These no-bake lime cheesecake cups sit in mini cordial glasses, are layered with buttery graham cracker crumbs, and topped with a lime wedge. And they look super fancy, when in reality, you made them in about 20 minutes. But nobody needs to know that!
I first made these for a Mother’s Day brunch when I needed something that felt special but was quick and easy to make ahead. These cheesecake cups use a handful of ingredients and don’t require any baking. My guests thought I’d gone all out.
What I love most about these, especially for a party, is the individual serving size. Each cup is its own little dessert, which means they travel well, plate themselves, and disappear fast. The cordial glasses do a lot of the work in making them look fancy. But if you don’t have cordial glasses, you can use mini mason jars, shot glasses, or plastic dessert cups.
The filling is tangy and creamy, with enough lime to cut through the richness of the cream cheese and pretty green flecks from the lime zest. The graham crackers add a little crunch, and the whole thing comes together without an oven, a water bath, or any of the drama that usually comes with cheesecake.
Below, I’ll walk you through the filling, assembly, and a few tips for making them ahead of time so you can actually enjoy your own party. Whether you’re hosting a bridal shower, a summer cookout, or want to bring something impressive to a potluck without losing your Saturday to it, this recipe delivers.
Looking for more mini dessert ideas? Try my recipes for no-bake cheesecake parfaits, mini pavlova, or pecan tassies.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Cream cheese: This needs to be softened to room temperature. Leave it on the counter for about an hour before you start.
- Heavy cream
- Sugar
- Vanilla
- Graham crackers
- Lime: You need 2 limes, one to zest it for the filling and one to use as garnish. Pick a lime that feels heavy for its size and has smooth, thin skin.
How to Make Lime Cheesecake Cups
- Add the softened cream cheese, sugar, and vanilla to your mixer bowl. Beat together until the mixture is smooth and creamy with no lumps. This usually takes about 2 minutes on medium speed. Scrape down the sides of the bowl at least once to make sure everything is well mixed.
- In a clean stand mixer bowl, pour in the cold heavy cream. Whip it on medium-high speed until soft peaks form. You’re looking for that stage where the cream holds its shape, but the peaks gently fold over when you lift the beater. This takes about 3-6 minutes, depending on your mixer. Don’t overbeat it or you’ll end up with butter.
- Use a microplane or the small holes on a box grater to remove just the green outer layer of the lime. Stop when you hit the white pith underneath. You should get about 1-2 teaspoons of zest from one lime.
- Add the whipped cream and lime zest to your cream cheese mixture. Use a spatula to carefully fold it all together, cutting down through the middle and bringing the mixture up and over. Keep doing this, rotating the bowl as you go, until everything is combined and you don’t see any streaks.
- Crush the graham crackers. I usually throw mine in the food processor and pulse until they’re fine crumbs. If you don’t have a food processor, put them in a ziploc bag, seal it up, and roll it with a rolling pin.
- Spoon your cream cheese mixture into either a plastic baggie or a piping bag. If you’re using a regular baggie, push the mixture toward one corner, then twist the top to seal. Snip off about half an inch from the corner with scissors. Pipe the mixture into 8 small dessert cups or cordial glasses, filling them about halfway.
- Spoon a layer of graham cracker crumbs over the cream cheese in each cup. Then pipe another layer of the cream cheese mixture on top, this time filling the cups all the way to the top.
- Slice your second lime into thin wedges, about 8 small pieces. Perch one on the rim of each cup or lay it right on top of the filling. These are ready to serve immediately, or you can cover them and refrigerate until you’re ready to eat.
Serving Ideas
These little lime cheesecake cups are the kind of dessert that makes you look like you spent hours in the kitchen when really you spent 20 minutes. I love making these out when we have friends over because they feel fancy enough for company but simple enough that I’m not stressed about the prep.
Serve them chilled straight from the fridge for that perfect creamy texture. They work beautifully as the finale to a summer dinner party. I’ve also set them out at casual gatherings in cordial glasses, and people genuinely cannot believe how easy they are to make.
If you’re serving a crowd, these cups are perfect for a dessert buffet. Line them up on a platter, and guests can grab one without needing a plate or fork. For a more intimate dinner, serve them in your prettiest small glasses or bowls. The visual appeal of those graham cracker layers and the lime wedge perched on top does most of the work for you.
They’re equally at home at a summer picnic, a ladies’ luncheon, or a casual family dessert night. I’ve even packed them carefully in individual containers for a potluck, and they travel surprisingly well.
How to Store
These are best enjoyed within a day or two of making them. The graham cracker layer will soften over time as it absorbs moisture from the creamy filling, which some people love, and others find less appealing.
Store your finished cups in an airtight container and cover them for up to 2 days. The cream cheese mixture stays fresh and holds its shape beautifully. I wouldn’t recommend freezing these cheesecake cups. The texture of the whipped cream changes when frozen and thawed, becoming watery and separated.
Tips
Be sure to check out the step by step instructions
- Make sure the cream cheese is softened to room temperature before starting. And don’t use reduced-fat cream cheese; these need the full-fat stuff.
- When whipping the cream, stop as soon as you see soft peaks. Overwhipped cream turns grainy and eventually becomes butter.
- Here’s a trick I learned after making these a few times: wipe the inside of your glasses with a paper towel after piping each layer. This removes any smudges, making your layers look professional and Instagram-worthy.
- If you don’t have a piping bag, a sturdy Ziploc bag works just as well. Fill it about halfway, squeeze out the air, seal it, and snip off one corner.
- I’ve made these in everything from shot glasses to small mason jars. Cordial glasses or 4-ounce dessert cups are my favorite, because they’re the right size for a satisfying serving without being overwhelming. You can also buy disposable mini plastic dessert cups to use.
Reader Questions
Yes, definitely. These lime cheesecake cups hold up beautifully in the refrigerator for up to 2 days. I usually make them a few hours before serving. Just wait to add the lime wedge garnish until right before serving, so it stays fresh and pretty.
Of course. I’ve made these with lemon, and they’re fantastic. Orange works too, though you
might want to use a bit more zest since it’s milder. Key limes would be amazing if you can find them.
This usually happens if your cream cheese was too soft or if you overwhipped the heavy cream past soft peaks. The mixture should be thick and fluffy, not pourable. If it’s too runny, pop it in the fridge for 20-30 minutes to firm up before piping.
A hand mixer works just fine for this recipe. It might take an extra minute or two to whip the cream, but you’ll get the same results. You can even whip cream by hand with a whisk if you’re feeling ambitious, though your arm might disagree with that choice.
No. The middle layer of graham crackers adds a nice textural contrast and makes the cups look more impressive, but you can skip it if you want.
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Lime Cheesecake Cups
Ingredients
- 5 graham crackers crushed
- 8 ounces cream cheese softened to room temperature
- 1 cup heavy cream
- 4 tablespoons sugar
- 1 teaspoon vanilla
- 2 lime
Instructions
- Whip the cream cheese, sugar, and vanilla in a mixer until well combined.8 ounces cream cheese, 4 tablespoons sugar, 1 teaspoon vanilla
- Whip the heavy cream in a stand mixer until soft peaks form, about 3-6 minutes.1 cup heavy cream
- Zest one lime.2 lime
- Carefully fold the heavy cream and lime zest into the cream cheese mixture.
- Crush the graham crackers in a food processor or in a ziploc bag with a rolling pin.5 graham crackers
- Spoon the cream cheese mixture into a baggie or a piping bag, then cut off the tip. Pipe the mixture into 8 small dessert cups or cordial glasses, filling them about half full.
- Add a layer of graham cracker crumbs to each cup. Pipe another layer of cream cheese mixture on top, filling the cups to the top.
- Slice the second lime into small wedges and top each cup with a lime wedge.
Notes
- Make sure the cream cheese is softened to room temperature before starting. And don’t use reduced-fat cream cheese; these need the full-fat stuff.
- When whipping the cream, stop as soon as you see soft peaks. Overwhipped cream turns grainy and eventually becomes butter.
- If you don’t have a piping bag, a sturdy Ziploc bag works just as well. Fill it about halfway, squeeze out the air, seal it, and snip off one corner.
- I’ve made these in everything from shot glasses to small mason jars. Cordial glasses or 4-ounce dessert cups are my favorite, because they’re the right size for a satisfying serving without being overwhelming. You can also buy disposable mini plastic dessert cups to use.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
