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Easy Key Lime Cheesecake

Prep Time 20 mins
Total Time 20 mins
Servings 12 servings

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This easy Key Lime Cheesecake is a simple, no bake dessert that is perfect for Spring! It’s sweet, tangy, creamy and so luscious! Made with fresh lime juice and zest.

key lime cheesecake whole with whipped cream swirls and lime slices

Spring is in the air, and we’re trading our bowls of soup for lighter, fresher eats and treats, including this no bake Key Lime Cheesecake!

No bake cheesecakes are one of my all time favorite desserts (don’t believe me? Check out my epic list of no bake cheesecake recipes over here), because they’re simple to prepare and not as heavy as a baked cheesecake (although you won’t see me turn down cheesecake of any kind!).

Since I’ve been getting older (it’s inevitable, I guess), my tastes have changed.

I don’t know that I was prepared for it!

I used to have a major sweet tooth, and I still do, but I can’t handle my sugar in quite as concentrated forms as I once could.

You might find me pass up a rich chocolate dessert in favor of something fruity, or opt for a simple cookie instead of a large piece of cake with all the frosting.

So tangy citrus desserts?

This is my thang.

slice of key lime cheesecake being taken out of whole cheesecake overhead

With Easter around the corner, light, fresh and fruity desserts are the perfect treat!

This one has just a few ingredients and no oven required 😉

How to make Key Lime Cheesecake:

  1. Start with the crust — I use a simple, no bake graham cracker crust. It’s not too sweet and stays together well thanks to a good amount of glue (i.e. butter).
  2. Mix up the filling: start with room temperature cream cheese, and beat it first by itself to prevent any lumps.
  3. Add the sugar, lime juice and zest and beat it until smooth.
  4. Add the whipping cream (30-35% and cold) and go to town! Beat it on high until it is super thick and fluffy. This can take a few minutes!
slice of no bake key lime cheesecake on white plate with bite missing

How to make this Key Lime Cheesecake ahead:

Refrigerator

This is a great dessert for making 1-2 days ahead. Simple cover and store in the refrigerator for up to 2 days before serving (any longer than this, and the crust may begin to become soggy).

Freezer

You can also freeze this recipe, but if you plan to freeze it I recommend eating it at partially frozen. As it thaws completely, the filling can release additional moisture which can make for a soggy crust.

no bake key lime cheesecake on white plate close up with fresh lime wedges

More no bake cheesecake recipes:

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Easy Key Lime Cheesecake

This easy Key Lime Cheesecake is a simple, no bake dessert that is perfect for Spring! It’s sweet, tangy, creamy and so luscious! Made with fresh lime juice and zest. 
Prep Time 20 mins
Total Time 20 mins
Cuisine American
Course Dessert
Servings 12 servings
Calories 481kcal

Ingredients

Crust:

  • 2 1/2 cups graham crumbs (390g)
  • 1/2 cup melted unsalted butter

Filling:

  • 3 packages cream cheese room temperature (24oz/750g)
  • 1 1/2-2 cups powdered sugar (200-263g)
  • 1/4 cup key lime or lime juice (2 limes)
  • 1 tablespoon key lime or lime zest (1 lime)
  • 1 teaspoon vanilla
  • 3/4 cup heavy whipping cream cold, 30-35% fat ONLY

Instructions

  • Combine graham crumbs and butter and press firmly into the bottom of an 8″ or 9″ springform pan and about 1″ up the sides.
  • In a large bowl, beat cream cheese with an electric mixer until smooth.
  • Add 1 1/2 cups sugar, lime juice, lime zest and vanilla and beat until smooth.
  • Add cream and beat on low until incorporated, then beat on high until thickened and fluffy (don't stop until you have stiff peaks — this will take a several minutes on high speed!). Taste and adjust sugar as desired.
  • Spread into prepared pan, cover and refrigerate for at least 5-6 hours or until firm. Slice and serve with sweetened whipped cream as desired.

Nutrition Information

Calories: 481kcal | Carbohydrates: 31g | Protein: 5g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 116mg | Sodium: 307mg | Potassium: 135mg | Sugar: 20g | Vitamin A: 1360IU | Vitamin C: 2.3mg | Calcium: 89mg | Iron: 0.9mg
Keywords no bake cheesecake, no bake dessert

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Jean says

    I’ve made this twice already 💖💖💖 great recipe and instructions. This is going to be my favorite go to cheesecake. Thanks for sharing it with us!

    • Arlene says

      Also can you freeze it? Have you tried? To speed up the chilling process. No perfection needed just wondering if it works and if its acceptable

      • Ashley Fehr says

        You cannot bake this recipe, and I don’t recommend freezing it until it has set completely, unless you are planning to eat it frozen. Freezing it can interrupt the process of setting instead of helping it.

  2. Adele says

    So I’ve just tried this recipe and it hasn’t worked at all the more it was getting whipped the more it turned backwards, didn’t whip at all
    Tried for over 15 minutes which it should of done by that stage and nothing had to throw it all away

  3. Michele Vascik says

    This looks amazing and I cant wait to try it! But what I really, really want to know is where one can find that fork! SERIOUSLY!

  4. Emily says

    I followed the recipe to the exact measurements. It never did get stiff peaks! Beat it on high for almost 10 minutes. I added lime jello to it to help it set! looks good and tastes good! I think next time I would beat the whipping cream separate and fold in the cream cheese mixture.

  5. Amberdawn Petterson says

    Just made this, everything turned out perfectly. It is in the refrigerator setting up right now. It is for my niece’s birthday, she loves cheesecake and told me I can pick the flavor. She also loves lime so when I found this recipe I just knew it was the one. Dingers crossed she loves it as much as I loved making it.

  6. Ashley Fehr says

    I’m sorry to hear it didn’t work out for you! There are a couple reasons it would not have set up — the biggest one being the type and temperature of the cream. I would make sure you use high fat or heavy whipping cream with at least 30% fat, and make sure it’s cold. Be sure to add it after everything else is beaten smooth, and then beat on high until it is thickened and fluffy. If you stop beating before the cream is whipped then it will not set up.

  7. Cheryl says

    Hi! I made this and it tasted great but it was like soup when it was cut (it was in the fridge overnight). I’m wondering if the icing sugar (powdered sugar) measurement is right? When I measure 1 1/2 cups it weighs 180 grams and your recipe says 263grams. I put in the 1 1/2 cups so could that be the problem? Thanks!

    • Ashley Fehr says

      I weighed again and got 200 grams, so it may be that my sugar was a little more packed the first time I weighed it. This time it was fluffed. I will add a note in the recipe to allow for some wiggle room! It definitely shouldn’t soup though — my guess would be that it wasn’t whipped long enough after the cream, which can really make a big difference.

      • Ashley Fehr says

        Hi Christa! I’m sorry to hear that! It may not make stiff peaks but should be thick and you should see ribbons in the filling when you beat it. I would love to hear how it turned out for you! If you want a firmer cheesecake, you can always reduce the cream by half.

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