Mini Key Lime Cheesecakes

Meta Description: These individual Key Lime Cheesecakes are a perfect bite of paradise! Featuring a buttery graham cracker crust, a velvety-tangy filling bursting with real Key lime zest and juice, and a cloud of whipped cream, they’re a refreshing, no-fuss dessert that’s as beautiful as it is delicious.

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A Personal Portion of Perfection

There’s something undeniably charming about a dessert served in its own individual vessel. These Mini Key Lime Cheesecakes capture the essential, vibrant flavor of the Florida Keys—the perfect balance of sweet, creamy, and tart—in a perfectly portioned, no-bake format. They eliminate the stress of slicing a traditional cheesecake and guarantee a beautiful presentation every time. By using real Key lime zest and juice, we create a flavor that’s authentically bright and citrusy, far surpassing any imitation. They’re the ideal make-ahead dessert for a dinner party, a delightful end to a summer meal, or a sweet treat to have waiting in the fridge.

Ingredients

For the Graham Cracker Crust:

• 1 ½ cups (150g) graham cracker crumbs (about 10-12 full sheets)

• 5 tablespoons (70g) unsalted butter, melted

• 2 tablespoons (25g) granulated sugar

• Pinch of fine sea salt

For the No-Bake Key Lime Filling:

• 16 oz (452g) full-fat cream cheese, softened to room temperature

• 1 cup (120g) powdered sugar, sifted

• ⅓ cup (80ml) fresh Key lime juice (about 12-15 Key limes; regular Persian lime juice can be substituted)

• 2 teaspoons finely grated Key lime zest (plus extra for garnish)

• 1 teaspoon pure vanilla extract

• 1 ¼ cups (300ml) cold heavy whipping cream

For the Topping & Garnish:

• 1 cup (240ml) cold heavy whipping cream

• 2 tablespoons (15g) powdered sugar

• ½ teaspoon pure vanilla extract

• Thin Key lime slices, additional zest, or graham cracker crumbs for garnish

Equipment Needed

• 12 (4 oz) mason jars, dessert cups, or ramekins

• Electric hand mixer or stand mixer

• Zester and citrus juicer

• Measuring cups and spoons

• Mixing bowls (medium and large)

• Spatula

• Fine-mesh sieve (for sifting powdered sugar)

Step-by-Step Instructions

Step 1: Prepare the Crust

Ensure your cream cheese is softening on the counter.
In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Mix with a fork until the crumbs are uniformly moist and resemble wet sand.
Divide the mixture evenly among your 12 serving vessels (about 1 heaping tablespoon per jar). Using the bottom of a small glass, a measuring spoon, or your fingers, press the crumbs firmly and evenly into the bottom to create a solid crust layer.
Place all the jars on a tray and transfer to the refrigerator to chill while you make the filling.

Step 2: Zest and Juice the Key Limes

This is the flavor foundation. Wash and dry your Key limes. Finely zest 2-3 of them to yield 2 teaspoons, being careful to avoid the bitter white pith. Halve the limes and juice them until you have ⅓ cup of fresh juice. If using bottled Key lime juice, ensure it’s 100% pure. Strain the juice to remove any seeds or pulp.

Step 3: Make the Luxurious No-Bake Filling

In a large bowl using an electric mixer, beat the softened cream cheese on medium speed for 1-2 minutes until completely smooth and free of any lumps. Scrape down the bowl.
Add the sifted powdered sugar, Key lime juice, lime zest, and vanilla extract. Beat on medium-low speed until just combined and smooth. Scrape the bowl again. The mixture will be quite thick at this stage.

Step 4: Whip and Fold for the Perfect Texture

In a separate, clean, chilled bowl, whip the 1 ¼ cups of cold heavy cream using your mixer (with clean beaters) on medium-high speed until it holds stiff peaks. This takes about 2-3 minutes. Do not overwhip into butter.
Using a spatula, gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream until no white streaks remain and the filling is uniformly pale, light, and airy.

Step 5: Assemble the Cheesecakes

Remove the chilled crusts from the refrigerator. Spoon or pipe the Key lime filling evenly over the crusts, filling each vessel nearly to the top. Smooth the tops with the back of a spoon or an offset spatula.
Gently tap the tray on the counter a few times to release any air bubbles. Cover loosely with plastic wrap and refrigerate for at least 4 hours, but ideally overnight, to allow the cheesecakes to set fully.

Step 6: Finish with Whipped Cream and Garnish

Just before serving, prepare the fresh whipped cream topping: In a chilled bowl, whip the remaining 1 cup of heavy cream with 2 tablespoons of powdered sugar and ½ teaspoon vanilla until soft peaks form.
Top each chilled cheesecake with a dollop or a piped swirl of whipped cream. Garnish with a small twist of Key lime zest, a thin slice of lime, or a light sprinkle of graham cracker crumbs for texture.

Tips for Success

• Room Temperature is Crucial: Softened cream cheese is non-negotiable for a lump-free, silky filling. Leave it out for 1-2 hours.

• Zest First, Juice Later: Always zest your citrus before juicing—it’s infinitely easier.

• Chill Your Bowl and Beaters: For the whipped cream, chilling your mixer bowl and beaters in the freezer for 10 minutes prior helps the cream whip faster and higher.

• The Power of the Fold: When incorporating the whipped cream, fold gently and patiently. Vigorous stirring will deflate the air you just whipped in, resulting in a denser filling.

• Patience is a Virtue: The long chill is what transforms the filling from a mousse-like texture into a sliceable, creamy cheesecake consistency.

Nutrition Information (Per 1 mini cheesecake)

• Calories: ~420 kcal

• Total Fat: 32g

• Saturated Fat: 19g

• Cholesterol: 95mg

• Sodium: 210mg

• Total Carbohydrates: 30g

• Dietary Fiber: 0g

• Sugars: 22g

• Protein: 4g

Note: Nutrition facts are estimates based on specific brands and include crust, filling, and whipped cream topping. Using reduced-fat cream cheese or light whipped topping will alter the values.

Storage & Serving

• Storage: These cheesecakes must be stored in the refrigerator, covered tightly with plastic wrap or lids. They will keep perfectly for 3-4 days.

• Serving: For the best flavor and texture, serve them cold directly from the fridge. They can be enjoyed with a spoon right from the jar.

• Make-Ahead: This is the ultimate make-ahead dessert. Assemble completely (including crust and filling) up to 2 days in advance. Add the fresh whipped cream and garnish just within a few hours of serving.

Recipe Variations

• Coconut Dream: Add ½ cup of toasted sweetened coconut flakes to the crust mixture. Fold ¼ cup into the filling, and use the rest as a garnish with the whipped cream.

• Gingersnap Crust: Substitute graham crackers with crushed gingersnap cookies for a warm, spicy contrast to the tart lime.

• Mango Coulis: Serve each cheesecake with a spoonful of fresh mango puree drizzled over the top for a tropical flavor pairing.

• Vegan/Dairy-Free: Use vegan cream cheese, coconut cream (chilled) for the whipped components, and vegan butter. Ensure graham crackers are vegan.

These Mini Key Lime Cheesecakes are more than just a dessert; they’re a portable celebration, a jar filled with sunshine and cream. They deliver all the satisfaction of a classic cheesecake with a fraction of the effort and a guarantee of personal delight for every guest.