Key Lime Lush Recipe

Key lime lush on a round plate garnished with lime zest and a lime slice.

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A no-bake Key Lime Lush made with a buttery graham cracker crust, creamy layers, and a bright, tangy key lime filling. It's smooth, refreshing, and easy to make ahead.

Prep Time20

Chilling Time6

Course: Dessert

Cuisine: American

Keyword: citrus recipes, easy desserts, key lime lush, make ahead desserts, no bake key lime dessert, summer recipes

Servings:

Calories: 423kcal

Author: Leigh Harris

Ingredients

Crust

1 1/2 cups Graham cracker crumbs
2 tbsp Granulated sugar
1/2 cup Unsalted butter melted

Cream Cheese Layer

16 oz Cream cheese softened
1 cup Granulated sugar
1/2 tsp Vanilla extract
8 ounces Whipped topping thawed

Key Lime Layer

2 (14 oz) cans Sweetened condensed milk
1/2 cup Sour cream
2 tsp Key lime zest about 6 key limes
1/4 cup Key lime juice about 8 key limes

Toppping

8 ounces Whipped topping thawed
Key lime zest or slices for garnish

Instructions

Crust

Grease a 9×13 baking dish with butter or non-stick spray. Combine the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Press the crumb mixture firmly and evenly into the prepared pan. Place it in the freezer while you prepare the next layer.

Cream Cheese Layer

In a large bowl, beat the cream cheese, granulated sugar, and vanilla extract with an electric hand mixer until smooth and well combined. Fold in 8 ounces of whipped cream topping until thoroughly combined. Spread the cheesecake filling over the graham cracker crust, reaching the edges. Freeze while you prepare the next layer.
16 oz Cream cheese, 1 cup Granulated sugar, 1/2 tsp Vanilla extract, 8 ounces Whipped topping

Key Lime Layer

In a separate large bowl, whisk together the sweetened condensed milk and sour cream until combined. Add the lime zest and key lime juice and whisk until combined. The mixture will be smooth and slightly thickened. Spread the key lime layer over the cheesecake layer, all the way to the edges.
2 (14 oz) cans Sweetened condensed milk, 1/2 cup Sour cream, 2 tsp Key lime zest, 1/4 cup Key lime juice

Topping

Spread the remaining container of Cool Whip over the top, cover, and refrigerate for at least 6 hours up to overnight before serving. Garnish with additional key lime zest or slices and serve.
8 ounces Whipped topping, Key lime zest or slices

Notes

Use fresh key lime juice if possible for the best flavor. You will need the key lime zest anyway, so squeeze those for the 1/4 cup of juice required.
Don’t skip the zest – it makes a noticeable difference.
Be sure the cream cheese is softened to avoid lumps. Leave at room temperature for at least 1 to 2 hours.
To achieve clean slices, run a sharp knife under warm water, slice, and wipe clean after each cut.

Nutrition