Go Back

No-Bake Key Lime Cheesecake Jars

These No-Bake Key Lime Cheesecake Jars are the perfect solution for a cool, refreshing dessert without the need for baking. Featuring a buttery graham cracker crust, creamy key lime filling, and optional whipped cream topping, they are both easy to make and delicious.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 4 jars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups 1 and 1/2 cups graham cracker crumbs (about 10 full cracker sheets)
  • 3 tablespoons 3 tablespoons granulated sugar
  • 6 tablespoons 6 tablespoons unsalted butter, melted
For the Key Lime Cheesecake Filling
  • 16 oz 16 oz (2 blocks) full-fat cream cheese, softened to room temperature
  • 1 cup 1 cup powdered sugar, sifted
  • 0.5 cup 1/2 cup fresh key lime juice (about 12 to 15 key limes, or bottled works too)
  • 2 tablespoons 2 tablespoons key lime zest
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 1 cup 1 cup heavy whipping cream, cold
For the Topping (Optional but Highly Recommended)
  • 0.5 cup 1/2 cup whipped cream
  • Extra key lime zest for garnish
  • Thin lime slices for decoration

Method
 

Preparation
  1. Start by choosing your wide-mouth mason jars (8-ounce jars work well). Wash and dry them completely.
  2. Set all four jars out on your counter.
Make the Graham Cracker Crust Layer
  1. In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir to combine.
  2. Add the melted unsalted butter and mix thoroughly until the crumbs are coated and resemble wet sand.
  3. Press about 3 to 4 tablespoons of the crust mixture firmly into the bottom of each jar.
  4. Refrigerate the jars for about 10 minutes.
Juice and Zest Your Key Limes
  1. Roll each key lime on the counter to release juice, then cut in half and juice to get 1/2 cup of juice.
  2. Zest 2 tablespoons worth of key limes before juicing.
Beat the Cream Cheese Base
  1. Beat the softened cream cheese on medium speed for about 2 minutes until smooth.
  2. Add the sifted powdered sugar and mix for another minute.
Add the Key Lime Flavor
  1. Pour in the fresh key lime juice slowly while mixing on low speed.
  2. Add the key lime zest and vanilla extract, mix until evenly distributed.
Whip the Heavy Cream
  1. Whip the cold heavy whipping cream until stiff peaks form (about 3 to 4 minutes).
Fold the Whipped Cream Into the Filling
  1. Gently fold the whipped cream into the key lime cream cheese mixture, doing this in thirds.
Fill the Jars
  1. Spoon or pipe the cheesecake filling on top of the graham cracker crust in each jar.
  2. Refrigerate the jars for at least 2 hours.
Add Toppings and Serve
  1. Add whipped cream, key lime zest, and lime slices as topping right before serving.

Notes

Store sealed jars in the refrigerator for up to 4 days. If making ahead for a party, add toppings just before serving. They can also be frozen without the topping for up to one month.