{No Bake} Key Lime Cheesecake Parfaits

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:

1. 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.
2. Transfer the crumbs to a bowl and mix with the melted butter until moistened and combined.

For the Filling:

1. 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.
2. Place in the fridge for 1-2 hours to firm up. (This step is optional, but it makes it easier to pipe.)
3. Transfer mixture to a piping bag.

To Assemble:

1. Alternate the graham cracker crumbs and the cheesecake mousse into 8 ounce glasses (starting with the crackers and ending with the mousse.)
2. Chill for a few hours to completely set.
3. 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

5 from 6 Ratings

These Key Lime Cheesecake Parfaits have all the components of key lime pie, but layered in individual serving glasses. Creamy, sweet, tart, delicious!

Print Recipe Rate Recipe Pin Recipe

Prep Time 20 minutes minutes

Chill 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings: 8

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

Calories: 535kcal | Carbohydrates: 47g | Protein: 8g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 107mg | Sodium: 348mg | Potassium: 263mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1226IU | Vitamin C: 4mg | Calcium: 185mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Dessert

Cuisine: American

Keyword: Key Lime Cheesecake Parfaits, Key Lime Cheesecake recipe

Did you make this recipe?Snap a picture and mention @bellyfullblog!