Cream Cheese Key Lime Pie
9/11/2026
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This no-bake key lime pie with cream cheese pairs a thick graham cracker crust with a tart, creamy filling and fluffy whipped topping. Make it ahead for a refreshing summer dessert that sets entirely in the refrigerator.
Why You’ll Love It
- No bake! The fridge does all of the work, perfect for hot summer days.
- Super flavorful. Each bite is sweet, tart, a little tangy, and totally refreshing.
- A texture lover’s dream. With 3 distinct layers, this pie is crunchy, smooth, and fluffy – all in one.
- Make-ahead friendly. This cream cheese key lime pie sets in 6–7 hours, depending on your refrigerator, and can be made up to 2 days before serving.
Ingredients Needed
Crust
A combination of graham cracker crumbs, brown sugar, and melted butter create the ultra thick, sturdy base of this twist on key lime pie. You’ll need about 12 full sheets of graham crackers to make enough crumbs for this crust.
Cream Cheese Key Lime Pie Filling
- Cream cheese: Adds creamy texture, sturdiness, and a little tang to the filling. Use full-fat cream cheese for best taste and make sure it comes to room temperature before beginning the recipe. I like to take the cream cheese out of the refrigerator while I make the crust so it has enough time to warm up.
- Sweetened condensed milk: For sweetness!
- Food coloring: For a pop of color (totally optional), add a drop of green food coloring to the filling.
- Key lime juice: Freshly squeezed juice works well, or use Nellie & Joe’s Key West Lime Juice as an approved bottled option. Hint: if using fresh limes, zest them before juicing so you can garnish the pie.
- Heavy cream: Whipped heavy cream adds light, fluffy texture to the cream cheese filling. Make sure it’s chilled before whipping it into peaks.
- Powdered sugar: For sweetness and structure.
Whipped Topping
This is a second, separate batch from the whipped cream folded into the filling. Whip the cold heavy cream with powdered sugar until stiff peaks form, then garnish with optional lime zest before serving.
How To Soften Cream Cheese
Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to softening cream cheese the perfect amount for baking and cooking.
How to Make It
Make the Graham Cracker Crust
In a large bowl, mix the graham cracker crumbs, brown sugar, and melted butter together. It’s thoroughly mixed when the mixture holds a shape if you squeeze it into a ball.
Transfer the crust mixture into a 9-inch pie dish. Use your hands to tightly pack the crust into an even layer on the bottom and up the sides of the pan. Refrigerate the crust for at least 30 minutes so it firms up a bit.
Prepare the Filling
There are two parts to the cream cheese key lime filling: the cream cheese mixture + whipped cream. Prepare the cream cheese mixture first.
Use a stand mixer fitted with the paddle attachment to whip the softened cream cheese until smooth. Add the sweetened condensed milk, lime juice, and food coloring (if using). Mix until smooth and creamy and set aside.
In a separate bowl, whip the chilled heavy cream until soft peaks form. Add the powdered sugar and continue whipping until stiff peaks form.
Carefully pour the cream cheese mixture into the whipped cream and use a spatula to fold them together. Be gentle so the whipped cream doesn’t deflate. Pour the filling into the prepared crust and use an offset spatula to smooth out the top. Cover with plastic wrap and refrigerate the pie for 6–7 hours, depending on your refrigerator, or overnight.
Make the Whipped Topping + Serve
Immediately prior to serving, whip the chilled heavy cream and powdered sugar together until stiff peaks form. Garnish the set pie however you’d like and sprinkle with lime zest before slicing and serving.
Simple Swaps & Variations
Use gingersnap crumbs instead of graham cracker crumbs in the crust – you’ll love the combination of warm ginger and tart lime.
Use Nellie & Joe’s Key West Lime Juice as an approved bottled substitute for freshly squeezed key lime juice.
For a lemon pie with cream cheese, replace the key lime juice and zest with lemon juice and zest.
If short on time, use store-bought whipped cream in place of the whipped topping.
How to Serve It
Enjoy this no-bake pie all summer long. I love serving it after a cookout or BBQ for something refreshing and easy to enjoy on the deck.
It’s delicious on its own or paired with fresh berries – but don’t forget the sprinkle of lime zest for a little something extra! For clean slices, wipe off the knife between each slice.
Storage Instructions
If you have any leftover pie, cover it with plastic wrap or transfer it to an airtight container and refrigerate for up to 3 days.
To freeze leftovers, tightly wrap individual slices in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Let the slices of pie thaw in the refrigerator before enjoying.
If you’d like to make this pie ahead of time you have 2 options:
- Prepare the crust up to 2 days in advance (cover it tightly with plastic wrap and refrigerate until ready to assemble).
- Prepare the entire pie up to 2 days in advance and keep it tightly covered in the refrigerator until ready to serve. Refrigerate the pie for no more than 3 days total.
FAQ
You need 1.5 cups of graham cracker crumbs for the pie crust, so use 12 full sheets of graham crackers to make enough crumbs.
Absolutely. Use certified gluten free graham crackers (or cookie of choice) to make crumbs for the crust.
Yes. Nellie & Joe’s Key West Lime Juice is an approved substitute for freshly squeezed key lime juice.
Cream Cheese Key Lime Pie
Ingredients
Crust
- 1.5 cups graham cracker crumbs, ~12 whole graham crackers
- 1/4 cup brown sugar
- 1/3 cup unsalted butter, melted
Key Lime Pie Filling
- 4 oz. cream cheese, room temperature
- 7 oz. sweetened condensed milk, room temperature
- 1 drop of green food coloring, optional
- 1/4 cup key lime juice, ~5–6 key limes, or Nellie & Joe’s Key West Lime Juice
- 1/2 cup heavy cream, cold
- 2 tablespoons powdered sugar
Whipped Topping
- 1/2 cup heavy cream, cold
- 2 tablespoons powdered sugar
- lime zest, optional
Instructions
Make the Crust
- Mix the graham cracker crumbs, brown sugar, and melted butter together in a medium bowl.
- Transfer the mixture into a 9-inch pie dish. Use your hands to firmly pack the crust into an even layer on the bottom and up the sides of the dish.
- Cover the pie dish with plastic wrap and refrigerate for at least 30 minutes (or overnight).
Make the Key Lime Pie Filling
- Place the cream cheese in a bowl and beat until smooth and creamy. Use a stand mixer fitted with the paddle attachment or a hand mixer.
- Pour in the sweetened condensed milk, lime juice, and food coloring (if using). Beat on low speed until fully combined and smooth, scraping down the sides of the bowl as needed. Set aside.
- In a separate bowl, use a stand or hand mixer to whip the chilled heavy cream until soft peaks begin to form.
- Add the powdered sugar and continue whipping until stiff peaks form.
- Use a rubber spatula to gently fold the cream cheese mixture into the whipped cream. Be very gentle to avoid deflating the whipped cream.
- Pour the filling into the prepared crust. Use an offset spatula to smooth out the top.
- Cover the pie with plastic wrap and refrigerate for 6–7 hours, depending on your refrigerator, or overnight.
Whipped Topping
- When ready to serve, make the whipped topping. Pour the heavy cream into a large bowl and use a stand or hand mixer to whip the chilled heavy cream until soft peaks begin to form.
- Add the powdered sugar and keep whipping until stiff peaks form.
- Garnish the pie with whipped cream and sprinkle with freshly grated lime zest.
- Slice, serve, and enjoy! For clean slices, wipe off the knife between each slice.
Tips & Notes
- Storage Instructions: Cover the pie tightly or transfer slices to an airtight container and refrigerate for up to 3 days total.
- Freezing Instructions: Tightly wrap individual slices in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months, then thaw in the refrigerator before serving.
- Make-Ahead Options: Prepare the crust or the entire pie up to 2 days in advance. Keep it tightly covered in the refrigerator, and refrigerate the finished pie for no more than 3 days total.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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