Jacqueline Casey 
I only recently learned (actually it was as I was creating this recipe!), that Key Limes are an actual thing and the name Key Lime Pie or Key Lime Cheesecake is derived by the specific Key Lime variant. The lime version you typical see at the Grocery Store, or at least in my case in NY, are Persian Limes which are larger and tarter than their Key Lime relatives. After learning this I did consider looking for Key Limes to use instead, but since I had already found a good balance with the Limes that are more readily available, I thought I’d keep the recipe as it is and still try to pass it off as Key Lime Cheesecake. I love the tart flavor from the lime juice and zest along with the creamy cheesecake and crunchy graham cracker base. Not only does this recipe taste cool and refreshing, but it was perfected over the hot summer where I made it many times since there is no baking required. If you have never used Gelatin before, don’t worry, neither had I until this recipe and I’m so glad I’m now comfortable using this ingredient because it’s opened up a whole new world of desserts to make. I’ll give lots of details on how to use gelatin below in the Options, Substitutions and Tips! section so you can make these perfect No Bake (Key) Lime Cheesecakes.
Options, Substitutions and Tips!
- Bring Cream Cheese to Room Temperature prior to starting this recipe. It typically takes 1 hour for the cream cheese to be soft enough that it will be easy to cream together with the sugar. If you’re making this on some super hot days like I did over the summer, it might only take as little as 30 minutes. You do not want the cream cheese to become so soft it’s practically melting.
- I used Old-Fashion Cinnamon Grahams from Trader Joes, you could use Cinnamon Graham Crackers or Substitute Honey Graham Crackers.
- I recommend using freshly squeezed Lime Juice vs packaged bottled Lime Juice. I used the juice of 4 medium size limes and measured the amount which was 1/2 cup. If your limes are on the smaller size, you may need to use an extra one to get close to the 1/2 cup amount.
- The zest of 1 lime gave me the 1 and 1/2 tsp needed for this recipe. Tip: Make sure you grate the lime for zest prior to squeezing the lime for juice. Once you starting juicing it, it’s really hard to grate the lime!
- Gelatin powder most commonly comes in envelopes with each envelope containing .25 oz or 1/4 oz (the measurement for this recipe). You might also see it named Gelatine. I used Knox Original Gelatine which was found in the baking aisle next to the Jello Pudding Mixes. Gelatin is a protein that is derived from collagen. As it is a byproduct of animals, it is not vegetarian or vegan. Gelatin is found in things like Jello and Jellies and is used in cooking/baking for thickening, foaming and stabilizing. Gelatin is tasteless and odorless and is only used in this recipe to help the cake set.
- To activate the Gelatin powder, you will sprinkle the contents of the envelope on top of the 1/4 cup of cold water. It is then mixed into the cold water and sits for 5 minutes. The gelatin will absorb the water and become spongy. While the gelatin is sitting for the 5 minutes, I mix the Cream Cheese, Sugar, Condensed Milk and Lime. This takes about 5 minutes needed. Before you add the gelatin it must be dissolved a bit (or you might end up getting lumps of the gelatin in your cake mix which would not taste great). To dissolve the gelatin, you place the bowl of the gelatin in a larger bowl filled with a few inches of hot water creating a warm water bath. The water should be hot be not boiling. I just use hot water from my tap. Then I give the gelatin a few stirs until its dissolved and can be added to the cheesecake mixture.
- Can I skip the gelatin? If you are willing to eat this immediately as soon as you take this out of the refrigerator, than yes. You can even pop them in the freezer a bit before eating so they set a little bit more. I made this the first few times with no gelatin and loved the taste, flavor and consistency, but the only problem was it had to be be eaten immediately. If you do not use the gelatin, this is not something you can transport to serve or have sitting out prior to eating. It will melt almost immediately as soon as it is out of the refrigerator without the gelatin to stabilize it.
- This makes a great make ahead dessert since it needs to refrigerate at least 2 hours, but it can also be kept in the refrigerator to eat within 4 days.
- These can be served in their cupcake liner/baking cups or you can remove the cupcake liners and serve. I like to top them with a bit of whipped cream.
No Bake (Key) Lime Cheesecakes
These Mini Ley Lime Cheesecakes are a cool and refreshing dessert that require no baking!
- Cupcake Liners, Grater, Muffin/Cupcake Pan, Hand or Stand Mixer, Citrus Juicer (optional)
- 8 Graham Crackers
- 4 tbsp. Butter
- 12 oz. Cream Cheese ((1½ Blocks of Cream Cheese))
- 2 tbsp. Sugar
- 14 oz. Condensed Milk
- 4 Limes ((½ cup Lime Juice))
- 1½ tsp Lime Zest
- .25 oz. Geletin Powder ((1 envelope))
- ¼ cup Cold Water
Bring cream cheese to room temperature prior to starting recipe.
Crush Graham Crackers in food processor or in plastic bag with a rolling pin or masher. Melt butter in microwave in 20 second increments until butter is completely melted. With fork, combine melted butter and graham crackers. Evenly distribute the mixture into cupcake liners and firmly press down.
With fine setting of a grater, hold the lime at an angle and move up and down the grate until the green colored part of the lime is removed. Continue this process until there is 1 ½ tsp. of lime zest. Squeeze the juice of 4 limes or ½ cup of lime juice.
In small bowl pour cold water and sprinkle the envelope of gelatin powder on top. Mix and allow to sit for 5 minutes.
While gelatin is activating, Mix cream cheese and sugar together until whipped and fluffy with a hand or stand mixer. About 1-2 minutes.
Add condensed milk and mix.
Add lime juice and zest of lime and mix.
After 5 minutes, place the gelatin in a warm water bath by taking a larger bowl and filling it up with about 2-3 inches of hot water and then placing the small bowl containing the gelatin in the hot water. Once gelatin is dissolved, remove from water bath. Add the gelatin to the batter and mix.
Evenly distribute the batter between the 12 cupcake tins. They can be filled all the way to the top.
Place in refrigerator and allow to set for at least 2 hours. Optional-serve with a bit of whipped cream on top. Can be made in advance and stored in the refrigerator up to 4 days.
