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These mini frozen Coconut Key Lime Pie Cheesecakes are rich, tropical, tart, and tasty, and are an excellent guilt-free sweet treat to relieve you from the summer heat!
Imagine yourself laying on a white sandy beach in the Florida Keys eating a creamy slice of ice cold, freshly made key lime pie.
Now come back to reality and realize that you’re really just stuck at the end of the school pick-up line worrying about supper because the packet of Chick-fil-a sauce, cup of peaches, and half-eaten bag of corn nuts you gave your kid for lunch probably didn’t satisfy them too much.
Days like these represent why a guilt-free sweet treat freezer stash is imperative for us to survive. Adulting is HARD…especially when the end of the school year is just a few short days away!
What’s the Difference Between a Lime & a Key Lime?
Key Limes are the key (see what I did there) ingredient for key lime pie, and believe it or not, there are a few differences between Key limes and the standard Persian limes you’re more likely to find in your local grocery stores.
Key limes were commercially produced in the Florida Keys until a nasty hurricane knocked them out of commission back in 1920 when production switched over to the Persian limes we’re more used to today.
Key Limes are smaller, more yellow in color, have a floral aroma, more seeds and pack a sharp, acidic punch. They tend to yield a little less juice than standard limes and are a bit more expensive; however, if you’re making the real deal, traditional key lime pie, you won’t regret giving them a try if you can find them.
Don’t break your back looking for them for these no-bake cheesecakes though. Standard lime juice is perfectly fine as long as it’s freshly squeezed!
No Condensed Milk Needed!
True key lime pie calls for sweetened condensed milk; however, I tend to stray away from the stuff unless I’m making ice cream.
This recipe doesn’t use any condensed milk and is loaded with ingredients that offer true nutritional value without sacrificing flavor.
The sweet coconut lime filling consists of rich cream cheese, fluffy coconut cream, maple syrup, freshly squeezed key limes, and crunchy toasted coconut all layered over a white chocolate macadamia nut cookie crust. What! What!
Need to keep these sugar-free, keto friendly, or vegan? Not a problem! Just sub the pure maple syrup with sugar-free syrup and nix the crust completely or use your favorite diet-friendly cookie instead.
No Bake Key Lime Pie Cheesecake
The secret to these no bake cheesecakes is the freezer!
After a few whirls in a blender, these beauties are ready to go into the freezer and get nice and cold. Just pop them out of the freezer 10ish minutes or so before you’re ready to eat so they can defrost to the perfect consistency.
Mini Coconut Key Lime Pie Cheesecakes
- 6 Standard White Chocolate Macadamia Nut Cookies
- 2 tbsp pure coconut oil melted
- 1 8 oz block cream cheese softened
- 1 13-14 oz. canned coconut cream or full-fat coconut milk stored in the fridge
- Zest and juice from 3 freshly squeezed Key limes or Persian limes Roughly 3 tablespoons
- 1/3 cup pure maple syrup or sugar-free alternative
- 3 tbsp unsweetened shredded coconut toasted
- Spritz a 12 count or 24 count muffin tin w/ non-stick spray.
- Pulse the cookies in a food processor until finely chopped. Add in the melted coconut oil and pulse until well incorporated.
- Spoon 2 tablespoons of the cookie mixture into each section of prepared muffin tin. Firmly press down into mini crusts then refrigerate while you prepare the remaining ingredients.
- Add cream cheese, coconut cream, lime juice, lime zest, and maple syrup to a high powered blender and blend until well mixed. Pour the mixture into into each section of prepared muffin tin. NOTE: Batter may be a bit runny, but that's ok!
- Sprinkle the tops of the mini cheesecakes with a bit of toasted coconut then freeze until solid, roughly 1-2 hours.
- Remove cheesecakes from freezer and store in an air tight containter. When ready to eat, allow the mini cheesecakes to defrost for 10-15 minutes before serving.