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No Bake Easy Recipe - Smooth and Tangy Key Lime Cheesecake

This No-Bake Key Lime Cheesecake is everything you love about a classic key lime pie with the rich, creamy texture of cheesecake. Built on a bed of buttery graham cracker crust that's topped with a tangy key lime filling and finished with key lime zest and homemade whipped cream, this is the perfect summer dessert.
Prep Time20 minutes
Chill Time6 hours 30 minutes
Total Time6 hours 50 minutes
Course: Dessert
Cuisine: American
Keyword: dessert, Desserts, key lime, Key lime cheesecake, no bake, No bake cheesecak, Summer Dessert, Whipped cream
Servings: 12 slices

Ingredients

Graham Cracker Crust:

  • 2 cups graham cracker crumbs (240g)
  • 8 tbsp unsalted butter, melted (113g)
  • 2 tbsp light brown sugar (25g)

Key Lime Cheesecake Filling:

  • 8 ounces cream cheese, softened
  • 14 ounces sweetened condensed milk
  • ¼ cup key lime juice, freshly squeezed
  • 1 tbsp key lime zest
  • 1 tsp vanilla bean paste or vanilla extract
  • ½ cup powdered sugar (60g)
  • 3 cups whipped topping, thawed (226g)

Toppings:

  • 1 cup heavy whipping cream (240ml)
  • 1 tbsp key lime zest

Instructions

Graham Cracker Crust:

  • Prepare a 9-inch springform pan by lightly spraying with nonstick spray and covering completely in parchment paper, set aside.
  • In a medium mixing bowl, combine the graham cracker crumbs and light brown sugar. Pour in the melted butter and stir until every crumb is evenly coated and resembles wet sand.
  • Pour the mixture into your prepared dish. Spread around evenly using the bottom of a measuring cup or glass, gently pushing up around the sides. Place the crust in the refrigerator for at least 30 minutes to firm up while you prepare the filling.

Key Lime Cheesecake Filling:

  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy.
  • Add the sweetened condensed milk, powdered sugar, vanilla, key lime juice, and key lime zest. Beat until the mixture is fully combined, scraping down the sides of the bowl as needed.
  • Using a rubber spatula, gently fold in the thawed whipped topping until no white streaks remain.
  • Spread the filling evenly into the chilled graham cracker crust and smooth out with an offset spatula or back of a spoon.
  • Cover tightly with plastic wrap. Refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is fully set.

Assembly:

  • For the whipped cream, place your heavy whipping cream in a stand mixer with the whisk attachment or a medium size bowl and whisk on high until soft peaks form. Place in a piping bag and dollop around the border of the cheesecake.
  • Finish with freshly grated key lime zest over the whipped cream and the center of the pie.

Notes

  • If you don't have a springform pan you can also use a 9-inch pie dish