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Easy No-Bake Key Lime Cheesecake with Graham Cracker Crust

A close-up of a creamy slice of key lime cheesecake with a graham cracker crust, topped with lime zest and a lime wheel.
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Make this creamy and tangy Key Lime Cheesecake without turning on your oven. It features a buttery graham cracker crust and a bright lime filling, perfect for a refreshing summer dessert.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh key lime juice (about 6–8 limes)
  • 1 tablespoon key lime zest
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the crust: In a medium bowl, mix the graham cracker crumbs and 1/4 cup sugar. Pour in the melted butter and stir until the crumbs are evenly moistened.
  2. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Chill the crust in the freezer for 10 minutes while you prepare the filling.
  3. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until it is completely smooth and there are no lumps.
  4. Gradually beat in the sweetened condensed milk until the mixture is combined and creamy.
  5. Add the fresh key lime juice, key lime zest, and vanilla extract. Mix on low speed until just combined. Do not overmix once the lime juice is added.
  6. Pour the lime cheesecake filling over the chilled graham cracker crust. Smooth the top with a spatula.
  7. Cover the pan loosely with plastic wrap. Refrigerate the cheesecake for at least 6 hours, or preferably overnight, until the filling is firm.
  8. Before serving, carefully remove the sides of the springform pan. Garnish with extra lime zest if desired.

Notes

  • For the brightest flavor, use fresh key lime juice. Bottled juice changes the final taste.
  • If you cannot find key limes, use regular Persian limes, but you may need slightly less juice for the correct set.
  • Chill the cream cheese completely before starting to prevent lumps in the filling.
  • This is a great make ahead cheesecake; it holds well in the refrigerator for up to three days.

Nutrition

Find it online: https://cravybite.link/key-lime-cheesecake-recipe-easy-no-bake/