No bake, mini lime cheesecake in a glass topped with cool whip for a light, refreshing dessert!

Lime Cheesecake Parfaits on Deliciously Sprinkled

It finally feels like spring here in Wisconsin, I can walk outside without a jacket on. Yippee! And as most of you know that spring to me means my favorite flavor ever…lime!  Seriously, these might be the easiest dessert to make that I have on my blog so far. I am all about simple dessert recipes that look “fancy” but don’t require all the work!

The combination of the tart lime and the sweet, creamy richness of cheesecake makes for a light, refreshing dessert. Top with a bit of cool whip and of course, a SPRINKLE of pastel green colored SPRINKLES  and finish it off with a lime wedge to make it look “fancy”. These parfaits would make for a perfect dessert for any party or get together, especially in the spring and summer months!

Lime Cheesecake in a glass recipe


Having a party!? Make the parfaits the day before, leave them in the fridge overnight and right before serving top with cool whip, sprinkles and lime wedge. Serve chilled.

Lime Cheesecake Parfaits 125
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Servings: 6 Parfaits

Lime Cheesecake Parfaits

Prep Time: 15 minutes
Additional Time: 3 hours
Total Time: 3 hours 15 minutes
No bake, mini lime cheesecake in a glass topped with cool whip for a light, refreshing dessert!
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  • 1 cup finely ground graham cracker crumbs
  • 1 Tbsp granulated sugar

Cheesecake Filling:

  • 8 oz cream cheese, room temperature
  • 10 oz sweetened condensed milk
  • ¼ teaspoon vanilla extract
  • 3 Tablespoons lemon juice
  • 3 Tablespoons lime juice
  • Pinch of salt
  • 2 limes, sliced for garnish
  • sprinkles


Make the crust:

  • In a small bowl combine the graham cracker crumbs and sugar. Divide the graham cracker evenly among six serving glasses.

Make the cheesecake filling:

  • Beat the cream cheese in a standing mixer until smooth. With the mixer running on low, add the sweetened condensed milk, vanilla extract, lemon juice, lime juice and pinch of salt. Mix until evenly combined.
  • Spoon the cheesecake mixture into 6 small glasses.
  • Refrigerate for at least 3 hours. Top with cool whip, sprinkle with color sprinkles and garnish with lime wedges. Serve chilled.


  • Use any sort of cup or glass here. Small jars are also great as you can stack them in the fridge since they have lids.
Calories: 362kcal, Carbohydrates: 44g, Protein: 7g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 54mg, Sodium: 272mg, Potassium: 290mg, Fiber: 1g, Sugar: 33g, Vitamin A: 649IU, Vitamin C: 13mg, Calcium: 191mg, Iron: 1mg
Cuisine: American
Course: No-Bake
Author: Jennifer
Tried this recipe?Mention @deliciouslysprinkled on Instagram or tag #deliciouslysprinkled.