Serving dessert weekly has taught me that recipes like this No Bake Key Lime Cheesecake deserve a permanent spot on the rotation. The filling is rich, creamy, and packed with bright key lime flavor in every bite, not just some lime pie pretending to be cheesecake. And unlike some no bake cheesecake, this one actually holds together when sliced while still having that signature light, fluffy texture.
We have shared more than 20 cheesecake recipes over the years, along with all the tips and tricks to help them turn out perfectly every time. Even better? Each recipe is designed to be make-ahead friendly and easy to serve to a crowd.
This is a true No Bake Key Lime Cheesecake recipe that is made in a springform pan, unlike many recipes that are simply served in a pie plate and called cheesecake. This one delivers true key lime flavor with a creamy texture that feels like no bake cheesecake. Perfect for a hot day!
Between our dozens of cheesecake recipes and our large collection of citrus recipes, we've spent years figuring out what works. In fact, this recipe tastes like our No Bake Cheesecake (made without gelatin) and our classic Key Lime Pie that uses sweetened condensed milk had a baby. Perfection!
What makes this dessert really stand out is the texture. The classic combo of condensed milk and fresh lime creates the classic key lime flavor, while whipped cream provides the lightness to the filling. Plus, it is sturdy enough to slice beautifully without loosing its shape.
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Why this recipe made the cut
We don't share recipes until they have been tested over and over again and served to many different groups. With so many cheesecake recipes, the bar is set pretty high if we are going to add a new one. Here is why this no bake version of key lime cheesecake made it:
- Full cheesecake: So many recipes are just a cheesecake served in a pie plate. That isn't the correct flavor or balance of a true key lime pie.
- Texture: Leaving out the gelatin was absolutely intentional. You can still have a no bake cheesecake that slices beautifully. Gelatin makes a no bake cheesecake rubbery, but we wanted a soft, mousse-like texture.
- Flavor: Real limes come through strong without overpowering the cream cheese flavor that makes a cheesecake a cheesecake.
No bake key lime cheesecake ingredients
Since this recipe uses just a few ingredients, selecting the right ones matters. Here's what to look for:
- Cream cheese: Full-fat cream cheese is essential for the right consistency.
- Yogurt: Whole milk Greek yogurt adds a lightness without changing the flavor.
- Sweetened condensed milk: This is the ingredient that gives the authentic key lime flavor profile. It is also the only sweetener in the filling.
- Heavy cream: Heavy cream, also known as whipping cream, is the ingredient that gives the filling its light and airy texture.
- Lime: Whole regular fresh limes are what we use because they can be found year round. We do not recommend bottled lime juice. In order to be bottled it gets heated which diminishes its fresh taste.
- Graham crackers: We like original graham crackers for this recipe, but what is most important is that they are fresh.
- Brown sugar: The added layer of flavor from brown sugar really makes the crust something special.
- Butter: Salted butter is our go-to. It holds the crust together and provides great flavor.
- Vanilla: Pure vanilla adds a dimension that keeps this from being a single-note dessert.
Helpful kitchen tools
How to make no bake key lime cheesecake
Prep a 9-inch springform pan by lining with parchment paper, then lightly spraying the paper with nonstick baking spray.
Pulse graham crackers in a food processor until they are broken down into small crumbs. Add in the remaining crust ingredients and pulse until it resembles damp sand.
Press the crust mixture into the bottom of the cheesecake pan using a tamper or flat bottomed cup. Press it evenly, going about ½ inch up the sides of the pan. Place the crust in the freezer.
The first step of the filling is to whip the heavy cream. Add it to the bowl of a stand mixer and beat on medium-high speed for about 2-3 minutes. Transfer the shipped cream into a large bowl and place into the refrigerator while making the rest of the filling.
In a clean bowl, add the cream cheese and beat on medium speed with the paddle attachment until smooth. The goal is to loosen up the cream cheese before adding in the rest of the ingredients.
Add in the sweetened condensed milk and beat for a couple more minutes until the mixture is completely smooth.
Next, add in the yogurt, fresh lime juice, and lime zest. Be sure to zest your limes before juicing them. It makes it so much easier.
Beat on medium speed for 1 minutes. Be sure to scrape down the sides of the bowl to ensure that everything is evenly mixed.
Grab the fresh whipped cream out of the refrigerator and add it on top of the cream cheese mixture.
Using gentle strokes, fold the whipped cream into the cream cheese mixture. Go slowly and turn the bowl after each fold to avoid losing the air that is in the whipped cream. The filling should be evenly mixed without any white streaks.
Pour the citrusy filing into the prepared pie crust and smooth the top with an offset spatula. Refrigerate for at least 12 hour or overnight. Do not take the sides off the pan until just before serving.
How to decorate
This dessert is perfectly delicious served as is straight out of the refrigerator, but if you feel like decorating the top here's how to do it as shown in the photos.
- Start by whipping some extra cream. Place in a piping bag fitted with a large piping tip.
- Pipe a small swirl onto the places on the cheesecake at the positions where the numbers on a clock would be. Place a thin slice of lime on each swirl. We like to cut a thin slice into fourths and use one fourth on each swirl.
- For a final pop or color, use a microplane to zest a lime over the top in a random pattern. In this case a little zest goes a long way.
How to store
Store any leftover no bake cheesecake in the refrigerator for 3-5 days. It can be stored in the springform pan with an airtight cover or plastic wrap over the top, or transferred to an airtight container like this cake keeper. The important thing is to keep the air off the surface so the cheesecake does not dry out.
FAQs
Yes, you can bake the graham cracker crust at 350ºF for 8-10 minutes if you want a firmer, less crumbly crust, but it is not absolutely necessary.
No. The texture of cream cheese in a tub is different from block cream cheese. For best results, stick to the blocks.
Tips & tricks
- The cream cheese should be soft enough to press with your finger easily, but should not be warm, super squishy, or overly soft.
- Zest your limes before juicing them.
- Whatever the top looks like when you refrigerate it is what it will look like when you serve it, so get it nice and smooth! You can always cover up imperfections with whipped cream if needed.
- The nature of a no-bake crust is that it is more crumbly than a baked one. If you prefer a firmer, crunchier crust, leave out 1 tablespoon of butter and then bake it for about 10 minutes at 350 degrees. Let it cool completely to avoid melting the filling.
- This dessert should be served very cold and should not be left out at room temperature for longer than about an hour, or it will affect the texture.
More recipes
Looking for other recipes? Try these:
This post was photographed by Rhadonda Sedgwick.
Recipe
No Bake Key Lime Cheesecake Recipe
Equipment
- mixer or hand mixer
- Offset spatula or knife
- Parchment Paper
Ingredients
Crust
- 2 cups graham cracker crumbs 16 sheets
- ¼ cup brown sugar packed
- 9 tablespoon salted butter melted
Filling
- 1 ¼ cup heavy cream very cold
- 1 teaspoon vanilla extract
- 2 8 ounce, full fat packages cream cheese, softened
- 14 ounce can of sweetened condensed milk
- ⅓ cup plain greek yogurt 5% fat is preferable
- ⅓ cup lime juice freshly squeezed
- 1 tablespoon lime zest
Toppings
- Whipped cream ½ cup cream, 1 tablespoon powdered sugar, ½ teaspoon vanilla makes enough to pile generously in the middle
- Lime slices or zest
Instructions
Crust
- Line a 9-inch springform pan with parchment paper, then spray lightly with non-stick baking spray.
- In a medium bowl, combine the crust ingredients until it resembles moist sand (if starting with full graham cracker sheets, pulse them in a food processor until they are fine crumbs first). Press the crust into the bottom and sides of the prepared pan, leaving about a ½ inch of the pan at the top. Press very firmly (a tamper or measuring cup can be used to help press). Place the crust uncovered into the freezer.2 cups graham cracker crumbs, ¼ cup brown sugar, 9 tbsp salted butter
Filling
- In a large bowl with hand mixers or in a stand mixer fitted with the whisk attachment, whip the heavy cream and vanilla on medium-high speed until stiff peaks form, about 3 minutes (every mixer is different, so the time may vary a bit). Scoop gently into a bowl and set aside in the fridge.1 ¼ cup heavy cream, 1 tsp vanilla extract
- In the now empty bowl (no need to wash), use a paddle attachment to beat the cream cheese on medium speed until really smooth, 30-60 seconds. Scrape the bowl well.2 8 ounce, full fat packages cream cheese, softened
- Add the condensed milk and beat on medium speed 2-3 minutes, scraping the bowl once or twice in the middle. It should be very smooth.14 ounce can of sweetened condensed milk
- Add the yogurt, lime juice, and zest. Beat on medium speed for 1 more minute.⅓ cup plain greek yogurt, ⅓ cup lime juice, 1 tbsp lime zest
- Using a rubber spatula, add the prepared whipped cream on top of the cream cheese mixture. Fold the cream into the batter gently and slowly so that it doesn't deflate, turning the bowl a little each time you fold to help it mix more evenly. It should be evenly combined with no white streaks remaining.
- Pour the filling into the crust and smooth the top with an offset spatula. Cover with plastic wrap, being careful to keep the plastic tight off the surface, then refrigerate for at least 12 hours or up to 2 days.
- Once completely chilled, gently release the cheesecake from the pan. If it is sticking at all, carefully run a knife along the edge of the pan first. Serve with fresh whipped cream and lime slices, if desired.Whipped cream, Lime slices or zest
Notes
- The cream cheese should be soft enough to press with your finger easily, but should not be warm, super squishy, or overly soft.
- Zest your limes before juicing them.
- Whatever the top looks like when you refrigerate it is what it will look like when you serve it, so get it nice and smooth! You can always cover up imperfections with whipped cream if needed.
- The nature of a no-bake crust is that it is more crumbly than a baked one. If you prefer a firmer, crunchier crust, leave out 1 tablespoon of butter and then bake it for about 10 minutes at 350 degrees. Let it cool completely to avoid melting the filling.
- This dessert should be served very cold and should not be left out at room temperature for longer than about an hour, or it will affect the texture.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
This dessert is so simple and so delicious!