Print

Easy No-Bake Key Lime Cheesecake: Creamy and Tangy Tropical Treat

A close-up of a perfect slice of key lime cheesecake with a thick graham cracker crust.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You need this easy, no-bake key lime cheesecake for your next gathering. It delivers a creamy texture and bright, tangy citrus flavor that tastes like a tropical vacation. This simple recipe uses a classic graham cracker crust and is perfect for summer.

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 key lime juice (freshly squeezed is best)
  • 1 tablespoon key lime zest
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the crust: In a medium bowl, mix the graham cracker crumbs and 1/4 cup sugar. Pour in the melted butter and mix until the crumbs are evenly moistened.
  2. Press the crumb mixture firmly and evenly into the bottom of a 9-inch pie plate or springform pan. Place the crust in the freezer while you prepare the filling.
  3. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until it is completely smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl.
  4. Gradually beat in the sweetened condensed milk until fully combined and smooth.
  5. Add the key lime juice, key lime zest, and vanilla extract. Beat on medium speed until the filling is just combined and creamy. Do not overmix once the lime juice is added.
  6. Pour the creamy lime filling over the chilled graham cracker crust. Smooth the top with a spatula.
  7. Cover the cheesecake loosely with plastic wrap. Chill in the refrigerator for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  8. Before serving, remove the cheesecake from the pan. Slice and enjoy this refreshing dessert.

Notes

  • For the best tangy flavor, use fresh key lime juice instead of bottled concentrate.
  • If you want individual servings, press the crust mixture into the bottoms of 12 lined muffin cups to make mini key lime cheesecakes.
  • You can substitute regular lime juice for key lime juice, but you may need to slightly increase the zest for the same level of brightness.

Nutrition

Find it online: https://tastetaught.com/easy-no-bake-key-lime-cheesecake-recipe/