0 from 3 votes
No Bake Key Lime Cheesecake
Light, fluffy Key Lime Cheesecake is an easy no-bake dessert. It starts with a graham cracker crust, key lime cheesecake and is topped with whipped topping and fresh lime slices.
Prep Time
20 mins
Chill Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 8
Calories: 757 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 11 ounces vanilla wafers 1 box
- 1 cup dark brown sugar packed and divided
- ½ cup salted butter, melted 1 stick
- 16 ounces cream cheese softened
- 1 ½ Tablespoons key lime zest
- ¾ cup sour cream
- ⅓ cup key lime juice
- 16 ounces whipped topping 1 tub, divided
- Fresh key limes optional garnish
Instructions
- Combine vanilla wafers and ¼ cup dark brown sugar in a food processor and pulse until crumbled.
- Pour in the melted butter into the crumbled graham crackers and pulse until combined.
- Spread the graham cracker mixture into the bottom of a 9 inch springform pan and press into a crust across the bottom and halfway up the side.
- Cover the springform pan with plastic wrap and place in the freezer while you make the cheesecake filling.
- Using a stand or hand mixer and a large mixing bowl, beat together the cream cheese, remaining ¾ cup dark brown sugar and key lime zest on medium to high speed until smooth and creamy, about 5-7 minutes. Be sure to beat until all ingredients are smooth and creamy, you don’t want the sugar to be gritty in the mixture.
- Beat in the sour cream and key lime juice on low to medium speed until combined, about 2-3 minutes.
- Once combined and smooth, gently fold in 4 cups of the whipped topping.
- Remove the crust from the freezer and take off the plastic wrap.
- Scoop the cheesecake filling into the crust and gently spread it evenly on the crust then recover well with plastic wrap.
- Refrigerate for 6 hours or overnight.
- When ready to serve, remove the ring from the pan, pipe the remaining whipped topping in dollops around the edge and garnish with fresh lime zest and slices, optional.
Cup of Yum
Notes
- FRIDGE: Lightly cover your cheesecake with plastic wrap and store it in the refrigerator for 2-3 days. After that, the texture will begin to change.
- FREEZER: To freeze your cheesecake, wrap it well and store in the freezer for up to 2 months.
- Work with room temperature ingredients! They mix together so much easier. Set your cream cheese out for about an hour and set out the sour cream and whipped cream to come to room temperature before mixing them into the cheesecake mixture.
- Make sure you beat together the cream cheese until there is no gritty texture. If you don’t beat it long enough, your cheesecake may turn out gritty.
- Work with room temperature ingredients! They mix together so much easier. Set your cream cheese out for about an hour and set out the sour cream and whipped cream to come to room temperature before mixing them into the cheesecake mixture.
- Make sure you beat together the cream cheese until there is no gritty texture. If you don’t beat it long enough, your cheesecake may turn out gritty.
- Don’t use any low-fat ingredients! I know, I know, that’s a lot of calories. But low-fat ingredients will make this cheesecake taste a little off and it may not set as well either.
Nutrition Information
Serving
1slice
Calories
757kcal
(38%)
Carbohydrates
74g
(25%)
Protein
7g
(14%)
Fat
49g
(75%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
102mg
(34%)
Sodium
481mg
(20%)
Potassium
245mg
(7%)
Fiber
1g
(4%)
Sugar
55g
(110%)
Vitamin A
1298IU
(26%)
Vitamin C
4mg
(4%)
Calcium
145mg
(15%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 757
% Daily Value*
| Serving | 1slice | |
| Calories | 757kcal | 38% |
| Carbohydrates | 74g | 25% |
| Protein | 7g | 14% |
| Fat | 49g | 75% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 481mg | 20% |
| Potassium | 245mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 55g | 110% |
| Vitamin A | 1298IU | 26% |
| Vitamin C | 4mg | 4% |
| Calcium | 145mg | 15% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.