Easy no-bake mini cheesecakes with lime and strawberry. A fresh and delicious summer dessert.
I have an easy dessert to share with you today for the last days of summer! It’s kind of funny that Labor Day is considered the “end” of summer, because I actually find that September is just as hot. So maybe we’ll just have to enjoy some mini cheesecakes then too.
But I don’t think you’ll be tired of these creamy, easy cheesecakes any time soon. They have a super simple butter & honey graham cracker crust, a quick mixing cheesecake topping and some lovely fresh fruit for decoration. Fresh from the refrigerator, a chilled dessert is exactly what you need on a sticky hot day. And these little darlings are just the right size, nestled into a cupcake liner for easy serving and clean up!
Lime is a favorite citrus of mine, as evidenced by the second lime recipe in a row. (Did you miss the coconut lime sugar cookies? ) But if lemon is more your flavor, it can easily be substituted! The citrus just gives the cheesecake a fresh, crisp flavor that prevents them from being overly sweet.
Oh and did I mention these are made with yogurt instead of the traditional heavy cream? I’m not going to go so far as to say they are healthy, but every little bit helps!
You can make these 1 to 2 days ahead and store them in the refrigerator. I recommend waiting to put on the fresh fruit until serving time, or the juices may run out make kind of a mess of your pretty cheesecakes. A yummy mess, but still 😉
No Bake Mini Lime Cheesecakes
For the Crusts
- 2 Cups Graham Cracker Crumbs
- 5 Tablespoons Butter
- 2 Tablespoons Honey
For the Cheesecakes
- 16 Ounces Cream Cheese, Softened 2 Packages
- 2/3 Cup Sugar
- 1/2 Cup Plain Whole Milk Yogurt
- 2 Tablespoons Lime Juice
- Zest 1 Lime
- 6 Strawberries For Topping
- 1/2 Lime for Topping
Line a muffin pan with paper liners.
For the Crust
Melt the butter and add it along with the honey to the graham cracker crumbs. Stir together until all the crumbs are moistened. Divide the crumbs between the 12 cupcake liners. Press the crumbs down firmly into the bottom of the liner.
For the Cheesecakes
Beat together the cream cheese, sugar, yogurt, lime juice and lime zest until light and fluffy. Divide the cheesecake batter between the 12 cupcake liners on top of the crusts. (I used a cookie scoop to fill the cups.) Refrigerate at least 3 hours or overnight.
When ready to serve, top each cheesecake with ½ strawberry and ¼ slice of lime. Garnish with additional lime zest if desired. Serve cold.
Note- Sour Cream or Greek Yogurt can be substituted for the yogurt.
This recipe first was published on Tastes of Lizzy T’s