No Bake Mini Key Lime Cheesecakes Recipe

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

5 from 9 votes

No Bake Mini Key Lime Cheesecakes Recipe

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 Time20

Chill Time4

Total Time4 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 133kcal

Author: Dorothy Kern

Cost: $8

Ingredients

Graham Cracker Crust

1 ½ cups graham cracker crumbs 150 grams
⅓ 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 vanilla, 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.

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