I’m sharing my No Bake Key Lime Cheesecake With Condensed Milk because this simple no bake spring dessert made with fresh lime juice and zest surprised even me.
I can’t stop thinking about this No Bake Lime Cheesecake. At first glance it looks simple, but the bite is sweet, tangy, creamy and so luscious you won’t believe it.
I used cream cheese and fresh lime juice so the zing is real, and honestly it sneaks up on you. It lives somewhere between Frozen Lime Cheesecake and No Bake Key Lime Cheesecake With Condensed Milk, borrowing the chill factor and the bright kick.
I kept it easy on purpose, cause who needs fuss, but once you try it you’ll be wondering why you waited so long to make it.
Ingredients
- Graham cracker crumbs: Crunchy base, mostly carbs and some fiber, adds sweet toasted flavor.
- Unsalted butter: Pure fat, adds richness and helps set crust, not very healthy if overused.
- Cream cheese: Creamy, high in fat and protein, gives tangy smooth body to filling.
- Sweetened condensed milk: Very sweet, lots of sugar and calories, helps thicken and sweeten quickly.
- Lime juice: Bright tart acidity, vitamin C, balances sweetness, gives that fresh sour punch.
- Lime zest: Concentrated citrus oils, intense aroma, adds bright flavor with little juice.
- Heavy whipping cream: Whips into airy cream, adds lightness, fat rich though, makes it silky.
- Pinch of salt: Tiny bit of salt boosts flavors, reduces sweetness perception, tiny sodium.
Ingredient Quantities
- 1 1/2 cups (150 g) graham cracker crumbs, crushed
- 6 tbsp (85 g) unsalted butter, melted
- 2 tbsp granulated sugar
- 16 oz (450 g) cream cheese, softened (two 8 oz packages)
- 1 can (14 oz / 397 g) sweetened condensed milk
- 2/3 cup (160 ml) fresh lime juice (about 4 to 6 limes)
- 1 tbsp lime zest (about 1 to 2 limes)
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup (240 ml) heavy whipping cream, cold
- 2 tbsp powdered sugar (optional, for whipping the cream)
- Extra lime zest or thin lime slices for garnish (optional)
How to Make this
1. Line a 9 inch springform pan with parchment or lightly grease the base and sides, set aside in the fridge.
2. Make the crust: mix 1 1/2 cups graham cracker crumbs, 6 tbsp melted unsalted butter and 2 tbsp granulated sugar until it looks like wet sand. Press firmly into the bottom and slightly up the sides of the pan, using the bottom of a measuring cup for even pressure. Chill while you make the filling.
3. Beat 16 oz softened cream cheese in a bowl until totally smooth and no lumps remain, scrape the sides a few times so its silky.
4. With the mixer running low, slowly add 1 can sweetened condensed milk and beat until glossy and combined.
5. Add 2/3 cup fresh lime juice (strain if you dont want pulp or seeds), 1 tbsp lime zest, 1 tsp vanilla extract and a pinch of salt. Mix just until even, taste and add a bit more lime if you want it tangier.
6. Chill the mixing bowl and whisk for a few minutes in the fridge if you can, then whip 1 cup cold heavy whipping cream with 2 tbsp powdered sugar if using, to medium stiff peaks.
7. Fold the whipped cream into the lime cream cheese mixture in two additions, gently folding so you keep it light and not deflated. Stop when streaks are gone.
8. Pour the filling over the chilled crust, smooth the top, then tap the pan on the counter a couple times to settle and remove air bubbles.
9. Cover and refrigerate at least 4 hours or overnight until fully set. If you need it faster put it in the freezer for 1 hour then finish chilling in the fridge.
10. To serve run a thin knife under hot water, wipe dry and slice for clean pieces. Garnish with extra lime zest or thin lime slices. Tip: room temperature cream cheese and fresh lime juice give the best texture and flavor, and dont overmix or it gets grainy.
Equipment Needed
1. 9-inch springform pan (with parchment round or lightly greased sides)
2. 2 mixing bowls (one large for the cream cheese mix, one medium for crust)
3. Electric mixer (hand or stand) plus whisk or paddle attachment
4. Measuring cups and spoons (kitchen scale handy if you use grams)
5. Rubber spatula and an offset or flat spatula for smoothing
6. Flat bottomed measuring cup or glass to firmly press the crust
7. Microplane zester and a citrus juicer or reamer
8. Fine mesh sieve or strainer for the lime juice (optional if you hate pulp)
9. Sharp knife and a small bowl of hot water for clean slices when serving
FAQ
No Bake Lime Cheesecake Recipe Substitutions and Variations
- Graham cracker crumbs: use crushed digestive biscuits or vanilla wafers, same volume or weight (about 1 1/2 cups / 150 g). For a nutty crust try toasted almonds or pecans pulsed in a food processor to 1 1/2 cups, and add 1 to 2 tbsp sugar if they’re unsweetened.
- Unsalted butter (6 tbsp / 85 g): swap with melted coconut oil at a 1:1 ratio for a light coconut note, or use salted butter and just skip the pinch of salt in the filling. If you use margarine, pick a firm, block style and measure the same amount.
- Sweetened condensed milk (1 can 14 oz / 397 g): use full fat sweetened condensed coconut milk (same can size) for a dairy free version. Or make a quick stand-in by simmering 1 cup whole milk and 1 cup sugar until reduced to about 1 cup, then cool before using. The homemade version is fine but a bit thinner and less glossy.
- Cream cheese (16 oz / 450 g): substitute mascarpone 1:1 for a silkier, richer filling, or blend 16 oz silken tofu with 2 to 3 tbsp sugar and 1 tsp lemon juice for a vegan option. If using mascarpone, you might want a touch less heavy cream when whipping.
Pro Tips
1) let the cream cheese sit out longer than you think, 45 to 60 minutes is fine. if it still has a chill you’ll end up whipping in tiny lumps and overworking it makes the texture grainy so beat until silky then stop, scrape the bowl a few times.
2) zest before you juice the limes, you get more aroma that way. also strain the juice through a fine mesh if you dont want pulp or tiny seeds, they can make the filling look speckled and sometimes add bitter bits.
3) chill the mixing bowl and whisk then whip the cream to medium-stiff peaks. fold the cream in gently in two additions, stop as soon as streaks disappear or you’ll deflate the filling and lose that light, mousse like texture.
4) for super clean slices run a thin knife under hot water, wipe it dry, slice and repeat between cuts. if you need the cake set faster you can pop it in the freezer for 30 to 60 minutes then finish chilling in the fridge but dont leave it too long or the edges will freeze solid.
No Bake Lime Cheesecake Recipe
I’m sharing my No Bake Key Lime Cheesecake With Condensed Milk because this simple no bake spring dessert made with fresh lime juice and zest surprised even me.
8
servings
660
kcal
Equipment: 1. 9-inch springform pan (with parchment round or lightly greased sides)
2. 2 mixing bowls (one large for the cream cheese mix, one medium for crust)
3. Electric mixer (hand or stand) plus whisk or paddle attachment
4. Measuring cups and spoons (kitchen scale handy if you use grams)
5. Rubber spatula and an offset or flat spatula for smoothing
6. Flat bottomed measuring cup or glass to firmly press the crust
7. Microplane zester and a citrus juicer or reamer
8. Fine mesh sieve or strainer for the lime juice (optional if you hate pulp)
9. Sharp knife and a small bowl of hot water for clean slices when serving
Ingredients
-
1 1/2 cups (150 g) graham cracker crumbs, crushed
-
6 tbsp (85 g) unsalted butter, melted
-
2 tbsp granulated sugar
-
16 oz (450 g) cream cheese, softened (two 8 oz packages)
-
1 can (14 oz / 397 g) sweetened condensed milk
-
2/3 cup (160 ml) fresh lime juice (about 4 to 6 limes)
-
1 tbsp lime zest (about 1 to 2 limes)
-
1 tsp vanilla extract
-
Pinch of salt
-
1 cup (240 ml) heavy whipping cream, cold
-
2 tbsp powdered sugar (optional, for whipping the cream)
-
Extra lime zest or thin lime slices for garnish (optional)
Directions
- Line a 9 inch springform pan with parchment or lightly grease the base and sides, set aside in the fridge.
- Make the crust: mix 1 1/2 cups graham cracker crumbs, 6 tbsp melted unsalted butter and 2 tbsp granulated sugar until it looks like wet sand. Press firmly into the bottom and slightly up the sides of the pan, using the bottom of a measuring cup for even pressure. Chill while you make the filling.
- Beat 16 oz softened cream cheese in a bowl until totally smooth and no lumps remain, scrape the sides a few times so its silky.
- With the mixer running low, slowly add 1 can sweetened condensed milk and beat until glossy and combined.
- Add 2/3 cup fresh lime juice (strain if you dont want pulp or seeds), 1 tbsp lime zest, 1 tsp vanilla extract and a pinch of salt. Mix just until even, taste and add a bit more lime if you want it tangier.
- Chill the mixing bowl and whisk for a few minutes in the fridge if you can, then whip 1 cup cold heavy whipping cream with 2 tbsp powdered sugar if using, to medium stiff peaks.
- Fold the whipped cream into the lime cream cheese mixture in two additions, gently folding so you keep it light and not deflated. Stop when streaks are gone.
- Pour the filling over the chilled crust, smooth the top, then tap the pan on the counter a couple times to settle and remove air bubbles.
- Cover and refrigerate at least 4 hours or overnight until fully set. If you need it faster put it in the freezer for 1 hour then finish chilling in the fridge.
- To serve run a thin knife under hot water, wipe dry and slice for clean pieces. Garnish with extra lime zest or thin lime slices. Tip: room temperature cream cheese and fresh lime juice give the best texture and flavor, and dont overmix or it gets grainy.
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: 190g
- Total number of serves: 8
- Calories: 660kcal
- Fat: 46.4g
- Saturated Fat: 27.3g
- Trans Fat: 0.15g
- Polyunsaturated: 7.9g
- Monounsaturated: 11.3g
- Cholesterol: 152.5mg
- Sodium: 330mg
- Potassium: 268mg
- Carbohydrates: 46.6g
- Fiber: 1.1g
- Sugar: 37.8g
- Protein: 9.8g
- Vitamin A: 625IU
- Vitamin C: 2mg
- Calcium: 249mg
- Iron: 0.63mg
