Imagine a dessert so tantalizing, so refreshingly delicious, that it transports you to a tropical paradise with just one bite. These Mini No Bake Key Lime Pie Cheesecakes are not just a dessert—they're a culinary escape that requires zero baking and maximum flavor! Perfect for those sweltering summer days or when you need a quick, impressive treat that looks like you spent hours in the kitchen. Get ready to become the dessert hero among your friends and family with this ridiculously easy and mouthwatering recipe.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 12 mini cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup key lime juice
- 1 cup whipped cream
- Lime slices for garnish
Instructions
- Begin by preparing your ingredients. Make sure the cream cheese is softened to room temperature for easier mixing. If you haven't done so already, crush the graham crackers into fine crumbs. You can do this by placing them in a zip-top bag and rolling over them with a rolling pin, or by using a food processor.
- In a medium mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Mix well until the crumbs are fully coated and the mixture resembles wet sand.
- Line a muffin tin with cupcake liners. Evenly distribute the graham cracker mixture into the bottom of each liner, pressing down firmly with the back of a spoon or your fingers to create a solid crust.
- In another mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This should take about 1-2 minutes.
- Add the powdered sugar and key lime juice to the cream cheese. Continue to beat the mixture until fully combined and smooth, scraping down the sides of the bowl as needed.
- Gently fold in the whipped cream into the cream cheese mixture. Use a spatula to incorporate the whipped cream until there are no visible streaks, being careful not to deflate the whipped cream.
- Once the filling is well mixed, spoon or pipe the key lime cheesecake filling into each muffin liner over the graham cracker crust. Fill each liner to the top.
- After all the mini cheesecakes are filled, place the muffin tin in the refrigerator to chill for at least 1 hour. This will help the cheesecakes set properly.
- Once chilled, carefully remove the mini cheesecakes from the muffin tin by lifting the cupcake liners. Place them on a serving platter.
- For garnish, top each mini cheesecake with a slice of lime. You can also add a dollop of whipped cream on top if desired.
- Serve immediately or keep them refrigerated until ready to serve. Enjoy your delicious Mini No Bake Key Lime Pie Cheesecakes!
Tips
- Room Temperature is Key: Ensure your cream cheese is completely softened to room temperature. This guarantees a smooth, lump-free filling.
- Crust Perfection: When pressing the graham cracker crust, use the back of a spoon or a flat-bottomed glass to create an even, compact base.
- Whipped Cream Technique: Fold the whipped cream gently to maintain its airy texture. Overmixing can deflate the cream and result in a denser filling.
- Chilling is Crucial: Allow at least an hour of chilling time to let the cheesecakes set properly. Overnight chilling can enhance the flavor even more.
- Garnish Creatively: While lime slices are classic, consider adding a sprinkle of lime zest or a mint leaf for extra visual appeal and flavor.
- Make Ahead Friendly: These mini cheesecakes can be prepared up to 2 days in advance, making them perfect for party planning.
- Storage Tip: Store in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
