Mini Key Lime Pie Cheesecakes

These mini key lime pie cheesecakes are a refreshing, tangy, and creamy treat that brings a little taste of the tropics in every bite. I love how the silky smooth cheesecake filling pairs perfectly with the buttery graham cracker crust and fluffy whipped cream topping. Each mini cheesecake is bright, citrusy, and perfectly portioned — a beautiful balance of sweet and tart that’s impossible to resist.

Why You’ll Love This Recipe

I love this recipe because it’s simple to make and doesn’t require complicated techniques. The mini size makes them ideal for parties, desserts on the go, or when I just want a personal indulgence. The key lime flavor adds that irresistible tang, and the creamy texture is perfectly complemented by the crunchy crust. Plus, they look as good as they taste, making them a dessert that always impresses.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Graham Cracker Crust
1 ½ cups (126 g) graham cracker crumbs
1 tbsp (1 tbsp) granulated sugar
6 tbsp (6 tbsp) unsalted or salted butter, melted

Key Lime Cheesecake Filling
1 cup (237 ml) heavy cream
8 oz (227 g) cream cheese, room temperature
14 oz (397 g) sweetened condensed milk
½ cup (118 ml) key lime juice
2 tsp (2 tsp) key lime zest

Whipped Cream
¾ cup (177 ml) heavy cream
2 tbsp (2 tbsp) powdered sugar
½ tsp (0.5 tsp) vanilla extract

Directions

1. I start by lining a muffin pan with paper cupcake liners to make removing the cheesecakes easy.
2. For the crust, I mix together the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
3. I spoon about 1 to 1½ tablespoons of the crumb mixture into each liner and press it down firmly to create the crust. Then, I refrigerate the crusts while I prepare the filling.
4. In a large bowl, I beat the cream cheese with a hand or stand mixer until smooth and creamy.
5. I add the sweetened condensed milk, key lime juice, and zest, mixing until fully combined and silky.
6. In a separate bowl, I whip the heavy cream until stiff peaks form, then gently fold it into the cheesecake mixture until light and fluffy.
7. I spoon or pipe the filling evenly over the chilled crusts, smoothing the tops.
8. I refrigerate the cheesecakes for at least 4 hours, or overnight, until fully set.
9. Just before serving, I make the whipped cream by beating heavy cream, powdered sugar, and vanilla extract until soft peaks form.
10. I pipe or spoon the whipped cream over the mini cheesecakes and garnish with extra lime zest or a small lime slice if desired.

Servings and Timing

This recipe makes about 12 mini cheesecakes.
Preparation time: 20 minutes
Chilling time: 4 hours
Total time: about 4 hours 20 minutes

Variations

I sometimes use crushed vanilla wafers or digestive biscuits instead of graham crackers for a different flavor. For a twist, I like to swirl a little mango or coconut puree into the filling before chilling. When I want something richer, I top them with a thin layer of white chocolate ganache. I’ve also made a low-carb version by using almond flour and sugar-free sweeteners for the crust and filling.

Storage/Reheating

I store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days. Since they’re no-bake, I don’t reheat them — I just serve them chilled straight from the fridge. If I want to keep them longer, I freeze them (without the whipped cream topping) for up to 1 month and thaw them overnight in the refrigerator before serving.

FAQs

Can I use regular lime juice instead of key lime juice?

Yes, I can use regular lime juice, though key limes have a slightly more intense flavor.

Do I need to bake the crust?

No, I don’t bake it — chilling the crust helps it set and hold together nicely.

Can I make one large cheesecake instead of minis?

Absolutely, I just press the crust into a springform pan and chill it the same way — I extend the chilling time slightly.

How can I make the cheesecake firmer?

If I want a firmer texture, I can add a teaspoon of gelatin dissolved in warm water before folding in the whipped cream.

Can I skip the whipped cream topping?

Yes, but I love how it balances the tartness of the lime — it adds a light, creamy finish.

Can I use store-bought whipped topping?

Yes, I can use it as a shortcut, but homemade whipped cream has a fresher flavor.

How long do they need to chill?

At least 4 hours, but overnight chilling gives the best texture and flavor.

Can I use low-fat cream cheese?

Yes, I can, though full-fat cream cheese gives a creamier, richer consistency.

Can I make them dairy-free?

Yes, I can use vegan cream cheese, coconut condensed milk, and coconut cream as substitutes.

How do I serve them neatly?

I remove the paper liners just before serving and use a spoon or fork to lift them gently for a clean presentation.

Conclusion

These mini key lime pie cheesecakes are one of my favorite easy desserts — light, creamy, and bursting with citrus flavor. I love how the tangy lime filling complements the buttery crust and how simple they are to prepare without any baking. They’re refreshing, elegant, and perfect for any occasion, from summer gatherings to special celebrations.

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