Recipes and Cooking No-Bake Lime Crunch Cheesecake We assembled these mini cheesecakes in plastic Easter eggs. But they can also be made in twelve 2½-inch muffin cups lined with foil bake cups or double-lined with paper bake cups. By Kate Ramos Kate Ramos Website Kate Ramos is a chef and creator of ¡Hola! Jalapeño. She is a photographer and creator of ¡Hola! Jalapeño, the popular Mexican recipe blog. She has been cooking professionally for over two decades and has developed thousands of recipes for her blog and other publications such as Better Homes & Gardens, Shape, Elle, and others. Learn about BHG's Editorial Process Published on March 10, 2021 Print Rate It Share Share Tweet Pin Email Photo: Adam Albright Hands On Time: 30 mins Total Time: 2 hrs 30 mins Servings: 12 Yield: 12, 3-inch or 24 2 1/2-inch Jump to Nutrition Facts Ingredients 1 cup shortbread cookie crumbs (about 16 cookies) 2 tablespoon unsalted butter, melted 12 3x2-inch or thirty 2 1/4x1 3/4-inch clean plastic Easter eggs 2 8 ounce packages cream cheese, softened 1 cup powdered sugar 2 limes (2 teaspoons zest, 1/4 cup juice) Pinch Kosher salt Sweetened whipped cream Key lime slices and/or sprinkles Directions In a medium bowl combine 3/4 cup of the cookie crumbs and the melted butter. Stir until evenly mixed. If using 3-inch eggs, spoon 1 tablespoon crumb mixture into bottom of each egg. (If using 2 1/4-inch eggs, spoon 1 1/2 teaspoons into each.) Use a teaspoon to press down crumb mixture to create a thin crust. Place egg halves in muffin cups or egg carton to hold. In a large bowl beat cream cheese about 3 minutes or until smooth and fluffy. Add powdered sugar, lime zest, lime juice, and a pinch kosher salt. Beat until combined. Divide among crust-lined egg halves. Cover with egg tops. Refrigerate until completely chilled, at least 2 hours. Before serving, pipe whipped cream onto filling. Top with remaining shortbread crumbs, Key lime slices, and/or sprinkles. Makes twelve 3-inch cheesecakes. Tips If desired, omit plastic eggs and line 12, 2 1/2-inch muffin cups with foil or silicone bake cups or double line with paper bake cups. Add crumbs and filling and chill as above. Top with whipped cream and sprinkle with remaining crumbs. Lift bake cups from muffin cups and eat right out of the bake cups. Rate it Print Nutrition Facts (per serving) 248 Calories 18g Fat 20g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 248 % Daily Value * Total Fat 18g 23% Saturated Fat 10g 50% Cholesterol 46mg 15% Sodium 165mg 7% Total Carbohydrate 20g 7% Total Sugars 14g Protein 3g Vitamin C 3.6mg 18% Calcium 45mg 3% Iron 0.4mg 2% Potassium 76mg 2% Fatty acids, total trans 1g Folate, total 12.2mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.