March 12th, 2013

Mini No-Bake Key Lime Cheesecakes

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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

Preparation 15 min Total Time 15 mins


  • 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)


  1. Line 12 muffin pan cups with paper liners.
  2. In a small bowl, combine graham cracker crumbs and and melted butter. Press one tablespoon of crumbs into the bottom of each liner.
  3. With an electric mixer on medium speed, beat the cream cheese until smooth.
  4. 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.
  5. 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.
  6. Top with remaining whipped topping and fresh lime slices before serving.

Recipe Notes

Total time includes freezing.

1 review
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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If you love this recipe, you might also like:

Key Lime Pie Mousse



Who Dished It Up First: Adapted from Delish.




  1. oh my, this looks delicious!

  2. I do love Key Limes–they are just so cute! And this little dessert looks just perfect. It’s always nice to have a bite of wonderful in the freezer.

  3. These look divine and I bet taste amazing!

  4. Your cheesecakes look absolutely gorgeous! They sound like they would taste so good too 🙂

  5. Wowww… looks super cute and inviting.. First time here.. Happy to follow your space 🙂

  6. So easy to make, and came out great. I dyed the batter different colors for Easter.

  7. Made these for our Easter dessert. I made a few “light” substitutions as I am following weight watchers and they were fabulous! The perfect size for everyone!

  8. How many will this make?

  9. Do these always have to be frozen till served or can I keep in fridge after i freeze them..thanks so much..making today so please help..they look amazing..thank u..

  10. I found the link to this recipe on another recipe board. I made a double recipe for an anniverary reception yesterday (make smaller into about 16) and these were great to make ahead and freeze. I decorated the tops about an hour before serving. These were on the dessert table, along with the anniversary cake. Believe me, the cake hardly rated next to these little jewels. Everyone oohed and aawed over them and thought they came from a bakery. Thanks for such a great and easy recipe!

    • Maria Jogani says:

      These sounds wonderful. I am going to try it Thursday night for a party. Was wondering if I could put a Nilla Wafer at the bottom of the cupcake holder instead of graham cracker crumbs?

  11. When you say frozen “whipped topping” thawed, are you referring to Cool Whip?


  12. Do these make 12 minis, using a mini cupcake pan? And can you sub the whipped topping for homemade whipped cream?

    • It makes 12 regular muffin pan sized desserts. So if you used a mini muffin pan it would probably make 24. And yes you can sub homemade whipped cream.

  13. Can I make and serve these in a short time,(say 3-4 hours) or is the freezer for three hours an absolute must.

  14. So I just attempted this recipe. I am using a mini muffin tin that accommodates 24. I followed the recipe to a T; however, I may not have mixed my cream cheese enough because my batter was just a little lumpy. The issue was with my electric mixer – the cream cheese just balled up and stuck in the mixer arms. Does anyone know if its ok for the batter to be a bit lumpy? I am hoping once they freeze up it will be fine. The other thing was I filled my mini muffin pan and I still have almost half the mixture left!! So I guess I will wait 3 hours for them to freeze and transfer to freezer bags and make another batch! Crossing my fingers for a good turn out!!

  15. Hi,
    I did make the cheesecake but found that I would like it to be a little tarter as did the others that tasted it. (Just a personal taste) So maybe using the real key limes or the frozen lime juice would work, other wise it was a very easy dessert. I as well added food coloring to give it a darker green.

  16. Do they melt if they sit out for a bit? What is the final texture like… a frozen cheesecake dessert, or does it thaw to resemble a mini cheesecake?

    I’m making a dessert table for a friend’s wedding… the groom requested cheesecake cupcakes. This would make things MUCH easier! any advice helps!

  17. 1. How much lime juice? A third of what size bottle of juice?
    2. Do I use the whole 8 oz tub of cool whip or measure out one cup, which is only about half as much?

    • It’s 1/3 CUP of bottled lime juice, not 1/3 of a bottle. You measure out 1 cup of the whipped topping and add it to the lime filling, then you can use the rest for topping the pies if you’d like.

  18. I made this recipe and blogged about it. This was amazing Danelle. Mine did not look as pretty as yours but the taste was there. Here if you like to see how they turned –

    Really really great taste. Gin

  19. Caroline Holland says:

    Is this a hand held dessert? I am thinking about trying this for a picnic and looking for simplicity. It looks delicious!

    • I would say no. It gets quite soft if completely thawed. I would go with more of a traditional baked cheesecake. Or you could make this in little Mason jars or paper cups to be hand held.

  20. Delicious! I made a gluten free version for my mom. I used the gluten-free ginger snaps from Trader Joe’s for the crust.

  21. Just got done making and in the freezer now. The filling is wonderful! Question: how far in advance could I make these and have set in the freezer? If I can freeze them ahead of time, should I let them thaw out in refrigerator for a couple of hours before I am actually ready to serve them? Thanks!

    • I think they would freeze for up to a month, but probably be best before 2 weeks. I usually take them straight from the freezer and serve them within 5-10 minutes. I don’t let them thaw in the fridge.

  22. Holly Lounsbury says:

    How long can these sit out in room temperature for? Thanks in advance! 🙂

  23. Thank you! Going to make these for work 😀

  24. These are amazing! Very quick to make, 15-20 minutes. Great for when want that little extra, something sweet after a meal or just have a craving.
    Would recommend to everyone! I don’t usually reply to things, but want everyone to know and try!Maybe even make a pie instead of cupcake size.


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