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Easy No-Bake Key Lime Cheesecake — The Perfect Summer Dessert

Key Lime Cheesecake slice on a white plate, topped with whipped cream and lime zest — close-up of the smooth, tangy filling.
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This no-bake Key Lime Cheesecake is a breeze to make and perfect for springtime — bright, creamy, and just the right amount of tang. Fresh lime juice and zest keep it lively; no oven required.

Ingredients

Scale

Crust

  • 2 1/2 cups graham cracker crumbs (about 350 g)
  • 1/2 cup melted unsalted butter

Filling

  • 3 packages full-fat cream cheese, softened to room temperature (24 oz / 750 g)
  • 1 1/2 cups powdered sugar (about 200 g)
  • 1/4 cup fresh key lime or regular lime juice (≈ juice of 2 limes)
  • 1–2 tablespoons key lime or lime zest (adjust to taste; from about 2 limes)
  • 1 teaspoon vanilla extract
  • 3/4 cup cold heavy cream (30–35% fat)
  • Extra sweetened whipped cream, for serving (optional)

Instructions

  1. Make the crust. Combine the graham crumbs and melted butter until the mixture resembles damp sand. Press the mixture firmly across the bottom of an 8″ or 9″ springform pan and press about 1″ up the sides if you like edges. Chill briefly so the crust firms while you prepare the filling.

  2. Smooth the cream cheese. In a large bowl, beat the room-temperature cream cheese with an electric mixer until it’s completely smooth and lump-free.

  3. Flavor the base. Add the powdered sugar, lime juice, lime zest, and vanilla to the creamed cheese. Beat until the mixture is glossy and well combined. Taste and tweak the zest or juice if you want more zing.

  4. Whip the cream. In a separate chilled bowl, whip the cold heavy cream with a mixer to stiff peaks. The cream should hold its shape firmly.

  5. Fold to finish. Gently fold the whipped cream into the lime-cheese mixture with a rubber spatula. Fold just until homogenous — don’t overwork it or you’ll lose air and lightness.

  6. Assemble and chill. Spoon the filling into the prepared crust and smooth the top. Cover and refrigerate for at least 5–6 hours, though overnight chilling gives the best texture.

  7. Serve. Release the springform, slice with a warm clean knife for tidy pieces, and top with sweetened whipped cream if desired.

Notes

  • Quick Notes & Tips
    • Use full-fat cream cheese for the creamiest, most stable filling.
    • Cold cream + stiff peaks = loft. Make sure the heavy cream is cold for a reliable whip.
    • Chill time matters. Don’t skip the refrigeration — the cheesecake needs time to set.
    • If you don’t have key limes, regular limes work fine — flavor will be slightly different but still delicious.
    • For neat slices, run a knife under hot water, dry it, and wipe between cuts.
  • Storage
    • Refrigerator: Keep covered for up to 2 days for best texture.
    • Freezer: You can freeze the cheesecake, but it’s best enjoyed partially frozen or thawed slowly in the fridge on a rack to avoid a soggy crust.

Nutrition

Find it online: https://irmacooks.com/easy-no-bake-key-lime-cheesecake-the-summer-dessert/