No Bake Key Lime Cheesecake
on Mar 27, 2025
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This no-bake key lime cheesecake is the creamy, citrusy dessert of your dreams. Bring it to brunch or your next family gathering for a treat that will keep them coming back for more.
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Our no-bake lemon pie is super popular so of course we needed a lime version!
Why I Love This Recipe
- A no-bake dessert recipe that looks fancy.
- Great for parties, baby showers, or holidays.
- Semi-homemade option to make preparation even easier.
Ingredients Needed
Here is an image of what you need for this dessert. The recipe card contains the ingredients and fully detailed instructions.
How to Make a Graham Cracker Crust
A fresh graham cracker crust is easy to make and delicious. However, you can also skip this step and buy a premade crust if you prefer.
Pulse graham crackers into a fine crumb using a food processor.
Add the crumbs with salt and sugar in a medium-sized bowl and mix well.
Stir in melted butter until well combined.
Press the graham cracker mixture into a pie plate and place in the freezer.
How to Make Key Lime Cheesecake
To make the key lime cheesecake filling, gather your ingredients, a hand mixer, a large bowl, and a rubber spatula.
Using a hand mixer, beat the softened cream cheese until smooth.
Add the sweetened condensed milk, lime zest, and juice and mix well.
Fold in the Cool Whip until well combined, scraping the sides of the bowl. Remove the crust from the freezer.
Using a rubber spatula, fill the pie crust with the key lime cheesecake filling and smooth the top.
Cover and chill in the refrigerator for four hours or overnight. When ready to serve, top with Redi Whip or homemade whipped cream and lime zest and enjoy!
Recipe Tips
- Instead of a graham cracker crust, use another cookie such as Golden Oreos, Nilla Wafers, shortbread cookies, or gingersnap cookies. Or grab a store-bought prepared pie crust.
- This pie crust is no-bake. I recommend freezing it for about 10 minutes before adding the filling to help it keep its shape.
- To get the cleanest slices, you can freeze the cheesecake for 1-2 hours before serving so that it is firm enough to slice. Allow the slices to thaw for 10 minutes before serving.
- Keep refrigerated until ready to serve and serve chilled.
- Do not top with whipped cream until ready to serve unless using stabilized whipped cream that can hold its shape for a long period.
How to Store this Pie
This recipe can be made a day in advance and is best eaten within 1-2 days of being prepared. The longer key lime cheesecake is refrigerated, the lime juice will begin to separate causing the filling to be more “wet” and make the crust soggy.
Can you Freeze Key Lime Cheesecake?
Yes, you can freeze key lime cheesecake. Follow the recipe, but don’t add the whipped cream topping. Wrap and seal in an airtight container and place in the freezer. Key lime cheesecake can be frozen for up to 3 months. Thaw in the refrigerator overnight, and top with whipped cream before serving.
More No-Bake Dessert Ideas
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No Bake Key Lime Cheesecake
Ingredients
Graham Cracker Crust:
- 1 ¾ cup graham cracker crumbs, about two sleeves of graham crackers
- ½ cup unsalted butter, melted (about 1 stick)
- 2 tablespoons granulated sugar
- ¼ teaspoon salt, optional to balance out sweetness
Key Lime Cheesecake Filling:
- 24 ounces full fat cream cheese, softened to room temperature (about 3 blocks)
- 14 ounce sweetened condensed milk
- ¾ cup key lime juice
- 1 tablespoon fresh key lime zest
- 8 ounce Cool Whip, thawed
Optional Toppings:
- Whipped cream
- Lime zest
Instructions
- Spray a 10 inch pie plate with cooking spray and set aside. Add the graham crackers into a food processor or high speed blender and pulse until you get fine crumbs.
- Transfer the crumbs into a medium mixing bowl and then combine with the sugar and salt. Add the melted butter and mix until well combined.
- Press the crumb mixture firmly into the bottom of the prepared pie pan. Place the crust into the freezer for at least 10 minutes to set while making the filling.
- In a large mixing bowl using a hand mixer on medium high speed, beat the cream cheese until smooth and creamy.
- Add the sweetened condensed milk, lime juice, and zest and beat until well combined.
- With a rubber spatula, fold in the thawed Cool Whip or homemade whipped topping.
- Remove the pie crust from the freezer and then pour the filling into the prepared crust. Spread evenly with an icing spatula. Go back and forth, lightly pressing down to remove any air pockets.
- Place the pie into the refrigerator and chill for at least 4 hours, or overnight. This will allow the filling to set and hold its shape when cutting. It will also give the flavors time to blend together.
- When ready to serve, pipe with whipped cream and garnish with fresh lime slices and fresh grated lime zest. Slice and serve. Enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
