No-Bake Key Lime Pie Cheesecake Jars Recipe for Summer

Posted on August 21, 2025

There’s something about the combination of tangy key lime and creamy cheesecake that screams summer! These No-Bake Key Lime Pie Cheesecake Jars are the perfect dessert to whip up when it’s too hot to turn on the oven. Layered with crunchy graham crackers, silky lime-infused cheesecake, and a dollop of whipped cream, each jar is like your own personal slice of paradise. Whether you’re hosting a backyard BBQ, planning a picnic, or simply craving a cool treat, this recipe has you covered.

What I love most about these jars is the balance of flavors—sweet, tart, and buttery all at once. Plus, they’re incredibly easy to make. Trust me, once you give this recipe a try, it’ll quickly become your go-to summer dessert!

The Story Behind No-Bake Key Lime Pie Cheesecake Jars

Key lime pie is a classic dessert with roots in the Florida Keys. Traditionally made with key lime juice, sweetened condensed milk, and a graham cracker crust, it’s a treat that’s as refreshing as a tropical breeze. Cheesecake, on the other hand, is beloved worldwide for its creamy, luxurious texture. Combining the two into a no-bake dessert just makes sense!

I first made this recipe on a particularly hot summer day when the thought of turning on the oven made me sweat. I had a few mason jars on hand, and the idea to layer these two desserts together struck me. The result? A portable, mess-free dessert that’s as beautiful as it is delicious.

Over time, I’ve tinkered with the recipe, playing with proportions and adding a touch more lime juice for an extra tangy kick. These jars are also wonderfully versatile—perfect for summer picnics, potlucks, and even portion-controlled indulgence. Plus, serving dessert in jars always adds a fun, rustic charm!

Ingredients You’ll Need

Let’s break down the ingredients. Each plays a crucial role in creating the distinct layers and flavors of these No-Bake Key Lime Pie Cheesecake Jars.

Graham crackers: These create the crumbly, buttery base. You can substitute with digestive biscuits or even gluten-free cookies for dietary restrictions.
Unsalted butter: Used to bind the graham cracker crumbs. Melted coconut oil works as a dairy-free alternative.
Key lime juice: The star ingredient! Fresh key limes are best, but bottled key lime juice works in a pinch. Regular lime juice can also be used if key limes are unavailable.
Cream cheese: The base for the cheesecake layer. Make sure it’s softened for easy mixing.
Sweetened condensed milk: Adds sweetness and creaminess. There’s no need to add extra sugar since this does the job perfectly.
Whipped cream: For that fluffy, light layer on top. You can use store-bought or make your own.
Powdered sugar: Optional, for lightly sweetening the whipped cream.
Vanilla extract: Enhances the flavor of the cheesecake layer.
Lime zest: Adds an extra pop of citrus flavor and makes a beautiful garnish.

Pro tip: For the best flavor, let your key limes reach room temperature before juicing—they’ll be much easier to work with!

Tools You’ll Need

Here’s what you’ll need to make these delicious jars:

Food processor: To crush the graham crackers. If you don’t have one, a rolling pin and a zip-top bag work just as well.
Mixing bowls: You’ll need at least two—one for the crust and another for the cheesecake filling.
Electric mixer: A hand mixer or stand mixer will make whipping the cream cheese and condensed milk a breeze.
Jars: Mason jars work great, but you can use any small dessert cups or bowls.
Spatula: For smooth layering and scraping down the sides of the bowl.

If you’re looking to save some money, check out your local dollar store for affordable mason jars and kitchen tools!

How to Make No-Bake Key Lime Pie Cheesecake Jars

Prepare the crust: Crush the graham crackers into fine crumbs (about 1 ½ cups or 150g). Mix with 4 tablespoons (60g) of melted butter until the texture resembles wet sand. Divide the mixture evenly among your jars, pressing it down firmly with the back of a spoon.
Make the filling: In a mixing bowl, beat 8 ounces (225g) of softened cream cheese with ½ cup (120ml) of sweetened condensed milk until smooth and creamy. Add ⅓ cup (80ml) of key lime juice, 1 teaspoon of vanilla extract, and beat again until fully combined.
Layer the jars: Spoon or pipe the cheesecake mixture over the graham cracker crust in each jar, filling about two-thirds of the way.
Chill: Cover the jars with lids or plastic wrap and refrigerate for at least 2 hours, or until set.
Add the topping: Just before serving, whip ½ cup (120ml) of heavy cream with 1 tablespoon (15g) of powdered sugar until soft peaks form. Spoon or pipe the whipped cream on top of the cheesecake layer.
Garnish and serve: Sprinkle with lime zest and add a small lime slice for decoration. Serve chilled!

Tip: If you’re making these ahead for a party, wait to add the whipped cream topping until just before serving to keep it looking fresh.

Cooking Tips for Perfect Cheesecake Jars

Here are a few tips to make sure your jars turn out just right:

Don’t overmix the cheesecake filling; it should be smooth and creamy without incorporating too much air.
Use a piping bag (or a zip-top bag with the corner snipped) to layer the cheesecake filling neatly.
Chill the jars long enough for the flavors to meld together—it’s worth the wait!
If your graham cracker crust feels too crumbly, add an extra tablespoon of melted butter.
For a stronger lime flavor, add a little more zest to the filling.

Variations & Adaptations

Here’s how you can switch things up:

Gluten-free: Use gluten-free graham crackers for the crust.
Dairy-free: Substitute cream cheese with a dairy-free alternative and use coconut whipped cream.
Berry twist: Add fresh raspberries or a layer of berry compote between the crust and cheesecake layers.
Chocolate crust: Replace the graham crackers with crushed chocolate cookies for a decadent twist.

Last summer, I tried adding a hint of coconut extract to the whipped cream—it was incredible!

Serving & Storage Suggestions

These jars are best served chilled. Pair them with a refreshing iced tea or lemonade for the ultimate summer vibe. If you’re hosting, consider serving them on a dessert tray with other mini treats like brownies or fruit tarts.

To store, cover the jars tightly and refrigerate for up to 4 days. The whipped cream might deflate slightly over time, so it’s best to add it just before serving. These jars can also be frozen without the whipped cream topping for up to 1 month—just thaw in the fridge overnight before enjoying.

Nutritional Information & Benefits

Each jar has approximately:

Calories: 350
Fat: 22g
Sugar: 20g
Protein: 5g

The key limes are a great source of vitamin C, and the portion-controlled jars help keep indulgence in check. Keep in mind that this dessert contains dairy and gluten, so it’s not suitable for everyone.

Conclusion

These No-Bake Key Lime Pie Cheesecake Jars are everything you want in a summer dessert: easy, refreshing, and downright delicious. Whether you make them for a party or a quiet night at home, they’re sure to impress. I love how customizable they are—you can really make them your own!

If you try this recipe, let me know how it turns out in the comments below. I’d love to hear about your variations and see your photos. Don’t forget to share this recipe with friends who need a little sweetness in their life. Happy no-baking!

FAQs

Can I use regular limes instead of key limes?

Yes, regular limes work well, but key limes have a more distinctive, tart flavor.

Can I make these jars ahead of time?

Absolutely! Prepare the jars up to 2 days in advance and add the whipped cream just before serving.

What size jars should I use?

4-ounce mason jars are perfect for individual servings, but you can use larger jars if needed.

Can I freeze these cheesecake jars?

Yes, they freeze well without the whipped cream topping. Just thaw in the fridge before serving.

What can I use instead of graham crackers?

Digestive biscuits, shortbread cookies, or even pretzels make great alternatives for the crust.