No Bake Key Lime Pie Style Cheesecake

Ingredients:

• Crust:
  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
• Filling:
  • 16 oz (450g) cream cheese, room temperature
  • 14 oz (396g) sweetened condensed milk
  • 1/2 cup (120ml) fresh Key lime juice (or regular lime juice)
  • 1 tbsp Key lime zest
  • 1 tbsp (1 envelope, approx. 7g) unflavored powdered gelatin
  • 1/4 cup (60ml) cold water
  • 1 1/2 cups (360ml) heavy whipping cream, cold

Instructions:

1. Prep & Bake Crust: Preheat your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until lightly golden. Let cool completely.
2. Bloom the Gelatin: Pour the cold water into a small, heatproof bowl. Sprinkle the gelatin evenly over the water and let it sit (bloom) for 5 minutes.
3. Mix Cheese Base: While the gelatin blooms, in a large bowl, beat the room-temperature cream cheese until smooth and fluffy. Scrape the sides of the bowl.
4. Add Condiments & Citrus: Gradually mix in the sweetened condensed milk, Key lime juice, and Key lime zest on low speed until combined and smooth.
5. Dissolve Gelatin: Microwave the bloomed gelatin mixture for 15–20 seconds on high power until it is completely melted, smooth, and liquid. Do not let it boil. Let it cool for 1 minute so it is not hot.
6. Incorporate Gelatin: Slowly pour the warm gelatin mixture into the cream cheese batter while mixing on low speed until fully incorporated.
7. Whip the Cream: In a separate large, cold bowl, whip the cold heavy cream until stiff peaks form.
8. Fold Gently: Gently fold one-third of the whipped cream into the lime cheesecake base to lighten it. Then, add the remaining whipped cream and fold very carefully until completely combined, preserving as much air as possible.
9. Fill & Chill: Pour the filling into the cooled crust. Cover loosely with plastic wrap. Chill in the refrigerator for at least 4 hours (or overnight) until fully set and firm. Garnish with lime slices and whipped cream before serving.