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No-Bake Key Lime Cheesecake

Recipe photo courtesy of Armando Rafael

This airy, 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.

Source: Martha Stewart Living, July/August 2017
Total Time Prep Yield




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.

Cook's Notes

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

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How would you rate this recipe?
  • jb75
    6 NOV, 2018
    This is my go to recipe. It's easy and delicious! Dont add salt to the crust though. That must me a mistake. I did it that way the first time and oh my...yuck!
    • ALR11159410DW
      12 MAR, 2019
      I would like to make a 9 x 13 pan of this for a pot luck (I have a prolific key lime tree)- should I double this recipe or will one batch make enough?
  • marleen5690922
    10 MAR, 2019
    One of my favorite cheesecakes. Living in Fl. No baking in Florida is terrific. Taste is yummy!
  • CKL22015516
    3 SEP, 2018
    The recipe set up fantastic! No sloppy pieces when cut. The only alterations I made is that I added 1/2 cup lime juice and not 1/3rd. I also added 3 tablespoons of powdered sugar to the mix because it didn't seem quite sweet enough. Overall its a great base recipe that could be turned into any flavor cheesecake.
  • mleffler8686641
    1 SEP, 2018
    I made this in a smaller cheesecake pan and it was real nice. I have made it in tart size and they came out wonderful. I will be doing tart size more often so individual sizes can be made. Consistency and flavor are great. I like to use lots of finely grated rind for tartness. Live in FL so no-bake is terrific!
  • dcsummers
    21 DEC, 2017
    I made this exactly according to the ingredients and measurements but next time I would omit the sugar in the crust. I found the filling also it to be extremely sweet and I think I would reduce the condensed milk by several ounces as it was just overpowering. I would also increase the key lime juice a bit as well.Not sure I will make this again though.
    • charfwald
      18 AUG, 2018
      I baked the crust for about 10 minutes @350, reduced condensed milk by several tablespoons, made lemon-lime by about half of each. It was a hit. Received requests for recipe.
  • MS11621468
    4 APR, 2018
    I made this exactly as directed. The only thing I would not do next time is add salt to the crust. Everything else was perfect and delicious. Will make it again this weekend for a dinner party. I did not find it too sweet.
    • tjmay1947
      27 APR, 2018
      I would bake the crust to give more flavor and crunch
    • MS11621468
      4 APR, 2018
      Forgot to mention that I used low fat cream cheese, so it was even lighter and more creamy.
  • MS10664447
    22 SEP, 2017
    This has an amazing flavor!! I love key lime pie, but after making this light delicious recipe I am hooked on it. Key limes were not available-so I used Persian limes and it only took about 4 of them. I am now attempting to make mini cupcake size servings using this recipe.
  • MS11615304
    18 SEP, 2017
    This was very good! My springform pan is 10", so I increased the crust recipe x 1 1/2. Served it after chilling 3 hours, was good but a little soft. Much better second day.
  • marciapowderma
    7 AUG, 2017
    I am confused about needing 16 limes? for only 2 Teaspoons of Zest? Does it take 16 limes for 1/3 cup of juice?
    • srjjharris1
      1 SEP, 2017
      Yes these lines are very small. 16 would give enough juice & zest. You might get more juice than 1/3 of a cup if they are ripe
  • slberk
    24 JUL, 2017
    This is a great recipe, I made it for a bbq we hosted. I would recommend this for a more experienced baker and definitely make a day ahead. I would increase the graham cracker crumbs to 1 3/4 cup and 6 tbspns. of butter. Key limes can be hard to find so to amp up the flavor I used the zest of 6 regular limes, 2 lemons and (after the pie was refrigerated for a day) a layer of Dickenson's key lime curd (2 containers). Since I had leftover whipping cream, I made fresh whipped cream, piped it on and decorated with thin lime slices. Once I removed the spring from the pan, the pie held its shape and Tues could see the beautiful layers. The cheesecake was light and fluffy. If transporting, leave it in the spring pan until serving to protect the cake. Serve just out of the fridge.

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