No Cook Key Lime Cheesecake

This no cook key lime cheesecake is light, zesty, and irresistibly creamy—all without turning on the oven. It’s the perfect warm-weather dessert, made in minutes and packed with refreshing citrus flavor.

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Course: Dessert

Cuisine: American

Prep Time: 20

Chill Time: 6

Total Time: 6 20

Servings: servings

Calories: 420kcal

Cost: 11

Equipment

1 Springform Pan 9-inch recommended
1 Hand or stand mixer For a smoother, easier filling mix
1 Microplane/zester For fresh key lime zest
1 Citrus juicer Helps extract juice more efficiently

Ingredients

Crust

1 ½ cups Graham cracker crumbs
¼ cup Granulated sugar
6 tablespoon Unsalted butter Melted
1 pinch Salt

Filling

16 oz Cream cheese Softened
14 oz Sweetened condensed milk 1 can
½ cup Key lime juice Fresh or bottled
1 tablespoon Key lime zest Freshly grated
1 teaspoon Vanilla extract
1 cup Heavy whipping cream
¼ cup Powdered sugar

Optional Topping

1 cup Heavy whipping cream For topping
2 tablespoon Powdered sugar For topping
As needed – Lime slices + zest For garnish

Instructions

Mix crumbs, sugar, melted butter. Press into pan. Chill while making filling.
Beat cream cheese. Add condensed milk, juice, zest, and vanilla. Mix well.
Whip cream + powdered sugar to stiff peaks.
Gently fold whipped cream into filling. Don’t overmix.
Pour filling over crust. Smooth top.
Cover and refrigerate for at least 6 hours or overnight.
Whip topping cream + sugar. Pipe or spread.
Add lime zest and slices before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition