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.
Mary Lynch says
Can you leave out condensed milk
Jessica Holmes says
No I don’t recommend it Mary.
Rachelle says
Also wanted to add that for the crust I crushed golden Oreo cookies. Excellent.
Jessica Holmes says
So glad you loved it Rachelle! Golden Oreos for the crust would be amazing!!
Rachelle says
Sorry forgot to rate it…of course a 5 star for sure.
Rachelle says
This recipe was a hit. Very easy to make and very light. Everyone loved it.
Evan says
Hi I made this for my wife it’s fantastic.
How do we store it and for how long will it keep?? Fridge/Freezer??
We can’t eat it all in one sitting (well try not to haha)
Jessica Holmes says
Hi Evan, so glad you enjoyed it! You can keep it in the fridge for 3-4 days or freeze it for a month.
Sue says
Oh my goodness, that’s sooo….delicious, I just had to scrape the bowl 🥣 like a child, it’s now in the fridge, I have my family arriving tomorrow, this is a family favourite, and they are so not going to be disappointed, yummy yummy
Jessica Holmes says
Yaaay! Love hearing that Sue! Hope everyone loves it.
Adrienne Taylo says
For the piecrust 1/2 cup butter is 4 ounces or 1/2 of a stick! I put the whole stick in per your directions and ruined my crust. Our measurements are different. I love the recipe so I will try again and let you know how it turns out….
Jessica Holmes says
Hi Adrienne, sorry to hear that! May I ask what country you are from? It’s always best to go with the gram measurements if you can. I’ve just listed the stick measurements for US readers.
Carrie says
Loved it and very easy to do even for us non bakers. Going to try both the lemon and peanut butter cheeses cakes next!
Jessica Holmes says
So happy to hear that Carrie!
Christine says
Well loved. Not too sweet just perfect for us. Easy to make. Cannot wait to make it again. I used graham crackers with extra butter as suggested. Plus extra zest in the filling for good luck. Made Tarts, 18 regular size deep dish style. Sooooo good. A keeper for sure.
Jessica Holmes says
Amazing! Love hearing that Christine!
Kym says
Made it today it was a little soft in the middle, and I found the biscuit base didn’t stay together well when cut, but it sure did taste delicious 😎😋🤤
Jessica Holmes says
Hi Kym, glad you enjoyed it. The pie is quite soft and light but if it was too soft, it would likely come down to either the cream cheese or cream you used. As for the biscuit case, try adding a little more butter next time, even just a tablespoon or two should help.
Danielle says
Hi!!!
Do you think I could use shop bought lime juice for this? Like from a bottle?
Thank you
Jessica Holmes says
Yes I think so!
Danielle Bainbridge says
Thank you!!
fwn says
I’m trying various versions of key lime/lime pies in preparation for an upcoming party. This pie was refreshingly tart and easy to make. I used graham crackers for the crust but omitted the whipped topping; otherwise the body of the pie looked like yours – nice and fluffy. The only issue I had was that is was almost too light? I beat the mixture as directed for the specified amount of time. Any suggestions for giving it more of a “bite” without compromising the flavor? Thanks!
Jessica Holmes says
Hi! So glad you enjoyed it! The cream does make it lovely and light. I’m hesitant to recommend any changes (such as less cream) as it gives the pie stability.
Myrna says
Can I make this pie crustless? How many carbs. in this recipe?
Jessica Holmes says
Hi Myrna, you could make them into individual parfaits without the crust if you like. I don’t have the carb information.
Jenny says
I have made this 3 times , first time it was absolutely perfect 👌
Last 2 times it has not set properly , still delicious but no where near as firm .
Please help , what could I possibly be doing wrong 💁♀️
Jessica Holmes says
Hi Jenny, did you change any of the ingredients? If not, you might just have needed to beat the mixture for a bit longer.
Tanya says
Love love love it. …xxxx
Jessica Holmes says
Yay! So glad Tanya!