Mini No Bake Lime Cheesecake
Easy to make and just 8 ingredients, these mini no bake lime cheesecake’s are creamy, tangy and totally delicious. With a buttery, crumbly crust and a surprise lime curd centre, this simple no bake dessert recipe can be made ahead of time too.
sweet biscuits / cookies
unsalted butter, melted
(¾ stick / 3oz)
cream cheese, softened
(150g / 5.3oz)
Zest of 2 limes (+a little extra for topping)
whipping cream, cold
Lime slices for topping
regular muffin tin
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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