No Bake Key Lime Cheesecake: A Zesty and Creamy Tropical Delight

There’s nothing quite as refreshing as the bright, tangy flavor of key lime paired with the rich creaminess of cheesecake. This No Bake Key Lime Cheesecake captures that perfect balance without the need to turn on your oven. The smooth, velvety texture of the cheesecake filling rests on a buttery graham cracker crust, while the burst of citrus from fresh key lime juice keeps every bite light and lively. I tried this recipe using Greek yogurt instead of sour cream, and it turned out just as creamy with a delightful hint of tang. This dessert is ideal for summer gatherings, picnics, or any time you crave something sweet yet refreshing. It’s simple, elegant, and ready to impress without the stress of baking.

Why You’ll Love This Recipe

This cheesecake is a showstopper that’s surprisingly easy to make. With no baking required, it’s perfect for warm days when you want a cool dessert. The silky texture, tangy lime flavor, and buttery crust come together beautifully. Plus, it sets perfectly in the fridge, making it an ideal make-ahead dessert for parties or special occasions.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cream cheese – The foundation of the cheesecake, giving it that classic rich and creamy texture. Make sure it’s fully softened before mixing to avoid lumps.

Sweetened condensed milk – Adds sweetness and helps achieve a luxuriously smooth filling that sets beautifully without baking.

Key lime juice – The star ingredient! Fresh key lime juice brings the bright, tangy flavor that defines this dessert. If you can’t find key limes, regular limes work too.

Graham cracker crumbs – These create the crunchy, buttery base that perfectly complements the creamy filling.

Unsalted butter – Melted butter binds the crumbs together to form the crust and adds a hint of richness.

Vanilla extract – Enhances the overall flavor and gives a subtle sweetness to balance the lime.

Sour cream or Greek yogurt – Adds a slight tang and silky finish to the filling.

Whipped topping or heavy cream – Folded into the filling for an airy, mousse-like texture. Whipped topping makes the process even easier.

Lime zest – Adds color and a fresh citrus aroma to both the filling and garnish.

Directions

Start by preparing the crust. In a bowl, combine graham cracker crumbs and melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of a springform pan, using the back of a spoon to create an even layer. Place it in the refrigerator to chill while you make the filling.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sweetened condensed milk, mixing well after each addition. Stir in key lime juice, vanilla extract, and sour cream or Greek yogurt until fully combined. The mixture should be creamy and slightly thick.

Gently fold in the whipped topping or freshly whipped cream until the filling becomes light and fluffy. Pour the mixture over the chilled crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours, or overnight, until set. Before serving, garnish with lime zest, lime slices, or a swirl of whipped cream for a picture-perfect finish.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe serves 8–10 slices. Preparation time takes about 20 minutes, and chilling time is around 4 hours for the cheesecake to fully set.

Storage/reheating

Keep the cheesecake covered and refrigerated for up to 5 days. For longer storage, freeze it for up to 2 months—wrap slices individually and thaw overnight in the fridge before serving. Since this is a no-bake dessert, reheating isn’t necessary.

Variations and Customizations

Mini Cheesecakes – Use muffin tins with liners for adorable single-serve versions.

Coconut Lime Bliss – Add shredded coconut to the crust for a tropical flavor twist.

Chocolate Crust Variation – Swap graham crackers for chocolate cookie crumbs to create a richer contrast.

Avocado Lime Cream – Blend a ripe avocado into the filling for added creaminess and a pale green color.

Vegan Option – Use vegan cream cheese and coconut whipped topping for a dairy-free version.

Honey Lime Cheesecake – Add a drizzle of honey into the filling for a sweet floral undertone.

Berry Topping – Garnish with fresh blueberries, raspberries, or a berry compote for color and flavor.

Lime Meringue Layer – Top the chilled cheesecake with a thin layer of toasted meringue for elegance.

Spiced Crust – Mix a pinch of cinnamon or nutmeg into the crust for warmth and complexity.

Frozen Lime Cheesecake Bars – Pour the mixture into a square pan, freeze, and cut into bars for a chilled summer treat.

FAQs

Can I use bottled lime juice instead of fresh key limes?

Yes, but fresh juice gives a brighter and more natural flavor.

How long should the cheesecake chill before serving?

At least 4 hours, but overnight gives the best texture.

Can I make this dessert ahead of time?

Yes, it’s perfect for preparing a day or two in advance.

What can I use instead of graham crackers?

Digestive biscuits, vanilla wafers, or shortbread cookies all work well.

How can I make the filling firmer?

Use a bit less lime juice or add a touch of gelatin if you prefer a firmer texture.

Can I use regular limes instead of key limes?

Absolutely. The flavor will be slightly less intense but still delicious.

Is this cheesecake overly sweet?

No, the tanginess of the lime perfectly balances the sweetness of the condensed milk.

Can I use whipped cream instead of whipped topping?

Yes, just whip heavy cream until soft peaks form before folding it in.

How do I prevent cracks in the cheesecake?

Since this is no-bake, you won’t have cracks—just ensure it’s well chilled before slicing.

Can I make it sugar-free?

Yes, use sugar-free condensed milk and a sugar substitute for the crust.

Conclusion

This No Bake Key Lime Cheesecake is the ultimate combination of simplicity and sophistication. The creamy filling, zesty lime flavor, and buttery crust make it an irresistible dessert that’s both refreshing and indulgent. Perfect for any season, this cheesecake delivers tropical sunshine in every bite—no oven required. Whether you’re hosting a dinner party or craving something light and tangy, this recipe will become a staple in your dessert collection.

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