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Frozen Mini Key Lime Tarts

Light, Tangy and Delicious. The Triple Ginger Snap Cookie crust is too die for.
Course Dessert
Author Lynn / Turnips 2 Tangerines


  • 1 1/2 cups crushed triple ginger cookies Trader Joe's
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter melted
  • 16 ounces Ready-to-Eat Philadelphia Cheesecake Filling
  • 3 tablespoons finely grated key lime zest divided
  • 2 to 4 tablespoons key lime juice


  • Pulse triple ginger cookies in a food processor until fine crumbs form.
  • Combine triple ginger cookie crumbs, sugar and melted butter in a medium mixing bowl. Divide crumb mixture between two 4 1/2-inch springform pans, pressing crumbs down on bottom and up sides of pans to form a crust. Bake at 375 degrees for 10 to 12 minutes or until cookie crumbs are golden brown. Remove from oven, transfer to wire rack to cool completely.
  • In a second mixing bowl, combine cheesecake filling, 2 tablespoons key lime zest and key lime juice. Divide filling between springform pans. Cover with waxed paper or plastic wrap. Place in freezer for several hours or overnight.
  • Before serving remove sides of springform pans. Top each tart with remaining 1 tablespoon key lime zest and one crushed triple ginger snap cookie.