This Key Lime Cheesecake is one of my favorite dessert recipes. I’ve been making it for years, really since I first saw Nigella Lawson make it, which at this point has got to be some 15+ years ago. This version is based on a recipe I saw her make on Nigella Bites. I just adapted to suit me. I swapped in Oreos for the chocolate cookie base and use key limes, at least when I can get them. Love a key lime.
I can inhale this cheesecake, which is the reason I’ll only make it occasionally. Usually if Ry requests it. He loves cheesecake, so between the two of us, this cake will last maybe two days. The crust here is no-bake, just the cookies and butter. Super easy. Very delish. And the filling, or cheesecake part, is very, very limey. It’s sour, fragrant and has a super smooth, just barely set texture. It doesn’t have that chalky texture some cheesecakes can get.
So, full disclosure here, I only like the cookie part of an Oreo. I could care less about the filling. I like that dark crumbly choco goodness. So even though this is a no-bake crust, there is a bit of finicky prep stuff to do. And that’s scraping, or squeezing, out the filling from all the cookies. It really doesn’t take that long, and you don’t need to be super disciplined about it. Just get the majority out. But, if you’re super opposed to doing that, you could also just leave the filling in and omit the butter for the crust. There is enough fat in that filling to compensate for the butter and solidify when cooled. I prefer the taste of butter over the Oreo filling, so I’ll take the extra few mins to scrape it out. You pick you own adventure.
He loves cheesecake, so between the two of us, this cake will last maybe two days.
Key Lime Cheesecake Recipe: Tangy, Creamy, Delicious
If you’re craving the perfect tart dessert this is the one. A Key Lime Cheesecake inspired by Nigella Lawson and fine-tuned with a no-bake chocolate Oreo cookie crust. This cheesecake has a dreamy, creamy texture and is mouth puckering good!
Why You’ll Love This Key Lime Cheesecake
- Tangy and Refreshing: The key lime juice has the perfect level of sourness to balance out the sweet cream cheese filling.
- No-Bake Chocolate Cookie Crust: A quick, easy, and ultra-chocolaty base that pairs perfectly with that tart cheesecake filling.
- Perfectly Creamy: The filling is so smooth, velvety, and just barely set. It doesn’t have that typical chalky texture some cheesecakes get.
Ingredients for Key Lime Cheesecake
For the No-Bake Chocolate Cookie Crust:
- Chocolate cookies – I like Oreos for this, but I scrape out the filling, just cause I don’t like it. You can totally use the whole Oreo if that seems too annoying. Or, use any other chocolate cookie you like. I haven’t tried it yet, but I think a gingersnap would make a delicious cookie crust for this.
- Butter – The melted butter binds the crust together. You can use salted or unsalted. Whatever you have works.
For the Key Lime Cheesecake Filling:
- Cream cheese – Philadelphia Cream Cheese, at room temperature so everything blends into a smooth mixture.
- Sugar – White granulated sugar
- Eggs – Large Whole eggs, plus two eggs yolks. All at room temperature. The key to a smooth cheesecake filling is making sure all your ingredients are at room temperature.
- Key limes – You’ll need about 10 key limes for this. You can also use 4-5 regular limes if key limes aren’t available.
- Salt – Just a pinch to balance everything out.
Step-by-Step Instructions
- Prepare Your Pan
Line an 8-inch springform pan with foil. Place foil on the base, secure the ring, and fold the foil up the sides for added insurance against any leaks. Optionally, wrap the outside of the pan in another layer of foil. Gotta protect that cheesecake. - Make the Chocolate Cookie Crust
Pulse the chocolate cookies in a food processor until finely crumbled. Alternatively, crush them in a resealable plastic bag using a rolling pin. Mix in the melted butter until combined. Press the mixture into the bottom of your prepared pan using the back of a spoon or the bottom of a glass. Chill in the fridge while you prepare the filling. - Make the Key Lime Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, mixing well. Beat in the eggs one at a time, followed by the yolks, ensuring each is fully incorporated before adding the next. Stir in the lime juice and a pinch of salt. - Assemble and Bake
Pour the cheesecake filling over the chilled crust. Place the pan in a large roasting tray and pour hot water into the tray until it reaches halfway up the sides of the pan. Bake in a preheated oven at 350°F (180°C) for 1 hour and 10 minutes, checking for a slight wobble in the center at around the 1-hour mark. - Cool and Chill
Remove the cheesecake from the oven and carefully tear off the foil from the outside of the pan to prevent moisture from affecting the crust. Allow the cheesecake to cool in the springform pan at room temperature before refrigerating for at least 1 hour. Carefully remove from the springform pan, slice and serve.
Tips and Tricks
- Crust Tips: For a no-fuss option, leave the Oreo filling intact and omit the butter when making the crust.
- Key Limes vs. Regular Limes: If key limes aren’t available, regular limes work beautifully as a substitute.
- Mix it up: Swap in any other citrus fruit, or a combination, to flavor the cheesecake. Orange, lemon, grapefruit would all be delicious! Blood orange, Meyer lemon, sour orange, the list goes on…
FAQs
Can I Make This Cheesecake Ahead of Time?
Absolutely! This cheesecake needs to cool and chill before you cut and serve it, so making ahead of time is very necessary.
What’s the Difference Between Key Limes and Regular Limes?
Key limes are smaller, more aromatic, almost floral and slightly sweeter than regular limes. They’re the traditional choice for key lime pie and desserts like this cheesecake.
Can I Freeze This Key Lime Cheesecake?
Yes! Wrap individual slices tightly in plastic wrap and store them in an airtight container. Thaw in the refrigerator before serving.
Did you try this Key Lime Cheesecake Recipe? Leave a comment below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Key Lime Cheesecake
Equipment
- 1 8” spring form pan
Ingredients
For The No-Bake Chocolate Cookie Crust
- 200 g chocolate cookies usually about 1/2 a pack if you're using Oreos
- 4 tbsp butter melted
The Key Lime Cheesecake Filling
- 3 C Philadelphia cream cheese room temperature
- 1 C sugar
- 4 whole eggs
- 2 egg yolks
- 10 key limes or 4-5 regular limes juiced
- 1 pinch salt
Instructions
- Preheat oven to 350°F / 180°C
- Line an 8” spring form pan with foil. Place foil on the base, secure the exterior ring part and then fold the foil up the sides. This is what Nigella Lawson did, just a little insurance to make sure there are no leaks since you’ll be baking this in a water bath. Plus it also helps me unmold it when I’m ready to serve. You can add an additional layer of foil to the entire outside too if you like. Can’t hurt.
- To make the crust, pulse your scraped cookies in a food processor till they are nice and crumbly. You can also crush them in a plastic bag if you don’t want to use a food processor, don’t have one, hate cleaning it, etc. Add in your melted butter and pulse, or shake, to combine. Tip everything into your cheesecake pan, and press down firmly with your knuckles or use a flat bottomed glass or measuring cup to make it nice and smooth. Stash in the fridge while you get your cheesecake filling together.
- Add your room temp cream cheese into a mixing bowl and beat until smooth. Add in your sugar, beat till combined. Then add in one egg at a time, mixing to combine, then the two yolks, and keep mixing until everything is nice and smooth. I do this just to make things a little easier on myself. It all incorporates better when I add one egg in at a time, or at least the first two or three, rather than everything at once. Finally, add in your lime juice, pinch of salt and mix.
- Time to bake. Pour your filling over the base and place in the center of a large roasting tray. Place in the oven and then pour hot, just boiled water into the tray just until it reaches about halfway up the sides of your pan.
- Bake at 350°F (180°C) for about an 1hr 10 mins. You want to check at around 1hr or so. It’ll be soft set and should still have a slight wobble in the center when you nudge it. It’ll finish setting up once you let it cool.
- Remove your cheesecake from the oven and immediately tear off the tinfoil from the outside of your pan to ensure no excess moisture makes its way to your chocolate crust. Let the cheesecake cool at room temp and then stash it in the fridge for about an hour before you go slicing into it. The wait is worth it. Then, go ahead and eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
One thought on Key Lime Cheesecake with No-Bake Chocolate Cookie Crust
Seems like a lot of work to remove the Oreo center but the results look & sound delish. Maybe you can make one for me sometime so i can experience the taste. 😋