No Bake Key Lime Cheesecake

No bake cheesecake recipes are my favourite especially in the Summer - no need to turn on the oven for them and they always tastes like heaven in each bite. This super easy Key Lime No-Bake Cheesecake has a perfectly smooth and creamy cheesecake filling with a crisp graham cracker crust. This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its smooth and tangy and light as air and citrusy. The graham-cracker crust sets in the freezer - no need to bake it in the oven, and fluffy whipped cream is folded right into the filling, along with fresh citrus juice, zest, cream cheese, and sweetened condensed milk. Then just chill it overnight and you have yourself the most perfect make ahead dessert.

No Bake Key Lime Cheesecake

Why you are going to love this Key Lime Cheesecake Is:

  • Made from just 8 ingredients
  • Perfect for spring & summer celebrations
  • Wonderfully sweet, tangy and also light as air
  • Unbelievably creamy and mousse like
  • Flavor-packed with plenty of key lime
  • Easy to make ahead

No Bake Key Lime Cheesecake

What’s the Difference Between Baked and No-Bake Cheesecake?

The main difference is that there are no eggs in a no-bake cheesecake and a no-bake cheesecake “sets” by chilling in the fridge. Whereas a baked cheesecake usually has eggs in the recipe, then the cheesecake is baked in a water bath, then it chills in the fridge. The textures of these two cheesecakes are totally different. The no-bake version is a lot softer, lighter and almost mousse-like. Both are absolutely delicious.

No Bake Key Lime Cheesecake

No-Bake Cheesecake Ingredients:

If you love cheesecake and if you love key lime pie, then this recipe is just for you! It combines the best of both, with a graham cracker crust and light-as-air, citrusy filling. You only need a few ingredients and about 20 minutes to make this delicious pie! It’s one of the easiest desserts every and so good! 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.For this recipe, I recommend using the block style of cream cheese and keep it full fat for the best results. The cream cheese spreads will not work as well in a cheesecake.
  • Sweetened condensed milk–this adds the sweetness and the creaminess to the cheesecake. Use regular NOT fat-free.
  • Key Lime Juice – you can also use a combination of fresh lemon and lime juice if you can’t get ahold of key limes, or just regular limes will do too but since regular limes are slightly more tart so will your cheesecake.
  • Lime Zest – adding this directly to the cheesecake filling gives it a burst of flavor.
  • Vanilla Extract - for a balanced flavour
  • Heavy Whipping Cream – the key to making your cheesecake filling light and fluffy is beating until you achieve stiff peaks. I like to whip up my own as the store-bought prepared cool whip is already sweetened and that could make you cheesecake too sweet. It should be cold while whipping
  • Graham cracker crumbs - I love the graham cracker crust for a more classic cheesecake vibe but feel free to use any biscuit crumbs you like. Ginger snaps work really well here to - cause ginger and lime are always a good idea. Feel free to use Gluten free graham cracker crumbs if you refer this cheesecake to be gluten free

No Bake Key Lime Cheesecake

How to Make This No bake Lime Cheesecake (full instructions in recipe below)

  1. Prepare crust. Combine graham cracker crumbs with salt, and melted butter. Press evenly into pan and chill while you make the filling.
  2. Prepare filling. Beat the cream cheese until smooth, then add sweetened condensed milk, lime juice, and lime zest. Beat heavy whipping cream till fluffy, then fold into the cream cheese mixture.
  3. Chill. Spread the cheesecake filling over the crust and chill for at least 4 hours.

No Bake Key Lime Cheesecake

Tips for Making the Perfect No bake Cheesecake:

  • You can use store-bought graham cracker crumbs, or use a food processor to pulverize. A ziplock plastic bag and a rolling pin will do the job too.
  • Can I bake the crust? YES you definitely can bake the crust. Although this is a no bake recipe for a more crisp cookie crust its always recommended to bake the crust for 8-10 min at 350 degrees F then allow to cool completely. This of course is not necessary but it will give you a more crisp crust.
  • For the smoothest filling (no lumps), let the cream cheese come to room temperature for 60-90 minutes before mixing. But if you’re strapped for time, remove any packaging (especially foil!) and place the block of cream cheese on a microwave-safe plate. Microwave on high at 10 second intervals checking in between to test it by poking the center of the cream cheese block to test the texture. It should be soft but not melted or hot
  • This cheesecake doesn’t need anything extra, but a simple garnish of whipped cream and lime slices make them look fancy. It is also perfect with a thick slather of whip cream in the middle of it for a more rustic look.
  • To make sure this cheesecake has enough time to set up for clean slices, I typically make these the day before I plan to serve them which makes this the perfect make ahead dessert.
  • For clean slices, run a sharp knife under hot water and dry between each slice.

No Bake Key Lime Cheesecake

How Long Does No-bake Cheesecake Last?

This cheesecake is the perfect dessert to make ahead of time because it stores so well. You can store any leftovers in the fridge for up to 5 days.

No Bake Key Lime Cheesecake

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.



Recipe

Servings: 12
Prep Time: 30 mins
Non Active Time: 6 hour or overnight for setting

Ingredients

For the Crust

  • 2½ cups graham crumbs
  • ½ cup melted butter
  • Pinch of salt

For the Filling

  • 2 packages (8 ounces each) cream cheese, room temperature
  • 1 can (14 ounces) sweetened condensed milk
  • ⅓ cup fresh lime juice, plus 2 teaspoons grated zest
  • ½ teaspoon pure vanilla extract
  • ¾ cup cold heavy cream

For Serving

  • Sweetened whipped cream, for topping
  • Lime slices and zest, for garnish

Directions

Make Crust

  1. Combine graham cracker crumbs and butter and pinch of salt and press firmly into the bottom of an 8″ or 9″ springform pan and about 1″ up the sides.
  2. Chill in the freezer, while you make the filling.

Make Filling

  1. In a large bowl, beat cream cheese with an electric mixer or stand mixer with paddle attachment on medium speed until smooth.
  2. Add the condensed milk and beat until fluffy and combined, 2-3 minutes.
  3. Add the lime juice, zest and vanilla and beat until well incorporated - 1 more minute
  4. Whip the cream in a separate bowl with an electric mixer with whisk attachment until stiff peaks form.
  5. Fold the whipped cream into the cream cheese mixture carefully so you do not deflate it.

Assemble

  1. Pour into prepared pan spread in an even layer, cover and refrigerate for at least 6-8 hours or overnight until firm.
  2. Run a knife along cake’s edge before releasing sides of pan, then under bottom to loosen if you are transferring out of pan completely and on to platter or serving plate
  3. Slice and serve with sweetened whipped cream as desired. (I piped mine with whip cream and used lime slices to decorate along with lime zest for sprinkling)

Recipe Notes

How Long Does No-Bake Cheesecake Last.

This cheesecake is the perfect dessert to make ahead of time because it stores so well. You can store any leftovers in the fridge for up to 5 days.

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.

No Bake Key Lime Cheesecake