In the bowl of an electric mixer, preferably fitted with a paddle attachment, beat the cream cheese until smooth and creamy. Add the sweetened condensed milk and egg yolks and beat until fully incorporated, scraping down the sides of the bowl as needed. Add the lime juice and beat well.
Pour the mixture into the pie shell and smooth the top with a spatula. Place the pie on a baking sheet and cook for 10 minutes or until the filling begins to set. Let cool completely.
Refrigerate for at least 2 hours or up to 24 hours before serving.