Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes No-Bake Key Lime Cheesecake By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 9, 2021 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 35 mins Yield: 1 9-inch cake This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping is folded right into the filling, along with fresh citrus juice and zest, cream cheese, and sweetened condensed milk. Chill it overnight, and wake up to a world of bliss. Ingredients 1 cup finely ground graham crackers (from 9 crackers) 3 tablespoons sugar ½ teaspoon kosher salt 5 tablespoons unsalted butter, melted and cooled 2 packages (8 ounces each) cream cheese, room temperature 1 can (14 ounces) sweetened condensed milk ⅓ cup fresh Key lime juice, plus 2 teaspoons grated zest (from 16 limes), and thinly sliced lime rounds for serving ½ teaspoon pure vanilla extract ½ cup cold heavy cream Directions Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed. Press evenly into the bottom of a 9-inch springform pan. Freeze until firm, 15 minutes. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, about 5 minutes. Add lime juice, zest, and vanilla. Beat 1 minute more. In a separate bowl, whip cream to stiff peaks. Gently fold into cream-cheese mixture. Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days. Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds. Armando Rafael Cook's Notes For pristine pieces of cake, dip a sharp knife in hot water and wipe it dry before slicing. Variations If you can't find Key limes, swap in regular ones. They're less floral in flavor, but you'll still get that fresh zing. Print