This post may contain affiliate links. For more information, read my disclosure policy.
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.
Ingredients in Easy 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.
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).
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
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.
No Bake Key Lime Pie Recipe
Video
Ingredients
- 1 9-inch graham cracker crust
- 12 ounces (339g) block 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.
Notes
- Make sure cream cheese is room temperature to avoid lumps
- 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.
Modify with AI
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.
Did you try this recipe? Click here to rate the recipe below.
How to make No Bake Key Lime Pie
- Cream cheese should be beaten until smooth with no lumps before adding the rest of the ingredients.
- Once mixed, the mixture should be totally smooth, save for the pieces of zest.
FAQs
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.
Does not get any better than this!!!!! Heaven in a pie plate!
I like that this recipe is simple & has just a few ingredients, but I just made this recipe tonight & I noticed while I was making it, it was quite runny & loose; I made sure that I used softened cream cheese. I even had to blend it up in my Ninja blender because it was as if the cream cheese looked curdled. I don’t know if it was because I used sweetened condensed coconut milk, instead of regular sweetened condensed milk. Hopefully it sets up in the fridge overnight! Did I do something wrong?
I have never heard of sweetened condensed coconut milk – that may be the issue. Also was the cream cheese fully softened?
I made this and the pie didn’t set all the way-it’s a little runny. My cream cheese was soft and I measured correctly. It tastes great – but doesn’t look that good
What kind of cream cheese did you use? Is it full-fat regular block cream cheese?
I love, love, love everything Key Lime. My favorite is key lime pie. Can’t wait to make these recipes because I love key lime and I love your recipes which always turn out so tasty and easy to make.
Really great flavor
Wow, can’t wait!
Featured In
Rate This Recipe
Recipe Ratings without Comment