These mini key lime cheesecakes need no oven. A buttery graham cracker crust is pressed into a muffin tin, topped with a creamy filling of cream cheese, sweetened condensed milk and lime, then chilled until firm. Finish with whipped cream and a little lime zest.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs (or almond flour for gluten-free)
- 2 tablespoons granulated sugar (or coconut sugar for refined sugar-free)
- 4 tablespoons unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1/2 cup sweetened condensed milk
- 1/4 cup fresh key lime juice (or regular lime juice)
- 1 teaspoon lime zest
- 1 teaspoon vanilla extract
For Garnish:
- Whipped cream
- Lime slices or zest
- Crushed graham crackers (optional)
Step-by-Step Instructions | Lime Cheesecakes
1. Prepare the Crust:
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Spoon the mixture into the bottom of a lined muffin tin or mini cheesecake molds. Press firmly with a spoon or the bottom of a glass to create a compact crust. Refrigerate while you prepare the filling.
2. Make the Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sweetened condensed milk, key lime juice, lime zest, and vanilla extract. Mix until well combined and no lumps remain.
3. Assemble the Cheesecakes:
- Remove the crusts from the refrigerator. Spoon the lime filling over the crusts, filling each mold or liner to the top. Smooth the tops with a spatula.
- Refrigerate for at least 3 hours, or until the cheesecakes are firm and set.
4. Garnish and Serve:
- Once set, remove the mini lime cheesecakes from the moulds. Top with whipped cream, a sprinkle of lime zest, or a small slice of lime. Serve chilled.
Serving Suggestions
- With Fresh Berries: Add raspberries or strawberries for a fruity contrast.
- As a Party Dessert: Serve on a platter for a visually appealing presentation.
- For a Low-Carb Option: Use almond flour for the crust and a sugar-free sweetener in the filling.
Tips for Success
- Room Temperature Cream Cheese: Ensure the cream cheese is fully softened for a smooth filling.
- Fresh Key Limes: Fresh lime juice gives the best flavor, but bottled lime juice works in a pinch.
- Chill Time: Allow enough time for the cheesecakes to set properly for the best texture.
These No-Bake Mini Key Lime Cheesecakes are the ultimate dessert for any occasion. With their tangy, creamy flavour and simple preparation, they’re sure to be a crowd-pleaser.
Try this recipe today and share your experience in the comments below. Don’t forget to spread the joy by sharing this recipe with friends and family!
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Frequently Asked Questions
How long do they need to chill?
Refrigerate them for at least 3 hours, until they are firm and set.
Can I use regular lime juice instead of key lime juice?
Yes. Fresh key lime juice gives the best flavour, but regular or bottled lime juice works in a pinch.
How do I get a firm crust?
Mix the crumbs, sugar and melted butter until they look like wet sand, then press firmly into a lined muffin tin or mini cheesecake molds with a spoon or the bottom of a glass.
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