No Bake Key Lime Cheesecake Recipe

A whole key lime cheesecake topped with lime slices and whipped cream.

5 from 1 vote

No Bake Key Lime Cheesecake Recipe

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.

Prep Time25

Chilling Time12

Total Time12 25

Course: Dessert

Cuisine: American

Servings: slices

Calories: 264kcal

Author: Danielle

Equipment

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

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.

Nutrition