Description
A delightful no-bake dessert featuring a buttery graham cracker crust and a smooth, zesty key lime cream cheese filling.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup key lime juice
- 1 tablespoon key lime zest
- Whipped cream for topping
Instructions
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs with melted butter. Mix well until it resembles wet sand. Press this mixture firmly into the bottoms of your mini cheesecake cups or muffin tin.
- Make the Filling: In another bowl, beat the softened cream cheese until it appears creamy and smooth. Gradually add the powdered sugar, mixing until fully incorporated.
- Add the Zing: Stir in the key lime juice and zest until well blended.
- Fill the Crusts: Spoon or pipe the cheesecake filling over the graham cracker crusts, leaving a little room for the topping.
- Chill: Place the filled cups into the refrigerator for at least 240 minutes or until they are well set.
- Serve and Enjoy: Before serving, top each mini cheesecake with whipped cream and a sprinkle of lime zest.
Notes
These mini cheesecakes can be prepared up to two days in advance. Make sure your cream cheese is at room temperature for a smooth filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Mini Key Lime Cheesecake, No Bake Dessert, Cheesecake Recipe