This no-bake key lime pie has a super creamy, sweet-tart filling that uses just a few simple ingredients. It’s a faster and easier way to make traditional key lime pie since there’s no baking required!

A no bake key lime pie garnished with zest and whipped cream.

Unlike regular key lime pie, this version is made with a simple no-bake graham cracker crust and cream cheese instead of egg yolks so you can keep the oven turned off on hot summer days.

Just like my classic recipe, you only need a few simple ingredients for the filling. Sweetened condensed milk balances out the tart key lime juice while keeping the filling nice and rich. For an extra dose of key lime flavor, I like to add some zest to the filling too.

This pie also needs to chill for a few hours before you serve it, which makes it a great dessert to make ahead of time for BBQ’s, potlucks, or even 4th of July gatherings!

Watch The Full Recipe Video

The ingredients needed to make a no bake key lime pie.

Ingredient Notes

Key Lime Juice

You can use either bottled or freshly squeezed key lime juice for this recipe. If you use bottled juice, I recommend choosing a quality brand (my personal favorite is Nellie & Joe’s). If you don’t want to use key limes or can’t find them, regular lime juice and zest will work too!

Cream Cheese

To get this pie to set up properly, you need to use full-fat cream cheese in a foil-wrapped brick. Cream cheese spread or anything low-fat won’t give the same results.

Graham Crackers

You’ll need 1 ½ cups of graham cracker crumbs to make the crust. You can purchase pre-made crumbs or crush 11 to 12 full graham cracker sheets in a food processor yourself. Feel free to use a gluten-free variety, if needed.

Sweetened Condensed Milk

Make sure to buy sweetened condensed milk, not evaporated milk! A lot of people confuse these two, but they are not the same! Sweetened condensed milk is thick, sweet, and syrupy which is exactly what you want for a rich and creamy pie filling. Evaporated milk is thin like regular milk and will leave you with a runny filling.

An overhead view of a buttery graham cracker crust mixture in a bowl.
An overhead view of a graham cracker crust.

3 Tips For The Perfect Crust

If you’ve never made one before, I have a detailed tutorial on how to make a graham cracker crust (I promise, it’s easy!). Here are a few important things for the crust:

  1. Use an extra tablespoon or two of melted butter to help the crust stick together. You can get away with using less butter when baking a graham cracker crust, but a no-bake crust needs a little extra sticking power! The mixture should hold together in your hand when you squeeze it, but it shouldn’t be super greasy. I typically use 6 to 7 tablespoons of melted butter for mine.
  2. Use the bottom and sides of a measuring cup to pack it into the pie dish and flatten it out. Trust me, it’s much easier than using your hands!
  3. Pop the crust in the fridge while you make the filling. Chilling it before adding the filling will give it a little time to firm up and make it less likely to crumble when you spread the filling inside.
An overhead view of whipped cream in a mixing bowl.
An overhead view of key lime pie filling in a mixing bowl.

How To Make A Creamy Pie Filling

  • Make sure to use softened cream cheese. Since we’re making the key lime pie filling with cream cheese, you already know it’s going to be super creamy. However, it’s important that you soften your cream cheese beforehand so that it incorporates evenly into the filling and doesn’t create any lumps.
  • Scrape down the sides of your bowl often. This will ensure that everything is thoroughly mixed together and prevent any lumps from ending up in your pie filling.
  • Mix your heavy cream correctly. For the thickest, creamiest filling it’s important to beat the heavy whipping cream until stiff peaks form. You’ll know the whipped cream is ready when you lift the beaters out of the bowl and the peaks stand straight up. If they fold over, you need to mix just a little bit longer.
  • Gently fold in the whipped cream. The goal is to knock as little air out of the cream as possible! If you over mix the whipped cream, the filling may end up being a little soft or runny.
A no bake key lime pie, sliced to show the texture.

Can I Use Lemon Juice Instead?

Yes! You can make this no-bake pie with lemon juice instead of key lime juice! I do recommend sticking with fresh lemon juice and zest for the best flavor.

Can I Make Mini Pies?

Absolutely! This recipe makes enough crust and filling for 18 standard sized muffin cavities. I would suggest using cupcake liners to make it easier to remove them from the pan and serve them.

A slice of no bake key lime pie on a plate with a fork.

No-bake desserts are always so fast and easy to make and this key lime pie is no exception. I hope you love it as much as we did!

If you try this recipe, don’t forget to leave a comment below to let me know how it turned out! Happy baking!

A no-bake key lime pie with whipped cream around the edges.

No-Bake Key Lime Pie Recipe

Prep Time: 30 minutes
Chilling Time: 6 hours
Total Time: 6 hours 30 minutes
This no-bake key lime pie is made with cream cheese and sweetened condensed milk for an ultra creamy filling that sets up beautifully in the fridge.
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Ingredients

Servings: 8 slices

Graham Cracker Crust

  • 1 ½ cups crushed graham cracker crumbs (175 grams)
  • ⅓ cup granulated sugar (70 grams)
  • 6 to 7 tablespoons unsalted butter melted (85 to 100 grams)

Key Lime Filling

  • 8 ounces brick-style cream cheese softened (226 grams; 1 brick)
  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup key lime juice (bottled is okay, I used Nellie & Joes)
  • 1 teaspoon freshly grated key lime or regular lime zest optional
  • ¾ cup cold heavy whipping cream (180 ml)

Optional Toppings

Instructions
 

  • To make the graham cracker crust: Combine the graham cracker crumbs and granulated sugar in a medium-sized mixing bowl and stir until well combined. Add 6 tablespoons of melted butter and mix until all of the crumbs are moistened. If the mixture seems a little dry, you can melt one more tablespoon of butter and mix it in (I personally prefer to use 7 tablespoons for this recipe).
    1 ½ cups crushed graham cracker crumbs,⅓ cup granulated sugar,6 to 7 tablespoons unsalted butter
  • Scoop the graham cracker mixture into a 9 or 9.5-inch pie plate. Use your hands or a measuring cup to firmly press it down into an even layer on the bottom and up around the sides of the dish.
  • Transfer to the refrigerator to chill while you make the filling.
  • To make the key lime filling: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on medium speed until smooth (about 30 seconds). Add the sweetened condensed milk and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
    8 ounces brick-style cream cheese,1 (14-ounce) can sweetened condensed milk
  • Add the key lime juice and optional zest and mix until fully combined. If needed, use a rubber spatula to turn the filling a few times to make sure everything is thoroughly mixed together. Set aside.
    ½ cup key lime juice,1 teaspoon freshly grated key lime or regular lime zest
  • Add the heavy whipping cream to a separate mixing bowl. Using a handheld mixer or stand mixer fitted with the whisk attachment, mix on low-medium speed for 30 seconds to 1 minute then increase the speed to medium-high and continue mixing until stiff peaks form.
    ¾ cup cold heavy whipping cream
  • Gently fold one-third of the whipped cream into the cream cheese mixture until just combined, then fold in the remaining whipped cream until fully combined.
  • Remove the pie plate with the crust from the refrigerator and scoop the filling on top of the crust. Spread the filling into one even layer and smooth it out.
  • Cover with plastic wrap and transfer to the refrigerator to chill for at least 5 to 6 hours or overnight.
  • Top with whipped cream and some freshly grated key lime zest, if desired. Slice into pieces and enjoy!
    Homemade whipped cream,Freshly grated key lime zest

Notes

Storage Instructions: Pie may be covered tightly or stored in an airtight container in the fridge for up to 4 days.
Cuisine: American
Course: Dessert
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

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Mini Key Lime Pies

Baked Key Lime Pie Donuts