I just made a No Bake Key Lime Cheesecake With Condensed Milk that’s ridiculously creamy, punchy with lime, and so dangerously moreish you’ll regret sharing it.

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I’m obsessed with this No Bake Key Lime Cheesecake With Condensed Milk because it hits that bright, tangy spot I keep chasing. I love the slick, creamy tang of cream cheese folded with fresh lime juice and the way every spoonful tastes like sunshine and sharp sugar.

It’s not delicate, it’s bold, loud, and ridiculously easy to devour. I sometimes call it Lime Cheesecake Pie when I’m lazy, which makes people laugh and then steal my slice.

I don’t want to share. And yes, it looks dangerously green.

Pure, citrusy bliss. I eat it for breakfast sometimes, no apologies.

Seriously.

Ingredients

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Graham cracker crumbs: crunchy, sturdy base that gives texture and nostalgia to every bite.
Unsalted butter: it binds the crumbs and adds cozy, rich mouthfeel.
Granulated sugar: little sweetness to balance tartness without being cloying.
Cream cheese: creamy, tangy backbone that makes it feel indulgent and smooth.
Powdered sugar: quick sweetness that blends silky and keeps texture light.
Heavy whipping cream: whips up airy clouds, makes the filling light.
Sour cream: adds mellow tang and a silky, less sweet finish.
Fresh lime juice: zippy, bright acidity that cuts the richness sharply.
Lime zest: aromatic citrus oils; smells fresh and pops in every bite.
Vanilla extract: warm, comforting note that rounds sharp citrus.
Green food coloring: Basically for looks; makes it feel playful and festive.
Whipped cream: Plus a soft, pillowy top that’s fun to dollop.
Lime slices: Bright garnish that signals lime is serious business here.

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 (450 g) cream cheese, softened

1 cup powdered sugar, sifted

1 cup heavy whipping cream, cold

1/2 cup sour cream

1/3 cup fresh lime juice (about 4 to 5 limes)

1 tablespoon lime zest (from about 2 limes)

1 teaspoon vanilla extract

Few drops green food coloring, optional (for a greener look)

Whipped cream and lime slices for garnish, optional

How to Make this

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1. In a bowl mix graham cracker crumbs, melted butter and 2 tablespoons granulated sugar until crumbs are evenly moistened and hold together when pressed.

2. Press the crumb mixture firmly into the bottom of a 9 inch springform pan or pie dish to form an even crust; use the back of a measuring cup to pack it down. Chill in the fridge while you make the filling.

3. Beat the softened cream cheese in a large bowl until smooth and creamy, scraping the sides so no lumps remain.

4. Add 1 cup powdered sugar, sour cream, lime zest, vanilla extract and the fresh lime juice to the cream cheese and beat until combined and smooth. Taste and add a few drops of green food coloring if you want a greener look.

5. In a separate cold bowl whip the 1 cup heavy whipping cream until stiff peaks form, but don’t overbeat it or it will turn grainy.

6. Fold about a third of the whipped cream into the cream cheese mixture to loosen it, then gently fold in the remaining whipped cream until the filling is uniform and light. Be gentle so you keep the air in the whipped cream.

7. Spoon the filling onto the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, so it sets firm.

8. Before serving, run a knife around the edge of the pan to loosen and remove the springform ring if used. Top with dollops of whipped cream and thin lime slices for garnish if desired.

9. Keep leftovers covered in the fridge for up to 3 days. If it gets a little watery on top, gently blot with a paper towel and stir before serving.

10. Tip: use full fat cream cheese and cold whipping cream for the creamiest texture, and strain fresh lime juice to avoid zest bits if you want a super smooth filling.

Equipment Needed

1. 9 inch springform pan or pie dish
2. Mixing bowls (one large, one medium)
3. Electric mixer or hand mixer (or a sturdy whisk if needed)
4. Rubber spatula for folding and scraping
5. Measuring cups and spoons
6. Liquid measuring cup for lime juice and melted butter
7. Microplane or fine grater for lime zest
8. Plastic wrap and a sharp knife for loosening and serving

FAQ

Q: How long does the cheesecake need to chill before serving?

A: Chill it at least 4 hours, but overnight is best for a firm, sliceable texture. If you rush it, it might be soft and a bit wobbly.

Q: Can I use low fat cream cheese or whipped topping instead?

A: You can use reduced fat cream cheese, but the texture and richness will change, and it may be slightly less creamy. I don't recommend replacing the heavy whipping cream with cool whip, it won't whip the same or hold up as well.

Q: How do I get a smooth filling with no lumps?

A: Make sure the cream cheese is room temperature and beat it until smooth before adding powdered sugar. Sift the powdered sugar, and fold the whipped cream gently so it stays light. If you still see lumps, beat a little longer, but not too much or you'll over-whip.

Q: Can I make this ahead and freeze it?

A: Yes, you can freeze it for up to 1 month. Wrap the assembled cheesecake tightly in plastic wrap and foil. Thaw in the fridge overnight before serving, then add fresh whipped cream and lime slices.

Q: My crust is crumbly, how do I fix that?

A: Use the full 6 tablespoons of melted butter, press crumbs firmly into the pan, and chill the crust for 10 to 15 minutes before adding the filling. If it's still crumbly, add another tablespoon of melted butter next time.

Q: How tart will it be, and can I adjust the lime flavor?

A: It has a bright but balanced lime flavor. For more tang, add an extra tablespoon of lime juice. For milder flavor, reduce juice by a tablespoon, or add a touch more powdered sugar to sweeten it up.

No Bake Lime Cheesecake Recipe Substitutions and Variations

Graham cracker crumbs: use crushed digestive biscuits or plain shortbread cookies, or for a salty sweet twist use crushed pretzels. Use about the same volume, press slightly firmer if using pretzels.
Unsalted butter: swap with melted coconut oil for a hint of coconut, or use melted margarine if you need dairy free. Use equal amount but chill crust a bit longer with coconut oil so it firms.
Cream cheese: mascarpone or Neufchâtel work great, or for a lighter version try thick Greek yogurt strained overnight. If using yogurt, expect a softer set so add a bit more gelatin or chill longer.
Heavy whipping cream: replace with full fat canned coconut cream (chilled) for dairy free, or use stabilized whipped topping if you want less fuss. Whip coconut cream until fluffy, same volume as heavy cream.

Pro Tips

1) Let the cream cheese sit out until it’s really soft. If it still has cold lumps you will fight them forever and end up overmixing. Soft cream cheese makes a silkier filling.

2) Keep the whipping cream and the bowl cold. Cold cream whips faster and holds air better, so you get fluff without turning grainy. Stop when you see firm peaks, not a second later.

3) Fold, don’t beat. Fold a third of the whipped cream in first to loosen the base, then gently fold in the rest with wide strokes. Preserve the air or the filling will be dense.

4) Chill properly and be patient. Let the pie set at least 4 hours, preferably overnight. Also, if the crust seems soft after refrigeration, give it 10 minutes at room temp before serving so slicing is cleaner.

No Bake Lime Cheesecake Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I just made a No Bake Key Lime Cheesecake With Condensed Milk that’s ridiculously creamy, punchy with lime, and so dangerously moreish you’ll regret sharing it.

Servings

servings

Calories

560

kcal

Equipment: 1. 9 inch springform pan or pie dish
2. Mixing bowls (one large, one medium)
3. Electric mixer or hand mixer (or a sturdy whisk if needed)
4. Rubber spatula for folding and scraping
5. Measuring cups and spoons
6. Liquid measuring cup for lime juice and melted butter
7. Microplane or fine grater for lime zest
8. Plastic wrap and a sharp knife for loosening and serving

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 (450 g) cream cheese, softened
1 cup powdered sugar, sifted
1 cup heavy whipping cream, cold
1/2 cup sour cream
1/3 cup fresh lime juice (about 4 to 5 limes)
1 tablespoon lime zest (from about 2 limes)
1 teaspoon vanilla extract
Few drops green food coloring, optional (for a greener look)
Whipped cream and lime slices for garnish, optional

Directions

In a bowl mix graham cracker crumbs, melted butter and 2 tablespoons granulated sugar until crumbs are evenly moistened and hold together when pressed.
Press the crumb mixture firmly into the bottom of a 9 inch springform pan or pie dish to form an even crust; use the back of a measuring cup to pack it down. Chill in the fridge while you make the filling.
Beat the softened cream cheese in a large bowl until smooth and creamy, scraping the sides so no lumps remain.
Add 1 cup powdered sugar, sour cream, lime zest, vanilla extract and the fresh lime juice to the cream cheese and beat until combined and smooth. Taste and add a few drops of green food coloring if you want a greener look.
In a separate cold bowl whip the 1 cup heavy whipping cream until stiff peaks form, but don't overbeat it or it will turn grainy.
Fold about a third of the whipped cream into the cream cheese mixture to loosen it, then gently fold in the remaining whipped cream until the filling is uniform and light. Be gentle so you keep the air in the whipped cream.
Spoon the filling onto the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, so it sets firm.
Before serving, run a knife around the edge of the pan to loosen and remove the springform ring if used. Top with dollops of whipped cream and thin lime slices for garnish if desired.
Keep leftovers covered in the fridge for up to 3 days. If it gets a little watery on top, gently blot with a paper towel and stir before serving.
Tip: use full fat cream cheese and cold whipping cream for the creamiest texture, and strain fresh lime juice to avoid zest bits if you want a super smooth filling.

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.