Creamy No-Bake Key Lime Cheesecake

Instructions

Step 1: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.

Step 2: Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Chill in the fridge while you prepare the filling.

Step 3: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Step 4: Add powdered sugar, vanilla extract, key lime juice, and zest. Beat until well combined and silky.

Step 5: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold it into the cream cheese mixture.

Step 6: Spread the filling evenly over the crust. Smooth the top with a spatula.

Step 7: Refrigerate for at least 6 hours or overnight until fully set.

Step 8: Before serving, garnish with whipped cream and lime slices if desired.

Storage Information

Store cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the fridge before serving.