Summers in Texas are HOT. We’re pretty sure it has been 100+ degrees every day of July. Anytime you can avoid heating up the kitchen, it’s a win (maybe that is why BBQ is so popular in this state?!?). We decided it was time to make an easy, no bake dessert! This summer we teamed up with Blue Chair Bay Rum to create some fun recipes (have you seen our most popular recipe of the summer: red, white, and blue jello shots?!). The minute we saw their key lime cream rum, we knew we needed to make a dessert with it!
Our key lime pie cheesecakes are fantastic because no cooking is required and they are served chilled. It’s a cool dessert with a refreshing flavor. Psst… It even has some booze in it. There is about 1 oz. of rum per mini pie. If you need them to be non-alcoholic, just sub it out the rum for regular cream.
Many of our friends are also food bloggers. They get sent to the best restaurants in town and have a pretty solid palate. We had one of these no bake cheesecakes in the fridge when our friend Sean came over and he was obsessed with them. He even said that if he could have any dessert for his birthday from anywhere, it would be our key lime pie cheesecakes! We guess you could say that it definitely carries a foodie seal of approval!
Mini Key Lime Pie Cheesecakes
Makes 4 desserts
4 mini mason jars (the shallower, the better)
1/3 package of biscoff cookies (roughly 10 cookies)
1 tbsp brown sugar
2 tbsp melted butter
12 oz. cream cheese, softened
1/4 cup sugar
Juice of 10 key limes
Zest of 5 key limes
4 oz. Blue Chair Bay Coconut Lime Rum
1/2 tsp. vanilla
Sliced key limes, for garnish
Whipped cream, for garnish
Pulse the biscoff cookies in a food processor to turn it into crumbs (if you don’t have a food processor, pop them into a ziplock bag and hit them with a mallet, it’s a great way to let off some steam). Reserve a few tablespoons of the crumbs for garnish. Add the brown sugar and butter to the cookie mixture by pulsing it another 3-4 times. Press the cookie crumb crust into the mini mason jars to form a crust.
Next, in a mixer or food processor add the cream cheese, sugar, lime juice, lime zest, rum, and vanilla. Blend until smooth. Taste your mixture to see if it is tart enough for you. Karen wanted it with more lime, while Gavin thought it was perfect. Spoon the cheesecake mixture into the mason jars. Chill them in the refrigerator for 5 hours to set.
Before serving, top the key lime cheesecakes with whipped cream. Sprinkle with the reserved cookie crumbs, lime zest, and a key lime wedge.
They turned out so cute and barely take any work to make them. Plus, if you’re not good in the kitchen, there is zero risk of burning/overcooking anything!