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Creamy No Bake Key Lime Cheesecake turned into cute mini cheesecakes! This recipe makes 12 no bake mini cheesecakes that are the perfect individual dessert. If you love creamy cheesecake with a punch of citrus, these mini key lime cheesecakes are for you!

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One mini no bake key lime cheesecake with more in the background
Table of Contents
  1. MINI No Bake Key Lime Cheesecake
  2. Ingredients in Key Lime Cheesecake
  3. How to Make No Bake Key Lime Cheesecake
  4. How to Serve Mini Cheesecakes
  5. How to Store Mini No Bake Cheesecakes
  6. Why is my no bake cheesecake not firm?
  7. Expert Tips
  8. More Desserts Perfect for Parties
  9. No Bake Mini Key Lime Cheesecakes Recipe Recipe

MINI No Bake Key Lime Cheesecake

Today we’re taking two things I love – cheesecake and fresh citrus – and turning them into adorable mini key lime cheesecakes! They have the best creamy cheesecake filling flavored with key lime on top of a simple graham cracker crust.

For this no bake cheesecake – key lime edition – a muffin pan is our friend. It makes it so easy to make perfectly-sized mini cheesecakes!

I love the rich cheesecake filling with the tart lime juice – it’s such a great combination. Not to mention these are no bake mini cheesecakes. No oven required!

The filling is rich but light. That’s because it’s a no bake key lime cheesecake with Cool Whip that’s folded into the cream cheese mixture.

Overhead shot showing all ingredients needed for no bake key lime cheesecakes

Ingredients in Key Lime Cheesecake

Graham Cracker Crumbs: You can also crush your own graham crackers like I do for my graham cracker crust.

Granulated Sugar: For the crust – you can swap brown sugar if needed.

Melted unsalted butter: Binds the crust

Softened cream cheese: Be sure it’s room temperature to avoid lumps.

Powdered sugar: To sweeten the cheesecakes

Key lime juice and zest: I like using bottled key lime juice for ease!

Vanilla extract: Only use PURE vanilla!

Whipped topping: Cool Whip helps stabilize the cheesecake.

Overhead shot of six photos showing process of making no bake key lime cheesecakes

How to Make No Bake Key Lime Cheesecake

  1. Mix the graham cracker crumbs, butter, and salt in a medium bowl.
  2. Line a muffin pan with cupcake liners. Press two tablespoons of the mixture into each liner. Use a spoon to press the crumbs so they form a crust.
  3. Beat the cream cheese at high speed with an electric mixer. Scrape down the bowl and add the powdered sugar. Mix at low speed to combine and then increase the speed to high for one minute.
  4. Add the lime juice and zest and mix well.
  5. Gently fold in the whipped topping with a spatula.
  6. Divide the filling equally among the cupcake liners. Smooth the tops of each cheesecake and then refrigerate them for at least four hours or, ideally, overnight.

How to Serve Mini Cheesecakes

When you’re ready to serve them, top them with some whipped topping. You can spoon it over the top or use a piping bag with a star tip. Sprinkle more zest over the top for decoration, if desired.

Close up of no bake key lime cheesecake cut in half to show inside

How to Store Mini No Bake Cheesecakes

Refrigerator: If you want to make them ahead, wait to add the whipped topping on top. They will keep in the refrigerator for up to five days. Add the topping before you serve them.

Freezer: You can freeze no bake mini cheesecakes for up to three months. You can serve them frozen or you can thaw them in the refrigerator before serving them.

Why is my no bake cheesecake not firm?

Be sure to use full-fat cream cheese for this recipe. Also, if you don’t chill the cheesecake long enough, the filling will not be set. You need to chill them for at least four hours but overnight is better.

One mini no bake key lime cheesecake with more in the background

Expert Tips

  • You can buy a box of graham cracker crumbs that are ready to use or prepare your own using a food processor. It takes about 14 graham cracker sheets to get 1 ½ cups of crumbs.
  • Instead of graham crackers you can use Nilla wafers, shortbread cookies, or crispy chocolate cookies to make the crust.
  • If you can’t find key limes, you can use three tablespoons of lime juice plus one tablespoon lemon juice as a substitute.
  • Don’t use nonfat or low-fat cream cheese – it won’t set up properly.
  • Cool Whip makes these more stable – I have not tested this recipe with whipped cream.

More Desserts Perfect for Parties

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One mini no bake key lime cheesecake with more in the background

No Bake Mini Key Lime Cheesecakes Recipe

5 from 1 vote
These mini key lime cheesecakes are a simple no bake recipe that is great for parties! Smooth cream cheese, fluffy whipped cream, and the perfect amount of zing from fresh key limes!
Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Yield 15 servings
Serving Size 1 serving

Ingredients
  

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs 150 grams
  • cup granulated sugar 67 grams
  • 6 tablespoons melted unsalted butter 85 grams

Filling

  • 2 packages 8 ounces each cream cheese, softened to room temperature
  • ½ cup powdered sugar 56 grams
  • ¼ cup key lime juice 60 ml
  • 1 tablespoon key lime zest
  • ½ teaspoon vanilla extract
  • 2 cups whipped topping plus more for garnish

Instructions

  • Line a muffin tin with cupcake liners.
  • In a medium bowl mix the graham cracker crumbs with sugar, melted butter, and salt, until well combined.
  • Place 2 tablespoons of the crumb mixture in the bottom of each cupcake liner. Press firmly with the back of a spoon or with your fingers, to pack the crust tightly.
  • Place cream cheese in a large bowl and beat on high speed for 2 minutes. This can be done using a stand mixer or hand mixer.
  • Scrape the sides, then add the powdered sugar. Mix on low speed until combined, then increase to high speed for 1 minute.
  • Add the key lime juice and key lime zest and mix well.
  • Gently fold the whipped topping into the cream cheese mixture being careful not to deflate the whipped cream.
  • Fill the muffin cups with the cheesecake filling, spreading the tops to smooth.
  • Refrigerate for 4 hours, or overnight.
  • When ready to serve, top with dollops of whipped topping or use a large star tip and a decorator bag to pipe the topping onto the cheesecakes. Garnish with additional key lime zest.

Recipe Nutrition

Serving: 1serving | Calories: 133kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 83mg | Potassium: 32mg | Fiber: 1g | Sugar: 13g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Keyword key lime, mini cheesecake, mini dessert, no bake cheesecake, no bake dessert
One mini no bake key lime cheesecake topped with a lime wedge and recipe title on top of image

This key lime cheesecake no bake recipe is so good! That refreshing lime flavor with the rich and creamy cheesecake filling is just simply the best combination. It’ll be your go-to summer dessert this year!

Last Updated on May 24, 2022

Dorothy Kern

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