Looking for the perfect dessert? Try this gorgeous no bake Key Lime Pie boasting a creamy lime cheesecake filling, made with cream cheese, condensed milk, fresh limes and whipped cream.
It’s pie time! 🙌🏻
You’re going to love this easy No Bake Key Lime Pie. With a crumbly cookie crust, a creamy lime cheesecake filling and a thick layer of freshly whipped cream, it’s a no bake delight.
It’s quick, easy AND wickedly delicious.
I’ve been all about pies lately.
Remember my No Bake Peanut Butter Pie I shared a few weeks ago? There’s just something magical about a luscious no bake pie that’s homemade.
So today, we’ve taken an American classic, Key Lime Pie, and transformed it into the ultimate no bake dessert.
The first layer is a homemade cookie crust, made with store bought cookies and melted butter. Next is my favourite – the creamy lime filling.
Tangy cream cheese, freshly squeezed lime juice, sweetened condensed milk and cream are combined to make a thick, sweet and tangy cheesecake.
It is divine 👌🏻
Once it has time to set (overnight is best), it’s time for a final layer of whipped cream and a sprinkling of freshly grated lime zest.
It has all the mouthwatering flavours of traditional key lime pie, but you don’t even need to turn the oven on for this no bake version.
It’s perfect for summer entertaining ☀️
There’s just something about the soft and fluffy texture of this No Bake Key Lime Pie that makes this dessert extra special.
Your fork will just slide right through the creamy filling until it reaches that buttery cookie crust. It’s a mess of whipped cream, tangy limes and luscious cream cheese.
All I can say, is you NEED this in your life xx
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
No Bake Key Lime Pie
A creamy no bake Key Lime Pie topped with whipped cream.
Ingredients
Crust
- 250 grams (2 and 1/2 cups) store bought cookies*, broken into pieces
- 115 grams (1/2 cup / 1 stick) butter, melted
Pie filling
- 250 grams (1 and 1/4 cup) full fat cream cheese, room temperature
- 240 ml (1 cup) sweetened condensed milk
- 120 ml (1/2 cup) lime juice, freshly squeezed
- 240 ml (1 cup) thickened or heavy cream*
Topping
- 240 ml (1 cup) thickened or heavy cream
- Lime zest, to decorate
Instructions
- Add cookies to a food processor or blender and whiz until finely crushed. Add melted butter and mix well. Pour crumbs into a 9-inch pie plate. Press down firmly to form a crust and place in the fridge.
- Add cream cheese in a large mixing bowl. Use an electric mixer to beat until smooth. Add condensed milk and lime juice and beat briefly until combined. Finally, add cream and beat for 2-3 minutes until mixture is thick and creamy.
- Pour lime mixture over crust and smooth top. Place in the fridge for at LEAST 6 hours, or even better, overnight.
- Place cream in a large mixing bowl and beat with an electric mixer until cream is whipped. Cover key lime pie with cream. Scatter over lime zest. Cut and serve.
Notes
*Cookies: I use Digestive biscuits for the crust, but you can use graham crackers or Arnott’s Granitas. Most plain, sweet, storebought biscuits will work, but keep in mind that different brands and types of cookies/biscuits may soak up the butter differently. So if your cookie crust seems dry and crumbly, add an extra tablespoon of butter.
Cream cheese: For best results, I recommend using a block of full fat cream cheese rather than a light version or the spreadable kind. Also ensure your cream cheese is softened to room temperature, otherwise you’ll have small lumps of cream cheese in your batter.
*Cream: Be sure to use a cream that’s suitable for whipping as this is what gives the filling its stability. Here in Australia, it’s called thickened cream. Look for a high-fat cream (at least 35% fat) that clearly states it’s suitable for whipping. Do not use a light or low-fat version or your pie won’t set.
Michael Byrne says
Hi from Guatemala. I made this with Maria cookies, but didn’t grind them small enough so I got way too much crust and it was too crumbly. I also forgot to add the cream to the lemon mix, so it was a bit more acidic than usual, but still tasted great. Will try again soon without these two mistakes and am giving 5 stars in anticipation of even better results.
Jessica Holmes says
Hi Michael! Thank you so much! I’m so glad you enjoyed it and don’t worry – I’m sure it still look fantastic! ☺️
Magdalena says
I used to BAKE Key Lime Pie and I loved it, so the no-bake version was a nice surprice for me – and I also loved it 🙂 Delicious, delicate and refreshing.
Greetings from Poland!
Jessica Holmes says
Aw so glad you enjoyed it! A baked version also sounds delicious!!
Samantha says
Delicious! Will be making again. I will tone back the amount of whipped cream topping next time as it was a little much for me. Definitely a winner!
Jessica Holmes says
Brilliant! Thanks for the lovely feedback Samantha! ☺️
Kerry says
Husband didn’t like cheesecake i made this and he was a convert 😀 thanks so much ( P.S i now make this at least twice a month )
Jessica Holmes says
How cool is that! ☺️ Thanks so much Kerry – so glad you and your husband love it!
Abby says
This looks really yummy. And I was looking for a no bake key lime pie recipe ..but I’m not a fan of condensed milk so I was wondering if I leave it out would it make a big difference and also is there a substitute for the condensed milk? Thanx for the recipe.
Jessica Holmes says
Hi Abby! The condensed milk really is a key ingredient in this dish so I recommend using it. I haven’t tested the recipe with a substitute so I don’t have anything to recommend – sorry!
Rebecca says
Made this 3 times. Never fails. I use a 50/50 mix of hobnobs and ginger biscuits (uk) the ginger goes so well with the lime.
Jessica Holmes says
Aw what a lovely review! Thanks Rebecca – and I love ginger biscuit tip! Yum!
Zee says
I made this and it was yummy not too sweet or tangy just the right balalnce.Thanks for sharing.
Jessica Holmes says
So glad you enjoyed it Zee! Thanks for the lovely feedback.
Juliana says
HI Jessica, can i use mascarpone cheese instead of cream cheese?
Jessica Holmes says
Hi Juliana, good question. I haven’t tested the recipe with mascarpone but in addition to changing the flavour, I suspect it wouldn’t have the holding power that cream cheese does – so the pie might be a little bit more runny. If you try it, let me know how you go! ☺️
Giancarlo says
Thanks! I tried it and taste wise came out delicious! The consistency was disappointing though. Although I followed the recipe 1 to 1. it didn’t come out as firm as I need. Any recommendation how to increase the firmness? Thanks
Jessica Holmes says
Hi Giancarlo, so pleased you enjoyed the recipe! If the pie wasn’t as firm as you would like it could be that you didn’t beat it until the cream was whipped or give it enough time to set in the fridge. Or perhaps you didn’t use a block of full fat cream cheese and used spreadable kind instead. Feel free to email me at hello@sweetestmenu.com if you’d like to troubleshoot further.
Laura says
Looks amazing, have just made it but there’s too much filling for my pie dish.
Does this recipe freeze?
Jessica Holmes says
Hi Laura, yes it should be ok to freeze!
Lisa says
Perfection! This was so easy to get together… I was actually able to find fresh key limes, so I juiced those instead.. Served some homemade raspberry sauce over top!! Oh my goodness!!! Thanks for sharing your recipe!!!
Jessica Holmes says
Awww thanks for the lovely feedback Lisa! I’m so pleased you enjoyed it! ☺️
Lauren says
Made this along with your Oreo Nutella Cheesecake for Christmas Eve! It was absolutely amazing…family loved both but this one was the overall favorite!
Jessica Holmes says
Oh so pleased to hear that Lauren! ☺️ Thank you for the lovely feedback!
Peggy J Connor says
Turned out perfectl! I added a bit more key lime juice
to the filling; added sweetened coconut, powdered sugar and vanilla to the whip cream; used a different recipe for crushed Graham crackers (all I had in my pantry) with macadamia nuts for a the crust. Layered in jars for Christmas gifts!
Jessica Holmes says
Wow sounds amazing Peggy! What a great gift idea! ❤️
Cristin C Arnold says
I’m making this right now…I live in the Florida Keys (Big Pine Key) and I just had a bumper crop of Key limes from my 1 tree I have. 🙂 Its my first attempt ever at making this delicious pie! And FYI this is literally as close to the original recipe from Key West (1880s only 3 ingredients besides key limes) they only had Iberia Sweetened condensed milk. So that’s what I’m using. Thanks for this recipe. I’ll let you know how it turns out! Wish me luck!!
Jessica Holmes says
Hi Cristin! Awesome! I hope you love this pie – it’s become a family favourite for us. Look forward to hearing how you went! ☺️
Josh says
This pie was delicious!
Jessica Holmes says
So glad you enjoyed it Josh!
Natalie says
I love key lime pie! Looks so delicious and perfect for the summer!
Jessica Holmes says
Thanks Natalie!