No Bake Mini Key Lime Cheesecakes

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These No Bake Mini Key Lime Cheesecakes are soft and creamy and bursting with Key Lime flavor but best of all, because they are a No Bake Cheesecake, they are really easy to make.

If you’re looking for a no fuss dessert that is sure to please then these cheesecakes are for you. They have a smooth creamy texture and are loaded with tangy Key Lime flavor.

Now whenever I am craving a piece of cheesecake, the only kind that will satisfy me is one that is smooth and silky. There are those who really enjoy a dense cheesecake, which I’m sure is delicious as well, but just not the kind of cheesecake I crave. When I put that first bite in my mouth, I want it to just melt away. To me that is the perfect bite

When it comes to flavor, well it all depends on what I’m in the mood for. Sometimes I looking for a deep intense flavor, so I might choose to make my Mini Espresso Cheesecakes With Biscoff Cookie Crust or my No Bake Triple Chocolate CheeseCakes but sometimes I like something a bit brighter like my No Bake Mini Lemon Cheesecakes or these No Bake Mini Key Lime Cheesecakes.

As for the size, I really enjoy making a Mini Cheesecake. Now I have made regular sized Cheesecakes in the past but I have to say I enjoy making the mini ones so much more. They are the perfect serving size for a Cheesecake and the best part, when you are making a traditional Baked Cheesecake recipe, they rarely crack.

Why You Will Love These Mini Key Lime Cheesecakes

  • Ease: These Cheesecake are really easy to make. With very few ingredients you can have these Mini Cakes prepared in no time. Best part, no baking. Just mix ingredients, place in a Mini Cheesecake pan and pop in the refrigerator for 8 hours or better yet over night to set.
  • Make Ahead: These Cheesecakes are the perfect make ahead dessert. In fact you will have to make them at least 8 hours ahead so that they have time to set, but you can make these 1 to 2 days ahead of time. Just keep them in the refrigerator without the whipped cream topping until ready to serve.
  • Flavor: These Key Lime Cheesecakes have the perfect amount of sweetness to offset the tanginess of the Key Limes.
  • Texture: The soft cream cheese and the fluffy whipped cream make these cheesecakes super creamy. Every bite will just melt in your mouth.

Other Cheesecake Recipes:

No Bake Mini Key Lime Cheesecake Ingredients:

  • Cream Cheese: For this recipe, I suggest using block style Cream Cheese. The kind that comes in a tub will have a different consistency and may not work as well for this recipe. Most importantly, make sure it is at room temperature. This will allow it to combine with the other ingredients easily.
  • Sweetened Condensed Milk: This will add the sweetness and creaminess to your cheesecakes.
  • Key Lime Juice: This is the star of the show. Now I recommend using pure fresh squeezed Key Lime juice instead of bottled Key Lime juice. Now if you can’t get a hold of Key Limes, then regular limes will work as well.
  • Lime Zest: Lot’s of that tangy lime flavor is found in the zest. The best way to zest any citrus is with a micro plane.
  • Vanilla Extract: I always opt for Pure Vanilla Extract rather than Imitation Vanilla Extract. It is a bit more pricy but I feel it is well worth the extra cost.
  • Heavy Whipping Cream: Making your own whipped cream is easier than you think. The key is to keep an eye on it. If whipped too long you will make butter, which is delicious but will definitely not make for a fluffy filling.
  • Graham Cracker Crumbs: If you can’t find Graham Cracker Crumbs don’t worry. Just get whole Graham Crackers, place them in food processor and pulse until crumbs form.
  • Butter: I always opt for unsalted, this way you can control the salt in your recipe.
No Bake Mini Key Lime Cheesecakes
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No Bake Mini Key Lime Cheesecakes

Recipe by BrendaCourse: DessertDifficulty: Easy

These No Bake Mini Key Lime Cheesecakes are smooth and creamy and have great Key Lime flavor.

Ingredients

  • For The Crust

  • 2 Cups graham cracker crumbs

  • 6 Tablespoons unsalted butter melted

  • 1 Teaspoon Key Lime zest.

  • For The Cheesecake Filling

  • 2 Packages (8 ounces each) cream cheese, at room temperature

  • 1 Can (14 ounces) sweetened condensed milk

  • 1/3 Cup fresh squeezed Key Lime juice

  • 1 Tablespoon Key Lime zest, plus more for decorating

  • 1 Teaspoon pure vanilla extract

  • 1 Cup heavy whipping cream

  • Whipped Cream Topping

  • 1 Cup heavy whipping cream

  • 1 1/2 Tablespoons powdered sugar

  • 1 Teaspoon pure vanilla extract

Directions

  • Start by placing the graham cracker crumbs in a large mixing bowl. Pour in melted butter and the Key Lime zest and mix using a fork until combined. Place one tablespoon of crumbs in the bottom of each of the wells of a mini cheesecake tray or to the bottom of a lined cup cake tray. Tamp down the crumbs using a small tamper or shot glass, then set to the side.
  • For the cheesecake base, add the room temperature cream cheese to a large mixing bowl, along with the sweetened condensed milk. Beat, using a hand mixer until smooth. Add the Key Lime juice, zest and vanilla extract and continue mixing until fully combined and creamy. Set to the side.
  • Add the 1 cup of heavy whipping cream to a large mixing bowl and beat with a hand mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until completely combined.
  • Fill each well of the mini cheesecake pan to the top with the cheesecake mixture. Tap the tray on the counter to level. Place in the refrigerator to set for 8 hours or better yet over night.
  • Just before serving prepare the whipped cream topping. Place the heavy whipping cream into a large mixing bowl along with the powdered sugar and vanilla extract. Beat using a hand mixer until stiff peaks form. Place whipped cream in a piping bag fitted with a star attachment.
  • Remove the cheesecakes from their trays. Pipe a swirl of whipped cream on top of each cheesecake then top each with Key Lime zest and serve.
  • Enjoy.