I can never resist a silky no bake cheesecake, especially when it’s bursting with bright key lime flavor and tucked into a buttery crust. This one is sweet, tangy, creamy, and just begging for a spot on your spring dessert table.

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I’m obsessed with this No Bake Lime Cheesecake because it hits that sweet-tangy-creamy spot without being heavy. I love the bright punch from fresh lime juice and the smooth, rich bite from cream cheese.

And that chilled texture? So luscious.

I keep coming back to this one for spring desserts, St. Patrick’s Day spreads, or anytime I want something green, glossy, and a little extra without trying too hard.

But the best part is how every slice tastes fresh and bold, not fussy. Just a cool, citrusy cheesecake that makes me want another forkful before I’m even done.

Ingredients

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Graham cracker crumbs bring that sweet, sandy crunch everyone expects in cheesecake.
Melted butter holds the crust together and makes it taste extra snacky.
Granulated sugar adds a little sparkle to the crust, without getting weirdly sweet.
Cream cheese is the rich, tangy base.
Basically, it’s the whole point.
Sweetened condensed milk makes the filling creamy, smooth, and honestly kind of addictive.
Fresh lime juice gives it that bright, zippy flavor you’ll notice first.
Lime zest adds stronger lime vibes without making the cheesecake too sour.
Vanilla extract softens the sharp edges and makes everything taste more rounded.
Cold whipping cream keeps the filling light, fluffy, and not too heavy.
Powdered sugar sweetens the whipped cream if you like it a little softer.
Fine salt wakes up the sweet stuff.
Plus, it keeps flavors from tasting flat.
Lime slices or extra zest make it pretty, but they’re totally optional.

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 10 to 12 full crackers)

6 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

16 ounces cream cheese, room temperature (2 packages)

1 (14 ounce) can sweetened condensed milk

1/2 cup fresh lime juice (about 4 to 6 limes)

2 teaspoons lime zest, finely grated

1 teaspoon vanilla extract

1 cup heavy whipping cream, cold

2 to 3 tablespoons powdered sugar for whipped cream (optional)

Pinch of fine salt

Lime slices or extra zest for garnish (optional)

How to Make this

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1. In a medium bowl combine graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar until the mixture resembles wet sand.

2. Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan or pie dish to form the crust; chill in the refrigerator while you make the filling.

3. In a large bowl beat the room temperature cream cheese with a pinch of salt until smooth and creamy.

4. Gradually add the sweetened condensed milk while beating until fully incorporated and silky.

5. Mix in the fresh lime juice, lime zest, and vanilla extract until the filling is smooth and slightly thickened.

6. In a separate chilled bowl whip the cold heavy cream with 2 to 3 tablespoons powdered sugar, if using, until stiff peaks form.

7. Gently fold about one third of the whipped cream into the lime filling to lighten it, then fold in the remaining whipped cream until uniform and airy.

8. Pour the filling over the prepared crust, smooth the top, cover, and refrigerate for at least 4 hours or until set, preferably overnight for best texture.

9. Before serving garnish with lime slices or extra lime zest, then release from the pan, slice, and enjoy.

Equipment Needed

1. 9-inch springform pan or 9-inch pie dish
2. Medium mixing bowl
3. Large mixing bowl
4. Electric hand mixer or stand mixer (with paddle and whisk attachments)
5. Rubber spatula for folding and smoothing
6. Measuring cups and spoons
7. Microplane or fine grater for lime zest
8. Liquid measuring cup for lime juice and melted butter
9. Offset spatula or flat spoon for leveling the filling

FAQ

Q: How long does the cheesecake need to chill before serving? A: Chill at least 4 hours for the filling to firm up, though 6 to 8 hours or overnight yields the best texture.

Q: Can I make this ahead and how long will it keep? A: Yes. Cover and refrigerate up to 3 to 4 days. For longer storage freeze up to 1 month, thaw in the fridge overnight before serving.

Q: How do I get a smooth, lump free filling? A: Use room temperature cream cheese and beat until completely smooth before adding condensed milk. Add lime juice slowly and fold in whipped cream gently for a silky texture.

Q: Can I substitute the heavy cream? A: You can use thawed whipped topping like Cool Whip for a similar result, though texture and flavor will be slightly different. Low fat alternatives will make the filling less rich and may affect stability.

Q: My crust is soft. How do I make it firmer? A: Press crumbs firmly into the pan and chill at least 15 to 30 minutes before adding filling. If you prefer, bake the crust at 350 F for 8 to 10 minutes then cool before filling for extra firmness.

Q: How can I boost the lime flavor without making the cheesecake too tart? A: Increase finely grated lime zest by up to 1 teaspoon and use fresh lime juice. Taste the mixture as you go and add zest rather than more juice to avoid thinning the filling.

No Bake Lime Cheesecake Recipe Substitutions and Variations

Graham cracker crumbs: substitute crushed digestive biscuits, vanilla wafers, or shortbread cookies in equal volume for a similar sweet, crunchy crust.
Unsalted butter: use melted coconut oil or melted clarified butter (ghee) in a 1:1 ratio; reduce salt or omit additional salt if using salted butter.
Cream cheese: use mascarpone for a richer, smoother texture or Neufchâtel for slightly lower fat; keep equal weight and room temperature before mixing.
Sweetened condensed milk: swap with an equal amount of evaporated milk plus 3/4 cup granulated sugar, heated and cooled until dissolved, or use canned dulce de leche for deeper caramel notes but reduce other sweeteners slightly.

Pro Tips

– Make sure the cream cheese is truly room temperature. If it is still cool you will get lumps and will need to beat it a long time, which can overwork the texture. Cut it into cubes and leave it out for 30 to 60 minutes before mixing.

– Use freshly squeezed lime juice and strain it if it seems pulpy. Fresh juice gives brightness, but too much pulp can thin the filling and keep it from setting as nicely.

– Whip the heavy cream in a very cold bowl and stop at stiff peaks. Overwhipping will make it grainy and underwhipping will make the filling dense. Fold the whipped cream in gently with a flexible spatula using a lift-and-fold motion to keep the filling light and airy.

– Press the crust firmly and evenly and chill it well before adding the filling. For extra flavor, gently toast the graham crumbs in a skillet for a few minutes before mixing with butter. Chilling helps the crust hold together when you slice.

No Bake Lime Cheesecake Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

642

kcal

Equipment: 1. 9-inch springform pan or 9-inch pie dish
2. Medium mixing bowl
3. Large mixing bowl
4. Electric hand mixer or stand mixer (with paddle and whisk attachments)
5. Rubber spatula for folding and smoothing
6. Measuring cups and spoons
7. Microplane or fine grater for lime zest
8. Liquid measuring cup for lime juice and melted butter
9. Offset spatula or flat spoon for leveling the filling

Ingredients

1 1/2 cups graham cracker crumbs (about 10 to 12 full crackers)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
16 ounces cream cheese, room temperature (2 packages)
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lime juice (about 4 to 6 limes)
2 teaspoons lime zest, finely grated
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
2 to 3 tablespoons powdered sugar for whipped cream (optional)
Pinch of fine salt
Lime slices or extra zest for garnish (optional)

Directions

In a medium bowl combine graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar until the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan or pie dish to form the crust; chill in the refrigerator while you make the filling.
In a large bowl beat the room temperature cream cheese with a pinch of salt until smooth and creamy.
Gradually add the sweetened condensed milk while beating until fully incorporated and silky.
Mix in the fresh lime juice, lime zest, and vanilla extract until the filling is smooth and slightly thickened.
In a separate chilled bowl whip the cold heavy cream with 2 to 3 tablespoons powdered sugar, if using, until stiff peaks form.
Gently fold about one third of the whipped cream into the lime filling to lighten it, then fold in the remaining whipped cream until uniform and airy.
Pour the filling over the prepared crust, smooth the top, cover, and refrigerate for at least 4 hours or until set, preferably overnight for best texture.
Before serving garnish with lime slices or extra lime zest, then release from the pan, slice, and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.