These Key Lime Cheesecake Parfaits have all the components of key lime pie, but layered in individual serving glasses. Creamy, sweet, tart, tangy, delicious! An easy no-bake treat for a summer brunch or after dinner dessert.
Other No Bake Desserts we love include this No Bake Jello Pie and these No Bake Cookies!
During the hot summer months, no bake desserts are a must! They usually require minimal prep and you definitely don’t need to turn on the oven. These No Bake Key Lime Cheesecake Parfaits are a favorite around here – with a cheesecake like filling, buttery graham cracker crumbs, sweetness from condensed milk, and tartness from key limes, they are amazing!
Ingredients needed for Key Lime Cheesecake Parfaits
- Graham crackers
- Unsalted butter
- Cream cheese
- Powdered sugar and Granulated sugar
- Sweetened condensed milk
- Key lime juice
- Lime zest
- Whipped cream
How to Make Key Lime Cheesecake Parfaits
For the Crust:
- Crush up the graham cracker sheets until you have crumbs. You can do this by placing them in a resealable plastic bag and using a rolling pin, or a food processor.
- Transfer the crumbs to a bowl and mix with the melted butter until moistened and combined.
For the Filling:
- Using a handheld electric mixer, beat the cream cheese and powdered sugar together until smooth and creamy. Beat in the condensed milk, key lime juice, sugar, and lime zest until creamy and well incorporated.
- Place in the fridge for 1-2 hours to firm up. (This step is optional, but it makes it easier to pipe.)
- Transfer mixture to a piping bag.
To Assemble:
- Alternate the graham cracker crumbs and the cheesecake mousse into 8 ounce glasses (starting with the crackers and ending with the mousse.)
- Chill for a few hours to completely set.
- Finish with some piped whipped cream. Garnish with a slice of key lime or zest.
Serve and enjoy!
Can I make these Parfaits in advance?
Yep! These parfaits can be assembled, covered, and refrigerated up to 2 days ahead of serving them. Keep in mind that the longer they’re stored, the graham cracker layers will start to get soggy. I also recommend waiting to top with the whipped cream shortly before serving.
RECIPE TIP! You can assemble these in any type of dessert cup, but this recipe is perfect for 8, 8 ounce canning jars. Plus, since the canning jars have lids, you have a built-in cover and no need for plastic wrap.
Recipe Variations
- The key lime juice can be replaced with regular lime juice
- Nilla Wafer cookies or shortbread cookies can replace the graham crackers
- If you don’t want individual parfaits, you can make this as a pie instead. Simply press the crushed graham cracker/butter mixture into the bottom and sides of a 9″ pie dish, then evenly pour the cheesecake pie filling over the crust. Refrigerate overnight (or at least 4 hours.) Garnish, slice, and serve.
Other Parfait Favorites!
- Blueberry Cheesecake Parfaits
- White Chocolate Raspberry Parfaits
- Cookies and Cream Cheesecake Parfait
Watch the video for Key Lime Cheesecake Parfaits
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
{No Bake} Key Lime Cheesecake Parfaits
Ingredients
- 1 2/3 cups finely crushed Graham cracker crumbs (about 14 whole sheets)
- 8 tablespoons unsalted butter , melted
- 16 ounces cream cheese , softened
- 3 tablespoons powdered sugar
- 1 cup sweetened condensed milk
- 1/3 cup key lime juice
- 1/4 cup granulated sugar
- 1 tablespoon lime zest
- Whipped cream
Instructions
- In a bowl, combine graham cracker crumbs and melted butter.
- Using a handheld electric mixer, beat the cream cheese and powdered sugar together until smooth and creamy. Beat in the condensed milk, key lime juice, granulated sugar, and lime zest until creamy and well incorporated.
- Place mixture in the fridge for about 1-2 hours to firm up. (This step is optional, but it makes it easier to pipe.)
- Transfer mixture to a piping bag.
- Alternate the graham cracker crumbs and the cheesecake mousse into 8, 8 ounce canning jars (starting with the crackers and ending with the mousse.) Secure with lids.
- Place in the fridge for about 3 hours to set completely.
- Unfasten lids, pipe some whipped cream on top and garnish with lime zest.
- Serve and enjoy!
Video
Nutrition
Other Notes
Delicious! I made these for a small neighborhood gathering and they were a hit! So creamy and delicious.
This recipe was good. Put a bit of ginger in the base that helped with the flavour. Plan to try again with some NZ krispies (coconut) in the base.
These are a.ma.zing. Served for a bridal brunch and everyone raved. Thank you!!
I took the easy route and used individual, pre-made graham cracker crusts. Made the filling per the recipe and it was so good, rich and creamy and tart and sweet. Found we liked it even better the next day. Will definitely make it again.
I want to use margarita glasses is one layer of graham crackers on bottom enough?
Hi Cheryl – Super fun idea! But I honestly couldn’t say without further testing and measuring.
Had this at a luncheon two days ago. It was great.
Can I make these the night before or will the grahams get soggy?
Loved this recipe so much. Will make again. Great for entertaining.
I have a question. If I made these in 8 oz. drink/treat cups do you think the cups would get soggy if I made them the day before ??
Thanks, Susie
Hi Susie! If you’re referring to paper cups, then yes there’s a high chance the cups will get soggy. Plastic cups are a better bet.
I’m about to assemble these for my kid’s graduation party. How many tablespoons would you say for each graham cracker layer? Thanks! ?
Hi Emily! 1 2/3 cups crumbs divided by 8 is approximately 3 tablespoons per parfait, so about 1 1/2 tablespoons per layer.
This is delicious! A friend made it … so refreshing! Could this be made substituting lemon?