Key Lime No-Bake Cheesecake
This Key Lime No-Bake Cheesecake is a sweet, flavorful cheesecake that will wow everyone who digs into a slice. Let’s get started!
Why You Will Love This Key Lime No-Bake Cheesecake
Ingredients Needed for No Cook Key Lime Cheesecake
Ingredient quantities for this easy homemade cheesecake are located in the recipe card at the end of the post.
- Store-bought 9″ or 10″ graham cracker crust OR
- Graham crackers
- Butter
- Brown sugar or granulated sugar
- Heavy whipping cream
- Cream cheese
- Powdered sugar
- Key lime juice
- Vanilla extract
- Sour cream
- Whipped cream (optional)
- Lime wedges (optional)
- Lime zest (optional)
✨ Optional ingredient swap: For a different flavor profile, use vanilla wafers instead of graham crackers in the crust.
How To Make No Bake Key Lime Cheesecake (Quick Overview)
The steps below are just a quick overview of how to make the key lime cheesecake recipe. The full process in detail is located in the recipe card at the end of the post.
Step 1: The Crust
For this pie, you can either use a store-bought crust or easily make your own using the recipe I provide below with graham crackers (or vanilla wafers), sugar (brown sugar or regular sugar; I highly recommend using brown sugar for a graham cracker crust), and butter.
🥧 A Note About the Pictured Crust: If you looked at the photos of this pie and said, “That’s not a graham cracker crust!” you’re right. When taking these photos, I used a gluten-free pie crust recipe I’m currently experimenting with. When it’s finalized, I’ll be sure to post it if you would like to make this pie for anyone in your life who follows a gluten-free diet! (Or you can use a gluten-free store-bought crust.)
If you make your own crust, refrigerate it after you’ve pressed it into your pie pan.
Step 2: The Filling
To make the filling, you will first whip your heavy whipping cream into stiff peaks and refrigerate. (Some recipes skip this step and just whip the heavy whipping cream directly into the cream cheese, but I think this two-step process produces the best results!)
In a separate bowl, combine cream cheese and powdered sugar and mix on medium speed, scraping down the sides as needed, until the mixture is smooth.
Add key lime juice, vanilla extract, and sour cream and again mix on medium until the mixture is smooth, scraping down the sides as needed. (Photo 1)
Remove the heavy whipping cream from the refrigerator and carefully fold it into the cream cheese mixture using a silicone spatula. (Photo 2)
⚠ Do not overmix; overmixing will deflate the whipped cream.
Remove the crust from the fridge (if you made your own) and pour the filling onto the crust and spread it evenly.
Refrigerate for at least 8-12 hours, or a little longer if possible (I prefer about 14 hours).
⭐ To serve, top with whipped cream and optionally lime wedges and lime zest.
More No-Bake Dessert Recipes
- Strawberry cheesecake fluff is a tasty way to celebrate the summer season! It’s great as a picnic food dessert, Memorial day food, and July 4th celebration dessert.
- And don’t forget about dessert recipes with rhubarb! This no bake cheesecake strawberry-rhubarb has an amazing flavor, your partygoers will love it!
- Nothing beats this no bake peanut butter pie that is loaded with peanut butter cups and decadent peanut butter flavors.
- Make one of these easy desserts for events and parties: Chocolate Heaven dessert or Peanut Butter Heaven dessert. The flavor is, as you can imagine, heavenly!
🍋 Fun fact: Did you know that limes are yellow when mature? They also taste sweeter since the flavors have had time to fully develop. Unfortunately, limes only ripen on the tree, so leaving one out on the counter won’t give you a yellow lime!
More Dessert Recipes
- Chewy chocolate chip cookies are always a hit! They are great as Christmas cookies and just as great as a football game day food!
- Double chocolate chip cookies are equally as good as regular chocolate chip cookies, just loaded with chocolate! (Chocolate fans may say they’re even better.)
- Make these deliciously peanut buttery pb cookies for friends and family year-round.
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Key Lime No-Bake Cheesecake
Ingredients
Crust Ingredients
- 1 store-bought 9" or 10" graham cracker crust OR
- 1 1/2 cups graham cracker crumbs (finely crushed; about 12 full graham cracker sheets)
- 1/4 cup brown sugar or granulated sugar
- 6 tbsp butter (melted)
Filling Ingredients
- 1 cup heavy whipping cream
- 24 oz cream cheese (softened to room temperature)
- 1 1/2 cups powdered sugar
- 1/4 cup key lime juice (or more to taste; if adding more, add 1 tsp at a time)
- 1 tsp vanilla extract
- 1/4 cup sour cream
Optional Toppings
- whipped cream
- lime wedges
- lime zest
Instructions
Crust Instructions
- If you use a store-bought crust, you’re good to go! To make your own crust, follow these instructions:
- Combine graham crackers crumbs and sugar in a bowl, then add melted butter and combine thoroughly.
- Press crust into the bottom and up the sides of a 9” or 10” pie dish very tightly. Use a measuring cup or the back of a spoon to firmly pack the crust.
- Chill in the fridge for at least 1 hour before adding filling.
Filling Instructions
- Add heavy whipping cream to a mixing bowl and whip with mixer (hand or stand) on high speed, scraping down the sides as needed, until the cream reaches stiff peaks (about 2-4 minutes). Immediately place in refrigerator.
- In a separate mixing bowl, combine cream cheese and powdered sugar and mix on medium speed, scraping down the sides as needed, until the mixture is smooth.
- Add key lime juice, vanilla extract, and sour cream and again mix on medium until the mixture is smooth, scraping down the sides as needed.
- Remove the heavy whipping cream from the refrigerator and carefully fold it into the cream cheese mixture using a silicone spatula. Do not overmix; overmixing will deflate the whipped cream.
- Remove the crust from the fridge and pour the filling onto the crust. Spread it evenly using a silicone spatula or an offset spatula. The offset spatula requires less effort, so use it if you have it!
- Cover and refrigerate for at least 8-12 hours, if not longer (I try to go for 14 if possible).
Serving Instructions
- Remove from the refrigerator and cut with a knife. To get cleaner cuts, microwave a jar of water and place the knife into the water and wipe the water off between each cut. The warmed knife will give you cleaner cuts.
- Store covered in the fridge for up to five days.
- To serve, top with whipped cream and optionally lime wedges and lime zest.
Notes
Nutrition Disclaimer
Nutrition Estimates are per serving and included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed.
