No-Bake Key Lime Cheesecake Parfaits — Creamy, Tangy & Refreshing

Posted on February 21, 2026

Close-up of No-Bake Key Lime Cheesecake Parfaits in glass jars: graham cracker base, pale green lime cheesecake filling, whipped cream, and a sprinkle of lime zest.

No-Bake Key Lime Cheesecake Parfaits are the perfect summer shortcut: all the tart, creamy joy of key lime pie, layered into little glasses so everyone gets their own perfectly portioned treat.

These parfaits stack buttery graham crumbs, a whisper-sweet cheesecake mousse, and bright key lime curd-like notes — no oven, no fuss, and absolutely zero guilt about seconds. Ready to make dessert feel like sunshine in a jar?

Brief introduction to the recipe

If you love Key Lime Pie Parfait vibes but don’t want to heat up the kitchen, this is your dessert. The texture reads like cheesecake, the flavor shouts lime, and the setup blends convenience with style. You can serve them in mason jars for a picnic, spoon them into cocktail glasses for a party, or plate them in a pie dish if you prefer one big showstopper.

This recipe sits squarely in the “easy but fancy” lane — ideal when guests pop by or when you want something bright and tangy after a heavy meal. Plus, they travel well and keep their charm in the fridge for a day or two.

Why you’ll fall for these parfaits

No oven required. No sweat in hot weather — literally.
Fast assembly. Most of the time goes to chilling, not standing at the stove.
Portable & pretty. Make-ahead jars feel fancy and practical.
Customizable. Swap cookies, tweak sweetness, or swap citrus — your call.

Want something tangy, creamy, and crowd-friendly with minimal effort? That’s exactly what these No Bake Key Lime Cheesecake Easy parfaits deliver.

The Key Ingredients (and Why You Need Them)

Below I list the principal components — no quantities here. I’ll explain how each one contributes, so you know what you can change without breaking the recipe.

Graham cracker crumbs — They form the crunchy, buttery base. They give texture contrast and a toasty counterpoint to the smooth filling.
Butter (melted) — Binds the crumbs and adds richness. Skip it and the crust falls apart.
Cream cheese (softened) — The “cheesecake” in the parfait: tangy, lush, and the body of the mousse.
Powdered sugar — Smooth sweetness that dissolves cleanly — no grainy textures.
Sweetened condensed milk — Adds creamy sweetness and a silky mouthfeel, plus stability without gelatin. That’s why this works as a Key Lime Cheesecake Recipe Without Gelatin.
Key lime juice — The bright acid that cuts the sweet and makes the whole dessert sing. If you can’t find key limes, fresh regular lime works fine.
Granulated sugar & lime zest — Layered citrus notes: sugar balances, zest adds aromatic oils.
Whipped cream — Keeps the parfait light and adds a cloud-like top when you serve.
Optional garnishes (candied lime, extra zest, mint) — Tiny extras that make it look like you fussed for hours.

Understanding each part helps you tweak: want less tang? Reduce the lime. Want crunchier layers? Use larger crumbs or add toasted nuts.

How to Make It

Follow this easy assembly process for neat, photo-ready parfaits.

Make the crust. Combine finely crushed graham crumbs with melted butter until the texture holds when pinched. Press a layer into your serving jars or dish.
Whip the cheesecake mousse. Beat softened cream cheese with powdered sugar until ultra-smooth. Add sweetened condensed milk, then mix in key lime juice, granulated sugar, and lime zest until the mixture is silky. Chill briefly if you want to pipe.
Assemble. Alternate layers of graham crumbs and cheesecake mousse in jars, finishing with mousse on top. Seal with lids if using canning jars.
Chill. Refrigerate for at least three hours, ideally overnight, so the flavors meld and the mousse firms up.
Finish. Uncap, pipe or spoon whipped cream on top, and sprinkle zest or a candied lime wheel for a pretty finish.

That’s it. No blind-baking, no gelatin, no complicated custards — just smart layering and a refrigerator doing the heavy lifting.

Pro tips for perfect parfaits

Use room-temperature cream cheese. It whips smooth and avoids lumps.
Fine crumbs = prettier layers. Pulse graham crackers in a food processor for a clean look.
Chill the filling before piping. Optional, but it makes piping easier and the layers neater.
Don’t over-sweeten. The lime needs to shine; too much sugar will mute it.
If you want firmer texture: Let the parfaits rest overnight. They set up beautifully by morning.
Make them a day ahead. They actually taste better once the flavors marry — just wait to add whipped cream.

Bold tip: If your graham layer softens too fast, add a thin layer of melted white chocolate between the crumbs and mousse to act as a moisture barrier.

Helpful variations to try

Swap the cookie base. Use Nilla wafers, shortbread, or crushed vanilla cookies for a different sweetness profile.
Use different citrus. Substitute lemon or regular lime for a Key Lime Parfait Recipe twist. Orange gives a sweeter, rounder profile.
Make it a pie. Press the crumb mix into a 9″ pie dish for a Key Lime Cheesecake Tart Recipe No Bake version. Pour the cheesecake filling on top and chill until set.
Lighten it up. Use half-and-half and Greek yogurt mixed with cream cheese for a lighter mousse.
No-bake tartlet shells. Press crumbs into mini tart pans for fancier serving.
Alcohol option: Add a splash of limoncello or vodka for adult-only versions.

Want a dairy-free version? Try blending silken tofu with sweetened condensed coconut milk and coconut cream — not identical, but tasty.

Best ways to serve

Individual mason jars: Picnic-perfect and portable.
Mini dessert cups: Great for parties; people love single-serve treats.
One big pie: If you prefer slicing and plating.
With fresh berries: A few raspberries or sliced strawberries cut through the tang.
Garnish ideas: Lime zest, tiny lime wheels, toasted coconut flakes, or crushed pistachios for color and crunch.

Serve chilled and finish with whipped cream right before serving to keep the top pillowy. If you assemble ahead, wait to top with whipped cream until guests arrive to prevent sogginess.

Make-ahead and storage

Assemble up to 2 days ahead. Cover jars tightly; they keep well. Bear in mind the graham crumbs will soften over time.
Top with whipped cream just before serving. This keeps the texture fresh.
Store in the fridge. These parfaits are best within 48 hours. After that, the texture and crust integrity decline.
Freezing not recommended. The cream filling can separate and become watery when thawed. If you must freeze, do it without whipped cream and expect some change in texture.

Practical note: If you plan to transport, sealing jars with lids makes life easier — no plastic wrap drama.

FAQs

Can I make this into a pie instead of parfaits?

Yes — press the crust into a 9” pie plate, pour in the filling, chill until set, and garnish. That converts it into a Key Lime Cheesecake Tart Recipe No Bake easily.

What if I don’t have key limes?

Regular limes or even lemons work fine. Key limes have a distinct floral note, but fresh lime juice preserves the bright acidity.

Is gelatin necessary?

No. This is a Key Lime Cheesecake Recipe Without Gelatin — the condensed milk and cream cheese create a stable mousse that sets in the refrigerator.

How long will these keep?

Eat within 48 hours for the best texture. The crust will soften over time.

Can I make smaller or larger portions?

Absolutely. Use shot glasses for minis, or larger jars for big servings — scale the layers accordingly.

Troubleshooting quick fixes

Too runny? Chill longer. If still loose, blend in a little softened cream cheese and re-chill.
Too sweet? Add more lime juice to boost acidity. A pinch of salt helps balance flavors too.
Crumbs soggy? Crush slightly larger for more texture or use a sturdier cookie base like shortbread.

Party ideas & presentation

Line up jars on a tray, tie twine around the lids, and add mini spoons for an elegant picnic look.
For a Hawaiian or tropical theme, sprinkle toasted coconut and a wedge of lime.
For a baby or bridal shower, top each jar with edible flowers or gold-dusted white chocolate shavings.

Why this dessert works

This parfait nails contrasts: crunchy vs. creamy, sweet vs. tart, rich vs. bright. The sweetened condensed milk gives the filling glossy stability without the need for gelatin or baking, while fresh lime juice provides the acid to cut richness. Layers let your eye eat first and your mouth second — presentation matters.

Plus, the no-bake approach keeps the kitchen cool in summer, which matters more than people admit.

Final thoughts

If you want a dessert that looks like you planned for an hour but only took minutes to assemble, No Bake Key Lime Pie Parfaits and their cousins — the Keylime Cheesecake Parfait and Lime Cheesecake Parfait Recipe versions — are winners. Make them for brunch, BBQs, or a weeknight sweet finish. They travel, they impress, and they satisfy that citrus-craving sweet tooth.

Give one of the variations a try and tell me which garnish you loved best. Want a printable recipe card or a shopping list formatted for your phone? I can whip that up next — because delightful desserts shouldn’t be complicated.

Follow me on Pinterest for daily new recipes.