No Bake Key Lime Cheesecake Recipe

Introduction

This no-bake key lime cheesecake is a refreshing and creamy dessert perfect for warm days or any occasion. With a buttery graham cracker crust and a tangy, smooth filling, it’s delightfully easy to make without needing an oven for the whole recipe.

Ingredients

• 2 ¼ cups (302g) graham cracker crumbs
• ½ cup (112g) salted butter, melted
• 3 tbsp (39g) sugar
• 16 oz (452g) cream cheese, room temperature
• 14 oz can sweetened condensed milk
• 1/3 cup (80ml) key lime juice
• 1 tbsp key lime zest
• 1 cup (240ml) heavy whipping cream, cold
• ½ cup (58g) powdered sugar
• 1 tsp vanilla extract
• ¾ cup (180ml) heavy whipping cream, cold (for topping)
• ½ cup (58g) powdered sugar (for topping)
• ½ tsp vanilla extract (for topping)
• 1 tsp key lime zest (for topping)

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). You can choose to skip baking the crust if you prefer a no-bake version.
2. Step 2: In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the mixture resembles wet sand.
3. Step 3: Press the crust mixture evenly into the bottom and up the sides of a 9-inch springform pan.
4. Step 4: Bake the crust for 10 minutes if desired, then remove from the oven and refrigerate to cool completely.
5. Step 5: In a large mixing bowl, beat the cream cheese until smooth and creamy.
6. Step 6: Add the sweetened condensed milk and mix until well combined.
7. Step 7: Stir in the key lime juice and zest until fully incorporated. Set this filling mixture aside.
8. Step 8: In a separate large bowl, whip 1 cup cold heavy whipping cream with powdered sugar and vanilla extract on high speed until stiff peaks form.
9. Step 9: Gently fold the whipped cream into the cream cheese mixture in two additions until well combined but still light and airy.
10. Step 10: Pour the filling into the chilled crust and spread it into an even layer.
11. Step 11: Refrigerate the cheesecake for 6-7 hours or overnight until firm.
12. Step 12: When ready to serve, carefully remove the cheesecake from the springform pan.
13. Step 13: For the topping, whip the remaining ¾ cup cold heavy whipping cream with powdered sugar, vanilla extract, and key lime zest until stiff peaks form.
14. Step 14: Pipe swirls of the whipped cream around the edges of the cheesecake and garnish with fresh key lime slices if desired.
15. Step 15: Keep the cheesecake refrigerated until serving. It’s best enjoyed within 3-4 days.

Tips & Variations

• For extra flavor, use fresh key limes if available, or substitute with fresh lime juice if not.
• Skip baking the crust for an easier, fully no-bake version—just make sure to firmly press and chill it well.
• Add a teaspoon of lime extract to the filling for a more intense citrus punch.
• Try garnishing with toasted coconut flakes or a drizzle of passionfruit sauce for a tropical twist.

Storage

Store the cheesecake in an airtight container or covered with plastic wrap in the refrigerator. It will keep well for 3 to 4 days. To serve, you can let it sit at room temperature for 10–15 minutes for easier slicing. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lime juice instead of key lime juice?

Yes, regular lime juice works well and can be used as a substitute, though key limes have a unique flavor that makes the cheesecake special.

Do I have to bake the crust?

No, baking the crust is optional. Baking helps it hold together better, but chilling the crust firmly pressed in the pan is sufficient for a no-bake cheesecake.

No Bake Key Lime Cheesecake Recipe

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★★★★★

5 from 134 reviews

• Author: Thomas
• Total Time: 6 hours 30 minutes (including chilling time)
• Yield: 8–10 servings 1x

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Description

This no bake key lime cheesecake is a refreshing and creamy dessert featuring a buttery graham cracker crust, smooth cream cheese filling infused with tangy key lime juice and zest, and a light whipped cream topping. Perfect for warm weather or anytime you want a luscious, easy-to-make dessert without the oven baking.

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Ingredients

Scale 1x2x3x

Crust

• 2 ¼ cups (302g) graham cracker crumbs
• ½ cup (112g) salted butter, melted
• 3 tbsp (39g) sugar

Filling

• 16 oz (452g) cream cheese, room temperature
• 14 oz can sweetened condensed milk
• 1/3 cup (80ml) key lime juice
• 1 tbsp key lime zest
• 1 cup (240ml) heavy whipping cream, cold
• ½ cup (58g) powdered sugar
• 1 tsp vanilla extract

Topping

• ¾ cup (180ml) heavy whipping cream, cold
• ½ cup (58g) powdered sugar
• ½ tsp vanilla extract
• 1 tsp key lime zest
• Key lime slices for garnish

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Instructions

1. Preheat and prepare crust: Preheat the oven to 325°F (163°C) if you choose to bake the crust. In a small bowl, combine graham cracker crumbs, melted butter, and sugar; mix well to evenly distribute the butter throughout the crumbs.
2. Form the crust: Press the crust mixture firmly into the bottom and up the sides of a 9-inch springform pan to form an even layer.
3. Bake the crust (optional): Bake the crust in the preheated oven for 10 minutes to set it. Then remove the crust from the oven and chill it in the refrigerator until completely cool. You may also skip baking and chill the crust directly.
4. Make the cream cheese filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy using an electric mixer. Gradually add the sweetened condensed milk and mix until fully combined and smooth.
5. Add key lime flavor: Stir in the key lime juice and key lime zest, mixing until well incorporated. Set this filling mixture aside.
6. Prepare whipped cream for folding: In a separate large bowl, combine 1 cup cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
7. Fold whipped cream into filling: Gently fold the whipped cream into the cream cheese mixture in two additions, carefully combining without deflating the airiness.
8. Assemble cheesecake: Pour the creamy filling onto the cooled crust and spread to an even layer. Refrigerate the cheesecake for at least 6-7 hours or overnight to allow it to firm up.
9. Prepare whipped cream topping: Remove the chilled cheesecake from the springform pan. In a clean bowl, whip together ¾ cup cold heavy whipping cream, powdered sugar, vanilla extract, and key lime zest until stiff peaks form.
10. Decorate cheesecake: Pipe decorative swirls of the whipped cream topping around the edges of the cheesecake. Garnish with fresh key lime slices for added flavor and presentation.
11. Final chill and serve: Return the cheesecake to the refrigerator and chill until ready to serve. Consume within 3-4 days for best freshness and flavor.

Notes

• For a firmer crust, baking is recommended but not necessary.
• Use room temperature cream cheese to avoid lumps in the filling.
• Be gentle when folding whipped cream to maintain the light texture of the cheesecake.
• Allow sufficient chilling time for the cheesecake to set properly.
• Store leftovers covered in the refrigerator for up to 4 days.

• Prep Time: 20 minutes
• Cook Time: 10 minutes (optional for crust baking)
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: No bake cheesecake, key lime cheesecake, summer dessert, easy cheesecake, chilled dessert, graham cracker crust