Zesty, creamy, and perfectly portioned, these No-Bake Key Lime Cheesecake Minis are a refreshing treat that’s as easy to make as they are delicious. With a buttery graham cracker crust and a silky lime-infused cheesecake filling, these minis are perfect for parties, dessert tables, or a tropical twist at home.
Ingredients
- 1 cup graham cracker crumbs: For the buttery crust.
- 3 tbsp unsalted butter (melted): Helps bind the crust.
- 8 oz cream cheese (softened): The creamy foundation of the cheesecake.
- ¼ cup powdered sugar: Sweetens the filling without grittiness.
- 2 tbsp key lime juice (freshly squeezed): Adds tangy flavor.
- 1 tsp key lime zest: Enhances the citrusy notes.
- ½ cup heavy whipping cream (cold): Makes the filling light and airy.
- Optional: Whipped cream and extra lime zest for garnish.
Supplies Needed
- Mini muffin tin
- Mini muffin liners
- Mixing bowls
- Hand or stand mixer
- Zester or microplane
Instructions
Prepare Your Workspace:
Line a mini muffin tin with paper liners for easy removal.
- Make the Crust:
In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until evenly moistened. Press about 1 tsp of the mixture into the bottom of each mini muffin liner. Chill in the refrigerator for 15 minutes to set. - Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add the key lime juice and zest, mixing until fully combined. - Whip the Cream:
In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy filling. - Fill the Muffin Cups:
Spoon or pipe the cheesecake filling over the chilled crusts, filling each liner to the top. - Chill to Set:
Refrigerate the cheesecakes for at least 3 hours, or until firm. - Serve and Enjoy:
Remove the liners and serve these mini cheesecakes with a dollop of whipped cream and a sprinkle of lime zest for garnish.
Storage Tips
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw in the refrigerator before serving.
Recipe Tips & Tricks
- Tip 1: For a bolder lime flavor, add an extra tablespoon of lime juice to the filling.
- Tip 2: Use key lime zest sparingly, as it’s more potent than regular lime zest.
- Tip 3: Add a touch of green food coloring to the cheesecake filling for a festive pop of color.
Variations
- Coconut Lime Cheesecake Minis: Add 1 tbsp of shredded coconut to the crust mixture for a tropical twist.
- Chocolate Lime Minis: Drizzle melted white chocolate over the top before serving.
- Gluten-Free Minis: Use gluten-free graham crackers for the crust.
FAQ
Q: Can I use regular limes instead of key limes?
Yes, regular lime juice works well if key limes are unavailable.
Q: Can I make these in a regular muffin tin?
Absolutely! Just increase the chilling time to ensure they set properly.
Q: How do I keep the filling from being too soft?
Ensure the whipped cream is fully whipped to stiff peaks before folding it into the mixture.
Final Thoughts
These No-Bake Key Lime Cheesecake Minis are a refreshing dessert that’s easy to make and sure to impress. Whether you’re serving them at a summer party or enjoying them as a midday treat, their tangy flavor and creamy texture are unforgettable. Try them today and bring a little tropical magic to your table!
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