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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?
  • 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?
  • 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.
  • dangerrangerett
    10 JUL, 2017
    Really outstanding recipe!!! Love it enormously!!! Thank you!!! ❤️
  • dmbroecker1
    8 JUL, 2017
    I made this cheesecake exactly as the recipe instructed but it was kind of fluffy instead of firm when chilled overnight. Texture was too creamy.
  • MS10923033
    3 JUL, 2017
    I just made this for a 4th of July celebration tomorrow & had to restrain myself from eating it early. I made it in cupcake tins & it made about 21 individual cheesecakes. It's simple & great to make in the South as it's so hot down here & I didn't need to use the oven to bake it. I will definitely be making this again & again...
  • ALR9997553DW
    28 JUN, 2017
    Hi, this looks fabulous! Can I use digestive biscuits instead of graham crackers, as these are not available in U.K.?

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