No-Bake Key Lime Cheesecake

Prep Time:
30 mins
Total Time:
35 mins
1 9-inch cake

This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping is folded right into the filling, along with fresh citrus juice and zest, cream cheese, and sweetened condensed milk. Chill it overnight, and wake up to a world of bliss.


  • 1 cup finely ground graham crackers (from 9 crackers)

  • 3 tablespoons sugar

  • ½ teaspoon kosher salt

  • 5 tablespoons unsalted butter, melted and cooled

  • 2 packages (8 ounces each) cream cheese, room temperature

  • 1 can (14 ounces) sweetened condensed milk

  • cup fresh Key lime juice, plus 2 teaspoons grated zest (from 16 limes), and thinly sliced lime rounds for serving

  • ½ teaspoon pure vanilla extract

  • ½ cup cold heavy cream


  1. Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed. Press evenly into the bottom of a 9-inch springform pan. Freeze until firm, 15 minutes.

  2. 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 juice, zest, and vanilla. Beat 1 minute more.

  3. In a separate bowl, whip cream to stiff peaks. Gently fold into cream-cheese mixture. Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days.

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

    no-bake key lime cheesecake
    Armando Rafael

Cook's Notes

For pristine pieces of cake, dip a sharp knife in hot water and wipe it dry before slicing.


If you can't find Key limes, swap in regular ones. They're less floral in flavor, but you'll still get that fresh zing.

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