Description

Individual no-bake cheesecakes with a buttery graham cracker crust and a silky key lime cream cheese filling — bright, tangy, and perfectly portioned for any gathering.

Ingredients

Crust

1 cup graham cracker crumbs (about 8 full sheets)

3 tbsp granulated white sugar

5 tbsp unsalted butter, melted and slightly cooled

Filling

8 oz full-fat block cream cheese, softened to room temperature 1+ hour

1/2 cup granulated white sugar

1/4 cup full-fat sour cream, softened

2 tbsp fresh key lime juice

1 tbsp lime zest (from 2 regular limes or 4-5 key limes)

3/4 cup cold heavy whipping cream

1 pinch of salt

Whipped Cream Topping

1 cup cold heavy whipping cream

3 tbsp powdered sugar

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Instructions

1. Line a 12-cup muffin tin with cupcake liners. Pulse graham crackers to fine crumbs. Add sugar and melted butter and pulse until the mixture looks like wet sand. Spoon 1.5 tbsp into each liner and press firmly with the flat bottom of a shot glass. Freeze while you prepare the filling.

2. Beat 3/4 cup cold heavy cream to stiff peaks in a medium bowl, about 3-4 minutes. Set aside.

3. Beat softened cream cheese and sugar on medium-high until smooth and fluffy, about 2-3 minutes. Add sour cream and beat 1 more minute. Scrape down sides. Add lime juice, lime zest, and salt. Beat until fully incorporated.

4. Fold whipped cream into the cream cheese mixture in two additions using a rubber spatula with slow, sweeping strokes. Keep as much air in the filling as possible. Pipe or spoon evenly into each chilled crust.

5. Cover loosely with plastic wrap. Refrigerate at least 3 hours or overnight. Beat 1 cup cold heavy cream and powdered sugar to stiff peaks. Pipe or dollop onto each cheesecake just before serving. Garnish with lime zest or a thin lime slice.

Notes

Always use full-fat block cream cheese — tub-style cream cheese will not set correctly.

Soften cream cheese for at least 1 hour at room temperature before starting.

Fold the whipped cream gently in two additions to keep the filling light and airy.

Chill for the full 3 hours minimum; overnight gives the deepest flavor and cleanest texture.

Add whipped cream topping only at serving time — never before freezing or long refrigerator storage.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake / Refrigerator
Cuisine: American