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.
Peter Stretch says
Sorry, forgot to click 5 stars!
Peter Stretch says
Great and no bake! A special birthday made even more special with this stellar easy recipe. It’s the waiting that’s hardest!!
Jessica Holmes says
Aw love hearing that Peter!
Connie says
Instead of a traditional pie, I made this in stemless wine glasses then added candied key lime slices to the top of each one! It was so tasty, one I served was literally licking the glass clean!
Jessica Holmes says
Love that serving idea Connie! So glad your guests loved it too.
Tiana says
Made this when entertaining friends, so delicious and fresh. Not as heavy as a cheesecake but just as delicious. Highly recommend making this, so easy too!
Jessica Holmes says
Love that Tiana! Thank you for the lovely feedback!
yuki says
Hi, I made this twice and it is in one of my go to stress free dessert now! Like others say, it is perfect for warm months, refreshing and not too sweet. Also the filling has enough volume without the top layer of whipped cream. That way this recipe is even quicker, easier and perfect. I can make this the night before. and no stress on the day I have guests. Thank you so much for the recipe.
Jessica Holmes says
I’m so glad you enjoy it Yuki! Thank you for your kind review!!
Angela phillips says
I made this yesterday and it was so easy to follow the recipe and it worked out great. Lovely and refreshing flavour. Highly recommend. Xxxx
Jessica Holmes says
So glad to hear that Angela!
Leanna says
240 ml only comes out to be 3/4 of a cup. So I’m a little confused by your measurements. I’m using my scale so I’m unsure of why my amount is different. Thanks!
Jessica Holmes says
Hi Leanna, 240 ml is equivalent to 1 standard American-sized cup. If you follow the ml measurements with a scale, you should be fine!
Angela says
Hi. When you say sweetened condensed milk what do you mean. Do I need to sweeten it with sugar?
Jessica Holmes says
Hi Angela, no there is a product called sweetened condensed milk. Send me an email at hello@sweetestmenu.com if you need specific details.
Angela Phillips says
I’m in the UK and I’ve never actually noticed this anywhere. Is there a way I can get round this as I really want to try your recipe. Xx
Jessica Holmes says
I’ve just googled it and it seems like you have sweetened condensed milk by Nestle Carnation?
Angela Phillips says
Aww thankyou. Yes this is what I buy to make my caramel. Cant waitcti make the key lime pie, just need to get my hands on the limes. Xxx
Jessica Holmes says
Brilliant! I hope you enjoy it!
Carmen says
I just made this key lime pie, The recipe is perfect, very light, perfect for summer.
For my tin, the filling is two much, so I managed to make two pies actually.
Next time I will half the ingredients, as surely I will prepare this more often.
For the base I also used Hobnobs, and let the pie set overnight, so it was so easy to cut.
The second time I made the base for my leftover filling, I used coconut butter with the biscuit, and it gave the cake an extra tropical flavour. 🙂
Thank you for the recipe.
Jessica Holmes says
Love that Carmen! So pleased you enjoyed the pie!
Carrie says
Just made this – used low fat cream cheese, the juice of 6 limes and a bit of the zest in the filling, and a mixture of Hobnobs and Ginger nuts for the base. The mixture did seem a bit runny so I’m hoping it firms up in the fridge.. Can’t wait to try it!
Jessica Holmes says
Hi Carrie! Thank you for trying one of my recipes. I recommend using full fat cream cheese if you can (not just for taste but because the higher fat content can help the pie set), but if you whipped the cream really well, hopefully it still holds it shape! Hope you enjoy it.
Allene Hutcheson says
Just made.5.of these! I live in Mexico and have a wonderful lime tree …i tended.to add a bit.more lime juice to make.it.a.little more tart. I didn’t have quite enough heavy cream so I Dded in another.block of cream cheese and a half cup of creams fresca…zest from 1 lime in the mix.and 2more on top and some whipped cream dots on top! Perfect for.our HOT evenings treat. Thank you
Jessica Holmes says
Yay! So glad you enjoyed them Allene! Thank you for the kind feedback!
Hannah says
Made this for Christmas and it was a real hit! Will make again but without the cream and don’t think it really needs the cream topping!
Jessica Holmes says
So glad you enjoyed it Hannah!
JIWA says
Lovely. I liked that all I needed for sweetener was the condensed milk. I did use Trader Joes reduced fat Cream Cheese with great success. I put the zest IN the filling,. For the crust I used ginger snaps. So good thanks. I can see this as a jumping off point for a variety of no-bake cream pies: coconut, banana, strawberry or any kind of berry, and even chocolate.. Thanks os much for a great starter. Oh! I halved the recipe as there is just my husband and I now. Worked just fine.
Jessica Holmes says
Amazing! So glad you enjoyed it!
Susan says
Going off to a pot luck…will report on reaction.
Jessica Holmes says
I hope it’s well received Susan!
Christine A Monroe says
In my older years I crave foods,.Key lime being my favorite dessert. i looked up many recipes and this one fit the need. I am tickled pink with the results. I did use bottled key lime juice from Florida that I got from Amazon. It is in the frig for overnight and I can’t wait. The leftovers from the bowl made my mouth water with delight. Did not change a thing. Thank you for posting.
Jessica Holmes says
Aw I love hearing that Christine! Thank you for the lovely feedback!! ☺️☺️☺️