Description
Layers of tangy lime filling, creamy cheesecake, and fluffy whipped topping on a buttery graham crust—cool, refreshing, and totally no-bake
Ingredients
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2 cups graham cracker crumbs
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½ cup unsalted butter, melted
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¼ cup granulated sugar
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8 oz cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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1 cup whipped cream (prepared from heavy cream)
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1 (14 oz) can sweetened condensed milk
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½ cup Key lime juice (freshly squeezed preferred)
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2 tablespoons Key lime zest
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1 cup heavy whipping cream, whipped
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Additional Key lime zest (optional for garnish)
Instructions
Step 1: Prepare the Crust
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In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
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Press firmly into the bottom of a 9×13-inch baking dish.
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Chill in the refrigerator while preparing the other layers.
Step 2: Make the Cream Cheese Layer
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In a large mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
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Gently fold in 1 cup whipped cream.
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Spread evenly over the chilled crust.
Step 3: Whip the Cream
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In a separate bowl, whip 1 cup heavy whipping cream until stiff peaks form.
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Reserve for topping.
Step 4: Make the Key Lime Filling
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In a clean bowl, whisk together sweetened condensed milk, Key lime juice, and lime zest until smooth and thickened.
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Spread over the cream cheese layer.
Step 5: Add the Whipped Cream Topping
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Spread the remaining whipped cream over the lime filling.
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Smooth with a spatula and garnish with extra lime zest if desired.
Step 6: Chill and Serve
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Refrigerate for at least 4 hours or overnight to set completely.
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Slice into squares and serve chilled.
Notes
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This lush is a great make-ahead dessert for holidays, BBQs, or brunch.
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If using canned whipped cream, apply right before serving to prevent deflation.
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For cleaner slices, chill overnight and use a hot, dry knife to cut.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American