Mini Key Lime Cheesecake

Mini key lime cheesecake has an easy homemade graham cracker crust with a smooth and creamy key lime cheesecake filling and whipped cream on top. They are no bake and made in a muffin pan, a perfect mini dessert!

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Light, creamy and mousse-like; this key lime cheesecake batter is so dreamy! With a touch of tartness from the lime, a touch of tang from the cream cheese and a touch of sweetness from the sugar, they are a perfect easy cheesecake.

This mini key lime cheesecake recipe is made without eggs and they set up in the refrigerator instead of the oven. Kind of like mini key lime pie.

If you love citrus desserts, be sure to try lemon bar cookies, lemon white chocolate cake, key lime cookies and orange creamsicle cookies.

why you will love these cheesecake bites

• Quick recipe ~ the graham cracker crust, creamy key lime cheesecake and homemade whipped cream all come together in a matter of minutes. The hardest part is waiting for the finished mini cheesecake to set up in the refrigerator!
• Simple ingredients ~ nine ingredients you likely already have in your kitchen and you can substitute regular limes for key limes, if needed!
• No bake dessert ~ perfect when you don't want to turn on the oven!

ingredients needed {and substitutions}

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Graham crackers ~ creates the base for the crust. If graham crackers aren't available where you live digestive biscuits are a good substitute. See the recipe card for how to use them.
• Sugar ~ granulated sugar gets mixed with the graham crackers for the crust and also brings sweetness to the key lime cheesecake batter.
• Unsalted butter ~ gets melted to hold the graham cracker crust together. Salted butter can be used with no changes to the recipe.
• Cream cheese ~ use full fat cream cheese for the best no bake cheesecake. The cream cheese should be room temperature so pull it out at least two hours prior to starting the recipe.
• Sour cream ~ full fat sour cream is going to give you the creamiest and best cheesecake. I don't recommend low fat. This should also be room temperature, so pull it out with the cream cheese.
• Key lime juice and zest ~ I tested this recipe with both key limes and regular limes. The taste isn't dramatically different, so if you can't get your hands on key limes you can still make this easy cheesecake. Regular limes are easier to zest and you can use bottled key lime juice.
• Heavy cream ~ you want to use heavy cream or heavy whipping cream with a minimum of 36% fat for both the cheesecake filling and whipped cream topping. The heavy cream should be cold.

let's make homemade graham cracker crust

Start by lining one standard 12-count muffin pan with liners. Make sure you have room in your refrigerator for the pan.

Then use a food processor to pulse the graham crackers into fine crumbs {alternately you can place the crackers in a zip lock bag and crush them with a rolling pin}. Add the granulated sugar and melted butter and pulse until combined. Mixture will have the consistency of wet sand.

Spoon 1 and ½ tablespoons of the crust mixture into each muffin liner and use the flat bottom of a shot glass or clean fingers to pack it down tightly. Freeze or refrigerate while you prepare the mini key lime cheesecake filling.

how to make the best key lime cheesecake

Now using a handheld mixer or stand mixer with the whisk attachment, whip the cold heavy whipping cream on medium-high until stiff peaks form. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the full-fat cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth.

Add the full-fat sour cream and beat until fully combined. Scrape up and down the sides of the bowl, then add the lime zest, key lime juice and a pinch of salt and beat until fully combined.

Fold in the whipped cream with a spatula until combined. This takes several turns with the spatula. Work gently as you don’t want to deflate all the air out of the whipped cream.

You can use a spoon or piping bag to transfer the filling to the crusts. I prefer using a piping bag because it’s easier and less messy. Fit a large piping bag with a round tip or an open star and place the filling in the bag and pipe the filling into each crust. You can also use a zip lock bag and snip a corner off.

Refrigerate the mini key lime cheesecake in the pan until set, about 3 hours. If refrigerating for longer than 3 hours, I recommend covering the cheesecakes with plastic wrap.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

tips for how to make homemade whipped cream

Heavy cream or heavy whipping cream is what I prefer when making homemade whipped cream. They have a higher fat content than whipping cream {no heavy in the title} and tend to hold their shape better.

99.9% of the time I use my handheld mixer for making whipped cream, but a stand mixer also works. If you don't have either, a whisk will do the trick {Mr. two sugar bugs' preferred method}, but be prepared for an arm workout! It takes about 3-4 minutes of whipping with a mixer to get to stiff peaks and at least double that for whipping with a whisk.

Cold, cold, cold!! To ensure your cream whips nicely it needs to be COLD. You can also chill the bowl and beaters/whisk in the freezer for 10-15 minutes prior to making.

Confectioners' sugar is my preference for this homemade whipped cream. If you don't have confectioners'/powdered sugar, it can be substituted with granulated sugar but you may notice a slight texture.

tips and tricks for the best mini cheesecakes

• Pack the graham cracker crust tightly into the bottom of each cupcake liner. I find using a small, flat bottomed glass {like a shot glass} works really well.
• For a sturdier crust, bake them in a 350°F oven for 5 minutes and allow them to cool at least 15 minutes before adding the key lime cheesecake filling. This is 100% optional. {I don't bake mine and the crust can be a little crumbly, especially on the first day}.
• Make sure the cream cheese and sour cream are at room temperature!! If these ingredients are cold you will have lumpy cheesecakes and we are going for a creamy and mousse like texture.
• To ensure that the mini key lime cheesecake sets up; use an 8 ounce brick of full-fat cream cheese. Do not use low-fat or whipped cream cheese sold in a tub.
• The whipping cream needs to be COLD for both the no bake cheesecake batter and the homemade whipped cream.
• If you don't have a zesting tool, the best way to zest a lime without a zester is to use the fine holes on a box grater. Just be careful not to get the pith {the underlying white part, which can be bitter}.

variation ideas

For a coconut twist ~ add a quarter cup of finely chopped coconut to the graham cracker crumbs. Then use full fat coconut milk for the whipped cream {Refrigerate the coconut milk for at least 24 hours. Then remove the solidified coconut milk and whip. Discard or reserve the coconut water for another use}.

Use vanilla wafers ~ for a twist make the crust with vanilla wafers. You'll need about 30-32 vanilla wafers, finely crushed.

For a shortbread crust ~ use finely crushed shortbread cookies in place of the graham crackers. Weighing the cookies is best in this case, you'll want 120g.

Frozen small cheesecakes ~ let the mini key lime cheesecake set up in the refrigerator. Then top with the whipped cream and place in the freezer in an airtight container. This is a great option for summer entertaining when a frozen treat is welcome!

frequently asked questions

do I have to use key limes?

Key limes are a little more tart and tangy than regular limes, but can be harder to find. My testers didn't notice a drastic difference in the flavor, so use regular limes if needed!

can I use bottled key lime juice?

Key lime juice can often be easier to find. If you can get your hands on that, use the juice and then the zest from a regular lime.

can I make them ahead?

This quick recipe can be prepared up to two days before serving. Store the no bake cheesecake covered in the refrigerator.

I do recommend not topping with the whipped cream until ready to serve.

how to store

Cover and store any leftover mini key lime cheesecake in the refrigerator for up to 5 days.

The cheesecakes can also be frozen for up to 3 months; allow to thaw in the refrigerator.

Remember to snap a picture and tag me on Instagram if you make these Mini Key Lime Cheesecake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more no bake cheesecake recipes

• Cookie Butter Cheesecake
• Mascarpone Cheesecake
• Mini Peanut Butter Espresso Cheesecake

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Mini Key Lime Cheesecake

recipe created and tested by:

Tasia Harper

Mini key lime cheesecake has an easy homemade graham cracker crust with a smooth and creamy key lime cheesecake filling and whipped cream on top. They are no bake and made in a muffin pan, a perfect mini dessert!

5 from 2 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 30 minutes mins

chill time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course Cakes and Cupcakes

Cuisine American

Servings 12 mini cheesecakes

Calories 362 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

Graham Cracker Crust

• ▢ 1 cup graham cracker crumbs 8 graham crackers 120g
• ▢ 3 tablespoons granulated sugar 36g
• ▢ 5 tablespoons unsalted butter melted 70g

Key lime Cheesecake

• ▢ ¾ cup cold heavy whipping cream 180mL
• ▢ 8 ounces full-fat brick cream cheese room temperature 226g
• ▢ ½ cup granulated sugar 100g
• ▢ ¼ cup full-fat sour cream room temperature 60g
• ▢ 1 tablespoon lime zest from one medium lime
• ▢ 2 tablespoons key lime juice 30mL
• ▢ Pinch of salt

Whipped Cream

• ▢ 1 cup cold heavy whipping cream 240mL
• ▢ 3 tablespoons confectioners' sugar 23g

Instructions

 

• Line one standard 12-count muffin pan with liners. Make sure you have room in your refrigerator for the pan.

for the graham cracker crust

• Use a food processor to pulse the graham crackers (1 cup/8 graham cracker sheets/120g) into fine crumbs. (alternately you can place the crackers in a zip lock bag and crush them with a rolling pin)
• Add the granulated sugar (3 tablespoons/36g) and melted butter (5 tablespoons/70g) and pulse until combined. Mixture will have the consistency of wet sand.
• Spoon 1 and ½ tablespoons of the crust mixture into each muffin liner and use the flat bottom of a shot glass or clean fingers to pack it down tightly. Freeze or refrigerate while you prepare the key lime cheesecake filling.

key lime cheesecake filling

• Using a handheld or stand mixer with the whisk attachment, whip the cold heavy whipping cream (¾ cup/180mL) on medium-high until stiff peaks form, about 3-4 minutes. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the full-fat cream cheese (8 ounces/226g) and granulated sugar (½ cup/100g) together on medium-high speed in a large bowl until the mixture is smooth, about 2-3 minutes.
• Add the full-fat sour cream (¼ cup/60g) and beat until fully combined, about 1 minute. Scrape up and down the sides of the bowl, then add the lime zest (from one medium lime), key lime juice (2 tablespoons) and a pinch of salt and beat until fully combined.
• Fold in the whipped cream with a spatula until combined. This takes several turns with the spatula. Work gently as you don’t want to deflate all the air out of the whipped cream.
• You can use a spoon or piping bag to transfer the filling to the crusts. I prefer using a piping bag because it’s easier and less messy for distributing. Fit a large piping bag with a round tip or an open star and place the filling in the bag and pipe the filling into each crust. You can also use a zip top bag and snip a corner off.
• Refrigerate the mini cheesecakes in the pan until set, about 3 hours. If refrigerating for longer than 3 hours, I recommend covering the cheesecakes with plastic wrap.

for the whipped cream

• Using a handheld or stand mixer with the whisk attachment, whip the cold heavy whipping cream (1 cup/240mL) and confectioners' sugar (3 tablespoons/23g) on medium-high until stiff peaks form, about 3-4 minutes.

to serve

• Remove the mini cheesecakes from the refrigerator and place them on a serving platter or plates. Use a piping bag to pipe the whipped cream on top of each cheesecake. Alternately, you can also use a spoon to dollop the whipped cream on top of each cheesecake. Top with a mini slice of lime, if desired.

Notes

Heavy cream or heavy whipping cream with 36% fat is what is needed for the correct texture.

Full-fat cream cheese and sour cream are recommended.

If you don't have key lime juice, regular lime juice can be substituted.

The recipe can be prepared through step 10 up to two days before serving. I do recommend not topping with the whipped cream until ready to serve.

Cover and store any leftover cheesecakes in the refrigerator for up to 5 days. The cheesecakes can also be frozen for up to 3 months; allow to thaw in the refrigerator. You can also serve the cheesecakes frozen, if preferred.

For my readers who don't have graham crackers; use digestive biscuits and an extra tablespoon or two of granulated sugar for the crust; the butter should stay the same amount. I haven't ever worked with cream cheese outside of the U.S., but readers have told me it comes in tubs and is thicker and more solid than the spreadable/tub cream cheese in the U.S. and should work.

Nutrition

Serving: 1 cheesecakeCalories: 362kcalCarbohydrates: 29gProtein: 3gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 9gCholesterol: 74mgSodium: 160mgFiber: 1gSugar: 19g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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