No-Bake Key Lime Cheesecake

My favorite pie is Key Lime. I love the creamy, sweet goodness with that touch of tart. It is sooo good... I also enjoy cheesecake. What's not to love about a dessert that combines 2 awesome things: cheese and cake?! Finding this recipe for a key lime cheesecake seemed like the best of all worlds. It did not disappoint! I highly recommend trying this recipe by The Recipe Rebel if you enjoy key lime and cheesecake. Delicious and pretty easy!

Ingredients: graham cracker crumbs, unsalted butter, cream cheese, powdered sugar, key lime juice, key lime zest, vanilla, heavy whipping cream

Step 1: Melt the butter, then combine graham crumbs and butter and press firmly into the bottom of an 8″ or 9″ springform pan and about 1″ up the sides. (Until Christmas, when my sister gifted me with a couple of springform pans, I did not own one. I used a regular pie pan for this. I also used gluten-free graham cracker crumbs with no issues.) Step 2: In a large bowl, beat cream cheese with an electric mixer until smooth. Step 3: Add 1 1/2 cups sugar, lime juice, lime zest and vanilla and beat until smooth. Step 4: Add cream and beat on low until incorporated, then beat on high until thickened and fluffy with stiff peaks. Taste and add sugar if desired. Step 5: Spread over crust, cover and refrigerate for at least 5-6 hours or until firm. Garnish or serve with whipped cream and a slice of lime or lime rind if desired.

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No-Bake Key Lime Cheesecake

Recipe:

2 1/2 cups graham crumbs

1/2 cup unsalted butter, melted 3 - 8 oz. packages cream cheese room temperature

1 1/2-2 cups powdered sugar

1/4 cup key lime or lime juice (approximately 2 limes)

1 tablespoon key lime or lime zest (approximately 1 lime)

1 teaspoon vanilla

3/4 cup heavy whipping cream, cold

Melt the butter, then combine graham crumbs and butter and press firmly into the bottom of an 8″ or 9″ springform pan or pie pan and about 1″ up the sides. In a large bowl, beat cream cheese with an electric mixer until smooth. Add 1 1/2 cups sugar, lime juice, lime zest and vanilla and beat until smooth. Add cream and beat on low until incorporated, then beat on high until thickened and fluffy with stiff peaks. Taste and add sugar if desired. Spread over crust, cover and refrigerate for at least 5-6 hours or until firm. Garnish or serve with whipped cream and a slice of lime or lime rind if desired.

Source: The Recipe Rebel https://www.thereciperebel.com/easy-key-lime-cheesecake/