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No-cook key lime mini cheesecakes

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free

Making cheesecakes couldn't be any easier! These no-cook key lime mini cheesecakes take 20 minutes to prep, then the freezer does all the work!

  • Makes24
  • Prep time20 minutes, + 2 1/2 hours freezing & 15 mins standing time
No-cook key lime mini cheesecakes

Ingredients

  • 100g digestive biscuits
  • 50g butter, melted
  • 395g can sweetened condensed milk
  • 250g cream cheese, softened
  • 1/4 cup (60ml) lime juice
  • 1 tsp finely grated lime rind
  • 2 tbs boiling water
  • 2 tsp gelatine powder
  • Green liquid food colouring
  • 270ml can coconut cream
  • 1/2 cup (125ml) thickened cream
  • Finely grated lime rind, extra, to serve

Nutritional information

Per Serve Energy: 656kJ/157 Cals (8%) Protein: 3g (6%) Fat: 11g (16%) Sat fat: 8g (33%) Carb: 11g (4%) Sugar: 9g (10%) Fibre: 0g (1%) Sodium: 87mg (4%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place biscuits in a food processor and process until finely crushed. Add butter and process until well combined.
  2. Step 2

    Lightly grease two 12-hole, 11/2 tbs (30ml) mini muffin pans with olive oil spray. Spoon the biscuit mixture evenly among the holes. Use the back of a teaspoon to press biscuit into the bases. Place in freezer for 30 mins to set.

  3. Step 3

    Meanwhile, place the condensed milk, cream cheese, lime juice and lime rind in a clean food processor and process until smooth.
  4. Step 4

    Pour boiling water into a heatproof glass. Sprinkle over gelatine and stir until gelatine dissolves. Add to the cream cheese mixture with a little green food colouring. Process until smooth. Spoon the mixture evenly among the prepared holes. Smooth the surface. Place in freezer for 2 hours or until firm.
  5. Step 5

    While the cheesecakes are freezing, place the can of coconut cream in the fridge for 1 hour to chill.
  6. Step 6

    Remove cheesecakes from freezer. Use a small knife to carefully run around the side of each cheesecake to release from pan. Transfer to a serving platter. Set aside for 15 mins to soften slightly.
  7. Step 7

    Carefully open can of coconut cream. Spoon ¼ cup (60ml) of the thick cream from top of the can into a bowl. Add the cream. Use an electric mixer to beat until firm peaks form. Transfer cream mixture to a piping bag fitted with a 1cm fluted nozzle. Pipe over cheesecakes. Sprinkle with the extra lime rind.

No-cook key lime mini cheesecakes

No-cook key lime mini cheesecakes
  • Makes24
  • Prep time20 minutes, + 2 1/2 hours freezing & 15 mins standing time
Ingredients
  • 100g digestive biscuits
  • 50g butter, melted
  • 395g can sweetened condensed milk
  • 250g cream cheese, softened
  • 1/4 cup (60ml) lime juice
  • 1 tsp finely grated lime rind
  • 2 tbs boiling water
  • 2 tsp gelatine powder
  • Green liquid food colouring
  • 270ml can coconut cream
  • 1/2 cup (125ml) thickened cream
  • Finely grated lime rind, extra, to serve
    Description

    Making cheesecakes couldn't be any easier! These no-cook key lime mini cheesecakes take 20 minutes to prep, then the freezer does all the work!

    Method
    1. Step 1

      Place biscuits in a food processor and process until finely crushed. Add butter and process until well combined.
    2. Step 2

      Lightly grease two 12-hole, 11/2 tbs (30ml) mini muffin pans with olive oil spray. Spoon the biscuit mixture evenly among the holes. Use the back of a teaspoon to press biscuit into the bases. Place in freezer for 30 mins to set.

    3. Step 3

      Meanwhile, place the condensed milk, cream cheese, lime juice and lime rind in a clean food processor and process until smooth.
    4. Step 4

      Pour boiling water into a heatproof glass. Sprinkle over gelatine and stir until gelatine dissolves. Add to the cream cheese mixture with a little green food colouring. Process until smooth. Spoon the mixture evenly among the prepared holes. Smooth the surface. Place in freezer for 2 hours or until firm.
    5. Step 5

      While the cheesecakes are freezing, place the can of coconut cream in the fridge for 1 hour to chill.
    6. Step 6

      Remove cheesecakes from freezer. Use a small knife to carefully run around the side of each cheesecake to release from pan. Transfer to a serving platter. Set aside for 15 mins to soften slightly.
    7. Step 7

      Carefully open can of coconut cream. Spoon ¼ cup (60ml) of the thick cream from top of the can into a bowl. Add the cream. Use an electric mixer to beat until firm peaks form. Transfer cream mixture to a piping bag fitted with a 1cm fluted nozzle. Pipe over cheesecakes. Sprinkle with the extra lime rind.