This No Bake Key Lime Cheesecake is the perfect dessert for any occasion. With its creamy, tangy filling and crisp graham cracker crust, it’s a refreshing treat that doesn’t require turning on the oven. The light and zesty flavor of key lime paired with the smooth cheesecake filling will have everyone asking for seconds!
Why You’ll Love This No Bake Key Lime Cheesecake
- Easy to Make: No baking required, so it’s quick and simple to prepare.
- Perfectly Creamy: A luscious, silky filling that’s perfectly balanced between sweet and tangy.
- Refreshing: The tartness of the lime makes this dessert incredibly refreshing, especially during warmer months.
- Make Ahead: Ideal for parties or gatherings since it can be made ahead and chilled in the fridge.
Ingredients for No Bake Key Lime Cheesecake
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 graham crackers)
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- ½ cup fresh key lime juice (or regular lime juice)
- 1 tablespoon lime zest (for added flavor)
- 1 teaspoon vanilla extract
Tools You’ll Need
- 9-inch springform pan or pie dish
- Mixing bowls
- Electric mixer or stand mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
How to Make No Bake Key Lime Cheesecake
Step 1: Make the Crust
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
- Stir the mixture until it’s evenly combined and the crumbs are coated with the butter.
- Press the graham cracker mixture into the bottom of a 9-inch springform pan or pie dish to form an even crust. Use the back of a spoon to press it down tightly.
- Place the crust in the fridge or freezer to chill while you make the filling.
Step 2: Prepare the Filling
- In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy (about 2 minutes).
- Add the powdered sugar, lime juice, lime zest, and vanilla extract. Beat until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form (about 3-4 minutes with an electric mixer).
- Gently fold the whipped cream into the cream cheese mixture until well combined. Be careful not to deflate the whipped cream.
Step 3: Assemble the Cheesecake
- Pour the key lime filling onto the prepared graham cracker crust.
- Use a spatula to smooth the top and make it even.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set properly.
Step 4: Serve and Enjoy
- Once the cheesecake is set, remove it from the springform pan (if using).
- Garnish with extra lime zest, whipped cream, or fresh lime slices before serving.
- Slice and serve chilled.
Serving Suggestions
- Top with fresh whipped cream and lime wedges for an extra touch of decoration.
- Serve alongside a fresh fruit salad for a light and refreshing dessert option.
- Add some crushed graham crackers or toasted coconut on top for a bit of texture.
Tips for the Best No Bake Key Lime Cheesecake
- Room Temperature Cream Cheese: Make sure your cream cheese is softened to room temperature before mixing to avoid lumps in the filling.
- Key Lime Juice vs. Regular Lime Juice: If possible, use fresh key lime juice for the best flavor. If key limes are unavailable, regular limes will work just fine.
- Whipping the Cream: Whipping the cream to stiff peaks is key to getting a smooth, light filling. Don’t over-whip it, though, or it will become grainy.
- Crust Variations: You can swap the graham crackers for other cookies, like vanilla wafers or even chocolate cookies, to create a different flavor.
Storage Instructions
- Refrigerate: Store any leftover cheesecake in an airtight container in the fridge for up to 4-5 days.
- Freeze: You can also freeze the cheesecake. Just slice it, wrap individual pieces in plastic wrap, and then place in an airtight container for up to 2 months. Thaw in the fridge before serving.
Frequently Asked Questions
Can I use regular lime juice instead of key lime juice?
Yes, if key limes aren’t available, regular lime juice will work, though key lime juice offers a more distinct flavor.
How can I make this cheesecake gluten-free?
You can make the crust gluten-free by using gluten-free graham crackers or another gluten-free cookie.
Can I make this cheesecake without a springform pan?
Yes, you can use a regular pie dish or any round baking dish. Just be sure to chill the cheesecake properly before serving.
Conclusion: A Refreshing and Creamy Dessert
No Bake Key Lime Cheesecake is a simple yet decadent dessert that’s perfect for any occasion. The creamy filling paired with the tangy lime flavor is a refreshing treat that’s sure to impress your guests. Whether you’re celebrating a special occasion or just indulging in a sweet craving, this cheesecake is a delightful way to satisfy your sweet tooth!
Preparation Time: 20 minutes
Chill Time: 4 hours (or overnight)
Cuisine: American, Dessert
Nutritional Information (per slice)
Calories: 350
Protein: 3g
Carbohydrates: 34g
Fat: 24g
Fiber: 1g
Enjoy this refreshing, creamy dessert with minimal effort and maximum flavor!
Print
No Bake Key Lime Cheesecake
- Total Time: 4 hours 20 minutes
Description
This No Bake Key Lime Cheesecake is the perfect dessert for any occasion. With its creamy, tangy filling and crisp graham cracker crust, it’s a refreshing treat that doesn’t require turning on the oven. The light and zesty flavor of key lime paired with the smooth cheesecake filling will have everyone asking for seconds!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 graham crackers)
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- ½ cup fresh key lime juice (or regular lime juice)
- 1 tablespoon lime zest (for added flavor)
- 1 teaspoon vanilla extract
Instructions
Step 1: Make the Crust
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
- Stir the mixture until it’s evenly combined and the crumbs are coated with the butter.
- Press the graham cracker mixture into the bottom of a 9-inch springform pan or pie dish to form an even crust. Use the back of a spoon to press it down tightly.
- Place the crust in the fridge or freezer to chill while you make the filling.
Step 2: Prepare the Filling
- In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy (about 2 minutes).
- Add the powdered sugar, lime juice, lime zest, and vanilla extract. Beat until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form (about 3-4 minutes with an electric mixer).
- Gently fold the whipped cream into the cream cheese mixture until well combined. Be careful not to deflate the whipped cream.
Step 3: Assemble the Cheesecake
- Pour the key lime filling onto the prepared graham cracker crust.
- Use a spatula to smooth the top and make it even.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set properly.
Step 4: Serve and Enjoy
- Once the cheesecake is set, remove it from the springform pan (if using).
- Garnish with extra lime zest, whipped cream, or fresh lime slices before serving.
- Slice and serve chilled.
Notes
- Room Temperature Cream Cheese: Make sure your cream cheese is softened to room temperature before mixing to avoid lumps in the filling.
- Key Lime Juice vs. Regular Lime Juice: If possible, use fresh key lime juice for the best flavor. If key limes are unavailable, regular limes will work just fine.
- Whipping the Cream: Whipping the cream to stiff peaks is key to getting a smooth, light filling. Don’t over-whip it, though, or it will become grainy.
- Crust Variations: You can swap the graham crackers for other cookies, like vanilla wafers or even chocolate cookies, to create a different flavor.
- Prep Time: 20 minutes
- Chill Time: 4 hours (or overnight)
- Cuisine: American, Dessert
