No-Bake Coconut Lime Mini Cheesecakes

No-Bake Coconut Lime Mini Cheesecakes include a buttery toasted-coconut crust topped with a cold, zesty lime filling for one quick individual treat. They are vibrant enough for a spring brunch, but practical enough for any occasion because everything sets in the fridge instead of the oven.

This recipe yields 12 regular-size muffins. Use softened block cream cheese for a smooth base, beat the cold cream separately, and give it a full four hours to chill. That peaceful refrigerator period yields nice tiny cheesecakes with a firm crumb layer and a light mousse-like center.

Toasted coconut adds sweetness, but also… folding it into the crumbs adds a toasty, nutty flavor and a somewhat more intriguing bite than graham crumbs alone. Fine crumbs are important here, as they soak up the butter evenly, compact into a tight layer, and don’t move when you peel back the paper liner.

The filling is made in two phases to get a smoother texture. Beat the cream cheese till melted, add the sugar, lime zest, juice and vanilla and beat until smooth. Then fold in whipped cream separately. It’s lighter than a dense baked cheesecake, but the chilled cream cheese still provides enough structure for each portion to be served with a fork.

No-Bake Coconut Lime Mini Cheesecakes

Twelve chilled individual cheesecakes with a toasted coconut graham crust and a light, tangy lime filling.

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Prep Time 30 minutes mins

Additional time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings: 12 mini cheesecakes

Course: Dessert

Cuisine: American

Calories: 355

Ingredients Equipment Method Notes

Ingredients

  

Toasted-Coconut-Crust

• 1 1/4 cups finely crushed graham cracker crumbs
• 1/2 cup sweetened shredded coconut toasted and cooled
• 5 tablespoons unsalted butter melted
• 1 tablespoon granulated sugar

Lime-Cheesecake-Filling

• 16 ounces full-fat block cream cheese softened
• 3/4 cup powdered sugar
• 1 tablespoon finely grated lime zest from 2 regular limes
• 3 tablespoons fresh lime juice
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream very cold

Optional-Topping

• 1/3 cup sweetened shredded coconut toasted, optional
• 3/4 cup whipped cream optional, for topping
• 1 teaspoon finely grated lime zest optional, for topping

Equipment

• standard 12-cup muffin pan
• 12 paper liners
• mixing bowls
• electric mixer
• rubber spatula
• microplane or fine grater
• small flat-bottomed measuring cup

Method

 

1. Place 12 paper liners in a standard 12-cup muffin pan. Set the pan on a tray or cutting board so you can move it to the refrigerator easily once it is filled.
2. Warm the shredded coconut in a dry skillet over medium-low heat, stirring often, until it smells fragrant and turns pale gold. Transfer it to a plate to cool completely; reserve 1/3 cup for topping if you like.
3. Stir graham crumbs, 1/2 cup cooled toasted coconut, melted butter, and sugar until every crumb looks damp. Divide the mixture among the liners and press it into firm, even layers with a spoon or small measuring cup. Refrigerate while you make the filling.
4. Beat the softened cream cheese until smooth. Add powdered sugar, lime zest, lime juice, and vanilla. Beat again and scrape down the bowl until the mixture is creamy and there are no visible cream cheese lumps.
5. In a separate chilled bowl, whip the cold heavy cream to medium peaks. Fold it into the lime base in three additions with a rubber spatula. Use broad, gentle strokes to keep the filling light.
6. Spoon or pipe the filling over the cold crusts and smooth the tops. Cover the pan loosely and refrigerate for at least 4 hours or overnight. Add whipped cream, toasted coconut, and zest only when the centers are cold and firm.

Notes

• Refrigerate covered cheesecakes within two hours and use within 4 days.
• Freeze untopped cheesecakes in an airtight container for up to 1 month; thaw overnight in the refrigerator.
• Do not reheat. Serve well chilled.

• Graham cracker crumbs: Crush the crackers until they resemble coarse sand. Large pieces make a no-bake crust more likely to break apart when you unwrap a cheesecake.
• Sweetened shredded coconut: Toast it in a dry skillet over medium-low heat, stirring often, until pale gold and fragrant. Let it cool completely before it goes into the crust or topping so it stays crisp.
• Full-fat block cream cheese: Choose brick-style cream cheese and let it soften before mixing. Tub-style cream cheese has extra moisture and is not a reliable choice for this chilled filling.
• Fresh lime zest and juice: Zest the limes before juicing. The juice gives tang, while the fragrant green outer zest is what makes the coconut-lime flavor taste fresh rather than flat.
• Very cold heavy cream: Cold cream whips into glossy medium peaks that fold into the filling without making it heavy. Avoid cream that has turned stiff or grainy.

A full four-hour chill is part of the recipe, not an extra finishing step. The cream cheese sets and the whipped cream stabilizes as it cools. Overnight is also a good way to make the dessert in advance and get it out of the way before the guests come, plus it helps the liners release more cleanly.

If you’re doing a dessert table, these coconut lime cheesecake bites fit in easily amongst fruit or cookies since each portion is already measured. Keep them covered in the pan, decorate them right before you serve them and only put out the quantity you think you will serve. The others keep fresher and neater in the fridge.

For a gluten-free version, use certified gluten-free graham-style crumbs. The coconut flavor is enhanced by toasting until a pale gold color is achieved, but do not allow it to turn to a dark brown as the deeper color brings a bitterness that does not work with the lime. The no bake coconut cheesecake is kept light with fresh zest, not added juice, which can make a cold filling too loose with citrus fragrance.

You can also make this mixture into coconut lime cheesecake cups in small jars or glasses. Spoon the crumbs into each vessel, add the filling and refrigerate as indicated. Cups are great for transport since there’s no liner to scrape off, but the muffin-pan version gives the most iconic mini-cheesecake look.

Save this make ahead summer dessert for spring brunches, summer cookouts, and any time you want a cool, tropical treat.