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no bake key lime cheesecake cups with graham cracker crust lime curd and piped whipped cream in glass jars
Luna Hossain

No Bake Key Lime Cheesecake Cups Recipe

No bake key lime cheesecake cups with a pressed graham cracker crust, a cold-set cream cheese and whipped cream filling, a glossy lime curd layer, and a stiff-peak piped whipped cream rosette. Individual jar format, no oven required, ready in under 35 minutes of active work.
Calories: ~592 | Carbs: ~48g | Fat: ~42g | Protein: ~6g | Sugar: ~40g | Sodium: ~224mg
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 35 minutes
Servings: 6 jars
Course: Cupcakes
Cuisine: American
Calories: 592
Ingredients Equipment Method Notes

Ingredients
  

  • For the Graham Cracker Crust:
  • 1½ cups 135g graham cracker crumbs, from approximately 9 full sheets, hand-crushed or pulsed 3–4 times — do not over-process into fine powder
  • 3 tablespoons 38g plain white granulated cane sugar
  • 3 tablespoons 45g unsalted butter, melted and slightly cooled
  • For the Cream Cheese Filling:
  • 12 oz 340g full-fat block cream cheese, softened to room temperature — not whipped, not low-fat, not spreadable
  • ¾ cup 90g powdered sugar, sifted
  • ½ cup 120ml heavy whipping cream (36% fat minimum), cold
  • 3 tablespoons 45ml fresh key lime juice — not bottled
  • 1 teaspoon 5ml pure vanilla extract
  • Zest of 1 key lime finely grated with a microplane — colored layer only, no white pith
  • For the Lime Curd Layer:
  • ⅔ cup 200g store-bought lime curd — or homemade (see Notes)
  • For the Whipped Cream Topping:
  • ½ cup 120ml heavy whipping cream (36% fat minimum), cold
  • 2 tablespoons 15g powdered sugar, sifted
  • ½ teaspoon 2.5ml pure vanilla extract
  • For the Garnish:
  • 6 thin lime wedges or half-moon slices cut just before serving
  • Finely grated lime zest from 1 lime
  • Optional: ¼ cup 20g medium-shred sweetened coconut, toasted

Equipment

  • Hand mixer or stand mixer fitted with the whisk attachment
  • Two large mixing bowls (one for the filling, one for the whipped cream)
  • Fine mesh sieve (for straining homemade curd or sifting powdered sugar)
  • Microplane grater (for lime zest)
  • Citrus juicer or reamer
  • Silicone spatula
  • Piping bag fitted with a star tip (Wilton 1M or 2D) — for the whipped cream rosette visible in the photos. A zip-lock bag with the corner snipped works as a substitute but will not produce the defined ridged rosette.
  • 6 glass jars (4–6 oz capacity, straight-sided, clear)
  • Kitchen scale
  • Plastic wrap (for covering jars during chilling)

Method
 

  1. Combine 1½ cups (135g) graham cracker crumbs, 3 tablespoons (38g) granulated sugar, and 3 tablespoons (45g) melted unsalted butter in a large bowl and stir with a silicone spatula until every crumb is evenly coated and the mixture clumps when pressed between your fingers.
  2. Divide the crumb mixture evenly among 6 glass jars — approximately 3 tablespoons (30g) per jar — and press firmly into the base using the flat bottom of a small measuring cup, working the crumbs slightly up the inner glass walls to form a defined crust edge.
  3. Place filled jars on a tray, cover loosely with plastic wrap, and refrigerate for a minimum of 15 minutes while you make the filling.
  4. In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, beat 12 oz (340g) full-fat block cream cheese on medium speed for 2 full minutes until completely smooth, pale, and lump-free — scrape the bowl sides and bottom before continuing.
  5. With the mixer on low, add ¾ cup (90g) sifted powdered sugar in two additions, then increase to medium and beat for 30 seconds until fully incorporated — scrape the bowl again.
  6. Add 3 tablespoons (45ml) fresh key lime juice, 1 teaspoon (5ml) pure vanilla extract, and the finely grated zest of 1 key lime and beat on medium speed for 45 seconds until smooth and uniform.
  7. In a separate cold bowl with clean beaters, whip ½ cup (120ml) cold heavy whipping cream on medium-high speed until it reaches stiff peaks — the cream should hold a firm point with no droop when the beater is lifted.
  8. Fold the whipped cream into the cream cheese mixture in two additions using a silicone spatula with slow strokes from the bottom of the bowl upward — do not stir in circles — until no white streaks remain.
  9. Remove the chilled jars from the refrigerator and divide the filling evenly among them — approximately 4 to 5 tablespoons (75–80g) per jar — smoothing the surface level with a small offset spatula, leaving ½ inch (1.2cm) of headspace below the rim.
  10. Cover loosely with plastic wrap and refrigerate for a minimum of 2 hours — 4 hours preferred, overnight best — until the filling is completely firm and springs back without leaving an indent when pressed lightly with a fingertip.
  11. Let store-bought lime curd sit at room temperature for 20 to 30 minutes to loosen slightly, then spoon approximately 1½ to 2 tablespoons (28–35g) of curd onto the surface of each fully set jar and tilt gently to self-level — do not spread aggressively.
  12. Cover and refrigerate for a minimum of 30 minutes to set the curd layer — jars can be held at this stage for up to 24 hours before finishing.
  13. Just before serving, whip ½ cup (120ml) cold heavy whipping cream with 2 tablespoons (15g) sifted powdered sugar and ½ teaspoon (2.5ml) pure vanilla extract on medium-high speed to stiff peaks.
  14. Fit a piping bag with a Wilton 1M or 2D star tip, fill the bag halfway, and pipe one rosette per jar by holding the bag perpendicular to the jar surface and piping in a slow circular motion from the outside edge inward with even pressure.
  15. Press one lime wedge into the side of each rosette at a slight angle, dust generously with finely grated lime zest, and serve immediately.

Notes

Cream cheese: Full-fat block cream cheese only — the kind sold in a foil-wrapped brick. Whipped, spreadable, and low-fat versions contain more water and will not set correctly.
Cream fat content: Heavy whipping cream must be 36% fat minimum. Cream labeled simply "whipping cream" at some brands contains only 30–35% fat and will not reach stiff peaks reliably.
Fresh lime juice: Do not substitute bottled lime juice — pasteurized bottled juice has a flatter flavor and weaker acidity, which affects both flavor and how firmly the filling sets.
Two-stage chill is structural: The filling must be fully firm before the curd layer goes on — a minimum of 2 hours, confirmed by the finger-press test. Adding curd to a soft filling causes the layers to bleed together and cannot be corrected.
Homemade lime curd: Whisk 3 large egg yolks, ½ cup (100g) granulated sugar, and ¼ cup (60ml) fresh key lime juice over a double boiler, stirring constantly until thick enough to coat the back of a spoon — approximately 8 to 10 minutes. Off heat, stir in 2 tablespoons (28g) cubed unsalted butter and 1 teaspoon lime zest. Strain through a fine mesh sieve, press plastic wrap on the surface, and refrigerate until fully chilled before using.
Piping tip: Wilton 1M or 2D star tip produces the defined ridged rosette shown in the photos. A zip-lock bag with the corner snipped works as a substitute but will not produce the same ridged finish.
Whipped cream topping: Pipe immediately before serving — do not pipe ahead. For a slightly more stable topping that holds 1 to 2 hours, add 1 teaspoon (3g) instant vanilla pudding powder to the topping cream before whipping.
Storage: Refrigerate untopped jars loosely covered for up to 3 days. Do not freeze assembled jars — the filling separates on thawing. Pipe the whipped cream topping fresh each time.
Make-ahead: Assemble through the curd layer up to 24 hours ahead. Pipe the cream and add garnish immediately before serving.
Scaling: All ingredients scale linearly. Chill time does not scale — individual jar set time is always a minimum of 2 hours regardless of batch size.
Allergens: Contains dairy, wheat (graham crackers), eggs (lime curd). Check store-bought curd label for additional allergens.
Altitude: Cream whips faster above 3,500 ft (1,065m) — begin checking for stiff peaks at the 1-minute mark to avoid overwhipping.