This no-bake cheesecake is a cool dessert that brings back memories of summer potlucks, holiday dinners, and grandma’s fridge. It’s easy to make and doesn’t require an oven. Lime Jell-O gives the filling a bright green color and a citrus tang that pairs well with cream cheese and whipped topping. The texture is creamy, soft, and light.
This recipe is simple and only takes a few tools. You’ll need a few hours for chilling, but the prep is quick. If you can stir, you can make this dessert.
Equipment Needed
- 9-inch (23 cm) round springform pan or pie dish
- Mixing bowls (2 medium, 1 large)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Microwave-safe measuring cup or bowl
- Plastic wrap or foil (for covering during chilling)
Prep Time
- Prep time: 20 minutes
- Chill time: 4 hours (minimum)
- Total time: 4 hours 20 minutes
Ingredients
| Ingredient | US Measure | Metric Measure |
|---|---|---|
| Graham cracker crumbs | 1 ½ cups | 150 grams |
| Granulated sugar (for crust) | 3 tablespoons | 38 grams |
| Unsalted butter, melted | 5 tablespoons | 70 grams |
| Lime Jell-O (small box) | 3 oz | 85 grams |
| Boiling water | ½ cup | 120 ml |
| Cold water | ½ cup | 120 ml |
| Cream cheese, softened | 16 oz | 450 grams |
| Granulated sugar (filling) | ⅓ cup | 65 grams |
| Lime juice (fresh or bottled) | 2 tablespoons | 30 ml |
| Whipped topping (like Cool Whip) | 8 oz | 225 grams |
| Optional: zest from 1 lime | 1 teaspoon | 1 teaspoon |
Preparation Instructions
1. Make the crust
In a medium bowl, combine the graham cracker crumbs and 3 tablespoons of sugar. Stir until mixed. Add the melted butter. Mix again until the crumbs are coated and look like wet sand.
Press the mixture into the bottom of your springform pan. Use the back of a spoon or the bottom of a cup to press it down flat. Chill the crust in the fridge while you prepare the filling.
2. Dissolve the lime Jell-O
In another bowl, pour in the lime Jell-O powder. Add ½ cup boiling water. Whisk until the gelatin is fully dissolved. Add ½ cup cold water. Stir again. Set the mixture aside to cool for about 15–20 minutes, but don’t let it set. It should be liquid but not hot when you use it.
3. Beat the cream cheese
In a large mixing bowl, beat the softened cream cheese with ⅓ cup sugar until smooth. You can use a hand mixer or whisk. Beat in the lime juice and lime zest if using.
4. Combine the Jell-O and cream cheese
Slowly pour the cooled lime Jell-O mixture into the cream cheese. Beat or whisk until smooth and fully blended. Make sure there are no lumps.
5. Fold in the whipped topping
Use a rubber spatula to gently fold in the whipped topping. Don’t stir too hard. You want to keep the mixture light and fluffy.
6. Fill the pan
Take the chilled crust out of the fridge. Pour the cheesecake filling into the pan. Smooth the top with a spatula.
7. Chill the cheesecake
Cover the pan with plastic wrap or foil. Chill in the fridge for at least 4 hours, or until set. Overnight is even better.
Serving Tips
- Before serving, you can garnish with thin lime slices, whipped cream, or extra zest.
- To slice cleanly, dip your knife in hot water and wipe it dry between cuts.
- Store leftovers covered in the fridge for up to 4 days.
Nutritional Information (Per Serving, 1 of 10 slices)
| Nutrient | Approximate Value |
|---|---|
| Calories | 310 kcal |
| Protein | 4 g |
| Fat | 19 g |
| Saturated Fat | 12 g |
| Carbohydrates | 33 g |
| Sugar | 21 g |
| Fiber | <1 g |
| Sodium | 220 mg |
Note: Nutritional values vary slightly depending on brands used.
Tips and Variations
Use real whipped cream
If you prefer, whip 1 cup of heavy cream to stiff peaks and use that instead of store-bought whipped topping.
Make it extra tangy
Add a teaspoon of extra lime juice or a splash of lime extract to punch up the flavor.
Try a cookie crust
You can swap the graham cracker crust with crushed vanilla wafers or shortbread cookies.
Add a layer
Once the cheesecake has set, you can add a thin top layer of prepared lime Jell-O. Just mix another 3 oz package with ¾ cup boiling water and ¾ cup cold water, let it cool slightly, then pour gently on top and chill again.
Mini cheesecakes
Use muffin liners in a muffin tin to make single-serve versions. Press a spoonful of crust into each liner and fill with the mixture. Chill as usual.
Make it a holiday dessert
This dessert is perfect for summer, but it also works for holidays. For St. Patrick’s Day or Christmas, the bright green fits right in. You can top it with red berries or whipped cream for a festive look.
Texture Notes
This cheesecake is not dense like a baked New York-style one. It’s airy and smooth. The Jell-O gives it a slight jiggle but not too much. It’s firm enough to slice but melts in your mouth.
The crust adds a little crunch. If you want a thicker crust, you can double the crust recipe and press it up the sides.
Troubleshooting
Filling too soft?
Make sure the Jell-O has cooled but is still liquid before adding it to the cream cheese. Don’t add it while it’s hot. Also, give the cheesecake enough time to chill and set.
Lumps in the filling?
Your cream cheese might have been too cold. Always let it soften at room temperature before mixing. Beat it well before adding Jell-O.
Crust falling apart?
If the crust crumbles, add another tablespoon of melted butter and press it down more firmly.
Why It Works
The combination of cream cheese, whipped topping, and lime Jell-O gives the filling a balance of tang, sweetness, and fluff. The lime Jell-O firms it up without baking. It also adds color, so you don’t need food coloring.
The graham cracker crust gives structure and balances the sweet, creamy filling with a touch of toasted flavor.
This recipe has been used for decades. It shows up in vintage cookbooks and family recipe boxes. It’s still a favorite because it’s reliable and easy. And most important—it tastes good.
Cleanup Tips
- Wash bowls and beaters right after use so the cream cheese doesn’t harden on them.
- If using a springform pan, wrap the base with foil to catch any leaks.
- For easy slicing, rinse the knife with warm water between cuts.
Make Ahead
This cheesecake keeps well in the fridge for a few days. You can make it a day before a party or dinner. Just keep it covered.
Don’t freeze it. The texture changes and may become grainy after thawing.
Final Thoughts
This green lime Jell-O icebox cheesecake is a throwback to simpler desserts. It uses pantry basics, doesn’t heat up your kitchen, and takes only 20 minutes of hands-on time.
It’s sweet, tangy, and creamy—just what you want from a no-bake cheesecake. Whether you’re making it for a family meal, a picnic, or just because you like lime desserts, it’s an easy one to keep in your recipe box.
You don’t need special skills or fancy equipment. Just mix, pour, chill, and serve. That’s it.
