No-Bake Key Lime Cheesecake
National cheesecake day is tomorrow, and we’re here to bring you one of our favorite cheesecake recipes for you to treat yourself with this weekend (You can thank me later). Now, cheesecake is amazing, but when you’re living on your own or with just a couple roommates, it’s sometimes hard to justify making an entire cake! That is one of the reasons we just love The Mason Jar Cookbook by Amy Fazio! This simple recipe is split up and served in mason jars, so you can share it with three other people (or keep all four servings for yourself). This recipe for No-Bake Key Lime Cheesecake is the perfect summertime treat that will make your National Cheesecake Day a success.
Ingredients for Crust:
1 cup graham cracker crumbs (approx. 4-6 crackers)
2-3 tbsp granulated sugar
pinch of salt
3 tbsp unsalted butter, melted
Ingredients for Filling:
1 8-oz package of cream cheese, softened
½ can (7-oz) sweetened condensed milk
½ cup freshly squeezed key lime juice (bottled works as well)
2 key limes, zested
½ cup whipped topping
Place the graham cracker crumbs, sugar, and salt into a medium bowl and stir with a fork until well combined. Drizzle the melted butter into the crumb and sugar mixture and stir to combine. Evenly distribute the graham cracker mixture between four half-pint jars. Press slightly.
In a large bowl, mix the cream cheese, condensed milk, lime juice, and lime zest together until smooth. Gently fold in the whipped topping. Spoon or pipe this mixture into the jars on top of the graham cracker crusts. Refrigerate at least 5 hours or until firm.
Start zesting your limes and crumbling your graham crackers. After you try this once, you’ll know that this is a recipe you’ll be making way more than just on National Cheesecake Day.