... Print

Creamy No-Bake Key Lime Cheesecake with Graham Cracker Crust

A bright green key lime cheesecake with a thick graham cracker crust, sitting on a white plate with one slice removed.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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

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

Find it online: https://carlacooking.com/key-lime-cheesecake-recipe-creamy-tangy/