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.
Tools & Supplies for Making Mini Key Lime Pie Cheesecakes
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.
- 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 a separate mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
- 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.
- 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.
- 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.
Mini Key Lime Pie Cheesecakes Recipe Tips
No mini cheesecake pan?
If you don’t have a mini cheesecake pan, no problem! Use a cupcake pan lined with cupcake liners instead. The yield for the recipe will be different as the cups are a bit larger, but they will turn out perfectly.
Substitute key lime juice & zest with regular limes
Depending on where you are and what season it is, key limes may be hard to find. If you cannot find key limes, go with regular limes as the perfect substitute.
Removing the cheesecakes from the pan
The mini cheesecake pan works similar to a springform pan with a removable bottom. To remove the cheesecakes, press up on the bottom to slide the cheesecakes out of the pan. To make things easy, I recommend inserting a toothpick into the top of the cheesecake to help maneuver the cheesecake. We are covering the top with whipped cream, so any toothpick holes will be concealed.
Storing and serving
Store the cheesecakes in an airtight container in the refrigerator for up to 3 days. Serve chilled.
Click here to see a quick video on how to make mini key lime pie cheesecakes! Follow Cake Me Home Tonight on TikTok, Instagram, and YouTube for more recipe videos and baking tutorials!
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Mini Key Lime Pie Cheesecakes
Equipment
- 2 mini cheesecake pans click here to purchase
Ingredients
Graham Cracker Crust
- 1 ½ cups (126 g) graham cracker crumbs
- 1 tbsp (1 tbsp) granulated sugar
- 6 tbsp (6 tbsp) unsalted or salted butter melted
Key Lime Cheesecake Filling
- 1 cup (237 ml) heavy cream
- 8 oz (227 g) cream cheese room temperature
- 14 oz (397 g) sweetened condensed milk
- ½ cup (118 ml) key lime juice
- 2 tsp (2 tsp) key lime zest
Whipped Cream
- ¾ cup (177 ml) heavy cream
- 2 tbsp (2 tbsp) powdered sugar
- ½ tsp (0.5 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
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Probably a stupid question but how do you get them off the base without damaging the crust? Also how long do I bake if doing regular muffin size?
Hi Deb! I use a mini cheesecake pan which has removable bottoms. This allows you to push up on the bottom of the pan to easily remove the cheesecakes. They pop right out. This is a no bake recipe, so no baking is required.
I have made your mini key lime cheesecakes and I thought maybe I did something wrong as I tried making them twice because the filling is too runny. It doesn’t set up in the refrigerator like all the other cheesecake recipes I have tried. I think it’s too much liquid with the lime juice and sweetened condense milk is my guess. I decided the second time to put in my freezer after filling the cups. (Yes I folded in the heavy cream with stiff peaks) What am I doing wrong?
Hi Lynn! I’m not exactly sure what it going wrong here. I’ve made this recipe many times and I have not had an issue with the consistency. The cheesecake filling may be a bit on the softer side, but it should have a pipeable consistency and not be runny. Are you using a brick of cream cheese or cream cheese that is in a container? I know that using cream cheese that is from a container or whipped can sometimes create problems with texture and consistency.
Hi there! Are you able to tell me where you got the mini stands?
Thank you!
Hi Jackie! I bought them from Amazon. They were listed as”Porcelain Cupcake/Mini Treat Pedestals”, however, the kind I purchased seems to no longer be available. Here is the link if they come back in stock! https://amzn.to/4lYJ1Md
Hello! These cheesecakes look amazing! I am experimenting with cake rings for the first time! I have 2″x2″ cake rings without a bottom. Will this recipe work with these rings? I know it sounds like a silly quesion. I would put parchment paper down on a baking tray, placing the bottomless rings on the paper, starting by adding my crumbs on the bottom of the ring and hope to God the ring doesn’t shift! Ha!! Do you think this will work? Thank you in advance! Sharron
Hi there! I’ve actually never used cake rings before. They sound like a fun addition to your kitchen! If it were me testing it out, I feel like I would try exactly what you plan to do. Will it work? I guess we will see!! Please let me know how it goes! I would love to know.
hi sorry silly question maybe but how did you get them out the tiny tray just want to know as you didn’t show and that seems to look like the messy part ? thanks
Hi Kim! Not a silly question at all! A very common question. The pans I use are mini cheesecake pans, so the bottoms are removable, like a springform pan. You just push up on the bottom and they pop out!
I made these for a girlfriend get together! They loved them!! I doubled recipe, which I split in 2 dozen muffin pans and 24 mini muffins. I used cupcake papers! I will make again and share with family & friends! Delicious!
Hi Lynn! So happy everyone enjoyed the recipe! That is a great way to do it without a mini cheesecake pan! Love it!
Do you get a better crust if you bake it for a few minutes before adding the filling? Just worried it might fall apart when you start to eat them without a bake.
Hi Bobby! You don’t need to bake the crust at all. There is enough butter in the crust that it will hold everything together! Just be sure to firmly pack the crumbs down into the pan.
Thinks for the recipe! Can I freeze them?
Hi Martha! Yes, you can! I would recommend adding the whipped cream before serving for the best results.