No Bake Key Lime Cheesecake
User Reviews
4.3
No Bake Key Lime Cheesecake
Description
The No Bake Key Lime Cheesecake starts with a buttery crust made from crushed nilla wafers mixed with sugar and melted butter, pressed into a springform pan. The filling is a carefully balanced blend of room-temperature cream cheese, sugar infused with lime zest, and softened white chocolate, which adds sweetness and smoothness. Fresh key lime juice heated with heavy cream and gelatin is folded in to provide a refreshing citrus tang and ensure the cheesecake sets properly without baking.
The resulting texture is creamy yet holds its shape, with a bright, slightly tart lime flavor accented by the sweetness of white chocolate and the crispness of the crust. The cheesecake is chilled overnight to firm up fully.
This dessert pairs well with fresh berries or a light whipped cream garnish. For a frozen variation, it can be stored in the freezer and served straight from there, maintaining a mousse-like consistency. Avoid using bottled key lime juice to preserve the authentic tart flavor, and use regular lime zest instead of key lime zest, which is too thin and bitter.
Ingredients
For the Crust
- 2 cups nilla wafers crushed
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the Filling
- 4 tablespoons lime juice fresh, key lime
- 1⅔ cups heavy cream divided
- 2 teaspoons gelatin unflavored
- 7 ounces white chocolate finely chopped
- ⅔ cup granulated sugar
- 1 tablespoon lime zest
- 16 ounces cream cheese at room temperature
Instructions
- Make the Crust: In a medium bowl, whisk together the cookie crumbs and sugar. Add the melted butter and, using a fork, stir together until evenly moistened. Press into the bottom and partway up the sides of a 9-inch springform pan. Set aside.
- Make the Filling: Place the key lime juice in a medium saucepan over medium heat until warm to the touch. Whisk in 1/3 cup of the heavy cream and the gelatin until combined and bring to a simmer. Remove the pan from the heat, add the white chocolate, and stir until smooth. Allow the mixture to cool to room temperature.
- In a small bowl, rub together the sugar the lime zest until all of the sugar has been moistened with the zest.
- Using an electric mixer, beat the cream cheese and sugar mixture on medium speed until light, fluffy and smooth. Reduce the speed to medium-low and slow beat in the cooled white chocolate mixture until completely combined and smooth, scraping the sides of the bowl as needed.
- In a clean bowl and with clean and dry beaters, beat the remaining 1 1/3 cups heavy cream until it forms soft peaks. Fold it into the cream cheese mixture, then pour it into the crust and smooth the top into an even layer.
- Cover the cheesecake with plastic wrap and refrigerate overnight. Remove from the refrigerator, release the cheesecake from the springform pan and transfer to a serving plate. Leftover cheesecake can be stored, covered, in the refrigerator for up to 5 days.
Notes
- Use fresh key lime juice for the authentic tart flavor; do not substitute bottled juice.
- Use regular lime zest since key lime zest can be too thin and impact flavor negatively.
- For a frozen texture, freeze overnight instead of refrigerating and serve directly from the freezer.
- You can freeze the wrapped cheesecake for up to 1 month for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 41g | 63% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 110mg | 37% |
| Sodium | 225mg | 9% |
| Potassium | 145mg | 3% |
| Sugar | 32g | 64% |
| Vitamin A | 1235IU | 25% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 94mg | 9% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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