These delightful Mini Key Lime Cheesecakes deliver bright citrus flavor in perfectly portioned individual servings. Each bite features a buttery graham cracker crust topped with a creamy, tangy filling that strikes the ideal balance between sweet and tart, all crowned with a swirl of freshly whipped cream and a slice of lime. Perfect for spring gatherings, summer parties, or whenever you crave a refreshing dessert, these no-bake treats offer the classic flavor of key lime pie in an elegant cheesecake form that’s sure to impress guests while being surprisingly simple to prepare.

Why You’ll Love This Recipe

Perfect portion control: Individual servings eliminate the need for cutting and serving
Make-ahead convenience: Can be prepared up to 2 days before your event
No-bake simplicity: No need to monitor baking times or worry about cracks
Bright, refreshing flavor: The perfect balance of tangy and sweet
Elegant presentation: Looks professionally made with minimal effort
Crowd-pleasing appeal: A familiar flavor that most people love, presented in a new way

Ingredients

For the Crust

Graham crackers – Creates the classic, slightly sweet base that complements the tangy filling
Butter – Binds the crumbs together and adds rich flavor
Granulated sugar – Enhances sweetness and helps the crust hold together
Salt – Balances sweetness and enhances all flavors

For the Filling

Cream cheese – Provides the creamy, tangy base of the cheesecake
Sweetened condensed milk – Adds sweetness and contributes to the smooth texture
Key lime juice – The star ingredient that delivers authentic, bright citrus flavor
Lime zest – Intensifies the lime flavor and adds visual appeal
Vanilla extract – Balances the tartness with warm, aromatic notes
Heavy cream – Creates structure and adds richness
Powdered sugar – Sweetens without adding graininess
Gelatin – Helps the cheesecakes set firmly without baking

For the Topping

Heavy cream – Creates a light, fluffy garnish
Powdered sugar – Sweetens and stabilizes the whipped cream
Vanilla extract – Adds depth of flavor to the whipped cream
Fresh lime slices – Provides a decorative and flavor-enhancing garnish
Lime zest – Optional for an extra pop of color and flavor

Step-by-Step Instructions

Preparing the Crust

Begin with 1½ cups of graham cracker crumbs, which you can make by pulsing about 12 full graham cracker sheets in a food processor until they reach a fine, sand-like consistency. If you don’t have a food processor, place the crackers in a sealed plastic bag and crush them with a rolling pin, though this method may produce slightly less uniform crumbs.

In a medium bowl, combine the graham cracker crumbs with 6 tablespoons of melted unsalted butter, 3 tablespoons of granulated sugar, and a pinch of salt. Mix thoroughly until the mixture resembles wet sand and holds together when pressed between your fingers. The butter should be completely incorporated with no dry spots visible.

Line a 12-cup muffin tin with paper liners, which will make removal easy and preserve the shape of your mini cheesecakes. Silicone muffin molds also work well if you have them, as they allow for easy unmolding.

Divide the crumb mixture evenly among the muffin cups, using approximately 1½ tablespoons per cup. Use the bottom of a shot glass, measuring cup, or a spoon with a flat bottom to firmly press the crumbs into an even, compact layer. The more firmly you pack the crust, the better it will hold together when serving.

Place the muffin tin in the refrigerator to chill while you prepare the filling. This cooling time allows the butter to solidify, which helps bind the crust together.

Creating the Filling

In a small microwave-safe bowl, combine 2 tablespoons of cold water with 1 tablespoon of unflavored gelatin powder. Let it stand for 5 minutes to bloom. The gelatin will absorb the water and swell, creating a solid mass. This blooming process is essential for the gelatin to dissolve properly later.

In a large mixing bowl, beat 16 ounces (two 8-ounce packages) of cream cheese that has been softened to room temperature until completely smooth, about 2-3 minutes on medium speed. It’s crucial that the cream cheese is properly softened to avoid lumps in the final product. If necessary, cut the cream cheese into cubes and let it sit at room temperature for at least an hour before using.

Gradually add one 14-ounce can of sweetened condensed milk to the cream cheese, beating continuously until fully incorporated and the mixture is smooth and fluffy. Scrape down the sides of the bowl frequently to ensure even mixing. The sweetened condensed milk provides both sweetness and contributes to the smooth, creamy texture.

Add ½ cup of fresh Key lime juice, 1 tablespoon of finely grated lime zest (preferably from Key limes, but regular limes work well too), and 1 teaspoon of vanilla extract. Beat on medium speed until well combined, about 1 minute. The filling will begin to thicken slightly as the acidic lime juice interacts with the dairy products.

After the gelatin has bloomed for 5 minutes, microwave it for about 10 seconds until just melted and liquified. Do not overheat, as this can damage the setting properties. Immediately whisk the melted gelatin into the cream cheese mixture until fully incorporated. This will help the cheesecakes set firmly without baking.

In a separate chilled bowl, whip 1 cup of cold heavy cream until stiff peaks form, about 3-4 minutes. The cream should be very cold for best results, and even chilling the bowl and beaters beforehand can help achieve maximum volume.

Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in three additions. Fold with a light hand using a cutting and sweeping motion to maintain as much air as possible in the mixture. This folding technique is crucial for achieving the light, mousse-like texture that makes these mini cheesecakes so special.

The final mixture should be smooth and creamy with a pale yellow-green hue from the lime juice and zest. It should be thick enough to hold soft peaks but still be pourable, with a consistency similar to soft-serve ice cream.

Assembling the Cheesecakes

Remove the muffin tin with the prepared crusts from the refrigerator. Using an ice cream scoop or spoon, divide the filling evenly among the crusts, filling each cup nearly to the top. Tap the pan gently on the counter a few times to remove any large air bubbles and ensure the filling settles evenly.

Smooth the tops with the back of a spoon or an offset spatula for a neat appearance. Cover the muffin tin loosely with plastic wrap, being careful not to let it touch the surface of the cheesecakes.

Refrigerate for at least 4 hours, but preferably overnight, to allow the cheesecakes to set completely. This chilling time is essential for the gelatin to fully set and for the flavors to meld together. The cheesecakes are properly set when they feel firm to the touch and don’t jiggle when the pan is gently shaken.

Finishing Touches

When ready to serve, carefully remove the cheesecakes from the muffin tin by gently lifting the paper liners. Place them on a serving platter or individual dessert plates.

For the whipped cream topping, combine 1 cup of cold heavy cream with 3 tablespoons of powdered sugar and ½ teaspoon of vanilla extract. Whip until stiff peaks form, about 3-4 minutes. The powdered sugar not only sweetens the cream but also contains a small amount of cornstarch that helps stabilize the whipped cream so it holds its shape longer.

Transfer the whipped cream to a piping bag fitted with a star tip. If you don’t have a piping bag, you can use a zip-top bag with the corner snipped off for a simpler presentation, or simply dollop the cream with a spoon.

Pipe a decorative swirl of whipped cream onto each mini cheesecake. The classic presentation is a tall spiral, but feel free to get creative with your piping pattern.

Cut thin slices of fresh lime, about ⅛-inch thick, and make a small cut from the center to the edge of each slice. Twist gently and place one slice on top of each cheesecake, nestling it slightly into the whipped cream. This not only identifies the flavor immediately but also adds a fresh burst of color.

For an extra special touch, sprinkle a small amount of additional lime zest over the whipped cream or around the plate. This adds color and reinforces the lime flavor profile.

For best flavor and texture, allow the mini cheesecakes to sit at room temperature for about 10 minutes before serving. This slight warming makes the filling creamier and allows the flavors to become more pronounced.

Pro Tips

Use freshly squeezed Key lime juice for authentic flavor, but bottled works in a pinch
Microplane zesters create the finest zest without bitter pith
For perfect swirls, chill the piping bag and tip before filling with whipped cream
Add a drop of green food coloring to enhance the key lime color if desired
For extra tang, add 2 tablespoons of sour cream to the cheesecake mixture
Line the muffin tin with strips of parchment paper for easier removal

Variations and Creative Ideas

This versatile recipe can be adapted in numerous ways:

Coconut Key Lime Version

Transform these mini cheesecakes into a tropical treat by adding coconut flavor. Replace ¼ cup of the graham cracker crumbs with toasted coconut flakes in the crust. Add ½ teaspoon of coconut extract to the filling and fold in ¼ cup of toasted coconut flakes. Garnish the finished cheesecakes with additional toasted coconut sprinkled around the whipped cream for a beautiful presentation and complementary flavor.

The coconut pairs beautifully with the lime, creating a dessert reminiscent of tropical vacations. For an even more pronounced coconut flavor, consider using coconut cream in place of some of the heavy cream in the filling. This variation is perfect for summer gatherings or themed parties.

White Chocolate Key Lime Cheesecakes

Add a touch of luxury by incorporating white chocolate into the cheesecake filling. Melt 6 ounces of high-quality white chocolate and allow it to cool slightly but remain pourable. Fold this into the cream cheese mixture just before adding the whipped cream. The white chocolate adds a velvety richness that complements the tartness of the lime beautifully.

For an elegant finishing touch, create small white chocolate curls using a vegetable peeler on a bar of white chocolate, and sprinkle these over the whipped cream. The subtle sweetness of the white chocolate softens the lime’s acidity, making this variation perfect for those who prefer a less tart dessert.

Key Lime Pie Cheesecake Bars

Adapt this recipe into a bar format for easy serving at larger gatherings. Press the crust into an 8×8-inch square pan lined with parchment paper, pour the filling over the top, and refrigerate until set. Cut into squares and top each with a small dollop of whipped cream and a tiny wedge of lime.

This presentation creates a hybrid between cheesecake and traditional key lime pie bars, ideal for buffets or potlucks where guests may be serving themselves. The bars can be cut into various sizes depending on the occasion, from small bite-sized pieces for cocktail parties to larger squares for a more substantial dessert.

Gluten-Free Key Lime Cheesecakes

Create a gluten-free version by replacing the graham cracker crumbs with crushed gluten-free cookies or a mixture of almond flour, melted butter, a touch of honey, and a pinch of salt. The almond base provides a nutty complement to the citrus filling while accommodating dietary restrictions.

This thoughtful adaptation ensures everyone can enjoy the dessert regardless of gluten sensitivities. The almond crust has a more delicate texture and pleasant nutty flavor that many people actually prefer to the traditional graham cracker base.

Serving Suggestions

These versatile mini cheesecakes can be presented in various ways:

For Brunch: Serve alongside a selection of fresh fruits and coffee for an elegant addition to a weekend brunch spread. The bright citrus flavor offers a refreshing contrast to savory breakfast items.

Dessert Bar: Create a DIY topping station with various options like fresh berries, toasted coconut, white chocolate shavings, and different flavored whipped creams (vanilla, coconut, or even a touch of rum). This interactive approach engages guests and allows for personalization.

With Tea: The bright citrus flavor pairs beautifully with a range of teas, particularly Earl Grey or Jasmine. Serve as part of an afternoon tea service for an impressive yet easily manageable sweet option.

As Part of a Dessert Trio: For dinner parties, serve a mini key lime cheesecake alongside small portions of chocolate mousse and fresh berries for a dessert sampling plate. The varying flavors and textures create an exciting sensory experience that elevates the dining occasion.

Seasonal Garnish: Adapt the presentation to the season by garnishing with seasonal berries in summer, a light dusting of nutmeg in fall, or a small sprig of mint during the holidays. These simple touches make the dessert appropriate for any time of year.

Storage and Reheating Advice

These mini cheesecakes store exceptionally well, making them perfect for advance preparation:

Refrigeration: Store the cheesecakes in an airtight container in the refrigerator for up to 4 days. The flavor actually improves after the first day as the lime permeates the filling more fully. For best results, add the whipped cream topping and lime garnish just before serving.

Freezing: These cheesecakes freeze beautifully for up to 1 month. Place them on a baking sheet in the freezer until solid, then wrap each one individually in plastic wrap and store in a freezer-safe container. This method prevents them from sticking together and allows you to thaw only what you need.

Thawing: Thaw frozen cheesecakes overnight in the refrigerator for the best texture. For quicker thawing, individual cheesecakes can be left at room temperature for about 30 minutes. Add the whipped cream and garnishes after thawing for the freshest presentation.

Make-Ahead Tips: For parties or events, prepare the cheesecakes up to 2 days in advance and store them in the refrigerator. Make the whipped cream the day of serving and keep it refrigerated in a piping bag until needed. This approach significantly reduces day-of preparation while ensuring the freshest taste and appearance.

Transporting: When taking to a gathering, transport in a cooler with ice packs to maintain proper temperature. Bring the whipped cream in a separate container or piping bag and assemble on site for the most professional presentation.

Frequently Asked Questions

Can I use regular limes instead of Key limes? Yes, regular Persian limes can be substituted, though the flavor profile will be slightly different. Key limes have a more distinct, aromatic quality with greater acidity. If using regular limes, you might want to add a little more zest to intensify the flavor, or combine the juice with a small amount of lemon juice (about 1 tablespoon) to more closely mimic the complexity of Key limes.

Why didn’t my filling set properly? The most common reasons for soft filling are insufficient chilling time, improper gelatin blooming, or overheating the gelatin which damages its setting properties. Ensure the gelatin blooms fully (appears swollen and translucent) before melting, and don’t let it boil. Also, make sure the cheesecakes chill for at least 4 hours, preferably overnight, for the proper consistency.

Can I make this recipe without gelatin? Yes, for a vegetarian version, substitute the gelatin with 1½ teaspoons of agar-agar powder or 4 teaspoons of cornstarch (mixed with a small amount of the lime juice before adding). The texture will be slightly different but still delicious. Another option is to use 1½ tablespoons of instant clear jel, which doesn’t require heating.

The filling tastes too tart. How can I adjust it? If you find the filling too tart, add an extra 2-3 tablespoons of powdered sugar to the mixture. You can also reduce the lime juice to ⅓ cup rather than ½ cup, or use a combination of lime and lemon juice for a milder citrus flavor. Adding a touch more vanilla extract (an extra ½ teaspoon) can also help balance the tartness.

Can I make these in a different size? Absolutely! This recipe works well in mini muffin tins for bite-sized treats (yields about 24, with a 15-20 minute setting time reduction), standard muffin tins as described, or even as a single 9-inch cheesecake (requiring an additional 2-3 hours chilling time). Adjust the crust and filling proportions accordingly, and remember that larger formats will need more time to set properly.