No-Bake Key Lime Cheesecake

No-Bake Key Lime Cheesecake

Course Dessert


  • For the graham cracker crust
  • 11/2  cup Iberia Maria Cookies crumbled (approx. 20 cookies)
  • 1/4  cup Turbo Raw Cane Sugar
  • 1/2  teaspoon cinnamon
  • Pinch of salt
  • tablespoon Unsalted melted butter
  • For the no-bake key lime cheesecake
  • 180  g sour cream
  • 315  g Cream cheese at room temperature
  • 126  g unsalted butter at room temperature
  • 135  g Avocado
  • teaspoon Freshly grated key west lime zest to taste
  • 5-7  tablespoon Key lime juice
  • 9-14  tablespoons Turbo Raw Cane Sugar


  • For the graham cracker crust.
    Finely crush the Iberia Maria cookies in a food processor or place them in a ziploc bag and roll with a rolling pin.
    Stir Iberia Maria cookies crumbs, Turbinado Raw Cane Sugar, cinnamon, and salt in a large bowl. Add melted butter and stir with a fork.
    Place 12 standard cupcake liners in a cupcake mold and press the mix into the mold. Refrigerate while you make the cheesecake.
    For the no-bake key lime cheesecake.
    Add sour cream to a medium bowl and beat with an electric mixer until whipped ( approx. 2-3 minutes). Set aside.
    Add cream cheese and butter to a medium bowl and beat with an electric mixer until fully creamed. Add avocado and mix until fully combined. Add key lime juice and turbinado raw cane sugar to taste.
    Fold in whipped sour cream. Pipe or spoon lemon lime cheesecake mixture into the graham cracker lined cupcake mold. Freeze for 30-40 minutes or refrigerate for 2 hours (or even better...overnight).
    Serve with whipped cream and freshly grated key lime zest.

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