No-Bake Key Lime Cheesecake
Super easy, fluffy, make-ahead perfection (whip this up the day before!) – and I couldn’t find key limes so I can also tell you that regular limes work brilliantly! This recipe from Martha Stewart may be the only plus to my being without an oven for a couple of weeks and my only change was to use a 10-inch springform instead of the recommended 9-inch.
1 c. graham cracker crumbs AND 3 T. sugar AND 1/2 t. kosher salt
5 T. butter, melted, but cooled as much as possible
2 packages (250 g) cream cheese, room temperature
1 can (300 mL) condensed milk
1/3 c. freshly squeezed lime or key lime juice AND 2 t. zest from the limes that you’re using
1/2 t. vanilla
1/2 c. cold cream
Whisk together the graham crumbs, sugar and salt and then stir in the melted butter until the mix resembles wet sand. Press evenly into a 10-inch (or 9-inch) springform pan and use the back of a measuring cup to level it all out. My pan is an old one, so I lined mine with parchment and this also seemed to help a lot when it came to serving time. Freeze the crust for about 15 minutes while you prep the filling.
Using your electric mixer, beat together the cream cheese and condensed milk for about 5 minutes until fluffy, scraping down the bowl as needed. Pour in the lime juice, add the zest and vanilla and beat again. In a separate bowl using a hand mixer, beat the cold cream until stiff peaks form, then fold this into the cream cheese mix and pour the new, finished filling over your prepared frozen crust. Smooth the top as best as you can, cover the pan tightly with plastic wrap and leave to set in the fridge overnight.
When you’re ready to serve, garnish as you wish with lime slices or wedges, and use a hot knife to make smooth slices. Rinsing the knife in hot water is the easiest way to make this happen. Serve it up and enjoy!