Mini Key Lime Greek Yogurt Cheesecake Pies

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With just a few simple ingredients, these Mini Key Lime Greek Yogurt Cheesecake Pies are incredibly easy to make and a perfect dessert for spring or summer!

I feel like every Monday should involve some kind of dessert.  Let’s be honest, every day should involve some kind of dessert.  Since the weather is starting to warm up where I live, and hopefully where you live too, I’ve been a huge fan of no-bake desserts or any kind of dessert that doesn’t require too much effort.  While I was at Walmart this past weekend, I made sure to pick up everything I needed for these mini pies!

You do have to use your oven just a little for these, but it’s worth it for a little toasted coconut on these mini pies.  Speaking of these mini pies, they’re so easy to make.  They’re also perfect for families, easy to clean up, and they’re even a little on the lighter side too.

To make these pies, you’ll start with some sweetened shredded coconut.  You’ll only need about 1/4 – 1/2 cup of toasted coconut for these pies, but I like to make a little extra to use for other things too.  You’ll spread the shredded coconut out on a baking sheet and pop it into the oven and bake it at 350°F for about 5-10 minutes.

The amount of time it takes will vary depending on your oven, but I suggest keeping a close eye on the coconut while it’s in there.  You’ll want to also give it a few good stirs to make sure the coconut toasts evenly.  Once it’s lightly browned, remove it from the oven and set it aside to cool.

While the toasted coconut is cooling, line up your ingredients!  For the filling you’ll need some cream cheese, Oikos® Key Lime Greek Yogurt, fresh key lime juice, and some powdered sugar.  You’ll mix everything together until it’s nice and smooth.  Then you’ll evenly distribute it between all of the Keebler® Ready Crust® Mini Graham Cracker Pie Crusts.

Once that’s finished, you’ll top it off with some Reddi-wip® and the toasted coconut.  If you prefer, you can toast the coconut and make the filling ahead of time and then just assemble the mini pies whenever you’re ready to enjoy them.

I really couldn’t get over how delicious these turned out and with such little effort.  They’re perfect for spring or summer and kid friendly too.

Plus, I mean just look how cute they are?!  They’re mini and perfectly portioned and ready to eat.  The filling is so incredibly smooth and creamy.  The Reddi-wip® and toasted coconut make the perfect topping too.

Enjoy!

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Mini Key Lime Greek Yogurt Cheesecake Pies

With just a few simple ingredients, these Mini Key Lime Greek Yogurt Cheesecake Pies are incredibly easy to make and a perfect dessert for summer!

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 6 mini pies

Author Danielle

Ingredients

• 4 ounces cream cheese softened4 ounces cream cheese softened
• 2 5.3 ounce containers Oikos® Key Lime Greek Yogurt2 5.3 ounce containers Oikos® Key Lime Greek Yogurt
• 1/3 cup powdered sugar1/3 cup powdered sugar
• 1 tablespoon fresh key lime juice1 tablespoon fresh key lime juice
• 6 Keebler® Ready Crust® Mini Graham Cracker Pie Crusts6 Keebler® Ready Crust® Mini Graham Cracker Pie Crusts
• Reddi-wip®Reddi-wip®
• Toasted coconut*Toasted coconut*

Instructions

• In a large mixing bowl, using an electric mixer, beat the cream cheese until smooth. Add in the Oikos® Key Lime Greek Yogurt, powdered sugar, and fresh key lime juice and mix until well combined and smooth.
• Evenly distribute the filling between the 6 Keebler® Ready Crust® Mini Graham Cracker Pie Crusts.
• Top with Reddi-wip® and the toasted coconut just before serving.

Notes

For toasted coconut, spread sweetened shredded coconut onto a baking sheet into one even layer. Bake at 350°F for 5-10 minutes, making sure to keep a close eye on the coconut, and stirring it every few minutes to ensure it toasts evenly. Once it's lightly browned, remove it from the oven and set aside to cool.

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