This is one of the best desserts I have ever made, hands down. It was super easy and no baking required.  Matt and I could not stop stuffing our faces with these tasty little treats.  Added bonus they look really professional, right?  I was impressed with myself for whipping these together, but truth is it was easy!   If you love Key Lime Pie you will absolutely adore this dessert.  They can be made ahead of time and kept in the freezer.  Just take them out and put them in the fridge about an hour before you want to serve them.  Try and eat just one, I dare you!

:: N O   B A K E  M I N I  K E Y  L I M E  C H E E S E C A K E S ::

adapted via Delish

Ingredients

• 3/4 cup graham cracker crumbs
• 3 tablespoons butter, melted
• 8 ounces cream cheese, softened
• 1 (14 oz.) can sweetened condensed milk
• 1/3 cup bottled key lime juice
• 1 teaspoon lime zest
• 1 (8 oz.) container frozen whipped topping, thawed

Instructions

1. Line 12 muffin pan cups with paper liners.
2. In
   a small bowl, combine graham cracker crumbs and and melted butter.
   Press one tablespoon of crumbs into the bottom of each liner.
3. With an electric mixer on medium speed, beat the cream cheese until smooth.
4. Add the condensed milk and lime juice and mix well.
5. Fold in the lime zest and 1 cup of the whipped topping.
6. Divide
   the mixture evenly among the lined muffin cups. Cover pan with foil or
   plastic wrap and freeze until firm, at least 3 hours.
7. Remove
   cheesecakes from the freezer 10-15 minutes before serving. Peel off the
   paper liners and garnish with whipped cream and sliced lime, if
   desired.

– See more at: http://www.letsdishrecipes.com/2013/03/mini-no-bake-key-lime-cheesecakes.html#sthash.XZ6s5bIR.dpuf

Ingredients

• 3/4 cup graham cracker crumbs
• 3 tablespoons butter, melted
• 8 ounces cream cheese, softened
• 1 (14 oz.) can sweetened condensed milk
• 1/3 cup bottled key lime juice
• 1 teaspoon lime zest
• 1 (8 oz.) container frozen whipped topping, thawed

Instructions

1. Line 12 muffin pan cups with paper liners.
2. In
   a small bowl, combine graham cracker crumbs and and melted butter.
   Press one tablespoon of crumbs into the bottom of each liner.
3. With an electric mixer on medium speed, beat the cream cheese until smooth.
4. Add the condensed milk and lime juice and mix well.
5. Fold in the lime zest and 1 cup of the whipped topping.
6. Divide
   the mixture evenly among the lined muffin cups. Cover pan with foil or
   plastic wrap and freeze until firm, at least 3 hours.
7. Remove
   cheesecakes from the freezer 10-15 minutes before serving. Peel off the
   paper liners and garnish with whipped cream and sliced lime, if
   desired.

– See more at: http://www.letsdishrecipes.com/2013/03/mini-no-bake-key-lime-cheesecakes.html#sthash.XZ6s5bIR.dpuf

Ingredients

Crust

• 3/4

  cup(s)

  graham cracker crumbs

• 3

  tablespoon(s)

  (unsalted)

  butter, melted

Filling

• 8

  ounce(s)

  (reduced-fat)

  cream cheese, softened

• 1

  can(s)

  (14-oz.)

  sweetened condensed milk

• 1/2

  cup(s)

  (bottled)

  key lime juice (I used the juice from large regular limes)

• 1 teaspoon lime zest

• 1

  container(s)

  (8-oz.)

  frozen whipped topping, thawed

• lime slices and/or lime zest, for garnish, optional 

Directions

1. Line 12 cupcake cups with foil
   liners. Stir graham cracker crumbs and melted butter together
   in a bowl to combine. Spoon 1 Tbsp. of the mixture into each liner,
   pressing it down to make the crust.
2. With an electric mixer on low
   speed, beat the cream cheese in a large bowl until creamy, about
   30 seconds. Add the condensed milk and key lime juice, and blend on
   medium speed until just combined, 20 to 30 seconds. Add 1 cup of the
   whipped topping and lime zest and blend on low speed for 15 seconds longer.
3. Spoon mixture evenly into
   liners. Cover pan with plastic and freeze until firm, at least 3 hours.
   Remove from freezer 15 minutes before serving; peel off liners and
   dollop 1 Tbsp. remaining whipped topping on each cake. Garnish with lime
   slices, if you like.

Ingredients

• 3/4 cup graham cracker crumbs
• 3 tablespoons butter, melted
• 8 ounces cream cheese, softened
• 1 (14 oz.) can sweetened condensed milk
• 1/3 cup bottled key lime juice
• 1 teaspoon lime zest
• 1 (8 oz.) container frozen whipped topping, thawed

– See more at: http://www.letsdishrecipes.com/2013/03/mini-no-bake-key-lime-cheesecakes.html#sthash.XZ6s5bIR.dpuf