No-Bake Key Lime Cheesecake
just when you thought cheesecake couldn't get better, these no-bake key lime cheesecake jars deliver creamy citrus bliss in portable perfection.
Total time
260 min
Servings
6
Calories
297.3
Category
Desserts
Indulge in the creamy, tangy delight of our No-Bake Key Lime Cheesecake. Perfect for warm weather, this easy dessert requires no oven time and sets beautifully in the fridge. With a buttery graham cracker crust and a luscious key lime filling, it's a refreshing treat that’s both simple and impressive.
Ingredients
Makes 6 servings
- 3/4 graham cracker crumbs
- 3 unsalted butter
- 8 light cream cheese
- 8 key lime juice
- 1/3 lime zest
Method
Melt the butter in a small microwave-safe bowl.
Divide the graham cracker crumbs evenly amongst individual serving bowls or ramekins and press down to make a crust.
Drizzle some of the butter over the crumbs in each dish. Place the bowls in the freezer.
In a large mixing bowl, beat together the cream cheese, whipped topping, key lime juice, zest, and the condensed milk until well-combined.
Remove the bowls from the freezer. Pipe or spoon the filling into each bowl. Add additional whipped topping and other desired toppings. Cover and refrigerate at least 4 hours before serving.
Cook's notes
- For the best texture, use full-fat cream cheese at room temperature.
- Key lime juice is traditional, but regular lime juice works in a pinch.
- Chill the cheesecake for at least 4 hours, or overnight, for optimal firmness.
Easy swaps
- Instead of graham cracker crumbs, use crushed digestive biscuits or vanilla wafers
- Instead of light cream cheese, use full-fat cream cheese or vegan cream cheese
- Instead of unsalted butter, use coconut oil (melted) for a dairy-free option
Frequently asked
Can I use bottled key lime juice?
Yes, bottled key lime juice is a convenient substitute. For best flavor, look for 100% juice without added sugar.
Why did my cheesecake not set?
Ensure you chill it for at least 4 hours. If still soft, check that your cream cheese was properly softened and that you used full-fat whipped topping or stabilized cream.
Can I make this in a single pie dish?
Absolutely. Press the crust into a 9-inch pie plate and double the filling if needed. Adjust chilling time to at least 6 hours.
