Tessa's Recipe Rundown
Taste: Ridiculously fresh, especially since there is no baking that dulls any of the vibrant citrus and tangy cream cheese flavors.
Texture: In love with the contrast between a crunchy buttery crust and a luscious, thick, and rich cheesecake filling. These are slightly more loose and cream cheese-y than baked cheesecake.
Ease: Ridiculously quick and easy – the most time consuming part is just filling all the mini cheesecake pan cavities with the crust and then the filling.
Appearance: So adorable and pretty. The whipped cream and lime garnish really make these look gourmet!
Pros: Perfect warm weather treat.
Cons: Rich, next time I might substitute some of the cream with yogurt.
Would I make this again? Oh yes.
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Recently I’ve become obsessed with having fresh flowers in the house. In the past I always thought spending time and money on such things was a bit frivolous, but I realized that having something so pretty and alive really does brighten up a house and make it feel like home. Plus I had never really put any effort into caring for flowers before so they always died really quickly, but now I have a few tricks up my sleeve for making them last longer. My favorite one is popping them in the fridge overnight! I actually just realized our new fridge has a flap on one of the shelves that makes room for something extra tall, perfect for a vase of flowers. Thanks, Internet, for making me feel a little like Martha!
What are your favorite flowers to have in the house? Where do you buy them? Any tips on keeping them fresh and alive? I feel like I need all the help I can get. When I look at the flowers at the store (too hot for the farmer’s market) I get completely overwhelmed. It reminds me actually of when I first started getting into baking. There’s a lot to know, but luckily with just a few tricks you can usually whip up something amazing.
That’s why I love these little No Bake Mini Key Lime Cheesecakes. They are ridiculously easy and require only a microwave! No oven, stove, or anything remotely hot. Perfect for the heat wave we’ve been having lately! You can make them in a mini muffin tin, but since they’re no-bake they tend to stick to the pan. I’d recommend a mini cheesecake pan, I adore mine!
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Ingredients
For the crust:
- 1 sleeve (9 cookies) graham crackers
- 4 tablespoons unsalted butter, melted
For the cheesecake:
- 8 ounces cream cheese, at room temperature
- 1/2 cup granulated sugar
- 3/4 cup heavy cream
- Zest of 2 key limes
- 1/4 cup key lime juice
Whipped cream topping:
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- Key lime slices, for garnish
Instructions
For the crust:
- Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.
For the cheesecake:
- In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until creamy and well combined. Add in the cream, lime zest, and lime juice and continue beating until well combined and thickened. Divide the mixture among each cavity and cover with plastic wrap.
- Chill until firm, at least 4 hours or overnight. The cheesecake can be stored in the fridge in an airtight container for up to 2 days.
For the topping:
- In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and vanilla until it begins to thicken. Add the powdered sugar and continue to whip until stiff peaks form. If desired, transfer the whipped cream to a pastry bag fitted with a plain tip and pipe onto the cheesecakes. Garnish with a slice of lime before serving. Serve cheesecakes well chilled, even frozen if you prefer!
Fabulous. A recipe I return to again and again. The key lime slices on top should only be used at serving time. If they sit in the refrigerator over night they become bitter and ruin the delicate whipped cream topping.
This turned out to be amazing!!! I love it so much. What would be the portions for a full size cheesecake tray
This recipe is great. The filling tastes amazing on its own and you can freeze them to help them stay set if you need to travel with them. I made mini ones in a small mini cupcake metallic foil wrappers but I think next time I will make them in a full size muffin wrapper. I also used regular store bought limes since I didnt have time to search for key limes. I also upped the lime flavor a bit and they were just the right tart and sweet.
Tastes very good, must mixture did not firm up. Maybe next time, I’ll freeze it.
Hi, Tessa! These look delicious and as someone who’s been wanting to make a key lime cheesecake, I’m adding this recipe to my list of sweet treats to make. 🙂
Just curious, in all of the (key lime) cheesecakes I see that are made in a regular cheesecake pan, the ingredients call for a can of condensed milk whereas mini cheesecakes don’t. Why is this? And is it possible to make this recipe in a normal pan?
I’m all about the no-bake desserts these days! Especially refreshing Key Lime! As for the flowers, it’s always fun to mix it up and go with whatever looks the freshest and most beautiful!
Looks yummy – can i make in a cupcake holder or cupcake shells if i dont have a mini cheesecake pan?
OMG!!! Those mini key lime cheescakes were the BEST!!! YUMMY! 🙂
My next project is the Raspberry pie, it looks scrumptious.
Thank you for all the wonderful recipes you send.
Dee