This Mini No Bake Lime Cheesecake recipe is wickedly delicious and so simple to make. Between a luscious, creamy cheesecake and the buttery cookie crust is a little hidden pocket of lime curd.
While I love to bake, I love a no bake dessert as much as the next person too.
- No turning on the oven on a hot day
- Very quick and easy
- Can be made ahead
- No chance of burning anything if you’re having a bad day
I also love individual desserts like this since they’re already portion controlled so no one has to fight over the biggest slice. Plus the total cuteness factor.
What you’ll need?
Just 8 ingredients is all you’ll need for these mini no bake cheesecakes.
- Sweet biscuits / cookies (2): The first of 2 ingredients in the no bake crust. I use Arnotts Malt-o-milk but you just need any crunchy sweet biscuit. Most will work perfectly.
- Butter (6): This is what binds the base together.
- Cream cheese(3): a staple of most cheesecakes, make sure to use full-fat as the low-fat version will not set properly.
- Whipping cream (1): You can use those labelled thickened cream, heavy cream or whipping cream. Any at least 35% fat cream will work fine. Don’t use a light version.
- Sugar (4): simple white sugar is all you need.
- Lime zest (5) and juice (7): Use fresh limes for this. Please don’t use bottled lime juice as it lacks the intense flavour of the real thing.
- Lime Curd (8): The curd is a sneaky surprise in the middle of the cheesecake. It’s rich, creamy, tangy and full of real lime flavour and you can use my lime curd recipe or use store-bought. I promise the homemade variety is very quick and easy to make.
How to make it
These little lime cheesecakes are made in a regular muffin tin, so they’re perfectly portioned for one. Using cupcake liners, they’re easy to remove once set, peel off the paper and serve them up.
- You’ll need to line a regular muffin tin with cupcake papers and have that at the ready.
- Mix together cookie crumbs and butter (images 1 & 2) then press it into each of the cupcake liners (image 3, below).
- In a clean bowl, beat together cream cheese and sugar until smooth, before adding cream (image 4) and beating for about 2 minutes.
- Mix in lime juice and zest (image 5) just until combined.
- Transfer it to a piping bag and pipe a ring over each base then fill that with lime curd. Now top them off with more cheesecake mixture (image 6).
- Chill to set for at least 3 hours and serve them straight from the fridge with a few more crumbs scattered over the top and a slice of lime.
Tips and tricks for perfect mini no bake cheesecakes
- Don’t skimp on the beating: Once you’ve added the cream, beat for at least 2 minutes. You want to beat until you feel the mixture lighten a little. As the cream whips, it creates air pockets which results in a lighter cheesecake.
- Even fluffier cheesecakes: Whip the cream first, then fold it bit by bit into the cream cheese mixture.
- Don’t have a piping bag? No worries, you can either skip it all together and just spoon it into the cases or use a plastic bag with the corner cut off.
- Don’t add extra juice: If you want a more intense flavour, use more lime zest but not more juice as it will thin out the cheesecake ‘batter’ too much stopping it from setting.
You know me, I love a dessert that can be customised and this one is definitely one of those.
- Other citrus: The most obvious and easiest variation is to use other citrus in the cheesecake. Use lemon juice, zest and curd or try blood orange juice, zest and curd.
Try this lemon curd or blood orange curd.
- Berries: Skip the zest but add lemon juice (in place of the lime), then fill the middle with a little jam or homemade fruit topping and top with matching berries.
Try this blueberry topping, blackberry compote or strawberry topping.
- Tropical Mango: Swap the lime curd for mango or passionfruit, then top it with slices of fresh mango, fresh passionfruit pulp and coconut flakes.
Try this mango curd or passionfruit curd.
Can they be made ahead of time?
You can make these mini cheesecakes up to 2 days ahead, then store them covered in the fridge. Leave them in the fridge until you’re ready to serve them up.
Can they be frozen?
Technically yes, these no bake cheesecake can freeze well but it doesn’t defrost quite so well. The upside is you can eat this semi-frozen. Cheesecake ice cream anyone?
More recipes you’ll love
- Lime Curd
- Lime Coconut Scones
- Tropical Fruit Juice Jelly with Coconut Mascarpone
- No Bake Strawberry Cheesecake
- Snickers Dip (Cheesecake Dip)
- No Bake Blueberry Cheesecake Parfait
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Mini No Bake Lime Cheesecake
- 200 g sweet biscuits / cookies (notes 2) (7oz)
- 85 g unsalted butter, melted (¾ stick / 3oz)
- 500 g cream cheese, softened (1.1lb)
- 3/4 cup caster sugar (150g / 5.3oz)
- Zest of 2 limes (+a little extra for topping)
- 1 tablespoon lime juice (notes 1)
- 1/2 cup whipping cream, cold (125ml)
- 1/4 cup lime curd (60ml)
- Lime slices for topping
- Use a food processor to process the cookies to crumbs. Add the melted butter and mix well.
- Press about 1 1/2 tablespoons of the cookie crumb into the base of 12 cupcake liners. There will be a little leftover.
- In a clean large bowl, beat the cream cheese and sugar just until smooth.
- Pour in the cream and beat for 2 minutes until the mixture feels lighter.
- Add the zest and juice and beat just to combine.
- Transfer the mixture to a piping bag (notes). Pipe a ring of cheesecake over the top of each base, leaving a hole in the middle.
- Fill the centre holes with 1 teaspoon lime curd each before topping off with more cheesecake mixture.
- Chill for at least 3 hours before serving. Top with leftover crumbs, zest and slices of lime.
- I use a standard Australian 20ml tablespoon (equal to 4 teaspoons)
- Cookies / Biscuits: I use Arnotts Malt-o-milk but granitas work well too. Graham crackers will also work perfectly.
- If you don’t have a piping bag, you can simply spoon the mixture in or use a plastic bag with the corner cut off.
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