Summer Mini Key Lime Cheesecakes

Description:

Cool, creamy, and bursting with citrusy zing, these no-bake mini key lime cheesecakes are the ultimate summer treat. Perfectly portioned for guilt-free indulgence, they’re a refreshing fusion of tangy lime and smooth cheesecake in every bite.

Origin:

Inspired by the classic Floridian key lime pie, this mini cheesecake twist combines American dessert tradition with modern, health-aware tweaks for lighter enjoyment.

Ingredients Quantity (12 servings):

Crust:

1 cup graham cracker crumbs (or digestive biscuits)
3 tbsp coconut oil (melted)
1 tbsp honey or maple syrup

Filling:

2 cups light cream cheese (or Greek yogurt for lighter option)
1/2 cup plain Greek yogurt
1/3 cup fresh key lime juice (or regular lime if unavailable)
Zest of 2 limes
1/2 cup honey or agave syrup
1 tsp vanilla extract

Topping (Optional):

Whipped coconut cream
Extra lime zest
Crushed nuts or graham crumbs

Ingredients Optional:

Crushed pistachios or almonds for garnish
A few drops of natural green food coloring for presentation
Light whipped cream or coconut whipped topping

Instructions:

Prep Crust:
In a bowl, mix graham cracker crumbs, melted coconut oil, and honey. Divide evenly into a lined muffin tin and press firmly to form crusts. Chill for 10 minutes.
Make Filling:
Beat cream cheese until smooth. Add Greek yogurt, lime juice, zest, honey, and vanilla. Beat until creamy and thick.
Assemble:
Spoon filling over each crust. Smooth tops with the back of a spoon. Chill in the fridge for 4+ hours (or freeze for 1 hour for faster setting).
Top & Serve:
Before serving, top with optional whipped coconut cream and lime zest. Serve chilled.