No-Bake Key Lime Cheesecake

This no-bake lemon mousse pie is a bright and creamy dessert that sets beautifully after a few hours in the refrigerator. For a crispier crust, bake it at 350°F until golden brown, about 8 to 10 minutes. Let it cool completely before spooning in the filling.

Active Time:

35 mins

Chill Time:

6 hrs

Total Time:

6 hrs 35 mins

Servings:

14

Nutrition Profile:

Nut-Free Soy-Free Vegetarian Egg-Free

ChatGPT said:

Ingredients

1/2x | 1x | 2x

Original recipe (1X) yields 14 servings

• 1 ½ cups graham cracker crumbs (about 10 whole crackers)

• ¼ cup melted butter or neutral oil (such as canola or avocado)

• Zest of 1 lemon, divided

• 2 (8-ounce) packages cream cheese, at room temperature

• 1 (14-ounce) can sweetened condensed milk

• ½ cup fresh lemon juice

• 1 teaspoon vanilla extract

• ½ cup heavy cream

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Directions

1. Prepare the crust:
   In a medium bowl, stir together graham cracker crumbs, melted butter, and half of the lemon zest until the texture resembles damp sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Place in the freezer while you prepare the filling.

2. Make the filling:
   In a large bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth and creamy. Add the sweetened condensed milk, lemon juice, vanilla, and remaining lemon zest. Beat until light and fluffy, about 3 minutes.

3. Whip the cream:
   In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

4. Assemble and chill:
   Spread the filling evenly over the chilled crust. Cover tightly with plastic wrap and refrigerate until firm, 6 to 8 hours or overnight.

5. Serve:
   Run a thin knife around the edges of the pan to loosen, then release the springform sides. Slice and serve chilled, garnished with extra lemon zest or whipped cream if desired.

Nutrition Facts (per serving)

316	Calories
22g	Fat
26g	Carbs
5g	Protein