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Mini No Bake Key Lime Cheesecakes

Whitney Watkins

3 min read

Apr 25

11

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These No Bake Key Lime Cheesecakes are the perfect mini desserts for Cinco de Mayo or for a cold, light and refreshing dessert anytime. Sweet and tart key lime cheesecake in a buttery graham cracker crust for a simple yet oh so delicious dessert everyone will love. 


Mini No Bake Key Lime Cheesecakes

Today I'm sharing a version of one of my favorite desserts, cheesecake. I love cheesecake of any flavor, or really just anything cream cheesy. These Mini No Bake Key Lime Cheesecakes have a sweet and silky smooth creamy filling with a hint of fresh lime inside a buttery graham cracker crust. They are mouthwatering delicious. Although you can make these year round, they are a cool, refreshing treat on a hot summer day. They would also be great to serve for Cinco de Mayo or a Mexican Fiesta or the perfect desserts for a dinner party. They're an impressive mini dessert your guests will love and you'll be asked for the recipe time and time again.


Mini No Bake Key Lime Cheesecakes

Let's take a look at the ingredients you'll need to make these delicious Mini No Bake Key Lime Cheesecakes.


Graham Cracker Crumbs - Make your own graham cracker crumbs using your food processor or by placing in a resealable bag and use a rolling pin to crush. It takes about 14 graham cracker sheets to equal 1 1/2 cups. Instead of graham crackers you could use golden Oreos, vanilla wafers or shortbread cookies. Gotta love a cookie crust!

Sugar - To help sweeten your crust.

Butter - I used unsalted.

Cream Cheese - I suggest using full fat cream cheese as it will help your cheesecakes to set up properly.

Sweetened Condensed Milk - This is what adds the subtle sweetness to perfectly balance the tartness of the limes.

Key Lime Juice and Zest - If you can't find key limes regular limes will also work, I just suggest adding more lime zest since regular limes aren't as tart as key limes. You could also use a good quality bottled key lime juice in a pinch.

Whipped Cream - I used store bought Cool Whip but you could also make your own using heavy whipping cream. This is what gives the cheesecakes a smooth, creamy and light consistency.


Mini No Bake Key Lime Cheesecakes

Mini No Bake Key Lime Cheesecakes are so easy to make and come together in less than 10 minutes. The hardest part of these is the waiting time for them to set, because you'll want to eat them all up right away. I do love that these can be prepped ahead and pulled out of the fridge or freezer just before serving making it the perfect dessert for entertaining. The more you can prep ahead the more time you can spend with your guests.


Mini No Bake Key Lime Cheesecakes

If you give this recipe a try please leave a comment below and let me know how you liked it. Be sure to follow me on Pinterest, Instagram or Facebook for more yummy recipes.


Mini No Bake Key Lime Cheesecakes

 

Yields 36


Ingredients:

  • 1 1/2 cups graham cracker crumbs

  • 1 Tbsp sugar

  • 6 Tbsp butter, melted

  • 8 oz cream cheese, softened

  • 14 oz can sweetened condensed milk

  • 1/2 cup key lime juice

  • 2 tsp key lime zest

  • 16 oz whipped topping, divided


Directions:

  • In a medium sized bowl combine graham cracker crumbs, sugar and melted butter. Portion the crumbs into a mini muffin pan lined with paper or silicone baking cups. Firmly press the crumbs into the bottom of each to form the crust. Set aside.

  • In a large mixing bowl, use an electric mixer to cream the cream cheese until smooth. Add the condensed milk, key lime juice and zest. Mix on medium speed until well combined. Gently fold in half (8 oz) of whipped topping using a spatula.

  • Using a spoon add cheesecake mixture on top of graham cracker crusts filling slightly above the top of the pan. Place in the refrigerator and refrigerate for 12 hours (or overnight) or in the freezer for 4 hours until they are set.

  • After chilling, remove cheesecakes from pan. Top with additional whipped topping and a slice of key lime. Serve chilled.

  • Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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