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No‑Bake Mini Key Lime Pie Cheesecakes

No-Bake Mini Key Lime Pie Cheesecakes


  • Author: Lisa
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Gently fold the whipped cream into the mixture using a spatula until the texture is smooth and consistent.
  5. 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.
  6. Refrigerate the mini cheesecakes for a minimum of 12 hours, or overnight, to allow them to fully set.
  7. 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