Amazing 380-Cal key lime cheesecake joy

When the summer heat rolls in, my kitchen definitely needs a break! That’s the only time I really pull out a recipe that doesn’t involve turning on the oven, but I still want something that feels totally special and impressive. That’s why I lean so hard on this Creamy No-Bake Key Lime Cheesecake. Seriously, forget complicated baking steps; this delivers that perfect, bright, tangy flavor you crave with an unbelievably smooth texture.

It comes together in minutes, and the freezing time is hands-off, meaning you get all the glory of serving a showstopper dessert at your next gathering without any last-minute panic. This recipe is pure joy bottled up in a rich, graham cracker crust, and it’s become my go-to for easy entertaining!

Why This No-Bake key lime cheesecake is Your New Favorite Summer Dessert

I know you’re busy, just like me, so this recipe is a total sanity saver. We are skipping the water baths and worrying about cracks! This is the definition of an easy key lime cheesecake. If you’re looking for a refreshing cheesecake that tastes like a vacation, this is it.

• No oven required—you just need freezer space! Perfect for those blazing hot days when you don’t want to heat up the kitchen even one degree more.
• It sets up beautifully firm, making it a dream for slicing and serving at any party.
• The flavor is intensely bright, balancing that incredible tartness perfectly against the sweet, buttery crust.

If you want more simple, stress-free sweetness in your life, make sure you check out my whole collection of easy desserts!

Achieving Ultimate Creamy key lime cheesecake Texture

The secret weapon here is that can of sweetened condensed milk. Trust me, it’s magic! We dump the heat entirely, which means we don’t have to worry about eggs curdling or over-baking the protein in the cream cheese. When you beat the softened cream cheese until it’s perfectly velvety smooth *before* adding the milk and lime, you create this super stable, silky base. That combination sets up gorgeously firm in the fridge—that’s your ticket to a truly creamy key lime cheesecake.

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Ingredients for the Ultimate key lime cheesecake Recipe

Okay, let’s talk about what goes into this pure slice of sunshine! Since this is a no bake key lime cheesecake, we don’t fuss with baking soda or powdered flour, which makes shopping so much easier. Everything you need is pretty straightforward, but I need you to promise me one thing: use fresh limes! That’s where we get that fantastic, authentic tangy lime dessert flavor that separates the amazing from the just-okay.

I’ve broken down exactly what you need for the two simple components below. Don’t skip over measuring your cream cheese; room temperature is the key to avoiding lumps later!

For the key lime graham cracker crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar (for crust)
• 6 tablespoons unsalted butter, melted

For the creamy key lime cheesecake filling

• 2 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup fresh key lime juice (about 6-8 limes)
• 1 tablespoon key lime zest
• 1 teaspoon vanilla extract

Step-by-Step Instructions for Your easy key lime cheesecake

This is where the magic happens, and honestly, it’s so quick that you might feel like you’re cheating! Since we aren’t baking, the whole process is about layering and making sure those textures are perfect before we let the fridge do the hard work. My big secret here is patience during the mixing stage—don’t rush that initial cream cheese fluffing!

Preparing the key lime graham cracker crust Base

First things first: we build that buttery foundation. Mix those graham crumbs with the sugar, then drizzle in the melted butter until everything looks uniformly damp, like wet sand. Press it firmly into your 9-inch springform pan. I mean *firmly*—use the bottom of a measuring cup to really compact it down! That solid base is what keeps this from being a messy slice later on. Pop that into the freezer while you work on the filling; it needs to get nice and cold to set up properly for this refreshing cheesecake.

Mixing the Tangy and Creamy Filling

Now grab your stand mixer or hand mixer. This is the crucial part for that super creamy key lime cheesecake texture! Beat that softened cream cheese until it is absolutely, one hundred percent smooth—I mean, if you see a single lump, stop and beat it more. Scrape down the sides! Next, slowly stream in the entire can of sweetened condensed milk, mixing until it’s fully integrated and silky. Once that’s done, gently add your fresh key lime juice, that beautiful zest, and the vanilla. Mix on low just until it disappears. Seriously, stop right there; overmixing lime juice into heavy dairy can sometimes mess with the set! If you want another bright citrus fix while you wait, check out my best homemade lemonade recipe.

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Chilling and Setting the key lime cheesecake

Carefully pour that glorious, pale green filling right over your chilled crust. Use a spatula to smooth out the top. Then, cover it loosely with plastic wrap—make sure the wrap isn’t touching the surface of the filling! Pop it into the refrigerator for a minimum of six hours, but I always, always recommend letting it chill overnight. This gives it time to fully firm up so you can get those picture-perfect slices for your cheesecake for parties. When it’s time to serve, just release the springform pan sides and marvel at your handiwork!

Tips for the Best key lime cheesecake Success

I know you’re busy, just like me, so this recipe is a total sanity saver. We are skipping the water baths and worrying about cracks! This is the definition of an easy key lime cheesecake. If you’re looking for a refreshing cheesecake that tastes like a vacation, this is it.

• No oven required—you just need freezer space! Perfect for those blazing hot days when you don’t want to heat up the kitchen even one degree more.
• It sets up beautifully firm, making it a dream for slicing and serving at any party.
• The flavor is intensely bright, balancing that incredible tartness perfectly against the sweet, buttery crust.

If you want more simple, stress-free sweetness in your life, stick around here at Carla’s Cooking! If you want to read more about my food philosophy and why keeping things simple really matters to me, you can check out my About Page.

Ingredient Spotlight: Why Fresh Key Lime Juice Matters

I feel like I preach this constantly, but for key lime everything, fresh is non-negotiable for me! Bottled juice is usually pasteurized, which mutes that bright, floral zing we are after. Plus, the acidity levels in bottled juice can sometimes be weirdly inconsistent, which is a big problem in a recipe where the acid is actually what sets the filling! When you use freshly squeezed juice—and you’ll want about six good limes for this—you get that vibrant, intense tartness that cuts through the richness of the cream cheese perfectly. It’s what makes this dessert taste like a true tropical citrus dessert, not just a lime-flavored treat.

Making Individual key lime cheesecakes

If you’re making these for a shower or a casual gathering where people are wandering around, individual servings are the way to go! To make these mini key lime cheesecakes, just grab a standard muffin tin. Line each cup with paper liners or foil liners—the liner counts as your ‘pan release’ which is so handy. You’ll use about 1/4 cup of the crust mixture for each liner, pressing it into the bottom. Then, just spoon the filling in on top. Because the portions are so small, they chill up a tiny bit faster, usually needing about four hours instead of the full six, though overnight is still better if you can manage it!

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Serving Suggestions for Your Tropical citrus dessert

This key lime cheesecake is beautiful on its own, but presentation is part of the fun, right? When you’re ready to serve this amazing summer cheesecake recipe, I always lean toward simplicity. A dollop of fresh, lightly sweetened whipped cream balances the tartness perfectly. You can pipe it on for a fancy look, or just give everyone a big spoonful!

Another trick is using that reserved lime zest right before serving—it gives you this vibrant pop of color and brings the citrus aroma right up to your nose. If you happen to be serving this after a barbecue or a big casual meal, I love pairing a small slice with something cool and fruity, like a tall glass of my easy frozen strawberry daiquiri recipe. It just screams summer celebration!

SAVE IT

Storage and Make-Ahead for Your key lime cheesecake

One of the best things about this no bake key lime cheesecake is how wonderfully it plays into my whole philosophy of minimizing last-minute stress. Since it relies on cold setting rather than baking, it’s basically built to be made ahead of time! You can prepare the entire thing, crust and filling included, the day before you plan to serve it.

When it comes to storage, keep it tightly covered in the refrigerator. Remember, because we skipped the high heat of the oven, its freshness hinges on keeping it cold and covered so it doesn’t pick up any stray fridge odors. It holds up beautifully for about three days, still tasting just as bright and creamy on day three as it did on day one. I’ve always found that anything that tastes better the next day is a winner in my book!

Now, about freezing: Yes, you absolutely can freeze leftovers! I usually wrap the slices really well in plastic wrap first, and then slip them into a freezer-safe zip-top bag. It keeps great for up to a month. When you want a slice, just let it thaw slowly overnight in the fridge. It thaws perfectly, and it’s like getting a little gift from your past self! For more ways to get ahead of the game in the kitchen, be sure to check out my full recipe blog for other make-ahead ideas.

Frequently Asked Questions About key lime cheesecake

When you’re trying out a new favorite recipe, I know you usually have a few little questions floating around. I’ve gathered the most common things folks ask me about this no bake lime dessert, so hopefully, we can clear everything up right here. Don’t hesitate to drop me a note in the comments if I missed anything!

Can I use bottled key lime juice instead of fresh for this no bake key lime cheesecake?

Oh, that’s always the big question! For the absolute *best* flavor, you really need fresh juice because it has that bright, natural zing. Bottled juice tends to taste a little flatter flavor-wise. That said, if you’re in a pinch and can only find bottled concentrate, you can usually get away with using it. However, because bottled juice can sometimes be slightly less acidic or have added water, your cheesecake might not set up quite as firmly. If you use bottled, I’d start tasting the filling while mixing and perhaps use just 3/8 cup instead of the full 1/2 cup, and make sure you still chill it for the full overnight time.

How long does this creamy key lime cheesecake last in the fridge?

Because this is a no-bake recipe, once it’s fully set, it’s wonderfully stable! It keeps really well. I usually say it’s good for up to three days in the refrigerator when covered tightly. After that, the crust might start to soften just a touch, but the flavor is still fantastic. If you’re not planning to eat the whole thing right away, freezing is your best bet for long-term storage!

Estimated Nutritional Information for one slice

Now, when you’re serving up something this rich and decadent, you probably want to know what you’re dealing with, right? Trust me, I get it! I’ve put together the estimates based on the ingredients list provided. Since this is a homemade, high-quality dessert, it’s certainly a treat, but oh my goodness, is it worth every bite!

Keep in mind that because we are using full-fat cream cheese and sweetened condensed milk, the numbers reflect a truly indulgent experience! This is definitely a showstopper dessert, not an everyday staple, so enjoy it when you serve up this amazing key lime cheesecake.

• Serving Size: 1 slice
• Calories: 380
• Fat: 23g
• Saturated Fat: 14g
• Carbohydrates: 38g
• Sugar: 32g
• Protein: 7g

Just a little note from my kitchen to yours: these figures are estimates based on the standard brands I used when testing this recipe. If you use different products or add extra garnishes (like tons of whipped cream!), the final counts might vary slightly. That’s the fun of home cooking, though—you control the ingredients!

Share Your Tangy Lime Dessert Creations

Now that you’ve made this unbelievably easy and creamy key lime cheesecake, I absolutely need to know how it turned out for you! When I share my grandmother’s treasured techniques or my own modern tweaks, the best part for me is hearing about all of *your* successes.

Did you manage to get that perfect, clean slice? Did your family rave about that bright, citrus hit? Please, please leave a rating and a comment below letting me know! It truly helps other home cooks feel confident trying this recipe out for themselves, especially if they are looking for a new tangy lime dessert for a party.

And if you snap a photo of your finished, chilled masterpiece—that beautiful pale green against the brown crust—tag me on social media! I always love seeing how everyone dresses up their ultimate key lime cheesecake, whether you keep it simple like me or load it up with toppings. Sending you happy cooking thoughts until we chat again soon!

If you ever have thoughts, questions, or just want to send a happy note my way, you can always reach out through my contact page. Happy baking (or chilling, in this case!)

Creamy No-Bake Key Lime Cheesecake with Graham Cracker Crust

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You need this refreshing, tangy, and incredibly creamy Key Lime Cheesecake for your next gathering. This no-bake version uses a simple graham cracker crust and delivers bright citrus flavor without turning on your oven.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 0 min
• Total Time: 6 hr 20 min
• Yield: 10 servings 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar (for crust)
• 6 tablespoons unsalted butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup fresh key lime juice (about 6–8 limes)
• 1 tablespoon key lime zest
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the crust: In a medium bowl, mix the graham cracker crumbs and 1/4 cup sugar. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
2. Make the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl.
3. Gradually beat in the sweetened condensed milk until fully combined and smooth.
4. Add the key lime juice, lime zest, and vanilla extract. Mix on low speed until just combined. Do not overmix once the lime juice is added.
5. Pour the creamy lime filling over the chilled graham cracker crust. Smooth the top with a spatula.
6. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
7. Before serving, carefully release the sides of the springform pan. You can garnish with extra lime zest or whipped cream if desired.

Notes

• For the best tangy flavor, use fresh key lime juice. Bottled juice changes the texture slightly.
• If you cannot find key limes, you can substitute with regular Persian limes, but you may need slightly less juice to maintain the right consistency.
• This recipe is perfect for making ahead of time; it holds up well in the refrigerator for up to three days.

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 32
• Sodium: 250
• Fat: 23
• Saturated Fat: 14
• Unsaturated Fat: 9
• Trans Fat: 0.5
• Carbohydrates: 38
• Fiber: 1
• Protein: 7
• Cholesterol: 75