Mini Key Lime Pie Cheesecakes

If you love key lime pie, these mini key lime pie cheesecakes are your dream come true! Made with a graham cracker crust, creamy no bake key lime cheesecake filling, and a bit of fresh whipped cream, these mini key lime cheesecakes are the perfect summer dessert – no oven required!

Mini Key Lime Pie Cheesecakes

When I think of refreshing summer desserts, key lime pie always comes to mind. There is just something about the sweet and tart flavor of the key lime, smooth and creamy filling paired with a crunchy graham cracker crunch that hits all of the flavor and texture buttons.

During the summer months, I love making no bake desserts because who wants to turn on an oven when it is sweltering outside? Enter mini key lime pie cheesecakes.

These little beauties have a crisp and buttery graham cracker crust with a tart, creamy key lime cheesecake filling. Top the mini cheesecakes with a bit of fresh whipped cream and a slice of key lime for the perfect individual summer dessert.

Be sure to check out all of my no bake dessert recipes for other delicious summer treat ideas.

Ingredients for Mini Key Lime Pie Cheesecakes

• Graham cracker crumbs – Pulse graham crackers in a food processor to make fine crumbs.
• Granulated sugar – For a little extra sweetness.
• Salted butter – Melted.
• Heavy cream – Heavy cream or heavy whipping cream will work in this recipe.
• Cream cheese – Softened, at room temperature.
• Sweetened condensed milk – 14 ounce can.
• Key lime juice – If you can’t find key lime juice, fresh lime juice is a great substitute.
• Key lime zest – Similar to the juice, use lime zest to replace key lime zest.
• Whipped cream – Heavy cream, a bit of powdered sugar and a splash of vanilla extract.
• Key lime slices – For garnish.

How to Make Mini Key Lime Pie Cheesecakes

To make the key lime cheesecake filling and whipped cream for this recipe, I recommend using an electric hand mixer or stand mixer fitted with a whisk attachment.

1. In a mixing bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter. Portion the crumbs into the mini cheesecake pan using a medium cookie scoop. Firmly press the crumbs into the bottom of the pan to form the crust. Set aside.
2. In a separate mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
3. In a large mixing bowl, cream the cream cheese until smooth. Add the sweetened condensed milk, key lime juice and zest, and mix on medium speed until well combined and smooth. Gently fold in the whipped cream using a spatula.
4. Fill a piping bag with the key lime cheesecake mixture and pipe it onto the graham cracker crusts. Chill the cheesecakes in the refrigerator for 12 hours or overnight.
5. Remove the cheesecakes from the pan. Whip the heavy cream, powdered sugar and vanilla extract until stiff peaks form. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream, and pipe a dollop of whipped cream onto each of the cheesecakes. Add a slice of key lime to the top of each cheesecake.

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Mini Key Lime Pie Cheesecakes

Prep Time 45 minutes mins

Chill Time 12 hours hrs

Yield: 24 cheesecakes

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If you love key lime pie, these mini no bake key lime pie cheesecakes are your dream come true! Made with a graham cracker crust, creamy no bake key lime cheesecake filling, and a bit of fresh whipped cream, these mini treats are the perfect summer dessert – no oven required!

Equipment

• Electric hand mixer
• 2 mini cheesecake pans click here to purchase

Ingredients 

1x2x3x

US CustomaryMetric

Graham Cracker Crust

• ▢ 1 ½ cups graham cracker crumbs
• ▢ 1 tbsp granulated sugar
• ▢ 6 tbsp unsalted or salted butter melted

Key Lime Cheesecake Filling

• ▢ 1 cup heavy cream
• ▢ 8 oz cream cheese room temperature
• ▢ 14 oz sweetened condensed milk
• ▢ ½ cup key lime juice
• ▢ 2 tsp key lime zest

Whipped Cream

• ▢ ¾ cup heavy cream
• ▢ 2 tbsp powdered sugar
• ▢ ½ tsp vanilla extract

Instructions

• In a mixing bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter. Portion the crumbs into the mini cheesecake pan using a medium cookie scoop. Firmly press the crumbs into the bottom of the pan to form the crust. Set aside.
• In another mixing bowl, use an electric hand mixer to whip the heavy cream until stiff peaks form. Set aside.
• In a separate large bowl, use an electric hand mixer to cream the cream cheese with until smooth. Add the sweetened condensed milk, key lime juice and zest, and mix on medium speed until well combined and smooth. Gently fold in the whipped cream using a spatula until well combined and smooth.
• Fill a piping bag with the key lime cheesecake mixture and pipe it onto the graham cracker crusts, slightly above the top of the pan. Chill the cheesecakes in the refrigerator for 12 hours or overnight. After chilling, remove the cheesecakes from the pan.
• In a bowl with an electric mixer, whip the heavy cream, powdered sugar and vanilla extract until stiff peaks form. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream, and pipe a dollop of whipped cream onto each of the cheesecakes. Add a slice of key lime to the top of each cheesecake.

Notes

Mini no bake key lime pie cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days. Serve chilled.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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