Yesterday was National Cheesecake Day, so naturally I wanted to make something cheesecake related. This Lime Cheesecake Fluff is crazy simple to make. It’s the perfect cheesecake recipe for summertime, since it requires no oven time. This fluff comes together in about fifteen minutes, with two hours of chill time, making it the perfect cheesecake recipe!
Ingredients
- Cream Cheese: Like when making cheesecake, you want to use room temperature cream cheese. This allows for easy incorporation and prevents the possibility of lumps in your final product. Pull you cream cheese out of the fridge and set it on the counter for about 45-60 minutes before using. The maximum time cream cheese can safely be outside of the fridge is 2 hours.
- Sweetened Condensed Milk: This recipe calls for a small amount of sweetened condensed milk. A typical key lime pie recipe calls for this ingredient, so I thought it would be a good idea to add it here as well.
- Heavy Whipping Cream: A lot of fluff recipes will call for a premade “cool whip” product. I really like to use freshly whipped cream instead. I find the taste is better too. For this recipe, a small amount of sugar and vanilla are added to the cream as it whips.
- Lime Juice and Zest: The lime flavor comes from the zest and juice of two limes. Feel free to use key limes too if you’ve got them. Key limes are in season!
- Graham Cracker Crumbs: Like the key lime pie, graham crackers are essential. Unlike the pie crust, this recipe simply just calls for the crumbs, no assembly required.
Procedure
In the bowl of a standing mixer with the whisk attachment, whip the heavy cream until soft peaks. Add 1/4 cup confectioners’ sugar and 1 tsp vanilla extract, and whip until stiff peaks form. Place the whipped cream in a separate bowl and place into the fridge until needed.
In the same bowl with the same whisk attachment (no need to rinse) whip the cream cheese and the remaining 1/4 cup confectioners’ sugar until soft and fluffy. While the cream cheese is mixing, in a small bowl, whisk together the sweetened condensed milk, lime juice, and lime zest until well incorporated.
Pour the lime infused sweetened condensed milk into the cream cheese and whip until fluffy and well incorporated. Add the remaining vanilla extract, mix until incorporated.
With a spatula, carefully fold 3/4 of the whipped cream into the cream cheese mixture. Fold in the mini marshmallows. Cover mixture with plastic wrap and allow to set in the refrigerator for at least 2 hours.
For serving, place a couple spoonsful of graham cracker crumbs at the bottom of your serving dish. Top with a generous serving of the lime cheesecake fluff. Garnish with whipped cream (there should be 1/4 of the cream leftover from assembly) and more graham cracker crumbs. Serve immediately.
I think this filling would actually work really well inside a prepared graham cracker crust as well. If you do decide to do that, you will need to make extra whipped cream to top off your pie. You can’t go wrong with a lime cheesecake pie though, right?
I hope you enjoy this lime cheesecake fluff. Although cheesecake day was yesterday, we can celebrate cheesecake everyday. The beauty of this particular cheesecake recipe is that it’s crazy easy, does not require an oven, and sets quicker than a cheesecake would. You can’t go wrong with that.
Stay safe and stay strong <3
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Lime Cheesecake Fluff
Ingredients
- 1½ cups heavy whipping cream chilled
- ¼ cup confectioners’ sugar sifted
- 1 tsp pure vanilla extract
- 8 oz package cream cheese softened at room temperature
- ¼ cup confectioners’ sugar sifted
- 1 tsp pure vanilla extract
- ½ cup sweetened condensed milk
- ¼ cup lime juice
- 1 tbsp lime zest
- 1 cup mini marshmallows
- 5 sheets graham crackers pulsed into crumbs
Instructions
- In the bowl of a standing mixer with the whisk attachment, whip the heavy cream until soft peaks. Add 1/4 cup confectioners' sugar and 1 tsp vanilla extract, and whip until stiff peaks form. Place the whipped cream in a separate bowl and place into the fridge until needed.
- In the same bowl with the same whisk attachment (no need to rinse) whip the cream cheese and the remaining 1/4 cup confectioners' sugar until soft and fluffy. While the cream cheese is mixing, in a small bowl, whisk together the sweetened condensed milk, lime juice, and lime zest until well incorporated.
- Pour the lime infused sweetened condensed milk into the cream cheese and whip until fluffy and well incorporated. Add the remaining vanilla extract, mix until incorporated.
- With a spatula, carefully fold 3/4 of the whipped cream into the cream cheese mixture. Fold in the mini marshmallows. Cover mixture with plastic wrap and allow to set in the refrigerator for at least 2 hours.
- For serving, place a couple spoonsful of graham cracker crumbs at the bottom of your serving dish. Top with a generous serving of the lime cheesecake fluff. Garnish with whipped cream (there should be 1/4 of the cream leftover from assembly) and more graham cracker crumbs. Serve immediately.
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