There’s something special about citrus desserts in summer. This Key Lime No-Bake Cheesecake is one of those easy, bright treats that always brings smiles. My mom used to keep a chilled lime pie in the fridge all summer long, and this recipe brings back those same breezy, happy memories. With its creamy texture, tangy kick, and buttery graham crust, it’s the kind of dessert that disappears quickly at any gathering—no oven required. It’s also a breeze to whip up ahead of time, making it a favorite when you want something fuss-free and crowd-pleasing.

Key Ingredients for Key Lime No-Bake Cheesecake

Cream cheese – smooth, creamy base with a mild tang
Sweetened condensed milk – adds richness and sweetness without granulated sugar
Fresh key lime juice – gives it that classic zesty flavor
Lime zest – intensifies the citrus punch and aroma
Graham crackers – the perfect base for a buttery, crunchy crust
Butter – binds the graham cracker crust
Whipped cream or topping – adds a light finish and beautiful presentation

Easy Step-by-Step Recipe

Crust Preparation

Graham cracker crust being pressed into a springform pan — This buttery graham base holds all the creamy magic above.

Start by crushing graham crackers into fine crumbs. Combine them with melted butter and a touch of sugar. Press the mixture firmly into the bottom of a springform pan. Chill it for at least 20 minutes to help it set. This buttery base is the foundation of our Key Lime No-Bake Cheesecake, adding texture and flavor in every bite. For added crunch and depth, you can toast the graham cracker crumbs slightly before mixing with butter.

Filling

Beat softened cream cheese in a large mixing bowl until smooth. Slowly mix in sweetened condensed milk and blend well. Add key lime juice and zest, and keep mixing until silky and well combined. Taste the filling—it should be creamy, sweet, and tart with a citrus burst. Pour the mixture over the chilled crust and smooth the top. Let it sit for a few minutes to settle evenly. This tangy filling is the soul of your Key Lime No-Bake Cheesecake, and the balance of richness and tartness is what makes it shine.

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Chilling

Creamy key lime cheesecake filling being spread over crust — Smooth, tangy, and ready to chill—this filling is pure sunshine.

Cover the pan with plastic wrap and refrigerate for at least 6 hours. Overnight is best for clean slices and a fully set texture. Since there’s no baking, the fridge does all the work here. The result is a chilled, creamy cheesecake that slices beautifully and tastes even better the next day. If you’re short on time, a quick stint in the freezer can help set the cheesecake faster—just be careful not to let it freeze solid.

Topping

Before serving, top your Key Lime No-Bake Cheesecake with swirls of whipped cream. You can pipe it around the edges or spoon dollops on top. Sprinkle a bit of lime zest for color and extra zing. Garnish with thin lime slices or even crushed graham crackers for added flair. Some people also like to drizzle a bit of white chocolate or a citrus glaze for contrast. It’s a simple finish that makes a big impression and adds a layer of texture and freshness to every slice.

Popular Variations to Try

Want a twist on the classic? Add a swirl of raspberry sauce into the filling for a sweet-tart contrast. Use crushed vanilla wafers instead of graham crackers for a softer crust flavor. For a tropical take, mix a little coconut milk into the filling or top with toasted coconut. You can also make individual portions in jars—great for parties or make-ahead desserts. Another fun idea? Turn the filling into popsicles for a frozen treat with the same creamy key lime goodness. However you tweak it, this Key Lime No-Bake Cheesecake is endlessly adaptable and never boring.

Expert Tips for Perfect Key Lime No-Bake Cheesecake

Always use freshly squeezed key lime juice for the brightest flavor—bottled just isn’t the same. Let your cream cheese come to room temperature before mixing to avoid lumps. Don’t skip the chilling time; it’s essential for setting the texture. If you want a firmer base, freeze the crust for 15 minutes instead of just chilling. When slicing, clean your knife between cuts for neat, bakery-style pieces. Store leftovers tightly covered in the fridge for up to 4 days. With these simple tips, your Key Lime No-Bake Cheesecake will look and taste incredible every time.

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Frequently Asked Questions

Can I use regular limes instead of Key limes?

Yes, if you can’t find Key limes, regular limes work fine. The flavor is slightly different—less floral—but still delicious and refreshing.

How long does it need to chill before serving?

At least 6 hours, but overnight is even better. This ensures your Key Lime No-Bake Cheesecake sets fully and slices cleanly.

What size pan should I use for this cheesecake?

A standard 9-inch springform pan works best. You can also use a square dish or make minis in jars or muffin tins.

Is it safe to freeze the cheesecake?

Yes! Freeze it uncovered for 2 hours, then wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving. It’s a great make-ahead option if you’re prepping for a party or holiday meal.

The Sweet Ending

Slice of Key Lime No-Bake Cheesecake with lime garnish on white plate — Zesty, chilled, and melt-in-your-mouth good.

Every bite of this Key Lime No-Bake Cheesecake is light, creamy, and bursting with citrus. It’s a dessert that brings cool comfort on warm days and takes almost no effort to make. Whether you’re hosting or just craving something refreshing, this no-bake treat is always a good idea. If you’re looking for another sunny dessert, try my Strawberry Crunch Cheesecake—it’s tart, sweet, and every bit as nostalgic. What’s your favorite make-ahead dessert to keep in the fridge all summer long?