Mini No Bake Key Lime Cheesecakes are a cinch to make to have bite size desserts for parties and get-togethers. Dress them up for winter holidays or enjoy them as a refreshing treat during warmer months!
A No Bake Cheesecake Recipe with Key Lime and a Coconut Cookie Crust
Nothing says winter like tropical flavors, amiright?! JK. 😂
But, sometimes in the sea of butter-laden baked goods, cheese balls and rich, savory bites, you need an island of light, bright flavors.
Whether you need a cool dessert in summer or a surprise stand out around the holidays, these easy no bake mini cheesecakes deliver. Add a little punch of red with pomegranate seeds or cranberries and you’ve got instant holiday cheer.
Ingredients for Homemade No Bake Cheesecake
Ok…so, semi-homemade. Store-bought cookies and key lime curd cut down on time, but not on flavor.
- Tate’s Bake Shop Coconut Crisp Cookies
- Unsalted butter
- Heavy whipping cream
- Cream cheese
- Key lime curd
- Granulated sugar
- The zest of a lime
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Steps to Assemble Mini Key Lime Cheesecakes
Make the Cookie Crust
This is as simple as combining crushed cookies with melted butter. I like to zip up the cookies in a mini food processor to get an even, sandy texture…and it’s fast. Fold them into melted butter until the cookie crumbs are saturated.
Spoon about one tablespoonful into each of 12 paper-lined muffin cups. You can use the back of the spoon to press the crumbs into an even layer across the bottom. Pop the in the fridge to let them set up while you complete the remaining steps.
Whip the Cream
You can do this by hand, but a stand or electric hand mixer is super helpful! Start with very cold cream. You can also chill your mixing bowl.
Whisk the cream at high speed until its consistency holds its shape, but is still smooth. If you don’t whip it long enough, your cheesecake mixture will be too loose. Whip it too long and you’ll have butter.
If you are used to making homemade whipped cream, you’ll notice that we’re not adding sugar. All the sweetness comes from the next step.
Mix the Cheesecake Base
Start with room temperature or softened cream cheese for easy mixing. Add to that, key lime curd, a little sugar and the zest of a lime. Beat these together until smooth.
With a spatula, gently fold in the whipped cream until thoroughly incorporated.
Assemble and Set
Remove the muffin tin from the fridge. Add some cheesecake mixture to each cup until about 3/4 full. It’ll be a scant 1/4 cup of cheesecake…or thereabouts. Spoon it in or use a piping bag — whatever works for you.
Smooth the tops with the back of spoon or offset spatula. Transfer the muffin tin to the fridge and allow them to set for about 3 hours.
Variations for No Bake Mini Cheesecakes
- The cookie crust can be made with different types of cookies. Try it with sugar or shortbread cookies. To use graham crackers, add a couple tablespoons of sugar to the mix.
- Use lemon curd instead of key lime. If you prefer, make either from scratch.
- If you’d rather make a plain cheesecake, omit the fruit curd and increase the sugar to 3 tablespoons.
- If serving these at your holiday gathering, dress them up with a tiny slice of lime and any red fruit or syrup, like:
- Pomegranate arils
- Cranberry sauce
- Cherries, strawberries or raspberries
- You can also make a little extra whipped cream (add some powdered sugar to sweeten it up), and pipe a pretty dollop on top.
- Drizzle with melted white chocolate
- Top with macadamia nuts
Additional Tips for No Bake Key Lime Cheesecake
- Store covered in the fridge for up to 5 days.
- To make ahead and freeze: let the cheesecakes set in the fridge for 3 hours. Carefully remove the paper muffin wrapper. Place the cheesecakes in a single layer in an air tight container and freeze. If you don’t have a container large enough to store them in a single layer, you can place them spaced out on a tray and freeze, then layer them between parchment in a smaller container. Thaw them in the fridge before enjoying.
- The muffin wrapper may stick a little here and there. Sometimes they peel away cleanly, sometimes not. You can clean up ragged edges by running an offset spatula or butter knife around the perimeter. Or, just go rustic!
Love Individual Size Desserts? Here’s More!
- Easy Mini Desserts for Tea Time
- Mini Fresh Peach Pavlovas with Fuzzy Navel Syrup
- Cashel Blue Cheese + Pear Tarts
- Red Velvet Pop Tarts
Mini No Bake Key Lime Cheesecakes with Coconut Cookie Crust
- 12-cup muffin tin
- Stand or hand mixer
- 1 cup Tate's Coconut Crisp Cookies (about 10) crushed into fine crumbs
- ¼ cup unsalted butter melted
- ½ cup heavy whipping cream very cold
- 8 oz cream cheese full fat, softened
- ¼ cup key lime curd
- 1½ tbsp granulated sugar
- zest of one lime
- Line a 12-cup muffin tin with wrappers. Combine cookie crumbs with melted butter. Spoon a generous tablespoon of crumb mixture into each of the muffin cups. Use the back of a spoon to spread the crumbs into an even layer. Place the tin in the fridge while you prepare the rest of the cheesecake.
- Using an electric stand or hand mixer, beat the heavy whipping cream until you achieve soft, but sturdy peaks. It should hold its shape. (If using a stand mixer, transfer the cream to a separate bowl and set it in the fridge. Clean out the bowl for the next step.)
- Beat together cream cheese, key lime curd, sugar and lime zest until smooth.
- Add the whipped cream to the cream cheese mixture and gently fold it in with a spatula until it's thoroughly incorporated.
- Remove the muffin tin from the fridge. Using a spoon or piping bag, fill the muffin cups with the cheesecake mix until they are about 3/4 full. (It measure out to a scant 1/4 cup of cheesecake mix each.) Smooth out the tops with the back of a spoon or offset spatula.
- Transfer the tin back to the fridge for at least 3 hours to allow the cheesecakes to set.
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