No-Bake Key Lime Cheesecake Jars Recipe

These No-Bake Key Lime Cheesecake Jars are a zesty, creamy dessert layered into individual jars—perfect for a refreshing treat that’s easy to serve and enjoy. With a buttery graham cracker crust, a tangy key lime cheesecake filling, and a dollop of whipped cream on top, these jars are sunshine in dessert form.

Why You’ll Love This Recipe

I love how bright and tangy these cheesecake jars taste. The no-bake method means I don’t have to heat up my kitchen, and the individual portions make them perfect for sharing (or not sharing). They’re creamy, citrusy, and come together fast—making them ideal for last-minute desserts, warm weather gatherings, or whenever I’m craving something fresh and sweet.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs
unsalted butter
granulated sugar
cream cheese
sweetened condensed milk
key lime juice
lime zest
vanilla extract
whipped cream (for topping)
extra lime zest or slices (for garnish, optional)

directions

1. I start by mixing graham cracker crumbs with melted butter and a bit of sugar until the texture resembles wet sand.

2. I press a couple of spoonfuls of the crumb mixture into the bottoms of small jars or dessert cups to form the crust layer.

3. In a large bowl, I beat cream cheese until smooth, then mix in sweetened condensed milk, key lime juice, lime zest, and vanilla extract until well combined and creamy.

4. I spoon or pipe the cheesecake mixture over the graham crust in each jar, smoothing the tops.

5. I refrigerate the jars for at least 2–3 hours to let the filling firm up.

6. Before serving, I top each jar with whipped cream and a sprinkle of lime zest or a small slice of lime.

Servings and timing

This recipe makes about 6–8 small jars.
Prep time: 20 minutes
Chill time: 2–3 hours

Variations

Sometimes I swap the graham cracker base with crushed vanilla wafers or gingersnaps for a unique twist. I’ve also added a swirl of raspberry or mango puree into the cheesecake mixture for a fruity layer. For a dairy-free version, I’ve tried coconut cream and vegan cream cheese, which works surprisingly well.

storage/reheating

I store these cheesecake jars covered in the fridge for up to 4 days. Since they’re no-bake and made with dairy, I keep them chilled at all times. These aren’t meant for reheating—they’re best enjoyed cold, straight from the fridge.

FAQs

Can I use regular limes instead of key limes?

Yes, I often use regular lime juice when key limes aren’t available. The flavor is still delicious and tangy, just slightly different.

Can I make these jars ahead of time?

Absolutely—I usually make them a day in advance so they’re fully set and ready to serve. Just add the whipped cream right before serving.

Do I need a mixer to make the filling?

It helps, but I’ve made the filling by hand with a whisk and a little elbow grease. I just make sure the cream cheese is very soft before starting.

What kind of jars work best?

I like using small mason jars, 4–6 ounces in size. Clear dessert cups or even small drinking glasses work great too.

Can I freeze these?

I don’t recommend freezing them, as the texture changes once thawed. They’re best stored in the fridge and eaten within a few days.

Conclusion

No-Bake Key Lime Cheesecake Jars are one of my favorite ways to serve up a refreshing, citrusy dessert without any fuss. They’re simple to assemble, bursting with lime flavor, and just the right size for a light, satisfying treat. Whether it’s summer or I’m just dreaming of it, these jars always hit the spot.