These No Bake Key Lime Cheesecake Bars are the perfect dessert for warm days — no oven required. Bright key lime flavor, creamy filling, sweetened condensed milk richness and a buttery graham cracker crust combine for a tart-sweet treat that’s ready after chilling.
They come together in under 20 minutes of active prep, then chill until firm. If you want an easy, refreshing citrus dessert, these are a go-to!
On hot days I avoid turning on the oven, so I developed this no-bake key lime cheesecake bar recipe. In four simple steps you’ll have a cool, creamy dessert that’s ideal for summer or any time you want a light citrus finish.
Citrus desserts are refreshing year-round. If you enjoy these bars, you might also like the no-bake lemon cheesecakes or key lime cookies for more tart-and-sweet options.
Why We Love This Recipe
- Active prep takes less than 20 minutes.
- No oven needed — great when you don’t want to heat the kitchen.
- Fewer than 10 ingredients are required.
- The tangy lime pairs perfectly with sweetened condensed milk and a buttery graham crust for a balanced dessert.
- These bars are a lighter, zestier alternative to other no-bake summer desserts.
Ingredients
- Key lime juice: Bottled key lime juice is convenient; regular fresh lime juice works too.
- Graham crackers: Store-bought crackers or crumbs are preferred for a drier, easier-to-press crust.
- Sweetened condensed milk: Gives the filling its classic key lime pie flavor and creamy sweetness.
See the recipe card below for full ingredient amounts and details.
Substitutions & Variations
- Turn these bars into a no-bake pie by pressing the crust into a standard pie pan instead of an 8×8 pan.
- Swap lime for lemon or grapefruit zest and juice for a different citrus profile.
These variations haven’t been fully tested; if you try changes, share your results in the comments.
Step by Step Instructions
Step 1: Combine graham crackers, sugar, cinnamon (optional) and melted butter in a food processor or a sealed bag crushed with a rolling pin. Press the mixture into a foil-lined 8×8-inch pan and freeze briefly to set the crust.
Step 2: Whip cold heavy cream in a stand mixer or with an electric mixer until stiff peaks form.
Step 3: In a large bowl, beat room-temperature cream cheese until smooth. Add sweetened condensed milk, lime juice and lime zest, then fold in the whipped cream gently until uniform and light.
Step 4: Pour the filling over the chilled crust, cover, and refrigerate overnight until set. For firmer slices sooner, freeze for a few hours before cutting.
Expert Tips
- Gently fold the whipped cream into the lime mixture to keep the filling airy. Over-mixing can make it runny.
- Line the pan with foil for easy removal. If bars stick, run a sharp knife around the edges to release them.
- Use room-temperature cream cheese so it blends smoothly into the filling without lumps.
- If you need firm bars quickly, briefly freeze them before slicing.
- For a neat presentation, cut into 10 equal rectangles, pipe whipped cream on top and garnish with lime slices and zest.
Recipe FAQs
Key limes are smaller with thinner skin, higher acidity and a more intense aroma than typical grocery-store limes.
No. This no-bake version uses whipped cream and sweetened condensed milk instead of egg yolks, so baking would cause the filling to melt rather than set.
Storage
Refrigerator: Store the bars in an airtight container for up to one week.
Freezing: Freeze bars in an airtight container for up to one month. Thaw in the refrigerator before serving.
More No Bake Cheesecakes You’ll Love
-
Strawberry Cream Cheese Pie
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Easy Mini No Bake Cheesecake Bites
-
No Bake Mini Lemon Cheesecakes
-
No Bake Strawberry Crunch Cheesecake
Did you try this recipe? Tag @brokenovenbaking on social and leave a rating and review below — I’d love to see your results!
📖 Recipe
No Bake Key Lime Cheesecake Bars
Kayla Burton
Pin Recipe
Equipment
- 8×8 inch pan
- Aluminum foil
- Food processor (or rolling pin and bag)
- Mixing bowls
- Measuring spoons and cups or scale
- Hand mixer or stand mixer
- Spatula
Ingredients
Graham Cracker Crust
- 1½ cups (150 g) graham cracker crumbs (about 9–10 whole crackers)
- 2 tablespoons (25 g) granulated sugar
- ⅛ teaspoon ground cinnamon (optional)
- 5 tablespoons (70 g) unsalted butter, melted
Key Lime Cheesecake
- ⅔ cup (158 ml) heavy whipping cream, cold
- 8 ounces (227 g) cream cheese, room temperature
- 14 ounces (about 397 ml) sweetened condensed milk
- ½ cup (118 ml) key lime juice (or regular lime juice)
- 1 teaspoon lime zest
Instructions
Graham Cracker Crust
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Pulse graham crackers with sugar, cinnamon and melted butter in a food processor until it resembles wet sand.
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Press the mixture into the bottom of a foil-lined 8×8-inch pan using the bottom of a glass or your hands. Freeze while you make the filling.
Key Lime Cheesecake
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Whip the cold heavy cream until stiff peaks form.
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In a separate bowl, beat the softened cream cheese until smooth. Add sweetened condensed milk, key lime juice and zest, stirring until combined.
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Fold the whipped cream into the lime mixture gently until just combined.
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Pour the filling over the frozen crust, cover and refrigerate overnight. For firmer bars, freeze a few hours before slicing.
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Cut into 10 rectangular bars (or 16 squares). Top with extra whipped cream, lime slices and zest if desired, then serve.
Notes
Storage: Refrigerate up to 1 week or freeze up to 1 month.
Nutrition: Nutrition values are estimates and not guaranteed.
Carbohydrates: 37g
Protein: 6g
Fat: 24g
Sugar: 29g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.