No Bake Key Lime Cheesecake

Light and easy to make is the best way to describe this key lime cheesecake. This no bake recipe takes a lot of the work out of making a cheesecake while keeping the nice rich texture. 

I know that I am a big advocate for using the oven but when summer hits, especially here in Arizona with days over 110 degrees, I don’t want to turn on my oven and heat up the house. Still I want my cheesecake and especially one made with key limes. This recipe became the compromise I made myself and get the best of both worlds. 

In this recipe

What makes this recipe a no bake situation is the lack of eggs in the filling. The sweetener for this recipe is the condensed milk instead of sugar. This is going to make this dessert a little less sweet than if sugar were to be used. If you would like a sweeter cheesecake only use one can of condensed milk and add a half of a cup of sugar instead. To make sure you have a nice key lime flavor the zest of the limes will used as well as the juice. 

Ingredients for key lime cheesecake
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Making the key lime cheesecake

When making the filling you will want to make sure that once you beat the cream cheese you will want to slowly add the liquid ingredients.  Make sure that you are constantly scraping the sides of the bowl. This will help prevent the cheesecake filling from creating small lumps. Once all of the liquid has been incorporated if there are any solid lumps of cream cheese it may be difficult to get rid of them. A whisk attachment can be helpful for this if you do it before adding the whipped cream.

crust after freezing
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Springform pan with cheesecake filling
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Adding whipped cream

As there are no eggs in this recipe there needs to be something to help keep the cheesecake light and prevent it from becoming too dense. By adding whipped cream we can use that to add air back into the filling and keep it nice and light. To do this beat the cream until it is stiff. Then once the rest of the filling is complete gently fold in the whipped cream. Try to avoid slamming or shaking the filling. Also try to avoid overmixing, mixing too vigorously, or using a stand mixer for this part. 

A key lime cheesecake on a white plate with a slice taken out
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A long chill

Since there is no baking for this recipe it needs to be chilled for a very long time. The crust will have already been frozen for at least 15 minutes before adding the filling. However it is best to let the filling set for at least 6 hours but overnight is the best. This allows for the whole cheesecake to firm up. If you don’t give ample time the cheesecake might hold its shape be the inside will still be runny. If also might not come away from the sides of the pan very well. 

A slice of key lime cheesecake on a white plate
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Looking for other cheesecake recipes?

Whole key lime cheesecake surrounded by limes
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No Bake Key Lime Cheesecake

Key limes and condensed milk flavor this light cheesecake perfect for the summer.
5 from 13 votes
Prep Time 20 minutes
Cooling Time 6 hours 15 minutes
Total Time 6 hours 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 620 kcal


  • Stand Mixer
  • Mixing Bowl
  • Spatula
  • 9" or 10" springform pan
  • Parchment paper


Graham Cracker Crust

  • cups graham cracker crumbs regular or chocolate
  • 7 tbsp butter unsalted, melted
  • ½ tsp cinnamon
  • ¼ tsp salt

Cheesecake Filling

  • 24 oz cream cheese softened, 3 - 8oz blocks
  • 2⅔ cups sweetened condensed milk about 1½ - 14 oz cans
  • ½ cup key lime juice about 20 key limes
  • 2 tbsp lemon zest
  • 1 cup heavy cream


  • Line the bottom of the spring form pan with parchment paper. You can line sides as well if desired.
  • In a mixing bowl combine the graham cracker crumbs, salt, cinnamon, and butter and mix until combined. Pour this into the spring form pan and pack down and up the sides depending on the size of the spring form pan. Freeze for 15 minutes.
  • While the crust is freezing pour the heavy cream into the blow of the stand mixer. Using the whisk attachment mix on high until the cream forms stiff peaks. Pour into a cleaned mixing bowl and set aside.
  • Add the cream cheese to the bowl of the stand mixer. Using a paddle attachment on medium high speed beat until light. Reduce the speed to medium and slowly add the condensed milk. Add the lime juice and zest and increase the speed to medium high and mix until light.
  • Gently fold the whipped cream into the cheesecake filling and pour into the springform pan. Please in the refrigerator for at least 6 hours but better if overnight.
  • To release run a toothpick or sharp knife around the inside edge of the springform pan. If you lined the sides with parchment then gently peel the sides off.
  • Top with additional sweetened whipped cream if desired.


Serving: 1sliceCalories: 620kcalCarbohydrates: 55gProtein: 11gFat: 41gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 120mgSodium: 413mgPotassium: 393mgFiber: 1gSugar: 44gVitamin A: 1444IUVitamin C: 6mgCalcium: 281mgIron: 1mg
Nutrition Disclaimer*
Keyword Cheesecake, Key Lime, Light Desserts, Summer
Tried this recipe?Let us know how it was!
key lime cheesecake pinterest pin
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18 thoughts on “No Bake Key Lime Cheesecake”

  1. 5 stars
    Key lime pie is one of my guilty pleasures! I’ve never made it but I’m going to give your recipe a try. I’ll let you know how it turns out.

  2. 5 stars
    On top of looking super tasty, I love the way this cake is decorated and that it is no bake as well. Thank you for sharing

  3. 5 stars
    I like the idea of a no-bake cheesecake, specially during the Summer months when I don’t want to start the oven. Key lime is a favorite flavor of mine and of course I had to try it. It turned out great and we enjoy every bite.

  4. Katie Crenshaw

    5 stars
    Loved how this key lime cheesecake turned out. The flavor was incredible. It was sweet, tart, and creamy. I was so happy that it was a no-bake dessert!

  5. 5 stars
    Did you say I didn’t have to bake this delicious key lime pie? Sign me up! The Graham cracker crust and cheese cake filling are perfectly paired. Thanks very much!

  6. 5 stars
    I’ve always loved key lime pies, so when I saw this no-bake cheesecake recipe, I was excited to give it a go. I’m so glad I did. The cheesecake was perfectly tart and the recipe was so easy to make.

  7. 5 stars
    This recipe is calling my name. No bake summer desserts are a must. I love key lime, so this will be dessert for Father’s Day!

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