No Bake Key Lime Cheesecake
cheesecake, lime
No bake cheesecake and no bake dessert recipes are my favourite especially in the Summer - no need to turn on the oven for them and they always taste like heaven in each bite. This super easy Key Lime No-Bake Cheesecake has a perfectly smooth and creamy cheesecake filling with a crisp graham cracker crust. This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its smooth and tangy and light as air and citrusy. The graham-cracker crust sets in the freezer - no need to bake it in the oven, and fluffy whipped cream is folded right into the filling, along with fresh citrus juice, zest, cream cheese, and sweetened condensed milk. Then just chill it overnight and you have yourself the most perfect make ahead dessert.
Why you are going to love this Key Lime Cheesecake:
- Made from just 8 ingredients
- Perfect for spring & summer celebrations
- Wonderfully sweet, tangy and also light as air
- Unbelievably creamy and mousse like
- Flavor-packed with plenty of key lime flavor
- Easy and great to make ahead
What’s the Difference Between Baked and No-Bake Cheesecake?
The main difference is that there are no eggs in a no-bake cheesecake and a no-bake cheesecake “sets” by chilling in the fridge. Whereas a baked cheesecake usually has eggs in the recipe, then the cheesecake is baked in a water bath, then it chills in the fridge. The textures of these two cheesecakes are totally different. The no-bake version is a lot softer, lighter and almost mousse-like. Both are absolutely delicious.
No-Bake Cheesecake Ingredients:
If you love cheesecake and if you love key lime pie, then this recipe is just the recipe for you! It combines the best of both, with a graham cracker crust and light-as-air, citrusy filling. You only need a few ingredients and about 20 minutes to put this delicious pie together! It’s one of the easiest desserts to make and so good! In order to achieve that perfectly smooth and creamy filling, you’ll want to use quality ingredients and make sure to follow the directions when it calls for ROOM TEMPERATURE or COLD ingredients.
- Cream Cheese: make sure your cream cheese is at room temperature to help ensure no clumping in your cheesecake. For this recipe, I recommend using the block style cream cheese and make sure to use full fat cream cheese for the best results and flavor. The cream cheese spreads in tubs will not work as well in a cheesecake. Ensure that your cram cheese is room temperature
- Sweetened Condensed Milk: this adds the sweetness and the creaminess to the cheesecake. Use regular NOT fat-free.
- Key Lime Juice: fresh key lime juice is recommend over the bottled stuff - you can also use a combination of fresh lemon and lime juice if you can’t get ahold of fresh key limes, or just swap for regular limes will too but since regular limes are slightly more tart so will your cheesecake.
- Lime Zest: adding this directly to the cheesecake filling gives it a burst of more intense lime flavor.
- Vanilla Extract: for a balanced flavour and I love to always add a dash to my desserts
- Heavy Whipping Cream: the key to making your cheesecake filling light and fluffy is beating until you achieve stiff peaks. I like to whip up my own as the store-bought prepared cool whip is already sweetened and that could make you cheesecake too sweet. It should be cold while whipping to achieve best texture
- Graham Cracker Crumbs: I love the graham cracker crust for a more classic cheesecake vibe but feel free to use any biscuit crumbs you like. Ginger snaps work really well here to - cause ginger and lime are always a good idea. Feel free to use Gluten free graham cracker crumbs if you prefer this cheesecake with a gluten free variation
How to Make This No bake Key Lime Cheesecake (full instructions in recipe below)
- PREPARE CURST: Combine graham cracker crumbs with salt, and melted butter. Press evenly into pan and chill while you make the filling.
- PREPARE FILLING: Beat the cream cheese until smooth, then add sweetened condensed milk, lime juice, and lime zest. Beat heavy whipping cream till fluffy, then fold into the cream cheese mixture.
- CHILL CHEESECAKE: Chill in the refrigerator. Spread the cheesecake filling over the crust and chill for at least 4 hours.
Tips for Making the Perfect No bake Cheesecake:
- You can use store-bought graham cracker crumbs, or use a food processor to pulverize. A zip lock plastic bag and a rolling pin will do the job too.
- Can I bake the crust? YES you definitely can bake the crust. Although this is a no bake recipe for a more crisp cookie crust its’ always recommended to bake the crust for 8-10 min at 350°F then allow to cool completely. This of course is not necessary but it will give you a more crisp crust.
- For the smoothest filling (no lumps), let the cream cheese come to room temperature for 60-90 minutes before mixing. But if you’re strapped for time, remove any packaging (especially foil!) and place the block of cream cheese on a microwave-safe plate. Microwave on high at 10 second intervals checking in between to test it by poking the center of the cream cheese block to test the texture. It should be soft but not melted or hot
- This cheesecake doesn’t need anything extra, but a simple garnish of whipped cream and lime slices make it look fancy. It is also perfect with a thick slather of whip cream in the middle of it for a more rustic look.
- To make sure this cheesecake has enough time to set up for clean slices, I typically make it the day before I plan to serve it which makes this the perfect make ahead dessert.
- For clean slices, run a sharp knife under hot water and dry between each slice.
How Long Does No-bake Cheesecake Last?
This cheesecake is the perfect dessert to make ahead of time because it stores so well. You can store any leftovers in the fridge for up to 5 days.
Can You Freeze No-Bake Cheesecake?
- YES! Once your cheesecake has properly set up in the fridge, you can definitely freeze to enjoy at a later time. Remove the cheesecake from the spring-form pan and wrap in a sheet of plastic wrap and a layer of tinfoil to prevent freezer burn. You can freeze this cheesecake for up to 3 months.
- To thaw, place in fridge until defrosted.
- PRO TIP – Do NOT place the cheesecake in the freezer to help quicken the chilling time of the cheesecake. You’ll lose the fluffy and creamy consistency of the cheesecake. Instead, give the cheesecake at least 5 to 6 hours of chill time in the fridge (preferably overnight) to set up before wrapping and freezing if you wanted to freeze it
Recipe
Ingredients
For the Crust
- 2½ cups graham crumbs
- ½ cup melted butter
- Pinch of salt
For the Filling
- 2 packages (8 ounces each) cream cheese, room temperature
- 1 can (14 ounces) sweetened condensed milk
- ⅓ cup fresh lime juice, plus 2 teaspoons grated zest
- ½ teaspoon pure vanilla extract
- ¾ cup cold heavy cream
For Serving
- Sweetened whipped cream, for topping
- Lime slices and zest, for garnish
Directions
Make Crust
- Combine graham cracker crumbs and butter and pinch of salt and press firmly into the bottom of an 8″ or 9″ springform pan and about 1″ up the sides.
- Chill in the freezer, while you make the filling.
Make Filling
- In a large mixing bowl, beat cream cheese with an electric mixer or stand mixer with paddle attachment on medium speed until smooth.
- Add the condensed milk and beat until fluffy and combined, 2-3 minutes.
- Add the lime juice, zest and vanilla and beat until well incorporated - 1 more minute
- Whip the cream in a separate bowl with an electric mixer with whisk attachment until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture carefully so you do not deflate it.
Assemble
- Pour into prepared pan spread in an even layer, cover and refrigerate for at least 6-8 hours or overnight until firm.
- Run a knife along cake’s edge before releasing sides of pan, then under bottom to loosen if you are transferring out of pan completely and on to platter or serving plate
- Slice and serve with sweetened whipped cream as desired. (I pipe whip cream on mine and used lime slices to decorate along with lime zest for sprinkling - feel free to do dollops of whip instead)
Recipe Notes
How Long Does No-Bake Cheesecake Last?
This cheesecake is the perfect dessert to make ahead of time because it stores so well. You can store any leftovers in the fridge for up to 5 days.
Can You Freeze No-Bake Cheesecake?
- YES you can freeze this no bake cheesecake. Once your cheesecake has properly set up in the fridge, you can freeze to enjoy at a later time. Remove the cheesecake from the springform pan and wrap in a few sheets of plastic wrap and a layer of tinfoil to prevent freezer burn. You can freeze this cheesecake for up to 3 months.
- To thaw, place in fridge until defrosted.
- PRO TIP – Do not attempt to place the cheesecake in the freezer to help quicken the chilling time of the cheesecake. You’ll lose the fluffy and creamy consistency of the cheesecake. Instead, give the cheesecake at least 5 to 6 hours of chill time in the fridge (preferably overnight) to set up before wrapping and freezing.
