This super easy Key Lime No-Bake Cheesecake has a perfectly smooth and creamy cheesecake filling with a crisp graham cracker crust.
When it’s too hot outside to turn on the oven, this cool and creamy NO-BAKE cheesecake is a must!
Key Lime No-Bake Cheesecake Recipe
- Start by combining crushed graham cracker crumbs with melted butter and a little bit of sugar.
- Press the crumbs into a springform pan and place in the fridge or freezer to firm up.
- Meanwhile beat together the cream cheese, sugar, key lime juice, lime zest and vanilla until smooth and creamy.
- Add in the heavy cream and beat until stiff peaks form.
- Spread the cheesecake filling into the crust and refrigerate until firm.
No-Bake Cheesecake Filling Ingredients:
In order to achieve that perfectly smooth and creamy filling, you’ll want to use quality ingredients and make sure to follow the directions when it calls for ROOM TEMPERATURE or COLD ingredients.
- Cream Cheese – make sure your cream cheese is at room temperature to help ensure no clumping in your cheesecake.
- Sugar – beat in the sugar until it’s no longer granulated and fully incorporated into the cream cheese.
- Key Lime Juice – you can also use a combination of fresh lemon and lime juice if you can’t get ahold of key limes.
- Lime Zest – adding this directly to the cheesecake filling gives it a burst of flavor.
- Vanilla Extract
- Heavy Whipping Cream – the key to making your cheesecake filling light and fluffy is beating until you achieve stiff peaks.
Can You Freeze No-Bake Cheesecake?
YES! Once your cheesecake has properly set up in the fridge, you can definitely freeze to enjoy at a later time. Remove the cheesecake from the springform pan and wrap in a sheet of plastic wrap and a layer of tinfoil to prevent freezer burn. You can freeze this cheesecake for up to 3 months.
To thaw, place in fridge until defrosted.
PRO TIP – Do not attempt to place the cheesecake in the freezer to help quicken the chilling time of the cheesecake. You’ll lose the fluffy and creamy consistency of the cheesecake. Instead, give the cheesecake at least 5 to 6 hours of chill time in the fridge (preferably overnight) to set up before wrapping and freezing.
Key Lime and Flavor Variations
If you’re not into the flavor of key lime, you can easily adapt this no-bake cheesecake recipe to a multitude of flavors by swapping out the key lime juice and zest for these variations.
- Create your own key lime juice by using 1/2 lemon and 1/2 lime juice
- Use orange juice and orange zest for an orange creamsicle flavor
- Swap out the key lime juice for sour cream and a squeeze of lemon juice for a traditional no-bake cheesecake
More Key Lime Recipes:
More No-Bake Cheesecake Recipes:
You’re going to LOVE this super easy and delicious Key Lime No-Bake Cheesecake.
Helpful Products To Make This Recipe:
Key Lime No-Bake Cheesecake
- 2½ cups graham cracker crumbs
- ½ cup butter, melted
- 1 tbsp sugar
- 24 oz cream cheese, room temperature
- ¾ cup sugar
- ⅓ cup key lime juice
- 1 tablespoon key lime or lime zest
- 1 teaspoon vanilla extract
- 1¼ cup heavy whipping cream, cold
- Combine graham cracker crumbs, sugar and butter together and press firmly into the bottom of an 8" or 9" springform pan and about 1" up the sides.
- In a large bowl, beat cream cheese with an electric mixer until smooth and creamy. Add in sugar, key lime juice, lime zest and vanilla and beat until smooth.
- Add heavy cream and beat on low speed until incorporated, then beat on high speed until thickened and fluffy with stiff peaks.
- Spread the cheesecake filling into the prepared pan, cover and refrigerate for at least 5-6 hours or until firm. Slice and serve with sweetened whipped cream if desired. Enjoy!
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What a fabulous cheesecake, I made it yesterday and took it to a dinner party. It is fabulous, light and fluffy. Perfect with the lime flavoring. I added some fresh lime zest to the top of it. I was surprised how big the cake was, which was great. Do you have an equally as good key lime pie recipe? Thanks so much for sharing this.
Stop crying and fallow instucksions it turned out grea makeing 2 more tomorrow for my family thanks for the recipe!!!! Happy holidays
GREAT RECIPES. PUT ME ON YOUR LIST.
Does not using the lime zest alter the taste too much or can I also change it out with something else? Cause I generally don’t like the texture of zest in a cheesecake.
I was so excited to make this but could not achieve thickening and stiff peaks. Sadly I had to throw it all out. Not sure what I could have done wrong. I did half the recipe as I was wanting to make individual cheesecakes instead but don’t think that should have made a difference. . Any suggestions?
Could it have been that your cream wasn’t the right type? If it’s not heavy whipping cream it will be very difficult to achieve the right consistency.
You can add confectionary sugar to the whipped cream to help stiffen it up more. I also refrigerate my beaters and the bowl I mix it in because whipping cream loves the cold. Did you whip it on high speed after you incorporated it into the cream cheese mixture? I did to mine for about 5-7 minutes. The whipped cream thickens the more you mix it.
So sad would not beat to stuff peaks. Had to toss it all Should I have beat heavy whip cream separate and folded in?
It should work just fine beating it in with the cream cheese mixture, but if you are having troubles with getting your mixer giving it enough air, then beating the cream separately and folding it in will work too!
Can you substitute stevia in this recipe? Diabetics want to know…
I haven’t tried this substitution, but if you’re familiar with using a sugar substitute and have had success with it in the past, I don’t see why it wouldn’t work for this recipe too! 🙂
Made it this weekend and it was fabulous! Thanks for the recipe.
You’re definitely welcome! So glad you enjoyed it!
Oh I didn’t know I could freeze this cheesecake. Thank you for sharing the recipe! Can’t wait to try it.
You’re welcome! Hope you enjoy!
I just love your recipes they are delicious and easy
Thanks Kelly! I am so glad you’re enjoying the recipes I share! 🙂