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