No Bake Key Lime Cheesecake

No bake key lime cheesecake is a cool and creamy dessert with a buttery vanilla wafer crust and tangy citrus filling—it’s simply perfect for effortless entertaining.

Also try key lime lush, classic key lime pie, lime pineapple agua fresca, and perhaps these playful key lime pie rum cream jello pudding shots too!

Why You’ll Love It           

Both oven-free and stress-free: No need to bake or fuss—just mix, chill, and serve!
Bright, fresh flavor: The key lime juice and zest bring zingy citrus to every bite.
Perfect texture: Light, fluffy and rich without being heavy.
Great for prepping ahead: Make it in advance and pull it out ready to go.

Easy Key Lime Cheesecake Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Nilla wafers: Crushed into fine crumbs to form the sweet, buttery base.
Granulated sugar: Lightly sweetens the crust and balances the lime tang.
Unsalted butter: Holds the crust together and adds richness.
Cream cheese: Smooth, creamy, and tangy—essential for the filling.
Sweetened condensed milk: Sweetens the cheesecake and helps it set without baking.
Key lime juice: Provides that signature bright, citrusy kick.
Key lime zest: Intensifies the lime flavor and adds a wonderful freshness.
Vanilla extract: Rounds out the flavors with a smooth finish.
Heavy cream: Whipped into stiff peaks for a light and airy texture in the filling.
Powdered sugar: Sweetens the homemade whipped topping.
Fresh lime slices and zest: Optional, but they make a beautiful finishing touch.

How to Make Key Lime Cheesecake

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the crust: Combine crushed Nilla wafers, sugar and melted butter in a medium bowl. Press into a springform pan and freeze while making the filling.
Make the filling: Beat cream cheese and sweetened condensed milk until smooth, then add lime juice, zest, and vanilla.
Whip the cream: In a separate bowl, whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture.
Chill the cheesecake: Pour filling into the crust, smooth the top, and refrigerate for at least 6 hours until firm.
Top and serve: Whip the topping, pipe onto the cheesecake, garnish with lime, and serve chilled.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten-free graham cracker crumbs and make a buttery graham cracker crust instead.
Nilla wafer cookies: If you prefer a more traditional cheesecake base, graham crackers work great. Use 2 cups of crushed graham cookie crumbs.  Or you can also do a split amount of graham crackers and crushed Nilla wafer cookies if preferred.
Add sour cream: Swap some of the cream cheese for sour cream for a tasty tang.
Swap key lime juice for regular lime juice: If key lime juice isn’t available in your area, pre-made lime juice found in the produce department can be used as a substitute, although the flavor might be slightly different. If fresh lime juice is preferred, you’ll need a lot of limes. Or you might like to try lemon juice or orange juice for a new flavor.
Use store-bought whipped topping: If you don’t have much time, this shortcut still works well for topping.
Other garnishes: Add more garnishes if you like, perhaps fresh raspberries, dark chocolate curls or sprigs of fresh mint.

Serving Suggestions

Appetizers: Begin your meal with a Greek salad.
Main dishes: Enjoy orange salmon bites with smashed potato salad next, or perhaps red curry chicken noodle soup and hibachi fried rice.  
Desserts: Treat yourself to a slice of easy no bake key lime cheesecake for dessert, and maybe a cherry lime caipirinha cocktail too!

How to Store No Bake Lime Cheesecake

Store: Refrigerated leftovers in an airtight container will last an additional 3 days after making.
Freeze: You can freeze it for up to 3 months without the toppings. Make sure it’s well wrapped to prevent freezer burn.
Thaw: Allow the cheesecake to sit at room temperature for about at least 30 minutes before topping, slicing and serving.  If it was frozen overnight or for a longer period of time, it may need a full hour before it’s thawed enough to serve.