No Bake Key Lime Graham Cracker Dessert
I love me key lime anything. And since that summer heat is calling (and we want the oven to stay off), this no bake key lime graham cracker dessert is a must.
I’ve said it before, and I’ll say it a million times over, I love me a soggy graham cracker vibe. It gives the perfect, almost cake-like texture to this layered treat that has me scooping out a little more (on repeat).
If you love this recipe, please rate and review it below and tag @accentgolden in your posts on social!
This website uses affiliate links, which may earn commission for purchases made at no additional cost to you.
KEY LIME GRAHAM CRACKER DESSERT
Last year, I made this key lime coconut icebox cake, so this year I thought, “let’s make it bigger and for the fridge.” Where an icebox cake has firmer layers, almost like an ice cream cake, this dessert is fluffy and soft with every forkful.
We’re layering graham crackers (as they are, no extra fuss) with a fluffy key lime filling, topped with a cream cheese whipped cream. It’s the perfect balance of creamy structure and sweet sharpness.
What if I can’t find key limes? Me neither! I just used Nellie & Joe’s Famous Key West Lime Juice for this recipe. You can find it online or in the juice aisle of your grocery store.
INGREDIENTS
- Cream cheese: Adds richness, tanginess, and structure to the key lime filling and whipped cream topping.
- Sweetened condensed milk: Sweetens the filling while creating that silky, classic key lime pie texture.
- Key lime juice: Brings the citrus flavor for that signature taste.
- Lime zest: Intensifies the fresh lime flavor.
- Salt: Balances the sweetness and enhances the tangy key lime flavor.
- Heavy whipping cream: Whips into a light, airy texture that makes both the filling and topping fluffy and creamy.
- Powdered sugar: Sweetens and stabilizes the whipped cream.
- Vanilla extract: Balances the tartness and adds warm flavor.
- Graham crackers: Soften as the dessert chills, creating tender cake-like layers.
I don’t like graham crackers. What can I substitute? Any thin cookie will do, but go for a neutral or lime flavor to balance well in this recipe. You want thin, so they soften as the key lime dessert sets!
HOW TO MAKE NO BAKE KEY LIME GRAHAM CRACKER DESSERT
Lightly grease a 9×13-inch casserole dish and set it aside. This will give you those clean slices when serving this no-bake dessert.
In a mixing bowl, beat the softened cream cheese until smooth, then mix in the sweetened condensed milk, key lime juice, lime zest, and salt until fully combined. This is the base for your smooth key lime filling!
In a separate bowl, add the heavy whipping cream, powdered sugar, and vanilla extract, then beat with a mixer until stiff peaks form. Gently fold the whipped cream into the key lime mixture until fluffy and fully incorporated.
Layer graham crackers evenly across the bottom of your casserole dish to form the base. Spread half of the key lime filling over the crackers, then add another layer of graham crackers followed by the remaining filling, smoothing it into an even layer.
Pop your dish into the fridge to firm up slightly, while you make your topping. This will make it easier to spread the topping into a clean layer on top.
To make the topping, beat the remaining softened cream cheese with powdered sugar until smooth. Add vanilla and heavy cream, then whip until thick and fluffy enough to hold its shape.
Spread the whipped topping evenly over the final key lime layer, being careful not to swirl it into the filling beneath. Cover and refrigerate for at least 6 hours or overnight so the layers fully set and the graham crackers soften.
Top with fresh lime zest and graham cracker crumbs before serving if desired! Slice and serve cold for the best creamy, layered texture.
3 reasons you’ll love this key lime graham cracker dessert
TIPS & VARIATIONS
- If you don’t love a graham cracker, you can easily swap them for any thin cookie. Go for one that is a more neutral flavor or something lime, so it blends well with the other flavors in this recipe. Thin is key for softening!
- I highly recommend using a name-brand cream cheese instead of an off-brand one. This is going to give you the creamiest texture without the little bites of cream cheese that never seem to smooth out.
- Before serving, I like to top with fresh lime zest and some extra graham cracker crumbs. You can also add some toasted coconut for even more island-flavored goodness.
MAKING AHEAD & STORING
This no bake key lime graham cracker dessert needs time to set in the fridge, so I recommend making it the day before you plan to serve. This also makes for a stress-free dessert the day of!
Once prepped, store covered in the fridge for up to 4 days. I also like to slice and freeze any extra pieces for a treat down the line.
It’ll keep in the freezer for up to a month, just move it over to the fridge a few hours before you plan to eat so it softens back up. Note that freezing it may make the creamy texture slightly grainy.
MORE EASY SUMMER DESSERT RECIPES
- Salted Vanilla Pistachio Frozen Yogurt
- Lime Olive Oil Cake
- Strawberry Coffee Cake
- Soft Lemon Cookies with White Chocolate and Coconut
- 3-Ingredient Lemon Mousse
EQUIPMENT YOU’LL NEED
Equipment
- Mixing Bowls
- Mixer
- Spatulas
- Measuring Cups
- Measuring Spoons
- 9 x 13 pan
Ingredients
- 8 oz cream cheese softened
- 14 oz sweetened condensed milk
- ½ cup key lime juice
- 1 tbsp lime zest
- ⅛ tsp salt
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 18 graham crackers 2 sleeves
- 4 oz cream cheese room temperature
- 3 tbsp powdered sugar
- 1 tsp vanilla
- 1 ½ cups heavy whipping cream cold
Instructions
- Lightly grease a 9”x13” casserole pan
- Add your 8oz of softened whipped cream to a bowl and beat until smooth
- Mix in the sweetened condensed milk, key lime juice, zest, and salt until combined
- In a separate bowl, add your 1 cup of heavy whipping cream, ¼ cup powdered sugar, and 1 tsp of vanilla. Beat with a mixer until you have stiff peaks
- Fold your whipped cream into your key lime mixture until combined
- Place a single layer of graham crackers along the bottom of your casserole pan
- Top with half of your key lime mixture, spreading into an even layer. Then add another single layer of graham crackers on top, smoothing the remaining key lime mixture over top. Pop in the fridge while you make your topping!
- To make your whipped topping, add your remaining 4 oz of softened cream cheese to a bowl and sift in your 3 tbsp of powdered sugar. Beat with a mixer until smooth
- Add in your vanilla and heavy cream and beat until fluffy. The goal is to have it fluffy enough to hold on the end of your spatula without running off
- Spread your whipped cream in an even layer over the top, being careful not to swirl it into that top key lime layer
- Cover your pan and store it in the fridge for at least 6 hours but ideally overnight. Before serving top with more lime zest and a sprinkling of graham cracker crumbs if desired!
