Description
A refreshing, no-bake dessert with a tangy key lime filling layered over a graham cracker crust, chilled to perfection and topped with whipped cream. Light, creamy, and bursting with citrusy sweetness.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup granulated sugar (for crust)
6 tbsp (¾ stick) unsalted butter, melted
16 oz cream cheese, softened
½ cup sour cream
1 cup key lime juice (about 6–8 limes)
½ cup freshly grated key lime zest
1 ½ cups powdered sugar
1 cup heavy whipping cream
¼ tsp salt (for whipped topping)
¼ cup confectioners’ sugar (for whipped topping)
Instructions
In a medium bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the bottom of a 9×5-inch loaf pan. Refrigerate crust for 10 minutes.
In a large bowl, beat cream cheese and sour cream until smooth. Gradually add key lime juice, lime zest, and 1 ½ cups powdered sugar. Beat until fluffy and well combined.
In a separate bowl, whip heavy cream, ¼ tsp salt, and ¼ cup powdered sugar until stiff peaks form. Fold whipped cream into the key lime mixture.
Spread half the key lime mixture over the crust, then chill for 1 hour. Spread remaining mixture on top, smooth, and chill until fully set, at least 4 hours or overnight.
Unmold onto a serving plate and serve chilled, optionally garnished with additional lime zest.
Notes
Use key limes for authentic flavor. Chill at least 4 hours for best results. Store in an airtight container in the refrigerator up to 3 days. For a vegan version, substitute dairy-free cream cheese, plant-based whipping cream, and ensure sugar is vegan.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 23g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 10g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg