No Bake Key Lime Cheesecake
Recipe type: Dessert
Cuisine: American
For the Crust
  • 50-60 Graham crackers original flavor
  • 5 Tbsp Butter melted or room temperature
  • 6 Tsp Key Lime Juice
  • ¼ Cup Sugar

For the Filling
  • 16 Oz Cream Cheese
  • ⅓ Cup Key Lime Juice
  • ½ Tsp Vanilla
  • 1 Tsp Grated Key Lime Zest
  • 1 Can Sweetened Condensed Milk
  • ¼ cup Powdered Sugar
  • 8 oz Cool Whip room temperature
  • Knox Gelatin 1 pack dissolved in 6 teaspoon hot water
  • Key Lime Slices to garnish

To make the crust
  1. Grease a 9" springform pan with butter or cooking spray.
  2. In a food processor pulse the Graham Crackers and butter till well mixed.
  3. Move to a bowl and add sugar and key lime juice.Mix well till combined.
  4. Spread the mixture into the springfoam pan base and using the bottom of a cup or glass to press down firmly.
  5. Store in the refrigerator while you make the filling.

To make the filling
  1. In a large bowl beat the thawed cream cheese until smooth with a hand mixer. You can also use an electric stand mixer for this.
  2. Add in sweetened condensed milk and mix till well combined.
  3. Mix in vanilla, key lime juice, key lime zest, and gelatin, with a spatula until well mixed. You do not want to use the mixer for this step as the lime zest will get bitter when over mixed.
  4. Add the Cool Whip to the bowl and gently fold it in.
  5. Spread over the Graham Cracker crust and smoothen the top with a spatula.
  6. Decorate with a few key lime slices.
  7. Cover the springform pan with plastic wrap and refrigerate for 4-5 hours or overnight.
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