No Bake Key Lime Pie with Condensed Milk
If you’re looking for the perfect dessert that’s quick, refreshing, and doesn’t require turning on the oven, this easy no bake key lime pie with condensed milk is it. A creamy, tangy pie filling made with softened cream cheese, lime juice, and sweetened condensed milk, it rests on a buttery graham cracker pie crust — it’s everything you love about a classic key lime pie, but in a no bake version.
On hot summer days, there’s nothing better than a refreshing treat that doesn’t require turning on the oven. This easy key lime pie recipe comes together in minutes and delivers a cool, tangy bite with every slice. The creamy filling is rich yet light, making it the perfect summer dessert to share at cookouts, picnics, or enjoy on the porch.
Why You’ll Love This Recipe
- It’s one of those go-to no bake desserts that belongs in your recipe box.
- Perfectly creamy and tangy — like a true bake lime pie, without the oven.
- Easy to make ahead — chill this no bake key lime pie overnight for best results.
- Great for gatherings, potlucks, or when you need a refreshing easy pie.
What Are the Ingredients for No Bake Key Lime Pie?
- 1 1/2 C. fine graham cracker crumbs (About 12 full cracker sheets, finely crushed)
- 10 tablespoons salted butter, melted
- 2 teaspoons lime zest
- 1/4 teaspoon salt
- 2 packages (8 ounces each) cream cheese, room temperature
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh lime juice + 2 teaspoon lime zest
- 1 cup cold heavy cream
How to Make No Bake Key Lime Pie
- Mix graham cracker crumbs, butter, lime zest, and salt. Press firmly into the bottom of the pan (9-inch pie dish). Chill for 15–20 minutes.
- Let the softened cream cheese sit at room temperature for 60–90 minutes before using — this helps create a smooth texture. In a large mixing bowl, beat the cream cheese until smooth. Add the sweetened condensed milk and mix until thoroughly combined. Pour in the lime juice and add the lime zest; mix until the filling thickens.
- In a separate bowl, using an electric mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lime mixture, careful not to deflate the whipped cream — this keeps the filling light and airy.
- Pour the filling into the prepared crust and smooth out the top. Cover and refrigerate for at least 4 hours, but overnight is ideal to allow the pie filling to fully set.
- Before serving, garnish the pie with whipped cream around the edges or in small dollops. Add thin lime slices or wedges and a sprinkle of lime zest over the top. For extra texture, you can also add a light dusting of crushed graham cracker crumbs. Serve chilled.
Tips for Making the Perfect No Bake Key Lime Cheesecake
- Always use full fat cream cheese and let it soften properly before mixing.
- Use a store-bought crust or prepared graham cracker crust for less prep.
- Fold in Cool Whip instead of whipping your own cream if you are short on time.
- For a clean presentation, garnish with whipped cream and lime slices.
- Make it the day before you plan to serve it — it’s the perfect make ahead dessert.
- For clean slices, run a sharp knife under hot water and wipe dry between each cut.
How to Store the Pie
Cover the pie tightly with plastic wrap or foil and keep it in the refrigerator. It will stay fresh for up to 4–5 days. You can freeze it for up to 2 months — just thaw overnight in the fridge before serving.
Serving Ideas
Slice and serve chilled, straight from the fridge. Whipped cream and lime wedges make it feel extra special. Depending on your serving size, you’ll get about 8 slices from this pie — though you may wish you had more!
No Bake Key Lime Pie with Condensed Milk
Equipment
- 1 9" pie plate
Ingredients
- 1 1/2 cup fine graham cracker crumbs About 12 full cracker sheets, finely crushed
- 10 tablespoons salted butter melted
- 2 teaspoons lime zest
- 1/4 teaspoon salt
- 2 packages 8 ounces each cream cheese, room temperature
- 1 can 14 ounces sweetened condensed milk
- 1/2 cup fresh lime juice + 2 teaspoon lime zest
- 1 cup cold heavy cream
Instructions
- Mix graham cracker crumbs, butter, lime zest, and salt. Press firmly into the bottom of the pan (9-inch pie dish). Chill for 15–20 minutes.
- Let the softened cream cheese sit at room temperature for 60–90 minutes before using — this helps create a smooth texture. In a large mixing bowl, beat the cream cheese until smooth. Add the sweetened condensed milk and mix until thoroughly combined. Pour in the lime juice and add the lime zest; mix until the filling thickens.
- In a separate bowl, using an electric mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lime mixture, careful not to deflate the whipped cream — this keeps the filling light and airy.
- Pour the filling into the prepared crust and smooth out the top. Cover and refrigerate for at least 4 hours, but overnight is ideal to allow the pie filling to fully set.
- Before serving, garnish the pie with whipped cream around the edges or in small dollops. Add thin lime slices or wedges and a sprinkle of lime zest over the top. For extra texture, you can also add a light dusting of crushed graham cracker crumbs. Serve chilled.
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
Made this for Mother’s Day and it was so easy to come together! It was fresh and delicious! Everyone loved it! This is a keeper!
I’m so glad to hear that it was a hit for Mother’s Day! It’s awesome that it was both easy to make and delicious. Thanks for letting me know, and I’m so happy it’s going to be a keeper in your recipe collection!