No Bake Key Lime Cheesecake

5 from 1 vote

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 Time20

Chill Time4

Total Time4 20

Course: Dessert

Cuisine: American

Servings:

Calories: 757kcal

Author: Julie Evink

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.

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.
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