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Easy Creamy Lime Cheesecake Pie
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4.84 from 6 votes

Key Lime Cheesecake Pie

This Easy Creamy Key Lime Cheesecake Pie is so smooth and creamy, with just the perfect balance of sweet and tart key lime cheesecake filling!  Simply made with cream cheese, sweetened condensed milk, fresh limes, lime zest and whipped cream, all set in a buttery graham cracker pie crust!  So refreshing and luscious tasting, you won't want to miss out!
Prep Time15 minutes
Course: Dessert
Keyword: cheesecake, citrus, cream pie, graham crackers, key lime, lime, no bake dessert, pie
Servings: 8 Servings
Calories:
Author: Kim Lange

Ingredients

Graham Cracker Crust or use pre-made Graham Cracker Crust

  • 2 cups graham cracker crumbs 2 sleeves graham crackers
  • ½ cup unsalted butter melted

Lime Cream Cheese Pie filling

  • 12 ounces full fat cream cheese room temperature, softened
  • 1 14 oz. can sweetened condensed milk
  • ½ cup lime juice freshly squeezed (or key lime juice)
  • 1 cup heavy cream or 2 cups Cool Whip
  • Whipped Topping

Whipped Cream Topping

  • 1 cup heavy cream or 2 cups Cool Whip omit powdered sugar if using Cool Whip
  • cup powdered sugar
  • Lime zest optional or fresh fruit like raspberries for decorative touches

Instructions

Graham Cracker Crust or use pre-made Graham Cracker Crust

  • Pulverize graham crackers in food processor or blender until finely ground into crumbs, unless starting with graham cracker crumbs, then measure out.
  • Add melted butter and mix together well.  Lightly spray pie pan with non-stick cooking spray, then pour crumbs into a 9-inch pie plate. Press crumb mixture down firmly to form a crust and place in the fridge.

Lime Cream Cheese Pie filling

  • In a large mixing bowl, add softened cream cheese and use an electric mixer to beat cream cheese until smooth. Add sweetened condensed milk and lime juice and beat just until combined.
  • Add whipping cream and beat for 2-3 minutes until mixture is thickened and creamy. (if using Cool whip just mix together with cream cheese mixture until combined instead of beating for 2-3 minutes.)
  • Pour lime cream cheese mixture over crust, then place in the fridge for at least 6 hours, or overnight is even better for the next day!

Whipped Cream Topping

  • Place whipping cream and powdered sugar together in a large mixing bowl and beat with an electric mixer until cream is whipped like whipped cream 3-5 minutes or you can use Cool Whip for a shortcut.. Cover key lime pie with whipped cream with spoon or decorate using a pastry bag with large star tip. Sprinkle lime zest on top. Cut and serve.
  • Refrigerate up to 3-4 days.