No Bake Key Lime Pie (Cheesecake)
Bright, zesty, and bursting with sweet-tart citrusy goodness, my No-Bake Key Lime Pie is a summertime dessert miracle. This easy pie recipe takes just 10 minutes of prep and 8 simple ingredients to make, but it’ll taste like you spent hours in the hot kitchen!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Equipment
- 1 Stand Mixer OR Large Bowl with Electric Mixer
- 1 Rubber Spatula
Ingredients
- 16 ounces Full Fat Cream Cheese (block-style) – at room temperature (2 blocks)
- 14 ounces Marshmallow Fluff OR Marshmallow Crème (2 jars)
- 1 tsp Pure Vanilla Extract
- 1 tsp Lime Zest – packed & heaping (about 1 medium lime or 3 key limes)
- ¼ Cup Key Lime Juice (substitute: regular lime juice)
- 1/8 tsp Kosher Salt
- 2 Cups Cool Whip – thawed; DIVIDED (144 grams total) (substitute: 1 cup whipping cream whipped to stiff peaks with granulated sugar)
- 10- inch Graham Cracker Pie Crust (SEE NOTES)
- Optional Topping: Cool Whip Frosting (substitute: Whipped Cream)
- Optional Garnish: Key Lime Slices + Zest, Crushed Graham Crackers,
Instructions
- Beat cream cheese: In the bowl of a stand mixer or with a hand-held mixer, beat the cream cheese on medium-high speed until just creamy, about 1-2 minutes. Stopping to scrape the sides and bottom of the bowl once.
- Add marshmallow + vanilla: Add the marshmallow fluff and vanilla extract to the bowl with the cream cheese mixture. Beat on medium for 30 seconds. Stop and scrape the sides and bottom of the bowl. Continue to beat on medium for an additional 30 seconds to 1 minute, or until just combined.
- Add key lime and salt: Add the key lime juice and zest, plus the kosher salt to the bowl. Beat on low until just combined, about 1 minute.
- Fold in cool whip: Add HALF of the cool whip to the bowl. Fold a few times using a rubber spatula. Add the remaining cool whip and continue to fold until just combined.
- Pour mixture into crust: Gently transfer the key lime pie mixture into the graham cracker crust. Use the rubber spatula or an offset spatula to spread and smooth the top of the pie.
- Chill: Cover and transfer to the refrigerator and let the pie chill for at least 3 hours, but preferably overnight (8+ hours).
- Decorate: Decorate the top of your “cheesecake” with dollops of whipped cream, key lime zest, slices of lime, and graham cracker crumbs, if using.(Tip: If you would like to remove the no-bake pie from the pan, please be very careful and do so before you start decorating the top.)
- Serve: Slice into 6 or 8 equal-size wedges, serve, and enjoy!
Notes
- Cream Cheese: For the smoothest key lime pie filling, make sure your cream cheese is at room temperature BEFORE whipping. This takes about 90 minutes at room temperature on the counter.
- Cool Whip: Make sure you that you thaw the tub of cool whip BEFORE proceeding with this recipe. For the best results, thaw for at least 4 hours (or overnight) in the fridge. In a pinch, leave the tub out on the counter for 30 minutes (don’t stir!).
- DIY Cool Whip: If you want to make your own homemade cool whip, I recommend these two resources: (Please note, you’ll need gelatin for these recipes.)
- https://www.lemontreedwelling.com/homemade-cool-whip/ OR https://www.thriftyfrugalmom.com/homemade-whipped-cream/
- Cool Whip Substitution (regular whipped cream): Please note that homemade whipped cream isn’t as stable as Cool Whip; it’s also not as sweet in flavor. However, it will work in a pinch.
- Homemade whipped cream: Whip 1 cup of COLD Whipping Cream with 2 TBS Confectioner’s Sugar + ½ tsp Pure Vanilla Extract to stiff peaks!
- DIY Cool Whip: If you want to make your own homemade cool whip, I recommend these two resources: (Please note, you’ll need gelatin for these recipes.)
- Cool Whip Frosting: For the most stable, creamy topping, transform some of your cool whip into frosting – it’s as easy as adding cream of tartar! Get the recipe here: https://www.nospoonnecessary.com/cool-whip-frosting/
- Crust: This recipe uses a 10-inch pie crust; not the standard 9-inch! You can bake the graham cracker crust before adding the pie filling if you prefer a crispier crust texture; just make sure the crust is completely cool before proceeding with the recipe.
- Storage: Cover pie and store in refrigerator for up to 1 week. Note, the key lime pie filling may weep a little. Simply blot the excess with a paper towel before enjoying.
Nutrition
Calories: 483kcal Carbohydrates: 119g Protein: 10g Fat: 48g Saturated Fat: 14g Polyunsaturated Fat: 3g Monounsaturated Fat: 23g Cholesterol: 60mg Sodium: 729mg Potassium: 345mg Fiber: 2g Sugar: 56g Vitamin A: 800IU Vitamin C: 2mg Calcium: 113mg Iron: 3mg