These tasty (and adorable) little no-bake key lime cheesecakes are a perfect dessert to serve all spring and summer long! They’re especially great for Mother’s Day, or even Saint Patrick’s Day.
Everyone who tries these cheesecakes loves them. They’re a big favorite of my husband, who is a huge fan of cheesecake and key lime pie. And who isn’t, really?
I love that these can be made ahead and pulled out of the freezer just before serving. Which makes these the perfect dessert for entertaining–the more you can prep ahead, the more time you can spend with your guests. And the individual serving sizes help with portion control too–at least in theory.
These do start to soften up pretty quickly once you remove them from the freezer, so I don’t recommend taking them out more than 15 minutes before serving.
It also works well to serve these in small Mason jars. You’ll use more filling per cheesecake, so the recipe won’t yield as many servings, but it makes for a great presentation!
Mini No Bake Key Lime Cheesecakes
- 3/4 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 8 ounces cream cheese, softened
- 1 (14 oz.) can sweetened condensed milk
- 1/3 cup bottled key lime juice
- 1 teaspoon lime zest
- 1 (8 oz.) container frozen whipped topping, thawed
- 1-2 drops green food coloring (optional)
- Line 12 muffin pan cups with paper liners.
- In a small bowl, combine graham cracker crumbs and and melted butter. Press one tablespoon of crumbs into the bottom of each liner.
- With an electric mixer on medium speed, beat the cream cheese until smooth.
- Add the condensed milk and lime juice and mix well. Mix in the food coloring, if using. Fold in the lime zest and 1 cup of the whipped topping.
- Divide the mixture evenly among the lined muffin cups. Cover pan with foil or plastic wrap and freeze until firm, at least 3 hours. Let stand about 5 minutes before serving.
- Top with remaining whipped topping and fresh lime slices before serving.
Recipe NotesTotal time includes freezing.
If you can’t find key lime juice, you can use regular lime juice in this recipe. I’d just suggest adding more lime zest, since regular limes aren’t as tart as key limes. Either way, it’s going to be delicious!
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Who Dished It Up First: Adapted from Delish.