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No Bake Key Lime Pie is the perfect creamy pie recipe that’s totally no bake! It has a thick graham cracker crust and sweet and tart creamy key lime filling – you will absolutely love cream cheese lime pie – it’s so good.
If you love key lime pie you’re in the right place! Traditional Key Lime Pie is baked and has a filling that is a bit like lime curd. While it’s delicious, I love this creamy no bake key lime pie with cream cheese even more for so many reasons:
- You don’t need to heat up you house by turning on the oven.
- This pie filling has the creamiest texture with the best key lime flavor from zest and juice.
- You can start with a store-bought crust or make mine from scratch.
The secret to a perfect no-bake key lime pie is achieving that signature dense, sliceable texture without using gelatin. This recipe relies on the natural acidity of key lime juice to react with the proteins in the cream cheese and condensed milk, causing the filling to thicken and set up beautifully in the refrigerator. Whether you use bottled key lime juice or fresh, this no-fail method ensures a professional result every time.
How to make No Bake Key Lime Pie
- Graham Cracker Crust: Make mine or buy yours from the store! My graham cracker pie crust starts with graham cracker crumbs, sugar, and melted butter and tastes amazing.
- The exact amount of key lime juice is critical because the acid is the primary thickening agent in this no-bake version. If you reduce the juice, the pie may remain too soft; if you use too much, it can become overly tart and split the cream base. You can use bottled key lime juice or fresh lime juice.
- Lime Zest: Check out my How to Zest a Lemon tutorial for tips. Lime zest gives SO much flavor, so don’t skip it.
- For a stable pie that slices cleanly, you must use full-fat block cream cheese. Never substitute with cream cheese spread from a tub, as it has a higher water content and will prevent the filling from setting properly, leading to a runny pie. Make sure your cream cheese is softened to avoid lumps in your filling.
- Whipped Cream: Make my delicious homemade recipe! This light and fluffy whipped cream will be pipped around the edges.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Key Limes vs Regular Limes
There is a difference between regular limes and key limes. Persian limes are larger and have a more acidic taste, whereas key limes are more floral and sweet and smaller in size.
You can use regular limes for zesting, but be sure to use key lime juice for the filling (bottled or fresh).
How to Store Easy Key Lime Pie
- Store the pie in the fridge, covered loosely with plastic wrap.
- I don’t recommend adding the whipped cream until before serving.
- Technically, you can freeze this pie, but it might not defrost as good as when it’s made fresh.
Expert Tips
- To achieve a velvet-smooth texture, your cream cheese MUST be at true room temperature before you begin mixing. Attempting to beat cold cream cheese will result in tiny white lumps that are impossible to whisk out once the liquid ingredients are added.
- When making fresh whipped cream, be sure to use heavy whipping cream (also called heavy cream) and beat it until stiff peaks form. You can also substitute cool whip for garnish if you prefer.
- Make my homemade graham cracker crust, or buy one from the store, but use a 9-inch pie plate so the filling fills it up. You could also use a Golden Oreo cookie crust or shortbread crust.
No Bake Key Lime Pie Recipe
Recipe Video
Ingredients
- 1 9-inch graham cracker crust
- 12 ounces (339g) cream cheese, softened
- 1 14 ounce can sweetened condensed milk
- ½ cup (118ml) key lime juice
- Zest from one lime or 2 key limes
- Whipped Cream for garnish
Instructions
- If making crust, prepare as directed and chill until ready to fill.
- Beat cream cheese until smooth in a large bowl using a mixer.
- Stir in sweetened condensed milk, lime juice, and zest. Mix until smooth.
- Pour into prepared crust. Chill at least 2 hours, or until set.
- Before serving, garnish with whipped cream and lime slices.
Recipe Notes
- Only use block cream cheese
- Make sure cream cheese is room temperature to avoid lumps
- You can use bottled key lime juice or juice your own.
- Regular limes may be substituted for zest, but be sure to use key lime juice.
- Make sure to use the exact amount of juice, the pie needs the acid in the citrus to
help it set up. - Store in refrigerator loosely covered. Pie can also be frozen.
Recipe Nutrition
Step-by-Step Instructions
- Beat cream cheese until smooth in a large bowl using an electric mixer.
- Stir in sweetened condensed milk, key lime juice, and zest. Mix until smooth.
- Pour into prepared crust. Chill until set.
- Before serving, garnish with whipped cream and lime slices.
FAQs
Yes, you can use regular (Persian) limes for the zest, but for the most authentic flavor, try to use key lime juice, either fresh or bottled.
For the best slices, the pie needs to chill in the refrigerator for at least 4 to 6 hours, though overnight is ideal to ensure it is fully set.
This usually happens if the cream cheese wasn’t full-fat block style, if the lime juice was measured incorrectly, or if the pie didn’t chill long enough.
Absolutely! This pie freezes beautifully. Just thaw it in the refrigerator for about an hour before serving for the best texture.
I made this no bake key lime pie for my boyfriends birthday in November it came out perfect.
Crazy for crust is my baking Bible.
Are there any recipes for a sour cream coconut cake? My local restaurant has a tasty one that I was hoping to make something similar but with a key lime twist!