice
More Cheesecake This Way:
METHOD
1. Lightly grease a 9 inch / 23 cm springform pan with nonstick spray. Make room for it to sit flat in both your freezer, as well as the refrigerator.
2. Make the crust: in a medium bowl, stir the graham cracker crumbs, sugar, butter, and salt to combine. Press the mixture evenly into the base of the prepared pan. Transfer the pan to the freezer and chill until firm, at least 30 minutes.
3. Make the cheesecake batter: in the bowl of an electric mixer fitted with the whip attachment, whip the cream to medium peaks. Refrigerate until ready to use (oh, and keep the whip attachment with the cream - don’t toss it in the sink just yet).
4. In a small bowl, rub the sugar and lime zest together until well combined. In the bowl of an electric mixer fitted with the paddle attachment, mix the cream cheese, lime sugar, powdered sugar, and salt on medium speed until well combined and smooth, 3-4 minutes. Scrape the bowl and paddle well, remove the paddle attachment.
5. Remove the whipped cream from the refrigerator, and add it to the mixer bowl. Whip the mixture on medium speed until well combined, smooth, and the cream has thickened a bit more, 1-2 minutes. With the mixer running, add the lime juice in a slow, steady stream. Scrape the base and sides of the bowl well to ensure that everything is smooth and well combined.
6. Pour the batter into the chilled crust - and spread it into a fairly even layer with a spatula. Transfer the pan to the refrigerator, and let it chill until firm and sliceable, at least 8 hours (and up to 48 hours).
7. To unmold, I like to gently torch the sides of the pan, then remove the outer ring. Use a small offset spatula to go around the base of the crust, then use large spatula to transfer the cake to a serving platter or stand.
8. Keep the cheesecake chilled until ready to serve. Just before serving, garnish with more lime zest, if desired.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
