I crafted a Key Lime No-Bake Cheesecake with a velvety, glass-smooth filling and a crisp graham crust that makes people beg for the secret.
I love this No Bake Key Lime Cheesecake because it tastes like summer squeezed into a slice. I adore the way the tang of fresh key lime juice cuts through the lush, tangy silky base and the filling is impossibly smooth.
The crust made from graham cracker crumbs stays crisp under the cream, a little crunchy contrast that makes every bite interesting. And the bright, zesty lime fragrance wakes up my senses.
I want it after dinner, for brunch, or at midnight. Obsession?
Maybe. But I can never resist one more slice.
Worth every guilty, lime-drenched spoonful, no regrets honestly.
Ingredients
- Graham cracker crumbs: crunchy base; it gives that classic, slightly sweet bite.
- Unsalted butter: binds crumbs together; adds richness and a buttery mouthfeel.
- Granulated sugar and pinch of salt: little sweet pop and balanced flavor.
- Cream cheese: creamy tang that makes the filling feel rich and dreamy.
- Powdered sugar: smooth sweetener so the filling isn’t gritty at all.
- Sweetened condensed milk: ultra creamy sweetness that makes it silky and dense.
- Key lime juice and zest: bright tart punch, basically the whole point.
- Vanilla extract: warm background note that softens the lime sharpness.
- Gelatin softened in cold water: helps the cheesecake set without baking.
- Heavy cream: whipped topping gives lightness and airy contrast to filling.
- Powdered sugar for whip: sweetens the cream without lumping or graininess.
- Extra lime slices and zest: pretty garnish, adds fresh citrus smell.
Ingredient Quantities
- 1 1/2 cups graham cracker crumbs (about 9 to 10 crackers)
- 6 tablespoons unsalted butter, melted (more if your crust seems dry)
- 2 tablespoons granulated sugar and a pinch of salt
- 16 ounces (450 g) cream cheese, softened but still cool
- 1 cup powdered sugar, sifted if lumpy
- 14 ounces (1 can) sweetened condensed milk
- 3/4 cup fresh key lime juice (about 6 to 8 key limes or 4 to 5 regular limes) plus 1 tablespoon lime zest
- 1 teaspoon pure vanilla extract
- 1 tablespoon unflavored gelatin (about one standard packet) softened in 3 tablespoons cold water
- 1 cup heavy cream, cold, for whipped topping
- 2 to 3 tablespoons powdered sugar to sweeten the whipped cream
- Extra lime slices and extra zest for garnish, optional
How to Make this
1. Make the crust: mix graham cracker crumbs, melted butter, 2 tablespoons granulated sugar and a pinch of salt until it looks like wet sand. Press firmly into the bottom and slightly up the sides of a 9 inch springform pan (or a pie dish). Chill in the freezer 10 to 15 minutes so it firms up.
2. Bloom the gelatin: sprinkle 1 tablespoon gelatin over 3 tablespoons cold water in a small bowl, let sit 5 minutes until spongy. Then microwave 10 to 15 seconds or warm gently on the stove just until it melts to a clear liquid, don’t boil. Set aside to cool a little.
3. Beat the cream cheese: in a large bowl beat the softened cream cheese until smooth and creamy, no lumps. Scrape the bowl so it’s totally even.
4. Add sweeteners and flavor: add 1 cup powdered sugar, the can of sweetened condensed milk, 3/4 cup fresh key lime juice, 1 tablespoon lime zest and 1 teaspoon vanilla extract to the cream cheese. Mix on medium until well combined and smooth, scraping the sides once or twice.
5. Temper in the gelatin: with the mixer running on low, slowly drizzle the slightly cooled melted gelatin into the lime cheesecake mixture so it incorporates evenly. This helps the filling set up without clumps.
6. Whip the cream: in a separate chilled bowl whip 1 cup cold heavy cream with 2 to 3 tablespoons powdered sugar until soft to medium peaks form. Taste and add the extra powdered sugar if you want it sweeter.
7. Fold in the whipped cream: gently fold about one third of the whipped cream into the lime filling to loosen it, then fold in the rest until uniform and fluffy. Don’t overmix or you’ll deflate the cream.
8. Assemble and chill: pour the filling onto the chilled crust and smooth the top. Cover loosely with plastic wrap and refrigerate at least 4 hours, preferably overnight, until fully set. If you’re in a hurry you can freeze for 1 to 2 hours then transfer to fridge.
9. Finish and serve: run a thin knife around the pan before releasing the springform. Garnish with extra lime slices and more lime zest if you want. Slice with a warm, clean knife for neat pieces.
10. Tips: if your crust seemed dry add another tablespoon or two melted butter. If filling is too soft after chilling, let it sit longer, or gently fold a bit more whipped cream in next time. Enjoy, it’s bright and creamy and kind of dangerously easy.
Equipment Needed
1. 9-inch springform pan or a pie dish
2. Food processor or rolling pin and zip bag to crush graham crackers
3. Small microwave-safe bowl or small saucepan for blooming/melting gelatin
4. Large mixing bowl for the cream cheese filling
5. Chilled medium bowl for whipping the heavy cream
6. Electric mixer (hand or stand)
7. Rubber spatula and an offset spatula or spoon for smoothing
8. Measuring cups and spoons (including 1 tbsp and 3 tbsp)
9. Fine grater or zester for lime zest
10. Sharp knife warmed under hot water for clean slices
FAQ
No Bake Key Lime Cheesecake • Olive & Mango Recipe Substitutions and Variations
- Graham cracker crumbs: crush digestive biscuits, vanilla wafers, or shortbread cookies instead — flavor will be a bit different but they pack together the same.
- Unsalted butter: swap for melted coconut oil for a dairy free note, or use salted butter but cut the added pinch of salt from the crust.
- Sweetened condensed milk: make a quick stand-in by simmering 1 cup evaporated milk with 1 cup granulated sugar until it thickens and cools, or use 1 can dulce de leche for a richer, caramel-tinged result.
- Unflavored gelatin: use agar agar powder for a vegan option, about 1 teaspoon agar dissolved and simmered in the liquid, but note agar sets firmer and faster so chill sooner.
Pro Tips
1) Make sure the cream cheese is softened but still cool. If it gets too warm you’ll end up with a greasy, loose filling. Work quickly and if the bowl heats up from mixing, pop it in the fridge 10 minutes before adding the gelatin.
2) Don’t add hot gelatin. Let the melted gelatin cool until just warm, then drizzle it in slowly while the mixer runs low. If it’s too hot you’ll cook the cream cheese and make lumps; too cool and it clumps up. Little by little is the trick.
3) Chill the crust well before filling. Press it firmly and freeze 10 to 15 minutes so it sets, otherwise the filling can crack the crust when it settles. If the crumbs look dry add another tablespoon of butter, don’t be shy.
4) Fold the whipped cream in gently and stop when the mixture looks uniform. Overmixing will deflate the air you just whipped and make the dessert dense. Use a spatula, scrape the sides, and rotate the bowl as you fold.
5) For clean slices, chill long enough and run a thin knife under hot water, wipe it dry between each cut. Also taste the whipped cream before folding in; a touch more powdered sugar or a little extra zest can brighten the whole thing if the filling seems flat.
No Bake Key Lime Cheesecake • Olive & Mango Recipe
I crafted a Key Lime No-Bake Cheesecake with a velvety, glass-smooth filling and a crisp graham crust that makes people beg for the secret.
8
servings
704
kcal
Equipment: 1. 9-inch springform pan or a pie dish
2. Food processor or rolling pin and zip bag to crush graham crackers
3. Small microwave-safe bowl or small saucepan for blooming/melting gelatin
4. Large mixing bowl for the cream cheese filling
5. Chilled medium bowl for whipping the heavy cream
6. Electric mixer (hand or stand)
7. Rubber spatula and an offset spatula or spoon for smoothing
8. Measuring cups and spoons (including 1 tbsp and 3 tbsp)
9. Fine grater or zester for lime zest
10. Sharp knife warmed under hot water for clean slices
Ingredients
-
1 1/2 cups graham cracker crumbs (about 9 to 10 crackers)
-
6 tablespoons unsalted butter, melted (more if your crust seems dry)
-
2 tablespoons granulated sugar and a pinch of salt
-
16 ounces (450 g) cream cheese, softened but still cool
-
1 cup powdered sugar, sifted if lumpy
-
14 ounces (1 can) sweetened condensed milk
-
3/4 cup fresh key lime juice (about 6 to 8 key limes or 4 to 5 regular limes) plus 1 tablespoon lime zest
-
1 teaspoon pure vanilla extract
-
1 tablespoon unflavored gelatin (about one standard packet) softened in 3 tablespoons cold water
-
1 cup heavy cream, cold, for whipped topping
-
2 to 3 tablespoons powdered sugar to sweeten the whipped cream
-
Extra lime slices and extra zest for garnish, optional
Directions
- Make the crust: mix graham cracker crumbs, melted butter, 2 tablespoons granulated sugar and a pinch of salt until it looks like wet sand. Press firmly into the bottom and slightly up the sides of a 9 inch springform pan (or a pie dish). Chill in the freezer 10 to 15 minutes so it firms up.
- Bloom the gelatin: sprinkle 1 tablespoon gelatin over 3 tablespoons cold water in a small bowl, let sit 5 minutes until spongy. Then microwave 10 to 15 seconds or warm gently on the stove just until it melts to a clear liquid, don’t boil. Set aside to cool a little.
- Beat the cream cheese: in a large bowl beat the softened cream cheese until smooth and creamy, no lumps. Scrape the bowl so it's totally even.
- Add sweeteners and flavor: add 1 cup powdered sugar, the can of sweetened condensed milk, 3/4 cup fresh key lime juice, 1 tablespoon lime zest and 1 teaspoon vanilla extract to the cream cheese. Mix on medium until well combined and smooth, scraping the sides once or twice.
- Temper in the gelatin: with the mixer running on low, slowly drizzle the slightly cooled melted gelatin into the lime cheesecake mixture so it incorporates evenly. This helps the filling set up without clumps.
- Whip the cream: in a separate chilled bowl whip 1 cup cold heavy cream with 2 to 3 tablespoons powdered sugar until soft to medium peaks form. Taste and add the extra powdered sugar if you want it sweeter.
- Fold in the whipped cream: gently fold about one third of the whipped cream into the lime filling to loosen it, then fold in the rest until uniform and fluffy. Don’t overmix or you’ll deflate the cream.
- Assemble and chill: pour the filling onto the chilled crust and smooth the top. Cover loosely with plastic wrap and refrigerate at least 4 hours, preferably overnight, until fully set. If you’re in a hurry you can freeze for 1 to 2 hours then transfer to fridge.
- Finish and serve: run a thin knife around the pan before releasing the springform. Garnish with extra lime slices and more lime zest if you want. Slice with a warm, clean knife for neat pieces.
- Tips: if your crust seemed dry add another tablespoon or two melted butter. If filling is too soft after chilling, let it sit longer, or gently fold a bit more whipped cream in next time. Enjoy, it’s bright and creamy and kind of dangerously easy.
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.
Nutrition Facts
- Serving Size: 214g
- Total number of serves: 8
- Calories: 704kcal
- Fat: 49g
- Saturated Fat: 28g
- Trans Fat: 0.5g
- Polyunsaturated: 1.3g
- Monounsaturated: 7.5g
- Cholesterol: 130mg
- Sodium: 337mg
- Potassium: 273mg
- Carbohydrates: 60g
- Fiber: 1g
- Sugar: 44g
- Protein: 9.3g
- Vitamin A: 684IU
- Vitamin C: 6.5mg
- Calcium: 242mg
- Iron: 0.63mg
