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This no-bake key lime cheesecake is refreshingly bright, creamy, and incredibly easy to make. With only three main ingredients and a store-bought crust, it comes together in minutes and chills into a smooth, tangy dessert. It’s perfect for warm weather or anytime you’re craving something light and citrusy.
The key lime juice adds just the right amount of tartness to balance the sweetness of the condensed milk, and cream cheese gives it a rich, silky texture. It’s the ideal effortless dessert for parties, holidays, or weeknight treats.
What You’ll Like About This Dish
Only minutes of prep. Just mix, pour, and chill—no baking required.
Bright and creamy. Tangy key lime juice plays beautifully with rich cream cheese.
Great for entertaining. A simple dessert that always feels special.
Flexible. Add zest, whipped cream, or fresh fruit to dress it up.
- Cream cheese – Softened cream cheese blends smoothly and creates a creamy filling.
- Sweetened condensed milk – Adds sweetness and structure without extra sugar.
- Key lime juice – Provides the classic tart citrus flavor.
- Lime zest – Optional but adds extra brightness.
- Graham cracker crust – A store-bought crust makes this even easier.
Steps to Make No-Bake Key Lime Cheesecake
- Beat the cream cheese, condensed milk, and lime juice until smooth.
- Fold in the lime zest if using.
- Spread the filling evenly in the pie crust.
- Cover and chill until firm.
- Slice and serve with whipped cream.
Tips
- Make sure the cream cheese is fully softened for the smoothest filling.
- Use fresh key lime juice for the best flavor, but bottled works in a pinch.
- Chill the cheesecake for several hours to ensure clean, neat slices.
Recipe Variations
- Add a zest boost. Mix extra lime zest into the filling for more citrus punch.
- Use a chocolate crust. Swap the graham crust for chocolate for a tart-and-sweet contrast.
- Make mini cheesecakes. Portion into small tart shells or jars.
- Add coconut. Fold in a handful of sweetened shredded coconut for a tropical twist.
- Top it fruitfully. Add strawberries, raspberries, or kiwi slices before serving.
Serving Suggestions
- Serve with whipped cream or whipped topping.
- Pair with fresh berries or sliced citrus.
- Add a drizzle of raspberry sauce for color.
- Garnish with lime zest or thin lime slices.
How to Store
Refrigerate: Keep covered in the refrigerator for up to 4 days. The texture stays smooth and creamy.
Freeze: Freeze the whole cheesecake or individual slices for up to 2 months. Thaw in the refrigerator before serving.
Reheat: Not applicable—serve chilled.
A no-bake dessert is a timesaver, and an excellent choice for summer meals and entertaining. This creamy no-bake chocolate cheesecake pie is a family favorite!
No-Bake Key Lime Cheesecake
Ingredients
- 16 ounces cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- ⅓ cup key lime juice
- 3 tsp lime zest (optional), divided
- 1 9-inch graham cracker crust
- Whipped cream or whipped topping (optional)
Recommended Equipment
Instructions
- In a mixing bowl with an electric mixer, combine the cream cheese, sweetened condensed milk, and lime juice. Beat until smooth and then fold in 2 teaspoons of lime zest, if using.16 ounces cream cheese (softened) | 1 (14-ounce) can sweetened condensed milk | 1/3 cup key lime juice | 2 tsp lime zest (optional) (divided)
- Spread the filling in the graham cracker pie crust.1 9-inch graham cracker crust
- Cover the cheesecake and refrigerate for at least 3 hours or until firm.
- Slice and serve with fresh whipped cream or frozen, thawed whipped topping, and garnish with the remaining lime zest, if using.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
