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No-bake key lime cheesecake cups with graham cracker crust and creamy lime filling topped with fresh lime slices on a marble surface

No-Bake Key Lime Cheesecake Cups – Easy Summer Dessert

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Prep Time 25 minutes
Cook Time 0 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American, Summer-inspired
Servings 8 Cups

Ingredients
  

  • Cream cheese: Use full-fat, softened to room temperature for a smooth, rich filling.
  • Sweetened condensed milk: Adds sweetness and that classic no-bake cheesecake texture.
  • Heavy whipping cream: Whipped to stiff peaks for lightness and body.
  • Key lime juice: Fresh is best; bottled works in a pinch. Regular lime juice is fine if key limes aren’t available.
  • Lime zest: Adds fragrant citrus oils and extra zing.
  • Graham crackers: Crushed for the crumb base. Shortbread or vanilla wafers also work.
  • Butter: Melted, to bind the crumbs.
  • Granulated sugar: A little for the crust to sweeten and crisp it.
  • Vanilla extract: Rounds out the flavor of the filling.
  • Salt: Just a pinch to balance the sweetness.
  • Optional toppings: Whipped cream, extra lime zest, thin lime slices, or toasted coconut.

Instructions
 

  • Prep the cups: Set out 8 to 10 small dessert cups, jars, or ramekins. Clear glasses look especially nice for layering.
  • Make the crumb base: In a bowl, mix 1 1/2 cups crushed graham crackers, 2 tablespoons granulated sugar, and 6 tablespoons melted butter. Stir until the crumbs look like damp sand and clump slightly when pressed.
  • Press the crust: Spoon 2 to 3 tablespoons of crumbs into each cup. Press down gently with the back of a spoon. Pop the cups in the fridge while you make the filling.
  • Whip the cream: In a cold bowl, whip 3/4 cup heavy cream to stiff peaks. Set aside. This keeps the filling light and mousse-like.
  • Beat the cream cheese: In a separate bowl, beat 16 ounces softened cream cheese until very smooth and fluffy, about 1 to 2 minutes. Scrape the bowl so there are no lumps.
  • Add the sweetener and flavor: Beat in 3/4 cup sweetened condensed milk, 1 teaspoon vanilla extract, a pinch of salt, 1/2 cup key lime juice, and 1 to 2 teaspoons lime zest. Mix until fully combined and silky. Taste and adjust lime to your preference.
  • Fold in the whipped cream: Gently fold the whipped cream into the lime-cream cheese mixture with a spatula. Keep it airy—don’t overmix.
  • Fill the cups: Spoon or pipe the cheesecake filling over the chilled crusts, leaving a little space at the top for garnish.
  • Chill to set: Cover and refrigerate for at least 2 hours, ideally 4. Overnight is great for the best texture and flavor.
  • Garnish and serve: Top with a dollop of whipped cream, a sprinkle of zest, or a thin lime slice. Serve cold.