This easy recipe for gluten free no bake key lime pie is the best summer dessert! It is so quick to make with cream cheese, cool whip, lime juice and sweetened condensed milk. I love to make this lime cheesecake pie the day before I serve it so it's set up well and delicious.
1 Gluten Free Graham Cracker Crust
1 cup Heavy Whipping Cream
2 Tbsp. Powdered Sugar
8 ounce package Cream Cheese, at room temperature
14 ounce can Sweetened Condensed Milk
1/2 cup Key Lime Juice
1 Tbsp. Lime Zest
In the bowl of your stand mixer whisk the heavy whipping cream and powdered sugar until stiff peaks form. Transfer to a bowl and store in the refrigerator until you are ready for it.
In the same bowl of your stand mixer add the cream cheese and beat 1-2 minutes until smooth. Add the sweetened condensed milk slowly while beating until it is incorporated into the cream cheese.
While the mixer is running slowly add the lime juice and then add the lime zest beat just until these ingredients are incorporated into the cream cheese mixture.
Remove the bowl from your mixer and then using a spatula fold in the whipped cream to the cream cheese mixture.
Pour the mixture into your prepared gluten free graham cracker crust and refrigerate for at least 4 hours. I prefer to refrigerate overnight so the pie is really cold and set up well when I serve it.
If you don't want to make whipped cream you can use store bought whipped cream.
- Prep Time: 15 minutes
- Category: Pie, Dessert
- Method: Mixing
- Cuisine: Gluten Free
Keywords: easy, best, cream cheese, cool whip, whipped cream, summer dessert, dessert, lime juice, condensed milk, lime cheesecake