The flavors of key lime pie in quick and refreshing no-bake cheesecake! Leave the oven off for this one and get ready to be the most popular person at the cookout.
Line the bottom of a 9-inch springform pan with parchment paper. (This is optional, but it will make the finished cheesecake easier to remove from the pan).
Combine all ingredients in a medium mixing bowl. Stir until melted butter is mixed through and all crumbs are wet. Set 2T of crumbs aside.
Press the remainder of the crumbs evenly into the bottom of the springform pan, packing it down with the bottom of a measuring cup, glass, or other firm, flat surface.
Set the pan in the refrigerator to chill until the filling is ready.
Key Lime Cheesecake Filling
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), beat the cream cheese and sweetened condensed milk on medium speed until it's nice and smooth, about 5 minutes, stopping to scrape the bowl a couple of times.
Add the lime juice, zest, vanilla, and salt, and beat until well-combined, about 1 minute.
Empty the mixture into a separate bowl, and set it aside for now.
In the mixing bowl (you don't have to wash it first...it'll all get mixed together eventually anyway), use the whisk attachment to beat the whipping cream on medium speed until it forms stiff peaks.
Gently fold the whipped cream into the cream cheese mixture until it is fully combined. Pour into the prepared crust, smoothing the top. Cover and refrigerate overnight, or at least 8 hours.
To serve, remove from pan and place on a serving plate. Sprinkle the 2T of graham crust crumbs you saved around the outside edge. Place a thin slice of lime in the center of the cheesecake, if you like. Cut, serve, and enjoy! Store any leftovers covered in the refrigerator.
Notes
*Traditionally, key limes are used. But if you don't have access to key limes, regular limes work beautifully.