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No-bake key lime cheesecake cups topped with whipped cream and lime zest

No-Bake Key Lime Cheesecake Cups

These light and refreshing No-Bake Key Lime Cheesecake Cups combine tangy key lime flavor with a creamy cheesecake filling atop a crunchy graham cracker crust, making for a perfect summer dessert.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 8 cups
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Can substitute with crushed digestive biscuits or vanilla wafers
  • 0.5 cups melted unsalted butter Melted to mix with crumbs
For the filling
  • 2 packages (8 oz) cream cheese, softened Ensure at room temperature for best texture
  • 1 can (14 oz) sweetened condensed milk Gradually mixed into cream cheese
  • 0.5 cups key lime juice Freshly squeezed recommended
  • 1 tsp lime zest Enhances the citrus flavor
  • Whipped cream for topping Add just before serving
  • Lime slices for garnish Fresh for decoration

Method
 

Preparation
  1. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are moistened and resemble wet sand.
  2. Press this mixture firmly into the bottom of individual cups or muffin tins to form a crust.
  3. In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until smooth, about 2-3 minutes.
  4. Gradually add the sweetened condensed milk to the cream cheese, mixing until completely combined.
  5. Stir in the key lime juice and lime zest until smooth.
  6. Spoon the cream cheese mixture over the graham cracker crust in each cup, using a rubber spatula to fill them evenly.
  7. Place the filled cups in the refrigerator and allow them to chill for at least 2 hours, or until set.
  8. Before serving, top the cheesecake cups with whipped cream and a fresh slice of lime.

Notes

Can be made a day in advance. Use larger cups for bigger servings or double the recipe for more.