Share it on your social network:

Or you can just copy and share this url
Key Lime Cheesecake – No Bake

Key Lime Cheesecake – No Bake

with Pistachios

  • Dessert

If you like Key Lime Pie, you are going to love the taste of this cheesecake! 

  • 60
  • Serves 12
  • Medium



Today I’m sharing with you this amazing recipe for a Key Lime Cheesecake. Everybody loves cheesecake so it’s always a dessert winner if you ask me. 

Key Lime Cheesecake with Pistachios

I usually add whip cream to the top of this cheesecake.

However the holidays are right around the corner and I thought why not make it festive by adding some Pistachios crumbled on top. Doesn’t it look so fancy? 

whole Key Lime Cheesecake with Pistachios

The first time I tried Key Lime pie was at one of our local restaurants a few years back, my first thought was how come I have not tried this sooner.

Maybe it’s because I live in Canada where it’s more cold than warm.

But really that is not any kind of good excuse, I was immediately a hooked the first time I tried it.

So much so that I make it quite often now and even have a great recipe for the pie on this blog too, so go check it out!

Key Lime Cheesecake with two limes


YES, you can freeze any type of cheesecake. Just be sure to wrap it tightly with aluminum foil or freezer wrap. 

I just love no bake cheesecakes!!

If you have not tried one before, then I encourage you to give it a go.

This is a no bake cheesecake, has a graham cracker crust, and is filled with cream cheese, condensed milk, vanilla extract and a little sour cream, oh and the juice from 10 limes, can’t forget the most important part.

Key Lime Cheesecake

I used a 8 inch cheesecake pan, this is the size I like most because it gives you a more taller and thicker cheesecake which can serve 12 people.

There really isn’t much to this recipe, just follow the basic steps below and you will have the most amazing Key Lime and pistachio cheesecake ever.

key lime cheesecake

The awesome part about this cake is that you won’t have to spend all day in the kitchen baking, it really takes less than an hour to prepare.

Then the rest of the time is spend in your freezer, setting.

Also make sure you defrost the cheesecake for anywhere from 20 – 30 minutes on the counter prior to slicing and serving. 

This way you will have a creamy cheesecake, he really likes it creamy.

Key Lime Cheesecake

During the defrosting time you can start to decorate it with the lime zest and pistachios.

Simply leave the cheesecake in the cheesecake pan on the countertop, and zest one lime overtop, release the cheesecake half way through defrosting and be sure to keep the metal bottom on in tack.

This ensures the cake stays together during serving, simply sparkle your crumbled pistachios over the out part of the cake prior to serving.

I think this cheesecake could be a staple at any holiday event, because I have yet to find someone who doesn’t love the fresh taste of keylime in their dessert.

Don’t forget the limes and zest!

Key Lime Cheesecake

Sprinkle the crushed Pistachios around the cheesecake rim like this, add as much as you want. 

Soley remove it from the cheesecake pan, keeping the metal bottom on for serving to help keep it intact.

Key Lime Cheesecake with Pistachios

That’s all folks, what a fresh and creamy cheesecake, enjoy!

Key Lime Cheesecake

Notes: You can skip the pistachio topping and add whip cream if desired. This cheesecake typically will make 12 slices, ruffly this thin. If you want thicker this will easily serve 8.

If you love Key Lime flavors, then be sure to try my other key lime inspired recipes!

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Key Lime Cheesecake with Pistachios

Key Lime Cheesecake (NO BAKE)

Yield: 12
Cook Time: 30 minutes
Total Time: 30 minutes

The addition of Pistachios creates a lovely taste and is a festive addition for the holidays!



  • 3 tbsp Brown Sugar
  • 2 cups Graham cracker crumbs
  • 6 tbsp Butter melted


  • 2 8oz packages Cream Cheese
  • 1 Condensed milk
  • 1/2 cup Sour Cream, Full fat
  • 8 or 3/4 cup Limes
  • 1 tsp Pure vanilla extract


  • 1 lime Lime Zest
  • 1/2 cup crushed Pistachios


  1. CRUST: Start by making your base/crust, in a large bowl place your crushed shortbread and graham cracker. You can crush them in your food processor or in a large zip lock bag. Then add the melted butter and mix this together with a spoon and then use your hands to press it together so it sticks. Lightly oil your cheesecake pan and then place your graham cracker crust inside. Press firmly down to create your crust.
  2. MAKING THE NO-BAKE GRAHAM CRACKER CRUST: Chill pie crust for at 30 minutes prior to filling. Prior to serving, rub the outside and bottom of the cheesecake pan with a wringed out hot cloth this helps to release the pan from the crust. Baked graham crust: Preheat oven to 325°. Bake crust for 10 minutes, cool completely before filling.
  3. BAKING THE GRAHAM CRUST: Preheat oven to 325°. Bake crust for 10 minutes, cool completely before filling.
  4. FILLING: Add 2 packages of cream cheese to a large bowl and with your hand held blender whisk till creamy but do not over whisk. Then in another large bowl add in the condensed milk and sour cream, along with the vanilla extract and blend till creamy.
  5. Last add in 3/4 cup of squeezed limes, 8 limes to be exact. The juice of 10 limes = 1 cup. Blend them in till combined, be careful to not over blend. Fold in your cream cheese whipping a few more times till blended.
  6. Pour over your crust slowly and spread out then chill in the freezer anywhere from 6 to 24 hours.
  7. TOPPING: Start by removing the pistachios from the shells, and place on a large cutting board. With the side of a large knife crush the pistachios.
  8. Once your cheesecake has chilled fully, remove from the freezer.
  9. Leave the cheesecake in the cheesecake pan and add the zest from one lime overtop. I like to use the zest from the limes that where squeezed prior.
  10. Remove the cheesecake from the pan while still partially frozen and carefully place on a serving tray with the bottom metal part still attached to the cake.
  11. Once it's on the serving tray, sprinkle around the outer edge with the crushed pistachios.
  12. Set cheesecake on the counter for another 20 minutes and then slice and serve. Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 349Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 60mgSodium: 261mgCarbohydrates: 32gFiber: 4gSugar: 12gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest


Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

Tabbouleh Salad
Authentic Tabbouleh Bulgur Recipe
Salmon and Kale Pasta Salad
Salmon and Kale Pasta Salad
Tabbouleh Salad
Authentic Tabbouleh Bulgur Recipe
Salmon and Kale Pasta Salad
Salmon and Kale Pasta Salad

66 Comments Hide Comments

What i don’t realize is if truth be told how you are not actually much more neatly-favored than you may be right now. You’re so intelligent. You realize therefore considerably in the case of this subject, made me for my part consider it from numerous numerous angles. Its like women and men don’t seem to be fascinated until it’s one thing to accomplish with Lady gaga! Your own stuffs nice. All the time take care of it up!

Neat blog! Is your theme custom made or did you download it from somewhere? A theme like yours with a few simple adjustements would really make my blog jump out. Please let me know where you got your design. Cheers

you are in reality a excellent webmaster. The site loading speed is amazing. It seems that you are doing any unique trick. In addition, The contents are masterwork. you’ve done a fantastic task on this matter!

I was very pleased to find this web-site.I wanted to thanks for your time for this wonderful read!! I definitely enjoying every little bit of it and I have you bookmarked to check out new stuff you blog post.

I like the helpful information you provide in your articles. I’ll bookmark your weblog and check again here frequently. I’m quite certain I’ll learn many new stuff right here! Good luck for the next!

There are definitely a number of particulars like that to take into consideration. That may be a great level to bring up. I supply the ideas above as general inspiration however clearly there are questions like the one you carry up the place a very powerful thing will probably be working in sincere good faith. I don?t know if best practices have emerged round issues like that, however I’m positive that your job is clearly recognized as a good game. Both girls and boys really feel the impression of only a second’s pleasure, for the remainder of their lives.

Hey! Do you know if they make any plugins to help with SEO? I’m trying to get my blog to rank for some targeted keywords but I’m not seeing very good results. If you know of any please share. Many thanks!

I am now not positive the place you’re getting your information, but great topic. I must spend a while studying more or understanding more. Thanks for wonderful information I used to be on the lookout for this info for my mission.

magnificent put up, very informative. I’m wondering why the other experts of this sector do not notice this. You should proceed your writing. I’m sure, you have a great readers’ base already!

Nice post. I learn something more challenging on different blogs everyday. It will always be stimulating to read content from other writers and practice a little something from their store. I’d prefer to use some with the content on my blog whether you don’t mind. Natually I’ll give you a link on your web blog. Thanks for sharing.

Simply desire to say your article is as amazing. The clarity on your put up is simply cool and that i could assume you are a professional in this subject. Well with your permission allow me to clutch your RSS feed to stay updated with impending post. Thank you 1,000,000 and please keep up the gratifying work.

Good write-up, I’m regular visitor of one’s blog, maintain up the excellent operate, and It is going to be a regular visitor for a long time.

I used to be suggested this blog via my cousin. I’m no longer positive whether this submit is written through him as no one else recognise such detailed approximately my trouble. You’re wonderful! Thank you!

Have you ever considered about including a little bit more than just your articles? I mean, what you say is valuable and all. But think about if you added some great pictures or videos to give your posts more, “pop”! Your content is excellent but with images and clips, this website could undeniably be one of the very best in its niche. Good blog!

Hello, Neat post. There’s a problem with your site in web explorer, could check this… IE nonetheless is the market leader and a good element of people will pass over your great writing due to this problem.

Thanks for sharing superb informations. Your web-site is very cool. I am impressed by the details that you?¦ve on this blog. It reveals how nicely you understand this subject. Bookmarked this web page, will come back for extra articles. You, my friend, ROCK! I found simply the info I already searched all over the place and simply could not come across. What a perfect web-site.

Attractive portion of content. I simply stumbled upon your website and in accession capital to assert that I get in fact enjoyed account your weblog posts. Anyway I will be subscribing for your feeds and even I achievement you get right of entry to constantly fast.

I do agree with all the ideas you’ve presented in your post. They are really convincing and will certainly work. Still, the posts are too short for beginners. Could you please extend them a little from next time? Thanks for the post.

Great beat ! I wish to apprentice while you amend your website, how can i subscribe for a weblog site? The account aided me a acceptable deal. I have been a little bit familiar of this your broadcast offered brilliant clear concept

I think other website proprietors should take this site as an model, very clean and excellent user genial style and design, as well as the content. You’re an expert in this topic!

Enjoyed studying this, very good stuff, appreciate it. “Be not careless in deeds, nor confused in words, nor rambling in thought.” by Marcus Aurelius Antoninus.

Good blog! I really love how it is simple on my eyes and the data are well written. I am wondering how I could be notified when a new post has been made. I have subscribed to your RSS which must do the trick! Have a nice day!

Its such as you read my thoughts! You appear to grasp so much about this, such as you wrote the guide in it or something. I feel that you just can do with some to power the message house a bit, however instead of that, this is magnificent blog. A great read. I’ll definitely be back.

Hello, you used to write wonderful, but the last several posts have been kinda boring… I miss your great writings. Past several posts are just a little out of track! come on!

I am not sure where you’re getting your information, but good topic. I needs to spend some time learning more or understanding more. Thanks for great information I was looking for this info for my mission.

Hello there, I discovered your site by way of Google whilst searching for a comparable subject, your web site got here up, it seems great. I’ve bookmarked it in my google bookmarks.

Thanks for every other informative web site. Where else may I get that type of information written in such a perfect means? I have a venture that I am just now running on, and I have been at the glance out for such information.

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.