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.

whole no bake key lime cheesecake with whipped cream
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Table of Contents
  1. How to make Key Lime Cheesecake:
  2. How to make this Key Lime Cheesecake ahead:
  3. More no bake cheesecake recipes:
  4. Easy Key Lime Cheesecake Recipe

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

How to make this Key Lime Cheesecake ahead:


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).


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:

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Easy Key Lime Cheesecake

4.96 from 25 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 mins
Total Time 20 mins
Cuisine American
Course Dessert
Servings 12 servings
Calories 481cal



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


  • 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


  • 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

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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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Reader Interactions


  1. Alison says

    This is one of my favorite cheesecake recipes! Love everything about it and an absolute hit with everyone! Thank you for sharing this recipe!

  2. CodyCt says

    Certainly easy to make, but not really a cheese cake as usually thought of. I reduced the number of graham crackers, not wanting to pile up on the periphery. For St . Patrick’s Day dinner with friends, I added a few drops of green food coloring. Also, not having enough limes, I added lemons, about half a cup of citrus juice rather than the 1/4 cup called for in recipe. Be sure to keep it chilled until serving. My mistake, leaving it out at room temoersture at friend’s house during drinks and dinner before serving. Not quite runny, but soft. Other thoughts–use food processor to get fine crumbs and stand mixer to cream cheese and sugar. Bottom line–good dessert, but not the real thing.

    • The Recipe Rebel says

      Hi CodyCt, I’m sorry, I don’t understand, how is this not a cheesecake? As stated in the post, it’s a no bake cheesecake, so it won’t have the same properties of a baked cheesecake.

  3. Sarah G says

    This is the first cheesecake I’d ever made and I’m making it again tonight (per a family request)! Super easy, very flavorful, not too rich, and refreshing. Personal note: I live in Costa Rica where graham crackers are hard to find, so I substituted with butter crackers and it still turned out AMAZING.

  4. Megan says

    Making this tomorrow! So I had to Google what creams are 30% fat 🤓 since I’ve never thought about it. So can I use heavy whipping cream which is 36-38% fat? Or do you recommend the “light whipping cream” – I shop at Kroger if that helps 😅 any brand and type specifically? Thanks!

  5. Lisa says

    So far, I’m making the crust and the measurements are incorrect. I followed the 390 g. of graham cracker crumbs and that would be more along the lines of 5 cups – not 2-1/2. So, I had to add another 1/2 cup of butter to make the crust stay together. It tastes great so far, but that measurement is wrong.

    • Ashley Fehr says

      Hi Lisa! I think your measurements must be off somewhat. I just went and measured and a fluffed cup of graham cracker crumbs is 140 grams, which works out to 350 grams for 2.5 cups. It’s possible my crumbs were a little more packed when I originally measured, but 390 grams still would never equal 5 cups.

  6. 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.

  7. 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

  8. 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.

  9. 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.

      • 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

  10. 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!

  11. 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 ☺️

  12. 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 ?

  13. 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

  14. 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!

  15. 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.

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