Description
This No Bake Key Lime Cheesecake is a refreshing, creamy dessert perfect for lime lovers. Featuring a buttery graham cracker crust and layers of tangy key lime cheesecake batter, this recipe is colorful and visually stunning with lime-sugar coated slices decorating the edges. The cheesecake requires no oven, only chilling and layering in the freezer, making it a convenient and delightful dessert for any occasion.
Ingredients
Scale
Crust Ingredients
- 1 sleeve of graham crackers
- 1 Tablespoon of sugar
- 3/4 stick of butter, melted
Cheesecake Filling Ingredients
- 3 – 8 ounce packages of cream cheese, softened
- 1/2 cup of Nellie and Joe’s Key Lime Juice
- 1 can of Eagle Brand Sweetened Condensed Milk
- 1 cup of powdered sugar
- 1 small package of Cheesecake flavor Instant Pudding mix
- 1/4 cup of milk
- Lime colored food coloring gel
- Green food coloring gel
Garnishes & Decoration
- 5 to 6 Key Limes or regular limes
- 1 cup of sugar (for dipping lime slices)
- 1 can of prepared frosting (for piping)
- Lime colored sprinkle mix for topping
Instructions
- Prepare the crust: Line a 7-inch springform pan with parchment paper and set aside. In a blender or food processor, combine graham crackers and sugar, then blend until coarse crumbs form. Transfer crumbs to a bowl and mix in melted butter thoroughly. Press the buttery crumbs evenly into the springform pan to form the crust. Place the pan in the freezer to firm up.
- Decorate with lime slices: Slice 2 or 3 limes thinly and drain excess juice by laying the slices on paper towels. Remove the crust from the freezer and place a smaller bowl in the center of the springform pan. Dip lime slices in sugar on both sides, then arrange them along the outside edge of the springform pan between the pan and the center bowl. Return the pan to the freezer to chill.
- Prepare cheesecake batter: In a stand mixer bowl, combine softened cream cheese, key lime juice, sweetened condensed milk, and powdered sugar. Mix on low until well blended. Scrape down the sides, then add the cheesecake instant pudding mix and milk. Mix again until the batter is thick and fluffy. Separate one-third of the batter into another bowl and refrigerate. Add drops of lime and green food coloring gel to the remaining batter in the mixer bowl and mix until the desired shade of green is achieved.
- Assemble the cheesecake layers: Remove the springform pan from the freezer, take out the center bowl carefully, ensuring the lime slices remain positioned. Pour half of the green cheesecake batter into the pan and freeze for at least 4 hours. Meanwhile, refrigerate the remaining lime-colored batter. After 4 hours, pour the white batter evenly over the green layer and freeze for 3 more hours. Lastly, add the remaining lime-colored batter as the top layer and freeze overnight for best results.
- Decorate and serve: Remove the cheesecake from the freezer and carefully release it from the springform pan. Fill a pastry bag fitted with a large star tip with prepared frosting, then pipe frosting swirls or dollops around the cheesecake’s edge. Sprinkle lime-colored sprinkles atop the frosting. Slice remaining limes in halves and arrange them on the frosting border. Dip leftover lime pieces in sugar and serve as a garnish on the side.
Notes
- Use fresh key limes if available for the authentic tart flavor, otherwise regular limes work well.
- Make sure cream cheese is softened to avoid lumps in the cheesecake filling.
- The cheesecake requires multiple freezing steps for proper layering and firmness—do not skip chilling times.
- Lime slices are sugared to add sweetness and prevent bitterness.
- For easier removal, line the springform pan with parchment paper prior to pressing the crust.
