These no-bake Mini Lime Cheesecakes are light, fresh and perfect for a summer dessert! They have a graham cracker crumb crust, a sweet and tart lime cheesecake filling that is flavoured with both lime juice and zest, and are topped with a swirl of fresh whipping cream! The best part about these cheesecakes is they don’t require an oven and are quick and easy to make.

What you will need to make Mini Lime Cheesecakes

There are only a few ingredients that you’ll need to make these cheesecakes!

Graham Cracker Crumbs – These are used for the crust. Personally, I prefer buying the crumbs. If you decided to crush the graham crackers yourself, make sure you pulse them in a food processor until they are very fine.

Unsalted Butter – Melted butter is used to hold the crust together.

Cream Cheese – Be sure to use brick-style cream cheese. You can use full fat or the light version.

Powdered Sugar – This adds some sweetness to the cheesecake filling, while still keeping it nice and smooth. Granulated sugar would make it too grainy.

Sour Cream – Sour cream adds a bit of tang to the cheesecake filling, however, it could be omitted if you don’t have it on hand.

Vanilla extract

Whipping Cream – This is what gives the cheesecake filling its light and fluffy texture. Be sure to use 35% heavy whipping cream!

2 Limes – This recipe requires the juice of about 2 limes and the zest of 1. If you want to top your cheesecakes with lime wedges, then you will need 3.

How to make Mini Lime Cheesecakes

Line a cupcake tin with cupcake liners. Set aside.

In a medium-sized bowl, combine the melted butter and graham cracker crumbs. Mix until it forms a sand-like consistency.

Scoop about 1 1/2 tablespoons of the graham cracker crumb mixture into each cupcake liner and press it down to form the crust. I used the bottom of a shot glass to make sure the crust was even and packed down.

In the bowl of an electric or handheld mixer, fitted with the whisk attachment, mix the cream cheese on its own until smooth. Then, add the sour cream, vanilla extract, lime juice and zest and mix to combine.

With the mixer on low, add in the powdered sugar and mix until smooth.

Then, add in 3/4 cup of whipping cream and whip on high speed until the mixture is light and fluffy.

Scoop or pipe the cheesecake filling into the cupcake liners so that they are almost full to the top. You can use an offset spatula to smooth out the tops of the cheesecake filling or simply bang the pan on the counter.

Chill the cheesecakes in the fridge for at least 2 hours or overnight.

Whip the remaining 1/2 cup of whipping cream and top the cheesecakes with swirls or dollops of it. You can also add lime wedges.

Mini Lime Cheesecakes

Recipe by kelseylacombeCourse: DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Chill time

hours

These no-bake Mini Lime Cheesecakes are the perfect summer dessert! They have a graham cracker crust, a sweet and tart lime cheesecake filling that is flavoured with both lime juice and zest, and are topped with a swirl of fresh whipping cream!

Ingredients

1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1 cup cream cheese, chilled
1/2 cup powdered sugar
1 tablespoon sour cream
1/2 teaspoon vanilla extract
1 1/4 cup heavy whipping cream
2 tablespoons of lime juice (about 2 limes)
1 tablespoon lime zest (about 1 lime)

Directions

Line a cupcake tin with cupcake liners. Set aside.
In a medium-sized bowl, combine the melted butter and graham cracker crumbs. Mix until it forms a sand-like consistency.
Scoop about 1 1/2 tablespoons of the graham cracker crumb mixture into each cupcake liner and press it down to form the crust. I used the bottom of a shot glass to make sure the crust was even and packed down.
In the bowl of an electric or handheld mixer, fitted with the whisk attachment, mix the cream cheese on its own until smooth. Then, add the sour cream, vanilla extract, lime juice and zest and mix to combine.
With the mixer on low, add in the powdered sugar and mix until smooth.
Then, add in 3/4 cup of whipping cream and whip on high speed until the mixture is light and fluffy.
Scoop or pipe the cheesecake filling into the cupcake liners so that they are almost full to the top. You can use an offset spatula to smooth out the tops of the cheesecake filling or simply bang the pan on the counter.
Chill the cheesecakes in the fridge for at least 2 hours or overnight.
Whip the remaining 1/2 cup of whipping cream and top the cheesecakes with swirls or dollops of it. You can also add lime wedges.

If you tried this recipe, let me know what you think! Leave a comment below or tag me on Instagram @cremedelacombe.