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.
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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!
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:
- 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).
- Mix up the filling: start with room temperature cream cheese, and beat it first by itself to prevent any lumps.
- Add the sugar, lime juice and zest and beat it until smooth.
- Beat the whipping cream (30-35% and cold) and until stiff peaks form — you want it as thick and as firm as possible.
- Fold the cream into the cheesecake filling, and then spread into the crust.
- Chill — this step is crucial! You need to chill at least 6 hours (I try to make it a day in advance if possible).
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!
More no bake cheesecake recipes:
- No Bake Chocolate Cheesecake
- No Bake White Chocolate Raspberry Cheesecake Recipe
- No Bake Peanut Butter Marshmallow Square Cheesecake
- Real Deal No Bake Lemon Cheesecake
Easy Key Lime Cheesecake
written by Ashley Fehr
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
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Lindsay says
I went ahead and threw down the five stars. I have not tried a piece my cheesecake yet, but according to the bowl lick it is the best cheesecake I’ve ever made. As it sits chilling I felt compelled to write about my experience making it. It was super easy and awesome. I even forgot to pull my cream cheese out to soften it, not one problem. If you are looking for a lime cheesecake, this is a winner. This will be my new go to recipe for a no bake cheesecake.
Ashley Fehr says
Thanks Lindsay!
Emma says
I had a problem and following the directions I just looked at sugar and I grabbed my regular sugar so I had to turn this into a no-bake to a bake but I figured it wouldn’t cook right and then I use my whipped cream to decorate it with LOL
Ashley Fehr says
Hi Emma! I hope it turned out all right in the end! You could use granulated sugar but I like powdered sugar because it helps to thicken
Alyssa says
Hi Ashley, I hope this isn’t a stupid question & I’m sorry if it is ( I’m new to baking)
but is there a reason to using full-fat cream cheese and do I have to use it?
The cream cheese I’ve been using in recipes just says “cream cheese” on the front, I wasn’t even aware there was different types of cream cheese, so again I’m just curious if I need to use it because it might be different from other cream cheeses.
Thank you for your time, and I hope you are doing well. 🙂
Ashley Fehr says
Hi Alyssa! I think you are fine with that! The reason is that “light” cream cheese has more water added, which will not give you a nice firm cheesecake.
Haley says
I want to make sure the filling isn’t too much, I’m afraid it’ll overflow the crust. Ideally I want a flat top and a thicker consistency. Should I still use 3 cream cheese packets? And still blend in the heavy whipping cream? Any tips appreciated.
Ashley Fehr says
My tips are already above in the very detailed blog post and recipe instructions.
haley says
I read your entire post…if it had answered my questions I wouldn’t of commented to ask…but thanks anyway.
Ashley Fehr says
Hi Haley. All of your questions are addressed in the post. You underestimate how much time and testing goes into each recipe on this site. Obviously, I did not craft this cheesecake to have too much filling so it will overflow. Obviously, I tested it so that it is just as it appears in the photos and video. If that is not exactly what you’re looking for, you are welcome to look somewhere else.
Rob Dixon says
I made this recipe for my family and they think it’s perfect. I did a chocolate sauce to give extra luxury.
I also used the basic principles to make lemon cheesecake with lemon curd topping which took a little more lemon juice to taste but they love that as well
Ashley Fehr says
Thanks Rob! I’m glad they liked it!
Denay DeGuzman says
This key lime cheesecake is a family favorite. It’s so delicious!
Ashley Fehr says
Thanks Denay!
Toni says
Such a gorgeous cheesecake!! I love that it is so easy to make, too!
Ashley Fehr says
Thanks Toni!
Beth says
Oh my goodness! My family and I are going to love this! Yummy! So excited to make this!
wilhelmina says
I love, love, love this! The filling is perfection! A little bit more rich and creamy than a regular key lime pie, but still a simple no bake dessert. So delicious!
Ashley Fehr says
Thanks Wilhelmina!
Dorothy Seth says
not yet ,will be making it in a few days can’t wait to try it
Ashley Fehr says
I’d love to hear how it goes!
Crystal says
Hi Ashley. Just curious 🧐
I want to add the whip cream topping as you did. How do I go about getting the whipping cream to thicken and hold ?
Thank you ☺️
Ashley Fehr says
No problem! I have a great tutorial here: https://www.thereciperebel.com/whipped-cream/
Jackie says
How long would you say the cheesecake filling itself would last?
Ashley Fehr says
I would say maybe a few days in the refrigerator
Hayley wright says
Hi my name is Hayley my mum is making the cheesecake today but she is having problems with whipping up the cream dose the cream have to be refrigerated before you whip it ?
Ashley Fehr says
The cream should be cold and it should be heavy whipping cream, or 35% fat. I hope that helps!
Judy says
Can I use Cool Whip? I know it would be better with homemade, but I was just asking for future reference. I absolutely love this recipe. Thank you for sharing!
Ashley Fehr says
Hi Judy! I think you could, but I haven’t tried so I’m not sure if it would set up as firmly.
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!
Ashley Fehr says
thank you Jean!
Arlene says
Can you bake this recipe if desired?
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.
Dana says
In the fridge and will be eating tomorrow for dinner. Turned out so far. Filling nice and thick. Do you use the basic ingredients but different fruits and flavours?
Ashley Fehr says
I hope you enjoyed it!
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!
Ashley Fehr says
Haha! I wish I could help! It was given to me as a gift. Maybe Etsy?
Ashley Fehr says
I’m sorry to hear that Emily! It should definitely become very thick with whipping, even without whipping the cream first.
Susan Richardson says
*juice. Not *choose. Sorry ?
Ashley Fehr says
Hi Susan! Thanks for your tips! I make my cheesecakes this way all the time and have never had any problems.
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.
Ashley Fehr says
Thanks Amberdawn! I would love to hear how it turned out!
Ashley Fehr says
I would make sure that you use at least 30% fat whipping cream, and that it is very cold. I’ve never had any problems with mine whipping up!
Cheryl says
Thank you! I’ll try again!