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