I developed this recipe for a partnership a few years ago and I never got around to posting it… until now! This no-bake key lime cheesecake pie is the perfect all-season dessert offering. It’s bright and citrus-y, perfect for citrus season, refreshing enough for the middle of summer, or, as I have decorated it, it can even be festive enough for the holidays.

To ensure your filling is super smooth, sets correctly and doesn’t go runny, please make sure your cream cheese is soft and at room temperature. Otherwise, it won’t want to combine with the other ingredients and you will have to mix it too vigorously, causing water to seep out of the cream cheese and split your filling.

In lieu of key limes, regular limes work fine in a pinch here — they are just more sour and have less of a floral quality flavor. There’s no reason you can’t make these into cheesecake bars by making them in a square 8×8 or 9×9-inch tin. Also, feel free to omit any toppings. Other toppings that would be good is a shower of fine lime zest or a few curly strands of long lime zest.

Want more recipes like this? Try these…

• Ultra-Moist Banana Bread
• Turmeric Carrot Cake Loaf
• Chewy Ginger Molasses Cookies

Did you try this no-bake key lime cheesecake? I want to see! Tag me @easygayoven on Instagram and TikTok.

No-Bake Key Lime Cheesecake

Print Recipe

This no-bake key lime cheesecake pie includes whipped cream topping, key lime slices and cranberries.

Course Dessert

Cuisine American

Keyword cheesecake, key lime pie, no bake cheesecakes, no bake desserts, pie

Active Time 1 hour hr

Total Time 7 hours hrs

Servings 10 servings

Ingredients

Crust

• 9 ounces gingersnap cookies
• 6 tablespoons unsalted butter gently melted
• 1/4 teaspoon kosher salt

Filling

• 8 ounces cream cheese softened
• 1/3 cup key lime juice fresh or bottled are fine, so is regular lime juice
• 1/2 cup sweetened condensed milk
• 1/2 cup heavy whipping cream cold
• 2 tablespoons powdered sugar
• Whipped cream cranberries and/or lime slices for topping (optional)

Instructions

• In a food processor or with a zipper bag and rolling pin, grind up the gingersnap cookies into very fine crumbs.
• Pour the melted butter evenly over the crumbs. Add the salt and mix until the crumbs look like wet sand.
• Press the crumbs into a 9-inch pie plate in an even layer on the bottom and sides of the plate. Transfer to the freezer.
• In a medium mixing bowl, beat the cream cheese until smooth, then mix in the sweetened condensed milk. Beat in the lime juice in two additions.
• In a medium mixing bowl, whip the heavy cream and powdered sugar until thickened and holding its shape. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in three additions.
• Evenly spread the filling into the crust. Chill, covered, for at least 6 hours but overnight is best.
• Top with whipped cream, cranberries (or sugared cranberries) and lime slices, if desired.