This no-bake key lime cheesecake dessert is such a fantastic treat during hot summer days. Make it in advance! In a parfait dish, mason jar or layer everything in a 9×13 – keep it simple, make it delicious!
Slightly sweet, a little tart, and a buttery crust – OoOoO wee, friends, this one is a good one!
No-Bake Key Lime Cheesecake
- 3 8oz Blocks Heinen’s Cream Cheese, at room temperature
- 1/2 cup Sugar
- 1/3 cup Sour Cream
- 1/4 cup Key Lime Juice
- 1 tsp Vanilla Extract
- 1/2 Tbsp Key Lime Zest
- 1/2 tsp Salt
- 1 1/4 Heavy Whipping Cream
- 4 Tbsp powdered sugar
- 2 Sleeves of Graham Crackers (roughly 18-20 crackers)
- 1 Stick Unsalted Butter, melted
- 1/2 cup Brown Sugar
- In a large bowl, with a handheld mixer, whip together the heavy whipping cream and powdered sugar for 4-5 minutes, until the whipping cream has become thick and creamy. It should create light fluffy peaks when lifted from the bowl.
- In a separate bowl, with a handheld mixer, mix together the cream cheese, sugar, sour cream, key lime juice + zest, and salt. Whip together just until everything is nice and creamy, about 3 minutes.
- Next, gently fold in the whipped cream into the cream cheese mixture.
Set to the side –
- To make the crust, place the graham crackers into a ziploc bag and crush them until they are the consistency of sand.
- Next, pour the crushed crackers into a bowl, and stir in the melted butter and brown sugar. Stir together until everything is fully incorporated and the crackers are all coated with the butter and feel a bit wet.
- Assembly: You can make this in a 9×13 baking dish, a classic parfait bowl, or into individual mason jars as shown. Regardless of the vessel, simply layer the graham cracker crust on the bottom and push down gently, and then pour on the cream cheese filling. Spread out the cream cheese filling evenly and decorate with fresh cut key limes and a few pieces of the crust to finish!
Store in the fridge until you are ready to serve!
