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Ultimate Creamy No-Bake Key Lime Cheesecake

A perfect slice of light green key lime cheesecake with a thick graham cracker crust sits on a white plate.
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You need this easy key lime cheesecake recipe for a refreshing, tangy dessert. It features a buttery graham cracker crust and a rich, creamy filling that sets without baking, making it perfect for summer gatherings or any time you want a tropical cheesecake dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh key lime juice (about 6–8 limes)
  • 1 tablespoon key lime zest
  • 1 teaspoon vanilla extract
  • Optional: Whipped cream and extra lime zest for topping

Instructions

  1. Prepare the crust: Mix graham cracker crumbs and 1/4 cup sugar in a medium bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
  2. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Scrape down the sides of the bowl.
  3. Gradually beat in the sweetened condensed milk until fully combined and smooth.
  4. Add the key lime juice, key lime zest, and vanilla extract. Mix on low speed until just combined. Do not overmix once the lime juice is added.
  5. Pour the creamy lime filling over the chilled graham cracker crust. Smooth the top with a spatula.
  6. Chill the cheesecake: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the filling is firm. This is key for a creamy texture.
  7. To serve, carefully release the springform side. Top with whipped cream and extra lime zest, if desired. Slice and enjoy this refreshing cheesecake.

Notes

  • For the best tangy flavor, use fresh key lime juice instead of bottled juice.
  • If you prefer individual servings, press the crust mixture into the bottoms of 12 standard muffin cups lined with paper liners to make mini key lime cheesecakes. Chill for 4 hours.
  • If you cannot find key limes, you can substitute with regular Persian limes, but reduce the amount of juice slightly to maintain the correct consistency.

Nutrition

Find it online: https://cheffinity.com/key-lime-cheesecake-recipe-creamy-tangy/