No-Bake Mini Key Lime Pie Cheesecakes are the ultimate summer dessert – tangy, creamy, and totally oven-free! These delightful mini cheesecakes feature a buttery graham cracker crust topped with refreshingly zesty key lime cheesecake filling. Finished with pillowy whipped cream and a fresh lime slice, they’re perfect for parties or anytime that citrus craving strikes. They take about 45 minutes to prep, then chill overnight for that luscious, drawer‑friendly finish. With makes‑ahead ease and vibrant flavor, No‑Bake Mini Key Lime Pie Cheesecakes are ideal for warm‑weather entertaining or whenever you want a burst of sunshine in dessert form.
Why You’ll Love This No‑Bake Mini Key Lime Pie Cheesecakes
You’ll love these mini key lime pie cheesecakes because they deliver all the familiar tang and creaminess of classic key lime pie in a bite‑sized, fuss‑free format. No need to fire up the oven—just whip, blend, and chill. They’re perfectly portable, adorable for portion control, and great for serving to guests. Plus, that bright citrus flavor is light and refreshing—just what you want on a hot day.
Ingredients
Graham Cracker Crust
- 1 ½ cups (126 g) graham cracker crumbs
- 1 tbsp granulated sugar
- 6 tbsp unsalted or salted butter, melted
Key Lime Cheesecake Filling
- 1 cup (237 ml) heavy cream
- 8 oz (227 g) cream cheese, at room temperature
- 14 oz (397 g) sweetened condensed milk
- ½ cup (118 ml) key lime juice
- 2 tsp key lime zest
Whipped Cream Topping
- ¾ cup (177 ml) heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Step‑by‑Step: How to Make No‑Bake Mini Key Lime Pie Cheesecakes
- Make the crust: In a bowl, stir together 1 ½ cups graham cracker crumbs, 1 tbsp sugar, and 6 tbsp melted butter. Use a medium cookie scoop (or about 2 tablespoons each) to portion crumb mixture into your mini cheesecake molds. Press crumbs firmly into each bottom to form a compact base. Set aside.
- Whip the cream: In a separate bowl, whip 1 cup heavy cream with an electric hand mixer until stiff peaks form. Set this whipped cream aside.
- Blend the filling: In a large bowl, beat 8 oz room‑temperature cream cheese until smooth. Add 14 oz sweetened condensed milk, ½ cup key lime juice, and 2 tsp lime zest; mix on medium until well‑combined and velvety.
- Gently fold the whipped cream into the mixture using a spatula until the texture is smooth and consistent.
- Pipe into crusts: Load the cheesecake mixture into a piping bag. Pipe into the prepared crust cups, slightly overfilling so the mixture peaks just above the pan edges.
- Refrigerate the mini cheesecakes for a minimum of 12 hours, or overnight, to allow them to fully set.
- Decorate: Once chilled, release cheesecakes from pan. In a mixer bowl, whip ¾ cup heavy cream with 2 tbsp powdered sugar and ½ tsp vanilla until stiff peaks form. Transfer to a piping bag fitted with a Wilton 1M tip, pipe a swirl atop each cheesecake, and garnish with a thin slice of key lime.
Helpful Tips
- Room‑temperature cream cheese helps avoid lumps in the filling.
- Firmly press the crust so it stays intact when the cheesecake is removed.
- Use fresh key limes if possible—their juice and zest deliver superior, bright citrus flavor.
- Don’t skip chilling: full overnight refrigeration is essential for clean slices and creamy texture.
- To maximize visual appeal, pipe crust straight down, then pull up slightly as you release the cheesecake.
- If your whipped cream topping is too loose, chill the bowl and beaters for a few minutes prior to whipping.
Substitutions And Variations
- Crust variations: Swap graham cracker crumbs for crushed digestive biscuits, vanilla wafers, or ginger snaps for a twist on flavor.
- Sugar swap: Use coconut sugar or light brown sugar in the crust for a deeper caramel note.
- Citrus tweak: You can use regular lime juice or a mix of lime and lemon if key limes are not available.
- Filling alternatives: For lighter texture, use whipped coconut cream instead of dairy whipped cream.
- Low‑sugar version: Try sugar‑free sweetened condensed milk or reduce crust sugar and whipped cream sweetener—but texture may be slightly different.
Storage Instructions
Keep the cheesecakes in an airtight container in the fridge for up to three days. If stacking, separate layers with parchment paper to prevent sticking. To freeze longer term, place un‑topped cheesecakes on a tray for freezing until firm, then transfer to a freezer‑safe container. Let them thaw in the refrigerator overnight before adding toppings and serving.
Nutritional Information
(Per cheesecake; estimates based on typical ingredient amounts.)
- Calories: ~220–250 kcal
- Total Fat: ~14–16 g (saturated fat ~8–10 g)
- Cholesterol: ~50 mg
- Carbohydrates: ~22 g (sugars ~18 g)
- Protein: ~3–4 g
- Fiber: ~0–1 g
These mini cheesecakes are indulgent, so enjoying one or two small bites is satisfying enough!
Serving Suggestions
- Chill thoroughly before serving for the best texture and cleaner slice.
- Pair with fresh berries (strawberries or raspberries) for a pop of color and contrast.
- Add a touch of freshness by garnishing with a sprig of mint or a bit of lime zest.
- Great at the end of a barbecue, as part of a dessert platter, or on a buffet table—you can pre‑assemble them and simply release before serving.
Frequently Asked Questions About No‑Bake Mini Key Lime Pie Cheesecakes
Q: Can I speed up the chilling time?
A: It’s best to chill for the full 12 hours, but if you’re short on time, placing cheesecakes in the freezer (covered) for 2‑3 hours may help accelerate setting. Afterward, transfer to the fridge to bring back even chilling. However, the texture may be slightly less creamy and more icy.
Q: Can I substitute regular lime juice if I don’t have key limes?
A: Yes! You can use regular limes, though they have a sharper tartness and less floral aroma. Consider using only ⅓ cup of juice and adding extra zest for a well-balanced flavor.
Q: Can I make these gluten‑free?
A: Absolutely—use gluten‑free graham crackers or substitute with crushed gluten‑free cookies or oats combined with butter. Texture and flavor will remain rich and satisfying.
Conclusion
I hope you enjoy making and savoring these No‑Bake Mini Key Lime Pie Cheesecakes as much as I do! They’re so easy to prepare, utterly delicious, and perfect for sharing—or indulging on your own. I truly love how the tangy lime, creamy cheesecake, and buttery crust come together without turning on the oven. Thanks for trying out this recipe—I’m thrilled you’re part of our food-loving community. Wishing you fun, flavor, and refreshing bites all summer long. Enjoy every creamy, citrusy morsel, and happy cooking!
Hungry for more? Follow us on Pinterest for daily recipes!
Print
No-Bake Mini Key Lime Pie Cheesecakes
- Total Time: 12 hours 45 minutes
- Yield: 24 mini cheesecakes 1x
- Diet: Vegetarian
Description
No-Bake Mini Key Lime Pie Cheesecakes are cool, creamy, and bursting with citrus flavor! These easy no-bake treats are perfect for summer parties and require zero oven time. A zesty lime cheesecake filling sits atop a buttery graham cracker crust, topped with fluffy whipped cream and lime slices. A fun and refreshing dessert for any occasion!
Ingredients
For the Graham Cracker Crust:
1 ½ cups (126 g) graham cracker crumbs
1 tbsp granulated sugar
6 tbsp melted unsalted or salted butter
For the Key Lime Cheesecake Filling:
1 cup (237 ml) heavy cream
8 oz (227 g) cream cheese, room temperature
14 oz (397 g) sweetened condensed milk
½ cup (118 ml) key lime juice
2 tsp key lime zest
For the Whipped Cream Topping:
¾ cup (177 ml) heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
Instructions
- Make the crust: In a bowl, stir together 1 ½ cups graham cracker crumbs, 1 tbsp sugar, and 6 tbsp melted butter. Use a medium cookie scoop (or about 2 tablespoons each) to portion crumb mixture into your mini cheesecake molds. Press crumbs firmly into each bottom to form a compact base. Set aside.
- Whip the cream: In a separate bowl, whip 1 cup heavy cream with an electric hand mixer until stiff peaks form. Set this whipped cream aside.
- Blend the filling: In a large bowl, beat 8 oz room‑temperature cream cheese until smooth. Add 14 oz sweetened condensed milk, ½ cup key lime juice, and 2 tsp lime zest; mix on medium until well‑combined and velvety.
- Gently fold the whipped cream into the mixture using a spatula until the texture is smooth and consistent.
- Pipe into crusts: Load the cheesecake mixture into a piping bag. Pipe into the prepared crust cups, slightly overfilling so the mixture peaks just above the pan edges.
- Refrigerate the mini cheesecakes for a minimum of 12 hours, or overnight, to allow them to fully set.
- Decorate: Once chilled, release cheesecakes from pan. In a mixer bowl, whip ¾ cup heavy cream with 2 tbsp powdered sugar and ½ tsp vanilla until stiff peaks form. Transfer to a piping bag fitted with a Wilton 1M tip, pipe a swirl atop each cheesecake, and garnish with a thin slice of key lime.
Notes
Use room-temperature cream cheese for a smooth filling.
Fresh key lime juice gives the best flavor, but regular lime juice works too.
Chill cheesecakes overnight for firm texture.
Store in an airtight container for up to 3 days.
Can be frozen without topping and thawed overnight before serving.
- Prep Time: 45 minutes Chill Time: 12 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 18g
- Carbohydrates: 22g
- Protein: 4g