Go Back

Mini Key Lime Pie Cheesecakes

Mini Key Lime Pie Cheesecakes are a delightful no-bake dessert that combines creamy cheesecake with the bright, zesty flavor of key limes, all on a crispy graham cracker crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups Graham Cracker Crumbs Can substitute with crushed cookies like digestive biscuits.
  • 1/4 cup Granulated Sugar Enhances sweetness of crust and filling.
  • 1/2 cup Unsalted or Salted Butter (melted) Unsalted is preferred for better flavor control.
For the filling
  • 1 cup Heavy Cream Dairy-free option: Substitute with coconut cream.
  • 8 oz Cream Cheese (room temperature) Core ingredient; mascarpone can be used for a richer flavor.
  • 1/2 cup Sweetened Condensed Milk Can substitute with homemade dulce de leche.
  • 1/3 cup Key Lime Juice Regular lime juice can be a substitute.
  • 1 tablespoon Key Lime Zest Can use regular lime zest as a substitute.
  • 1 cup Whipped Cream Optional topping; can use whipped coconut cream for non-dairy.
  • 1 tablespoon Powdered Sugar Used for sweetening the whipped cream.
  • 1 teaspoon Vanilla Extract Enhances overall flavor; can be omitted if desired.

Method
 

Prepare the Crust
  1. In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar.
  2. Pour in the melted butter and mix until the texture resembles wet sand.
  3. Spoon about 1-2 tablespoons of this mixture into the bottom of each serving cup or muffin tin and press down firmly to create a compact crust.
Make the Filling
  1. In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
  2. Add in the sweetened condensed milk, key lime juice, key lime zest, and vanilla extract.
  3. Mix until fully combined and creamy.
Whip the Cream
  1. In another bowl, pour the heavy cream.
  2. Using a hand mixer, beat the cream until stiff peaks form.
  3. Gently fold this whipped cream into the cheesecake filling mixture, ensuring you preserve the airy texture.
Combine and Fill
  1. Once fully combined, spoon the filling generously over the prepared crusts, smoothing the tops with a spatula.
  2. Tap the cups gently on the countertop to eliminate any air bubbles and allow the filling to settle evenly.
Chill
  1. Place the filled cups or muffin tins in the refrigerator for at least 4 hours, or preferably overnight.
Serve
  1. Once chilled and set, remove the cheesecakes from the refrigerator.
  2. Top each one with whipped cream, a sprinkle of lime zest, or a slice of key lime for garnish.

Notes

For an impressive look, use mini mason jars or dessert cups. Chill thoroughly for best flavor, and experiment with toppings like fresh fruit or chocolate drizzle.