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tray of no bake key lime cheesecakes

Mini No Bake Key Lime Cheesecakes with Coconut Cookie Crust

4.67 from 3 votes
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!
Cook Time:20 mins
Setting Time:3 hrs
Total Time:3 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: cheese, christmas, holidays, vegetarian
Servings: 12 mini cheesecakes
Calories: 217kcal
Author: Sip + Sanity | Linda Feller


  • 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
  • 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.
    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.


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

Nutritional values are estimated and provided as a general guideline only.

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