Easy Key Lime Cheesecake

Prep Time 20 minutes
Total Time 20 minutes
Servings 12 servings

Jump to Recipe

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.

whole no bake key lime cheesecake with whipped cream

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!).

This Lemon Cheesecake is another favorite, and this Easy Cheesecake Recipe is a great option if you aren’t craving citrus!

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!

slice being pulled out of no bake lime cheesecake

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.

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. Beat the whipping cream (30-35% and cold) and until stiff peaks form — you want it as thick and as firm as possible.
  5. Fold the cream into the cheesecake filling, and then spread into the crust.
  6. Chill — this step is crucial! You need to chill at least 6 hours (I try to make it a day in advance if possible).
whole cheesecake on a white plate with a piece missing
Want to save this recipe?
Just enter your email and get it sent to your inbox. You’ll also get new recipes and a free monthly menu plan!

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 or thawing on a cooling rack.

As it thaws completely, the filling can release additional moisture which can make for a soggy crust. To combat this, unwrap your frozen cheesecake and place it on a cooling rack in the fridge to thaw completely.

If you use this method, it will have the perfect consistency!

piece of no bake key lime cheesecake on plate with one bite missing

More no bake cheesecake recipes:

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Easy Key Lime Cheesecake

4.94 from 133 votes
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 minutes
Total Time 20 minutes
Cuisine American
Course Dessert
Servings 12 servings
Calories 481cal

Ingredients

Crust:

  • 2 1/2 cups graham crumbs (350)
  • 1/2 cup melted unsalted butter

Filling:

  • 3 packages full fat cream cheese room temperature (24oz/750g)
  • 1 1/2 cups powdered sugar (200 grams)
  • 1/4 cup key lime or lime juice (2 limes)
  • 1-2 tablespoon key lime or lime zest (2 regular limes) Depending on your tastes
  • 1 teaspoon vanilla
  • 3/4 cup heavy whipping cream cold, 30-35% fat ONLY
  • sweetened whipped cream for garnish

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 ½ cups sugar, lime juice, lime zest and vanilla and beat until smooth.
  • Whip the cream in a separate bowl with an electric mixer until stiff peaks form. Fold the whipped cream into the cream cheese mixture carefully so you do not deflate it. Taste and adjust the sweetness if necessary.
  • 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: 481cal | 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

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

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!

Read More

You May Also Like

Reader Interactions

Comments

  1. Julie says

    Just making it for the 2nd time. The first time it was very runny, even after a couple of days in the fridge. Gonna give it another go, and see if it sets any further

    • The Recipe Rebel says

      Hi Julie, did you happen to watch the video? Could you tell us at which point it was runny for you? I am thinking the heavy cream needs to be whipped longer. You want to make sure it has stiff peaks. Hope this helps!

  2. Alanna says

    Hi Ashley! If I bake and cook the crust first, do you think it will still go soggy if left in the fridge for a few days?

  3. Deborah Hereford says

    Made this for my brother’s 60th birthday. He loves both key lime pie and cheesecake so I thought this would be a good mix of the two. And you had me at “no-bake”! It was such a hit! He and everyone loved it. I’m making again for a girls night tonight. Thank you for a great recipe, a keeper for sure.

  4. J says

    I think it tasted really good before adding the whipping cream. I even added extra lime juice, but the whipping cream overpowers the lime and cream cheese flavor. If I were to make this again, I would leave out the whipping cream entirely.

  5. Nadia says

    I would like to use this recipe, and as I would like for my crust to be crackier and more sturdy I want to prebake the crust for about 10 minutes after I let it cool so to not mess with the butter. Would that be recommended or would that mess up the crust ?

Leave A Reply

Have you tried this recipe? Leave a rating