No Bake Key Lime Cheesecake

This post may contain affiliate links.

No Bake Key Lime Cheesecake | Delish D'Lites

Key lime pie is my all time favorite dessert! The tangy lime and creamy custard are the perfect combination in my book. I think the only way to make this traditional Floridian dessert even more spectacular is by transforming the pie into a cheesecake, and get this, my cheesecake requires no baking! I know, it sounds almost too good to be true. You won’t believe how easy this no bake key lime cheesecake is to put together, and it’s perfect for those hot summer nights when the last thing you want to do is turn on an oven.

ingredients2 sleeves of graham crackers
1 stick of unsalted butter (1/2 cup) melted
1 teaspoon ground cinnamon
8 ounces cream cheese, room temperature
1 can of sweetened condensed milk
1/2 cup key lime juice
zest of 1 lime
1 vanilla bean, split in half and caviar scraped out
1 container of frozen whipped topping, thawed

directions

Place the graham crackers in a food processor and process until it’s finely ground, then mix in the ground cinnamon and melted butter.

No Bake Key Lime Cheesecake | Delish D'Lites

Dump the buttered graham cracker crumbs into a cheesecake pan, and smooth them out into a flat, compacted layer. Set the graham cracker crust aside.

No Bake Key Lime Cheesecake | Delish D'Lites

Meanwhile, mix the cream cheese, condensed milk, key lime juice, lime zest and vanilla caviar in a bowl. Make sure to mix it thoroughly to fully incorporate the cheesecake.

No Bake Key Lime Cheesecake | Delish D'Lites

No Bake Key Lime Cheesecake | Delish D'Lites

Stir in the frozen whipped topping and combine thoroughly.

No Bake Key Lime Cheesecake | Delish D'Lites

Pour the filling into the cheesecake pan and spread it out into a smooth layer.

No Bake Key Lime Cheesecake | Delish D'Lites

Freeze the cheesecake for 2 hours, then slice it up and serve!

5 from 2 votes
Print

No Bake Key Lime Cheesecake

Ingredients

  • 2 sleeves of graham crackers
  • 1 stick of unsalted butter 1/2 cup melted
  • 1 teaspoon ground cinnamon
  • 8 ounces cream cheese room temperature
  • 1 can of sweetened condensed milk
  • 1/2 cup key lime juice
  • zest of 1 lime
  • 1 vanilla bean split in half and caviar scraped out
  • 1 container of frozen whipped topping thawed

Instructions

  1. Place the graham crackers in a food processor and process until it’s finely ground, then mix in the ground cinnamon and melted butter.
  2. Dump the buttered graham cracker crumbs into a cheesecake pan, and smooth them out into a flat, compacted layer. Set the graham cracker crust aside.
  3. Meanwhile, mix the cream cheese, condensed milk, key lime juice, lime zest and vanilla caviar in a bowl. Make sure to mix it thoroughly to fully incorporate the cheesecake.
  4. Stir in the frozen whipped topping and combine thoroughly.
  5. Pour the filling into the cheesecake pan and spread it out into a smooth layer.
  6. Freeze the cheesecake for 2 hours, then slice it up and serve!

13 Responses

  1. Hi, I just made this recipe to have with Easter dinner tomorrow. My crust seems to have way too many graham crackers. My box had two sleeves in it. Was I really supposed to use the whole box?

    Also – I bought key limes and juiced them rather than using bottled juice. Is that what you do?

    Thanks!
    Kelly

    1. Hi Kelly, the amount of crust you need may differ based on the pan you use. I use bottle key lime juice since I can’t find key limes in New Jersey.

  2. 5 stars
    I’ve been making this cheesecake for years sans the vanilla and lime zest and to make things easier, I use a prebaked graham cracker pie shell. Its delicious. Beyond delicious. Maybe the best pie ever. Nice to see that the recipe is out there for others to enjoy!

    1. So basically you haven’t been making this recipe but one similar to it. This is her recipe that she created. Glad she did because I can’t imagine it being all that special without the vanilla bean and key lime!

  3. Hi there,
    this recipe looks delicious, I’d love to give it a try. I have a question, is it ok to refrigerate instead of freezing for 2 hours?

  4. 5 stars
    Your blog is impressive, thanks to the quality of your recipes & other content. We would be glad if you would participate on Contestchef so that your quality recipes can contest with other such bloggers/ recipe creators and win accolades from various players in the global food industry.

    Contestchef is a global forum for food/ recipe bloggers to showcase their skills to the world. This is a one of a kind concept and backed by food conglomerates around the world. Several recipe creators/bloggers are already contesting on Contestchef.
    Click to join Contestchef
    Sincerely,
    Nandy
    Contestchef

Leave a Reply

Your email address will not be published.

Recipe Rating




4 × 4 =

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hola

I’m Jannese, Founder of Delish D’lites

I’m a Puerto Rican girl living in paradise (Florida), and the creative mind behind Delish D’Lites. I love sharing my family recipes and travel inspired cuisine! My favorite things include collecting passport stamps, twerking to Latin music, and kissing puppies. Follow along on social.