No-Bake Key Lime Cheesecake Recipe (With Video)

Prep Time:

30 mins

Total Time:

35 mins

Servings:

8 to 12

Yield:

1 9-inch cake

Our key lime cheesecake is an easy mousse-like treat that blends the tartness of key lime pie with the richness of cheesecake. It's a no-bake wonder dessert, so you don't even need to turn on the stove. The graham-cracker crust sets in the freezer rather than the oven, and the filling sets up in the refrigerator. The only heat required is to melt the butter for the crust, which can be done in the microwave.

The traditional whipped cream topping you love on key lime pie is folded right into the rich filling, along with fresh citrus juice and zest, cream cheese, and sweetened condensed milk. Chill it overnight, and dessert is ready.

no-bake key lime cheesecake — Credit: Armando Rafael

What Are Key Limes?

Key limes are prized for their high juice content and intense aroma. They are smaller than standard limes (also known as Persian limes) and have a thin, leathery skin. You may also see them referred to as Mexican or West Indian limes.

Why This Is the Ultimate Make-Ahead Dessert

This key lime cheesecake is quick and easy to prepare; the prep time is only 30 minutes. But, like other cheesecakes, baked or no-bake, it needs to be made ahead to have time to chill. If it doesn't have enough time to chill, the center may not be firm when you slice it.

How far ahead to make the cheesecake: The recipe calls for a minimum of 12 hours of chilling, but longer is even better. Make it the night before you plan to serve it for dinner, or make it up to three days ahead if you’re hosting a big party.

How to Cut No-Bake Cheesecake

We think this key lime cheesecake is easier to slice than most cheesecakes, but it is soft and creamy. To ensure you get clean slices:

Use a sharp chef's knife; dip the knife in hot water and allow the blade to heat up for a few seconds. Wipe it dry before making the first cut.
Repeat, heating the knife before cutting each slice.

Directions

Whisk together dry ingredients for crust:

Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed.
Press crust into pan:

Press crumb mixture evenly into the bottom of a 9-inch springform pan.
Freeze crust:

Freeze until firm, 15 minutes.
Beat cream cheese and condensed milk:

Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, about 5 minutes.
Add lime and vanilla:

Add lime juice, zest, and vanilla. Beat 1 minute more.
Whip cream:

In a separate bowl, whip cream to stiff peaks.
Add cream to cream cheese mixture:

Gently fold into cream cheese mixture.
Pour filling over crust and refrigerate:

Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days.
Unmold cheesecake and garnish for serving:

Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.

Frequently Asked Questions

Can you use regular limes instead of key limes in cheesecake?

Yes, you can use regular limes instead of key limes for this cheesecake. The difference is that regular limes have a less floral flavor, but you'll still get that fresh citrus zing.
What is the difference between key lime pie and key lime cheesecake?

Key lime pie has a crumb crust and a rich filling of egg yolks, condensed milk, and key lime juice, with a whipped cream topping—so it is similar to key lime cheesecake. Its filling is different—more tart than that of the rich, creamy cheesecake, and more citrusy. Another point of difference is that key lime pie is baked, whereas our no-bake key lime cheesecake does not need any oven time.
What flavors go well with key lime?

Coconut and other tropical fruits, such as mango, papaya, passion fruit, and guava, go well with key lime. Key lime also pairs with berries and melon and is complemented by vanilla.