This Key Lime Cheesecake is the ultimate summer dessert mashup featuring two favorites: tangy key lime pie and creamy cheesecake. It’s a tart and sweet flavor explosion! Plus, it’s a no-bake recipe, so you don’t even have to heat up your house to enjoy a slice of this dreamy dessert. Everyone is sure to love this absolute showstopper!
Need more cheesecake in your life? You’ll love my Mango Lime Cheesecake, Coconut Lime Cheesecake Mousse, and my perfect Cheesecake Recipe!
Key Lime Cheesecake Recipe
Let’s be real: hot summer days scream for desserts that are light, refreshing, and bursting with flavor. Don’t get me wrong, I love a classic cheesecake, but sometimes you just crave something that’s easier to make, like this no-bake Key Lime Cheesecake recipe! It’s like the love child of your favorite key lime pie and a luxuriously creamy cheesecake, but without the whole heating-up-the-kitchen ordeal.
We’ve taken a buttery nilla wafer crust and topped it with a tangy, key lime filling. Every bite is the perfect balance of sweet and tart flavors that will leave you wanting more.
Don’t be fooled by its gourmet appearance, this no bake Key Lime Cheesecake recipe is actually a breeze to make at home. The recipe is surprisingly simple, and you won’t need any pro-level baking skills to make it (actually, you won’t even need to do any baking!) It’s a guaranteed crowd-pleaser that’s perfect for sharing on a hot summer day!
Recipe Notes:
Key limes have a different flavor than regular limes. They are more acidic and intense, making them ideal for use in sweet desserts like this key lime pie cheesecake. Key limes can be hard to come by, so if you have a hard time finding them, I recommend using my favorite bottled key lime juice or regular ol’ limes instead. Either way, this dessert will still turn out refreshing and delicious!
Why You’ll Love This Recipe
- Foolproof: Don’t be intimidated by cheesecake! This no-bake version is incredibly forgiving and easy to make.
- Crowd-Pleaser: This recipe combines the best of both worlds: the vibrant citrus punch of key lime pie and the decadent creaminess of cheesecake. It’s a crowd-pleaser that caters to a variety of tastes.
- Ditch the Oven: Summer is for sunshine and fun, not heating up your kitchen. This no bake key lime cheesecake lets you skip the oven entirely, giving you a cool and refreshing dessert without breaking a sweat (literally!)
How to Make No Bake Key Lime Cheesecake
Ditch the oven and whip up this zesty cheesecake in a matter of minutes. Creamy filling, buttery crust, zero heat – it’s the perfect summer dessert hack. I’ll walk you through all the steps below!
As always, you can find the full printable recipe card at the end of this post.
Crust
- Process vanilla wafers and brown sugar until only crumbs remain.
- Add the melted butter and pulse until combined.
- Press evenly onto the bottom and about an inch up the side of a 9 inch springform pan.
- Cover with plastic wrap and place in the freezer.
Cheesecake Filling
- Beat cream cheese, sugars and lime zest on medium to high speed until smooth and creamy, about 5 to 7 minutes.
- Add the sour cream, vanilla extract and key lime juice and beat until thoroughly combined, about 2 to 3 minutes.
- Fold in the whipped topping until no streaks remain.
- Transfer the cheesecake filling into the crust. Use an offset spatula to gently smooth the top.
- Cover and chill for at least 6 hours or overnight.
- To serve, remove the ring from the springform pan and place on a serving plate or cake stand.
- Pipe whipped topping or whipped cream in dollops around the edge and garnish with fresh lime zest and slices.
- Slice with a warm, sharp knife and wipe clean in between cuts. Enjoy!
Storage and Make Ahead Information
- Refrigerator: Store leftover cheesecake in an airtight container for up to 2-3 days.
- Freezer: For longer storage, you can freeze your no bake key lime cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then with a layer of aluminum foil to prevent freezer burn. Thaw completely in the refrigerator before serving.
- Make Ahead: Once your cheesecake is set, it can be stored in the refrigerator, with a layer of plastic wrap covering it, for up to 2-3 days before serving.
Variations to Try
- Swirl some fresh raspberries or blueberries into the filling for a burst of color and sweetness.
- Drizzle melted dark or white chocolate over the top of the chilled cheesecake.
- Top it with toasted coconut flakes for a fun tropical flavor.
- Press the crust into individual serving cups or muffin tins and pour the filling on top for a bite-sized treat that’s perfect for parties or potlucks.
- Drizzle the cheesecake with homemade key lime curd or a tangy raspberry sauce for an extra flavor boost.
Can I use regular limes instead of key limes?
Yes, you can! While key limes offer a slightly different flavor, regular limes will still make a delicious and tangy cheesecake.
What other type of crust will work with this pie?
You can make a graham cracker crust which is a super traditional and classic option for key lime pie. Grab the graham cracker crust recipe from my Cheesecake Recipe. You could also bake a pastry pie crust, let cool and then proceed as directed.
Trish’s Tips
- Aim for a finely ground wafer crust. A food processor makes quick work of crushing the wafers, but a sealed plastic bag and rolling pin work just as well.
- Use the bottom of a measuring cup or a glass to firmly press the wafer crumbs into the bottom of your springform pan. This makes the crust less likely to crumble when serving.
- For a smooth and creamy filling, make sure your cream cheese is at room temperature. Beat it until light and fluffy before adding any other ingredients. Lumpy cream cheese can lead to a lumpy textured cheesecake.
- Resist the urge to dig in right away! No-bake cheesecakes need time to set completely in the refrigerator, at least for a few hours, but ideally overnight. The wait will be worth it once you take your first bite of that perfectly set cheesecake!
More Luscious Cheesecake Recipes to Try
- Caramel Apple Cheesecake
- Black Forest Cheesecake
- Mini Kahlua Cheesecake
- Pina Colada Cheesecake Mousse
- No Bake Cherry Cheesecake
Key Lime Cheesecake
Ingredients
Cheesecake Crust
- 11 ounces vanilla wafers
- ¼ cup light brown sugar packed, divided
- 8 tablespoons salted butter melted
Cheesecake Filling
- 16 ounces cream cheese softened (bricks not tubs)
- ¼ cup light brown sugar
- ½ cup granulated sugar
- 2 tablespoons key lime zest
- ¾ cup sour cream full fat
- ½ teaspoon vanilla extract
- ⅓ cup key lime juice
- 8 to 10 ounces whipped topping divided (the more you use, the lighter and fluffier the filling will be)
Garnish (Optional)
- whipped cream or whipped topping
- key limes sliced, zested
Instructions
Crust
- Place the vanilla wafers and brown sugar in a food processor and pulse until only crumbs remain.
- Add the melted butter and pulse until combined.
- Press the crumb mixture evenly onto the bottom and about an inch up the side of a 9 inch springform pan using the bottom of a glass or measuring cup.
- Cover the crust with plastic wrap and place in the freezer while you prepare the cheesecake filling.
Cheesecake Filling
- Add the cream cheese, sugars and lime zest to the bowl of a stand mixer or large mixing bowl and beat on medium to high speed until smooth and creamy, about 5 to 7 minutes. Rub a bit of the mixture between your fingers and make sure the sugar has completely dissolved. It it feels gritty, continue beating until it has dissolved.
- Add the sour cream, vanilla extract and key lime juice and beat on low to medium speed until thoroughly combined, about 2 to 3 minutes.
- Fold in the whipped topping until no streaks remain.
- Remove the crust from the freezer and transfer the cheesecake filling into the crust. Use an offset spatula to gently smooth the top. Cover again with plastic wrap and chill for at least 6 hours or overnight.
- When you're ready to serve, remove the ring from the springform pan and place on a serving plate or cake stand. Pipe whipped topping or whipped cream in dollops around the edge and garnish with fresh lime zest and slices.
- For clean pieces of cheesecake, slice with a warm, sharp knife and wipe clean in between cuts. Enjoy!
Notes
- Refrigerator: Store leftover cheesecake in an airtight container for up to 2-3 days.
- Freezer: For longer storage, you can freeze your no-bake key lime cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then with a layer of aluminum foil to prevent freezer burn. Thaw completely in the refrigerator before serving.
- Make Ahead: Once your no-bake key lime cheesecake is set, it can be stored in the refrigerator, with a layer of plastic wrap covering it, for up to 2-3 days before serving.
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