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No-Bake Key Lime Cheesecake Cups – Bright, Creamy, and Effortless

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Crust: 1 cup graham cracker crumbs, 3 tablespoons melted unsalted butter, 1 tablespoon granulated sugar, pinch of salt
  • Cheesecake Filling: 8 ounces full-fat cream cheese (softened), 1/2 cup sweetened condensed milk, 1/3 cup fresh key lime juice (or regular lime juice), 1 teaspoon lime zest, 1 teaspoon vanilla extract, pinch of salt
  • Whipped Cream: 1 cup cold heavy cream, 2 tablespoons powdered sugar
  • Topping (optional): Extra lime zest, thin lime slices, or crushed graham crackers
  • Equipment: Hand mixer or stand mixer, mixing bowls, spatula, 6–8 small cups or jars (4–6 ounces each)

Method
 

  1. Make the crust. Stir graham crumbs, melted butter, sugar, and a pinch of salt until the mixture looks like wet sand.
  2. Portion the base. Spoon 1–2 tablespoons of crust into each cup. Press gently with the back of a spoon. Set aside.
  3. Whip the cream. In a cold bowl, beat heavy cream and powdered sugar to medium-stiff peaks. Do not overbeat. Chill the bowl while you make the filling.
  4. Blend the cheesecake base. Beat softened cream cheese until smooth. Add sweetened condensed milk, lime juice, lime zest, vanilla, and a pinch of salt. Mix until silky and lump-free.
  5. Fold it together. Gently fold the whipped cream into the cheesecake base in two additions until just combined. Keep it airy.
  6. Fill the cups. Spoon or pipe the mixture over the crusts, leaving a little room at the top for garnish.
  7. Chill to set. Cover and refrigerate for at least 2 hours, or up to overnight, until firm and mousse-like.
  8. Garnish and serve. Add a sprinkle of lime zest, a tiny slice of lime, or extra graham crumbs. Serve cold.