No Bake Mini Key Lime Cheesecakes

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!

5 from 2 votes

How to make

No Bake Mini Key Lime Cheesecakes

Yield: 12 mini cheesecakes

Prep Time: 25 minutes

Inactive Time 4 hours

Total Time: 4 hours 25 minutes

No Bake Mini Key Lime Cheesecakes are perfectly refreshing and keep your house cool without even turning on the oven OR stove! Fresh and adorably miniature, what's not to love?

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

Directions

For the crust:

1. 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:

1. 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.
2. 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:

1. 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!

Recipe Notes

If you can't find key limes, substitute with 3 tablespoons regular fresh lime juice plus 1 tablespoon fresh lemon juice.

Course : Dessert

Cuisine : American

Recipe by Tessa Arias

Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)