I used one surprising pantry ingredient in my No Bake Key Lime Cheesecake to pull off a trick I had to test twice before I believed it.

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I love a dessert that looks fancy but barely makes me break a sweat, and this No Bake Key Lime Cheesecake does exactly that. I’m talking a silky filling that still somehow holds its shape on a crisp graham cracker crust, with a tang that sneaks up on you.

I used cream cheese for that rich, slightly tangy backbone and kept thinking, why have I not made a Key Lime No Bake Cheesecake sooner? There’s a little trick I do that brightens the whole thing, but I won’t give it all away here — you’ll have to taste it to believe it.

Ingredients

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Graham cracker crumbs: Crunchy, slightly sweet base, gives fiber and carbs, not much protein though.
Butter: Adds richness, lots of saturated fat, helps crust bind and taste buttery.
Cream cheese: Tangy, creamy, high in fat and protein, makes cheesecake smooth and rich.
Granulated sugar: Sweetens everything, adds carbs and texture, can be reduced a bit if needed.
Key lime juice and zest: Bright tartness, vitamin C, lifts sweetness, it’s that classic sour lime punch.
Gelatin: Sets the filling without baking, low flavour, mostly protein, use as directed.
Heavy whipping cream: Whips into light cream, adds air and fat, makes texture silky and fluffy.
Salt: Tiny pinch boosts flavors, balances sweetness, negligible nutrients but still important.

Ingredient Quantities

1 1/2 cups (about 150 g) graham cracker crumbs, roughly 10 full crackers crushed

2 tablespoons granulated sugar (for crust)

6 tablespoons (85 g) unsalted butter, melted

pinch of salt

16 oz (450 g) full fat cream cheese, softened

2/3 cup (135 g) granulated sugar

1 teaspoon pure vanilla extract

2 teaspoons finely grated key lime zest

1/2 cup (120 ml) fresh key lime juice (or regular lime juice)

1 envelope (2 1/4 teaspoons / 7 g) unflavored powdered gelatin

2 tablespoons cold water (for the gelatin)

1 cup (240 ml) heavy whipping cream, cold

pinch of salt (for the filling)

optional for serving: extra whipped cream, lime slices or extra zest

How to Make this

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1. Line an 8 or 9 inch springform pan with parchment or lightly grease the sides, then set aside.

2. Make the crust: stir together 1 1/2 cups graham cracker crumbs, 2 tablespoons sugar and a pinch of salt, then pour in 6 tablespoons melted butter and mix until it holds together. Press firmly into the bottom (and slightly up the sides if you like) using the bottom of a glass so it’s compact. Chill in fridge 15 to 30 minutes to set.

3. Bloom the gelatin: sprinkle 1 envelope (2 1/4 tsp / 7 g) unflavored powdered gelatin over 2 tablespoons cold water in a small bowl and let sit 5 minutes until spongy.

4. Dissolve the gelatin: warm the bloomed gelatin just until melted and clear — about 10 to 15 seconds in the microwave or gently on the stovetop. Do not boil. Stir into 1/2 cup fresh key lime juice so it cools and mixes evenly. Let cool a minute or two but don’t let it set.

5. Soften the cream cheese: beat 16 oz full fat cream cheese (softened) with 2/3 cup granulated sugar, 1 teaspoon vanilla, 2 teaspoons finely grated key lime zest and a pinch of salt until super smooth and no lumps remain. Scrape the bowl so everything mixes evenly.

6. Temper the filling with the lime-gelatin: with the mixer running on low, slowly pour the lime + gelatin mixture into the cream cheese until combined. Mix just until smooth; don’t overwork it.

7. Whip the cream: in a separate bowl whip 1 cup cold heavy whipping cream to soft to medium peaks. Don’t overbeat or it’ll get grainy.

8. Fold the whipped cream into the cream cheese mixture gently in 2 additions with a spatula until uniform and light. Folding keeps it airy so the cheesecake isn’t dense.

9. Assemble and chill: pour the filling over the chilled crust, smooth the top, then cover and refrigerate at least 4 hours or overnight until fully set.

10. Serve and store: run a warm knife around the pan before removing the springform. Top with extra whipped cream, lime slices or extra zest if you want. Keeps in the fridge covered for 3 to 4 days. If gelatin looks grainy or lumps form, rewarm gently and strain before adding next time.

Equipment Needed

1. 8 or 9 inch springform pan, lined with parchment or lightly greased
2. Mixing bowls, one large and one small
3. Electric mixer (hand or stand) for the cream cheese and whipping cream
4. Rubber spatula for folding and scraping the bowl
5. Measuring cups and spoons
6. Flat-bottomed glass or measuring cup to press the crust firm
7. Small microwave-safe bowl or small saucepan to melt/dissolve the gelatin
8. Whisk to blend gelatin into the lime juice
9. Microplane zester or fine grater for the key lime zest
10. Fine mesh strainer (optional but handy if gelatin gets grainy)

FAQ

Q: How long does the cheesecake need to chill before serving?

A: Chill at least 4 hours, but overnight is best so it firms up and the flavors marry. If you forgot, 20 to 30 minutes in the freezer will help but watch it so the edges dont freeze solid.

Q: Can I use regular limes instead of key limes?

A: Yes, use the same amount of juice, it's fine. Regular limes are less floral so add a little extra zest if you want a brighter lime punch.

Q: I dont eat gelatin, what can I use instead?

A: Use powdered agar agar: about 1 teaspoon for the 1/2 cup of lime juice, whisk it into the juice, bring to a boil for 1 to 2 minutes so it dissolves, cool slightly then fold into the filling. Expect a firmer, slightly different texture. Or try a commercial vegan gelatin substitute and follow its directions.

Q: My filling gets lumpy or grainy, how do I avoid that?

A: Soften the cream cheese fully before beating it, scrape the bowl and beat until smooth. Bloom the gelatin in cold water first, then dissolve it gently in warm liquid and let it cool a bit before adding so it doesnt cook the cheese. Fold whipped cream in gently, dont overbeat it.

Q: How long will leftovers keep and can I freeze it?

A: Keep refrigerated up to 3 to 4 days in an airtight container. You can freeze slices or the whole cheesecake up to about 1 month, wrap tightly, thaw overnight in the fridge.

Q: Any tips for the crust and toppings?

A: Press the graham crumb crust very firmly into the pan so it holds, chill it 10 to 15 minutes before adding the filling. For toppings try fresh mango slices or a mango puree, and if you want an interesting twist a few thin slices of mild olive like Castelvetrano add a savory contrast, but go light so it does not overpower the lime.

No Bake Key Lime Cheesecake • Olive & Mango Recipe Substitutions and Variations

Graham cracker crumbs: swap for crushed digestive biscuits or Nilla wafers in a 1 to 1 ratio (1 1/2 cups). If you use salty crackers like pretzels, cut the added pinch of salt in the filling.
16 oz cream cheese: use 16 oz Neufchâtel (lower fat) for a slightly lighter, softer set, or 16 oz mascarpone for a richer, silkier filling; taste and texture will change a bit, but use the same volume.
1 envelope powdered gelatin: replace with 3 gelatin sheets (soak 5 minutes in cold water, squeeze, then dissolve in warm lime juice) or with 1 teaspoon powdered agar-agar (dissolve in about 1/3 cup boiling water, simmer 1–2 minutes) — agar sets firmer and needs boiling first.
1 cup heavy whipping cream: use 1 cup chilled full-fat coconut cream (chill a can overnight, scoop the solid cream and whip) for a dairy-free version; it’ll be slightly coconutty and may need a touch of extra sweetener to taste.

Pro Tips

1) Gelatin timing is everything. Bloom it full 5 minutes, melt just until clear and mix into a little of the lime juice first so it cools a bit, then slowly add to the cream cheese. If any graininess shows up, rewarm gently and strain, it usually saves the whole batch.

2) Get the cream cheese totally smooth before you add anything, scrape the bowl often. If it still has cold lumps, zap in short microwave bursts then beat, but don’t overheat it or you’ll make it runny.

3) Chill and press the crust well so it supports the filling, use the bottom of a glass to compact it. You can prebake for 6 to 8 minutes if you want a firmer base, just let it cool before filling.

4) Whip the cream to soft to medium peaks and fold in gently in two additions using a big spatula and a light hand. Overmixing deflates it and makes the cheesecake dense, so stop as soon as it looks uniform.

No Bake Key Lime Cheesecake • Olive & Mango Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I used one surprising pantry ingredient in my No Bake Key Lime Cheesecake to pull off a trick I had to test twice before I believed it.

Servings

servings

Calories

534

kcal

Equipment: 1. 8 or 9 inch springform pan, lined with parchment or lightly greased
2. Mixing bowls, one large and one small
3. Electric mixer (hand or stand) for the cream cheese and whipping cream
4. Rubber spatula for folding and scraping the bowl
5. Measuring cups and spoons
6. Flat-bottomed glass or measuring cup to press the crust firm
7. Small microwave-safe bowl or small saucepan to melt/dissolve the gelatin
8. Whisk to blend gelatin into the lime juice
9. Microplane zester or fine grater for the key lime zest
10. Fine mesh strainer (optional but handy if gelatin gets grainy)

Ingredients

1 1/2 cups (about 150 g) graham cracker crumbs, roughly 10 full crackers crushed
2 tablespoons granulated sugar (for crust)
6 tablespoons (85 g) unsalted butter, melted
pinch of salt
16 oz (450 g) full fat cream cheese, softened
2/3 cup (135 g) granulated sugar
1 teaspoon pure vanilla extract
2 teaspoons finely grated key lime zest
1/2 cup (120 ml) fresh key lime juice (or regular lime juice)
1 envelope (2 1/4 teaspoons / 7 g) unflavored powdered gelatin
2 tablespoons cold water (for the gelatin)
1 cup (240 ml) heavy whipping cream, cold
pinch of salt (for the filling)
optional for serving: extra whipped cream, lime slices or extra zest

Directions

Line an 8 or 9 inch springform pan with parchment or lightly grease the sides, then set aside.
Make the crust: stir together 1 1/2 cups graham cracker crumbs, 2 tablespoons sugar and a pinch of salt, then pour in 6 tablespoons melted butter and mix until it holds together. Press firmly into the bottom (and slightly up the sides if you like) using the bottom of a glass so it’s compact. Chill in fridge 15 to 30 minutes to set.
Bloom the gelatin: sprinkle 1 envelope (2 1/4 tsp / 7 g) unflavored powdered gelatin over 2 tablespoons cold water in a small bowl and let sit 5 minutes until spongy.
Dissolve the gelatin: warm the bloomed gelatin just until melted and clear — about 10 to 15 seconds in the microwave or gently on the stovetop. Do not boil. Stir into 1/2 cup fresh key lime juice so it cools and mixes evenly. Let cool a minute or two but don’t let it set.
Soften the cream cheese: beat 16 oz full fat cream cheese (softened) with 2/3 cup granulated sugar, 1 teaspoon vanilla, 2 teaspoons finely grated key lime zest and a pinch of salt until super smooth and no lumps remain. Scrape the bowl so everything mixes evenly.
Temper the filling with the lime-gelatin: with the mixer running on low, slowly pour the lime + gelatin mixture into the cream cheese until combined. Mix just until smooth; don’t overwork it.
Whip the cream: in a separate bowl whip 1 cup cold heavy whipping cream to soft to medium peaks. Don’t overbeat or it’ll get grainy.
Fold the whipped cream into the cream cheese mixture gently in 2 additions with a spatula until uniform and light. Folding keeps it airy so the cheesecake isn’t dense.
Assemble and chill: pour the filling over the chilled crust, smooth the top, then cover and refrigerate at least 4 hours or overnight until fully set.
Serve and store: run a warm knife around the pan before removing the springform. Top with extra whipped cream, lime slices or extra zest if you want. Keeps in the fridge covered for 3 to 4 days. If gelatin looks grainy or lumps form, rewarm gently and strain before adding next time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.