No Bake Mini Key Lime Cheesecakes

This is one of the best desserts I have ever made, hands down. It was super easy and no baking required.  Matt and I could not stop stuffing our faces with these tasty little treats.  Added bonus they look really professional, right?  I was impressed with myself for whipping these together, but truth is it was easy!   If you love Key Lime Pie you will absolutely adore this dessert.  They can be made ahead of time and kept in the freezer.  Just take them out and put them in the fridge about an hour before you want to serve them.  Try and eat just one, I dare you!

:: N O   B A K E  M I N I  K E Y  L I M E  C H E E S E C A K E S ::

adapted via Delish

Ingredients

  • 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

Instructions

  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.
  5. Fold in the lime zest and 1 cup of the whipped topping.
  6. Divide
    the mixture evenly among the lined muffin cups. Cover pan with foil or
    plastic wrap and freeze until firm, at least 3 hours.
  7. Remove
    cheesecakes from the freezer 10-15 minutes before serving. Peel off the
    paper liners and garnish with whipped cream and sliced lime, if
    desired.

– See more at: http://www.letsdishrecipes.com/2013/03/mini-no-bake-key-lime-cheesecakes.html#sthash.XZ6s5bIR.dpuf

Ingredients

  • 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

Instructions

  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.
  5. Fold in the lime zest and 1 cup of the whipped topping.
  6. Divide
    the mixture evenly among the lined muffin cups. Cover pan with foil or
    plastic wrap and freeze until firm, at least 3 hours.
  7. Remove
    cheesecakes from the freezer 10-15 minutes before serving. Peel off the
    paper liners and garnish with whipped cream and sliced lime, if
    desired.

– See more at: http://www.letsdishrecipes.com/2013/03/mini-no-bake-key-lime-cheesecakes.html#sthash.XZ6s5bIR.dpuf

Ingredients

Crust

  • 3/4

    cup(s)

    graham cracker crumbs

  • 3

    tablespoon(s)

    (unsalted)

    butter, melted

Filling

  • 8

    ounce(s)

    (reduced-fat)

    cream cheese, softened

  • 1

    can(s)

    (14-oz.)

    sweetened condensed milk

  • 1/2

    cup(s)

    (bottled)

    key lime juice (I used the juice from large regular limes)

  • 1 teaspoon lime zest
  • 1

    container(s)

    (8-oz.)

    frozen whipped topping, thawed

  • lime slices and/or lime zest, for garnish, optional 

Directions

  1. Line 12 cupcake cups with foil
    liners. Stir graham cracker crumbs and melted butter together
    in a bowl to combine. Spoon 1 Tbsp. of the mixture into each liner,
    pressing it down to make the crust.
  2. With an electric mixer on low
    speed, beat the cream cheese in a large bowl until creamy, about
    30 seconds. Add the condensed milk and key lime juice, and blend on
    medium speed until just combined, 20 to 30 seconds. Add 1 cup of the
    whipped topping and lime zest and blend on low speed for 15 seconds longer.
  3. Spoon mixture evenly into
    liners. Cover pan with plastic and freeze until firm, at least 3 hours.
    Remove from freezer 15 minutes before serving; peel off liners and
    dollop 1 Tbsp. remaining whipped topping on each cake. Garnish with lime
    slices, if you like.

Ingredients

  • 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

– See more at: http://www.letsdishrecipes.com/2013/03/mini-no-bake-key-lime-cheesecakes.html#sthash.XZ6s5bIR.dpuf

22 Comments

  1. August 28, 2013 / 11:29 am

    As someone who is a TERRIBLE COOK, I think I can actually make these! Thanks so much for sharing 🙂

    <3, Charlotte

  2. August 28, 2013 / 11:59 am

    Ok I am making these this weekend! Two of my favorite things combined and they are oh so cute!

  3. August 28, 2013 / 12:13 pm

    You had me at "no bake". I can cook just about anything, but I can't bake worth a damn. These look delish!

  4. August 28, 2013 / 12:30 pm

    I'm a total key lime pie fan and these look amazing! Pinned to try this weekend for college football gametime snacks!

  5. August 28, 2013 / 12:30 pm

    Looks greatly good! I'm going to pass this along to my friend who BAKES these. I'm sure she'll love me for the no bakeart 🙂

  6. August 28, 2013 / 12:34 pm

    I am all over this!! I love some key lime 🙂

  7. August 28, 2013 / 12:55 pm

    Dying! Those look soo good! Thanks for the recipe!

  8. August 28, 2013 / 1:09 pm

    These look great! What kind of whipped topping did you use? (and how did you make it look so good on top of the cheesecakes?!)

  9. August 28, 2013 / 2:00 pm

    Yummy! That filling sounds like a pie I make…just add fresh peaches or berries and refrigerate for a few hours!

  10. August 28, 2013 / 2:13 pm

    So yum…love key lime. Maybe will make these for Labor Day weekend

  11. August 28, 2013 / 2:19 pm

    Those look like a pastry chef made them–so perfect! I'm sure they are delicious too–love anything with graham cracker crust!

  12. August 28, 2013 / 3:48 pm

    Those look so good! I can't stop staring at the picture and wanting to pop them in my mouth!

  13. August 28, 2013 / 9:39 pm

    I am sooooo making these! Great for football saturdays! Thanks for sharing!

  14. August 29, 2013 / 2:20 am

    ok this is exactly the same recipe I use for my go-to lime cheesecake (minus the whipped cream). So so good! I looove how your mini pies turned out!

  15. August 29, 2013 / 12:40 pm

    Amazing!!! Will be making this weekend! Looooove Key Lime anything! Xox

  16. April 7, 2016 / 5:41 pm

    I'll try these soon, maybe with mini cup cakes liners and tinted cool whip, Anyone try this with a shortbread crust yet?

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