Many years ago, BC (before children) I had the glorious pleasure of visiting the southern most point in the US, Key West! The hubs and I drank cocktails while we walked around the city, swam in a black bottom pool (super cool), hung out at Ernest Hemmingway’s favorite bar, went snorkeling and of course…had key lime pie!
Pretty sure it was the first time I ever had it, definitely not a big Lebanese dessert. But I was intrigued…tart and sweet and light as a feather. I could see exactly why this dessert was popular down south. The citrus was super refreshing on those hot days.
Upon further research, I learned that Key Lime Pie was very specific to the Keys, as these little gems are produced down there. They are smaller and seedier than traditional Persian limes, have a higher acidity, a stronger aroma and a thinner rind. They only come around certain times of the year so I would grab them when you can! For the juiciest results, wait until these little gems become a little more yellow to extract the juice.
I saw a glorious bag of these guys in the store not long ago and thought….hmmmm, a citrus, refreshing dessert would be wonderful. But I truly had zero desire to make curd and meringue, lazy summer days, am I right? Enter these no bake, super simple mini Key Lime Pie cheesecakes.
Key Lime Cheesecake
A layer of graham cracker crumb a hint of ginger and glorious key lime juice whipped with a light and airy cheesecake filling (egg free!!) Desserts like this are made for summer days and super easy, stress-free entertaining. Make these a few days ahead of a big picnic and enjoy! You could even pour into a tart pan for one impressive dessert.
As always, I love seeing your creations. Leave a comment or tag me on Instagram or Facebook with your own creation! And don’t forget to Pin for later!