No Bake Coconut Key Lime Mini Cheesecake Pies

  • Author: The Kitchen Whisperer

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  • 8 ounces cream cheese, room temperature
  • 10.6 ounce Oikos® Key Lime Greek Yogurt (2 containers)
  • Zest 2 key limes
  • Juice of 1 key lime (about 1 1/2 tablespoon)
  • 2 key limes, cut for garnish
  • 3 tablespoon confectioners’s sugar
  • 6 Keebler® Ready Crust® Mini Graham Cracker Pie Crusts
  • 1/2 cup sweetened coconut flakes (toasted)
  • 2 tablespoon heavy cream
  • Reddi-wip®


  1. In a bowl beat the cream cheese until light and fluffy with an electric mixer.
  2. Add in the yogurt, half of the lime zest and all of the lime juice; whip until incorporated.
  3. Add in the confectioners’ sugar and heavy cream and whip just until thick and creamy.
  4. Fold in the toasted coconut.
  5. Evenly divide the cheesecake mixture in the Keebler® Ready Crust® Mini Graham Cracker Pie Crusts.
  6. Using a slightly wet offset knife, smooth out the cheesecakes mounding towards the center.
  7. Loosely cover and chill for at least 2 hours.
  8. When ready to serve, spray on some delicious Reddi-wip®, garnish with lime slice and lime zest.
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