Description
Delightful no bake mini key lime cheesecakes that are refreshing and perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs, 150 grams
- ⅓ cup granulated sugar, 67 grams
- 6 tablespoons melted unsalted butter, 85 grams
- 2 packages (8 ounces each) cream cheese, softened to room temperature
- ½ cup powdered sugar, 56 grams
- ¼ cup key lime juice, 60 ml
- 1 tablespoon key lime zest
- ½ teaspoon vanilla extract
- 2 cups whipped topping, plus more for garnish
Instructions
- Line a muffin tin with cupcake liners.
- In a medium bowl, mix the graham cracker crumbs with sugar, melted butter, and salt until well combined.
- Place 2 tablespoons of the crumb mixture in the bottom of each cupcake liner. Press firmly with the back of a spoon or with your fingers to pack the crust tightly.
- Place cream cheese in a large bowl and beat on high speed for 2 minutes.
- Scrape the sides, then add the powdered sugar. Mix on low speed until combined, then increase to high speed for 1 minute.
- Add the vanilla, key lime juice, and key lime zest and mix well.
- Gently fold the whipped topping into the cream cheese mixture being careful not to deflate the whipped cream.
- Fill the muffin cups with the cheesecake filling, spreading the tops to smooth.
- Refrigerate for 4 hours, or overnight.
- When ready to serve, top with dollops of whipped topping or use a large star tip and a decorator bag to pipe the topping onto the cheesecakes. Garnish with additional key lime zest.
Notes
- For a stronger lime flavor, add more key lime zest.
- Make sure the cream cheese is at room temperature for smoother mixing.
- These cheesecakes can be made a day in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg