When Martha Bakes..Every One Listens!
This is the kind of dessert you could serve with a nice glass of chilled white wine. It is the perfect treat to enjoy when you kick back, relax, and enjoy the sunset.
Life is so rushed sometimes you need to just stop and smell the limes!
The fact that you make this ahead of time means that the mess has been cleaned up long before you sit down.
NO BAKE KEY-LIME CHEESECAKE
INGREDIENTS
- 1 cup finely ground graham crackers (from 9 crackers)
- 3 tablespoons sugar
- 1/2 teaspoon kosher salt
- 5 tablespoons butter, melted to a pudding texture
- 2 packages (8 ounces each) cream cheese, room temperature
- 1 can (14 ounces) sweetened condensed milk
- 1/3 cup fresh Key lime juice, plus 2 teaspoons grated zest (from 16 limes), and thinly sliced lime rounds for serving
- 1/2 teaspoon pure vanilla extract
- 1/2 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.
- 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.
Quick Tip: You can also make this in a spring form pan or mini spring form pans if you are having a nice dinner for two!