Go Back
–+ servings
tray of no bake key lime cheesecakes

Mini No Bake Key Lime Cheesecakes with Coconut Cookie Crust

Sip + Sanity | Linda Feller
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!
Print Recipe Pin Recipe Save
Cook time.20 minutes
Custom time.3 hours
Total time.3 hours 20 minutes
Course.Dessert
Cuisine.American
Number of servings.12 mini cheesecakes
Calories per serving.217 kcal

Equipment

Ingredients

  • 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 ounce cream cheese, full fat, softened
  • ¼ cup key lime curd
  • 1½ tablespoon granulated sugar
  • zest of one lime

Instructions

  • 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.
    pressing cookie crumbs into muffin cups
  • 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.
    folding whipped cream into cheesecake mix
  • 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.
    spreading cheesecake mix into muffin cups
  • Transfer the tin back to the fridge for at least 3 hours to allow the cheesecakes to set.

Nutrition

Calories: 217kcal | Carbohydrates: 5g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 102mg | Potassium: 35mg | Fiber: 1g | Sugar: 8g | Vitamin A: 518IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
Keywords.cheese, christmas, holidays, vegetarian
Drop a comment or question!Have a question about recipe variations or techniques? Did this recipe make your taste buds do a happy dance? Let me know in the ratings and comments! Your feedback keeps our kitchen sizzling and helps us cook up more free, mouthwatering recipes for you.
QR Code linking back to recipe