I developed a No Bake Key Lime Cheesecake With Condensed Milk built on a graham cracker crust and a filling of cream cheese, sweetened condensed milk, fresh lime juice and lime zest, finished with whipped heavy cream. Curious how such few ingredients create this classic? Keep reading for the recipe.

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I’ve been dreaming about this No Bake Key Lime Cheesecake all week, it’s bright and a little dangerous. I love how 16 oz (450 g) cream cheese and 1 can (14 oz / 395 g) sweetened condensed milk make it silky, then 1/2 cup fresh lime juice (about 4 to 5 limes) and 1 to 2 tsp lime zest wake up every bite.

The base of 1 1/2 cups graham cracker crumbs with 6 tbsp unsalted butter, melted gives a nice crunch you didn’t expect. Think Keylime Pie Cheesecake or a Lime Cream Cheese Dessert that looks fancy but acts stubbornly simple, and you’ll be curious enough to try it.

Why I Like this Recipe

– I love how bright and tangy it is, it wakes up my taste buds every time
– The texture is super smooth and light, like a dessert thats fancy but still easy to eat
– I can make it ahead and not stress the day of, which is perfect for when friends come over
– It always looks nice with just a little garnish, so it feels like I made something impressive

Ingredients

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Graham cracker crumbs: mostly carbs, adds sweet bready crunch, low fiber, not very healthy alone.
Butter: adds richness and help crust bind, high in fat, scarce nutrients, very caloric.
Cream cheese: gives tang and creamy texture, good protein, lots of saturated fat tho.
Sweetened condensed milk: is real sweet, adds sugar and body, mostly carbs minimal protein.
Lime juice and zest: bring bright sourness and aroma, vitamin C, low calories refreshing.
Heavy whipping cream: whips into light clouds for topping, adds fat and richness not much nutrient.
Vanilla extract: tiny splash boosts flavor, almost no calories, deepens sweetness and rounds edges.
Lime slices for garnish: add extra tang and pretty look, no calories, just fresh zesty bite.

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 150 g)

2 tbsp granulated sugar

6 tbsp unsalted butter, melted

16 oz (450 g) cream cheese, softened

1 can (14 oz / 395 g) sweetened condensed milk

1/2 cup fresh lime juice (about 4 to 5 limes) preferably key limes

1 to 2 tsp lime zest, plus extra for garnish

1 tsp vanilla extract

pinch of salt

1 cup (240 ml) heavy whipping cream, cold

2 tbsp powdered sugar, optional to sweeten whipped cream

lime slices or wedges for garnish, optional

How to Make this

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1. Put the graham cracker crumbs and 2 tbsp granulated sugar in a bowl, stir in the 6 tbsp melted butter until evenly moistened, press firmly into the bottom and slightly up the sides of a 9 inch springform or pie dish, then chill in the fridge for 15 to 30 minutes to set.

2. Let the 16 oz cream cheese sit at room temp until soft enough to beat, then beat it smooth with an electric mixer on medium speed so there are no lumps.

3. With the mixer running, slowly add the whole can of sweetened condensed milk and mix until smooth and glossy, scrape the bowl as needed.

4. Add the 1/2 cup fresh lime juice, 1 to 2 tsp lime zest, 1 tsp vanilla extract and a pinch of salt, mix until combined; it may look a bit loose but that is ok, the lime will set it when chilled.

5. In a cold bowl with cold beaters, whip the 1 cup heavy whipping cream with 2 tbsp powdered sugar if you want it sweeter, beat to stiff peaks but dont overbeat or it will turn buttery.

6. Fold about a third of the whipped cream into the cream cheese mixture to loosen it, then gently fold in the remaining whipped cream until uniform and airy, try not to deflate it too much.

7. Pour the filling onto the chilled crust, smooth the top with a spatula, tap the pan gently to remove any big air bubbles.

8. Chill the cheesecake in the fridge for at least 4 hours, preferably overnight, until firm and sliceable; it firms up more after several hours.

9. Before serving, sprinkle extra lime zest over the top and arrange lime slices or wedges for garnish, slice with a hot, clean knife for neat pieces.

10. Tips: use room temp cream cheese for lump free filling and cold cream for better whipping, strain lime juice if it has seeds, and dont rush the chilling because this is a no bake recipe that needs time to set.

Equipment Needed

1. 9-inch springform pan or 9-inch pie dish (either works if you dont have a springform)
2. Large mixing bowl plus a second cold bowl for whipping the cream
3. Electric hand mixer (or a stand mixer) with beaters
4. Food processor, or a zip-top bag and rolling pin to crush the graham crackers
5. Measuring cups and measuring spoons
6. Rubber/silicone spatula and an offset spatula for smoothing the top
7. Flat-bottomed measuring cup or a glass to press the crust firmly into the pan
8. Microplane zester and a fine mesh strainer (for zesting and catching seeds)
9. Sharp knife and a small bowl of hot water (heat and wipe the blade between slices for clean cuts)

FAQ

Q: How long should I chill the cheesecake before serving? A: Chill at least 4 hours but overnight is best, it firms up and the flavors meld. For clean slices dip a knife in hot water and wipe it between cuts. If you rush it the center will be soft, so plan ahead.

Q: Can I use regular limes instead of key limes? A: Yes, regular limes work fine. Key limes are more aromatic and tangy so the flavor will be slightly different but still great. Taste the filling and add a bit more juice if you want it brighter.

Q: How can I make the filling firmer if it seems too soft? A: For a firmer set use 1 teaspoon unflavored gelatin: sprinkle it over 2 tablespoons cold water, let it bloom 5 minutes, gently warm until melted and whisk into a few tablespoons of the filling before folding everything together. Or just chill longer. Be careful not to overmix or youll thin it out.

Q: Can I make this ahead or freeze it? A: Yes make ahead and store covered in the fridge up to 3 days. Freeze for up to 1 month wrapped tightly, thaw overnight in the fridge. Note the whipped cream top may weep after thawing so add fresh whipped cream just before serving if you can.

Q: What can I use instead of graham crackers for the crust? A: Digestive biscuits, vanilla wafers or even crushed oatmeal cookies work. If you use a sweeter cookie like Oreos skip the extra sugar in the crust. Press the crumbs firmly into the pan for a compact base.

Q: Why is my filling grainy or lumpy and how do I fix it? A: Usually from cold cream cheese or over beating. Let cream cheese come to room temperature, beat it smooth before adding condensed milk, and scrape the bowl well. Fold in whipped cream gently so the filling stays light. If it still looks grainy try straining small lumps out with a fine mesh before chilling.

No Bake Lime Cheesecake Recipe Substitutions and Variations

Graham cracker crumbs: digestive biscuits or tea biscuits (use 1:1 by weight), crushed vanilla wafers for a sweeter crust, or gluten free graham style crackers if you need GF.
Cream cheese: Neufchatel (mild, use 1:1), mascarpone for a richer silkier filling (1:1 but slightly less tang), or well-drained full fat Greek yogurt for a lighter tangy version (use slightly less and strain overnight).
Sweetened condensed milk: canned sweetened condensed coconut milk for a dairy free swap, or make your own by simmering 2 cups whole milk with 2/3 cup sugar until reduced to about 1 cup, or use dulce de leche in a pinch but cut back other sweetness.
Heavy whipping cream: chilled canned coconut cream whipped (vegan), store bought whipped topping like Cool Whip for convenience, or aquafaba whipped with a little sugar as a vegan foam alternative.

Pro Tips

1) Temperature trick: have the cream cheese soft at room temp so it mixes smooth, but keep the whipping cream and the mixing bowl ice cold so the whipped cream holds its air. If the cream warms up itll deflate the filling, so chill beaters for a few minutes if your kitchen is hot.

2) Max out lime flavor: zest before you juice the limes, use a fine microplane so you get the oils not big pithy bits, and save an extra pinch of zest for the top. Strain the juice to catch seeds and any pulp, that keeps the texture silky.

3) Make it more stable if needed: if you need a firmer set for travel or a hot day, bloom about 1 teaspoon unflavored gelatin in 1 tablespoon cold water, warm gently until dissolved then whisk it into the cream cheese mix before folding in whipped cream. Its subtle but helps the pie hold up without changing the taste.

4) Clean slices and storage: for neat pieces heat a knife under hot tap water, wipe it dry then slice, repeat between cuts. Let the pie sit 8 to 10 minutes at room temp before slicing for cleaner edges. Store covered in the fridge for 3 to 4 days, or freeze individual slices wrapped tightly for longer.

No Bake Lime Cheesecake Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

640

kcal

Equipment: 1. 9-inch springform pan or 9-inch pie dish (either works if you dont have a springform)
2. Large mixing bowl plus a second cold bowl for whipping the cream
3. Electric hand mixer (or a stand mixer) with beaters
4. Food processor, or a zip-top bag and rolling pin to crush the graham crackers
5. Measuring cups and measuring spoons
6. Rubber/silicone spatula and an offset spatula for smoothing the top
7. Flat-bottomed measuring cup or a glass to press the crust firmly into the pan
8. Microplane zester and a fine mesh strainer (for zesting and catching seeds)
9. Sharp knife and a small bowl of hot water (heat and wipe the blade between slices for clean cuts)

Ingredients

1 1/2 cups graham cracker crumbs (about 150 g)
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
16 oz (450 g) cream cheese, softened
1 can (14 oz / 395 g) sweetened condensed milk
1/2 cup fresh lime juice (about 4 to 5 limes) preferably key limes
1 to 2 tsp lime zest, plus extra for garnish
1 tsp vanilla extract
pinch of salt
1 cup (240 ml) heavy whipping cream, cold
2 tbsp powdered sugar, optional to sweeten whipped cream
lime slices or wedges for garnish, optional

Directions

Put the graham cracker crumbs and 2 tbsp granulated sugar in a bowl, stir in the 6 tbsp melted butter until evenly moistened, press firmly into the bottom and slightly up the sides of a 9 inch springform or pie dish, then chill in the fridge for 15 to 30 minutes to set.
Let the 16 oz cream cheese sit at room temp until soft enough to beat, then beat it smooth with an electric mixer on medium speed so there are no lumps.
With the mixer running, slowly add the whole can of sweetened condensed milk and mix until smooth and glossy, scrape the bowl as needed.
Add the 1/2 cup fresh lime juice, 1 to 2 tsp lime zest, 1 tsp vanilla extract and a pinch of salt, mix until combined; it may look a bit loose but that is ok, the lime will set it when chilled.
In a cold bowl with cold beaters, whip the 1 cup heavy whipping cream with 2 tbsp powdered sugar if you want it sweeter, beat to stiff peaks but dont overbeat or it will turn buttery.
Fold about a third of the whipped cream into the cream cheese mixture to loosen it, then gently fold in the remaining whipped cream until uniform and airy, try not to deflate it too much.
Pour the filling onto the chilled crust, smooth the top with a spatula, tap the pan gently to remove any big air bubbles.
Chill the cheesecake in the fridge for at least 4 hours, preferably overnight, until firm and sliceable; it firms up more after several hours.
Before serving, sprinkle extra lime zest over the top and arrange lime slices or wedges for garnish, slice with a hot, clean knife for neat pieces.
Tips: use room temp cream cheese for lump free filling and cold cream for better whipping, strain lime juice if it has seeds, and dont rush the chilling because this is a no bake recipe that needs time to set.

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.