For the Crust
1 c Graham Cracker Crumbs (about 9 sheets of crackers)
3 tbs Granulated Sugar
¼ teaspoon Kosher Salt
6 tbs Unsalted Butter, melted and cooled
For the Key Lime Cheesecake Filling
16 oz Cream Cheese, room-temperature
14 oz can Sweetened Condensed Milk
½ c Nellie & Joe’s Famous Key West Lime Juice
1 teaspoon Vanilla Extract
1 c Heavy Whipping Cream very cold
For the Whipped Cream Topping
8 oz Cream Cheese, room-temperature
1 ½ c Powdered Sugar
1 tbs Vanilla Extract
2 ⅔ c Heavy Whipping Cream very cold
Garnish for the No-Bake Key Lime Cheesecake (optional)
4-5 Limes 3 limes zested and minced finely; 1 or 2 limes cut into thick slices, then cut the slices into quarters
To Make the Crust
Place the graham cracker crumbs, granulated sugar, and Kosher salt in a bowl. Then, use a fork to stir them together.
Melt the unsalted butter in the microwave and let it cool slightly. Then, add it to the mixed crust ingredients. Use the fork to stir the butter into the crumb mixture so that it looks like wet sand.
Transfer the crust mixture to a 9-inch cheesecake pan. Then, press the crumbs tightly into only the bottom of the pan. Place the pan in the freezer for about 15 minutes until firm.
To Make the Key Lime Cheesecake Filling
Place a metal bowl and a pair of beaters for an electric hand mixer in the freezer for about 15 minutes.
Place 16 oz room-temperature cream cheese in a large bowl and add the sweetened condensed milk. Then, using an electric hand mixer, beat together for about five minutes.
Add Nellie & Joe’s Famous Key West Lime Juice and vanilla extract. Beat for about one minute until the juice is fully incorporated.
Remove the metal bowl and beaters from the freezer and immediately add one cup of very cold heavy whipping cream to the bowl. Place the freezer cold beaters in the electric hand mixer and beat the cream to stiff peaks.
Add the whipped cream to the bowl with the cream cheese mixture. Then, using a rubber spatula gently fold the whipped cream into the cream cheese mixture.
Remove the crust from the freezer, and using a large ice cream scoop, transfer the filling to the pan. Use a small spatula to smooth out the filling so that the top is even.
Cover the pan with plastic wrap and refrigerate for at least 12 hours, or up to three days.
To Make the Whipped Cream Topping
Place 8 oz room-temperature cream cheese and powdered sugar in a medium bowl. Then, using an electric hand mixer, beat for 2-3 minutes until well combined and smooth.
Next, add 2 ⅔ c cold heavy whipping cream and vanilla extract. Then, begin beating on low until the liquid is incorporated into the mixture. Increase the speed to high and continue beating until stiff peaks are formed.
Remove the fully-cooled cheesecake from the refrigerator. To easily remove the cheesecake from the pan, run a knife around the inside of the pan before removing the sides of the pan.
Place the whipped cream topping in a piping bag fitted with a large star tip. Then, pipe the topping in large swirls over the entire top of the cheesecake.
Zest three limes, then mince the zest very finely. Next, cut one more lime into four thick slices and cut the slices into quarters. Sprinkle the zest over the top of the entire cheesecake and place the limes around the edge of the cheesecake.
