If you love desserts with a tangy twist, these Mini Key Lime Cheesecakes are about to become your new favorite treat.
Perfectly portioned for individual indulgence, these bite-sized delights pack all the creamy, zesty goodness of a classic key lime pie into a handheld cheesecake.
They sit on a buttery graham cracker crust and are topped with a swirl of whipped cream for that final touch of elegance.
The first time I served these, I paired them with Shortbread Cookies for an extra layer of crunch and a few Lemon Bars on the side to round out the citrusy theme.
They were a total hit! These mini cheesecakes are perfect for parties, afternoon tea, or a cozy dessert night at home.
Plus, since they’re made in muffin tins, there’s no slicing or sharing drama—everyone gets their own perfectly crafted cheesecake.
Why You Will Be Hooked?
- Citrus heaven: The bright key lime flavor is perfectly balanced with creamy cheesecake.
- Individual portions: No slicing or mess—just grab and enjoy!
- Easy to make: Simple ingredients and minimal prep make this a foolproof dessert.
- Perfect for any occasion: From casual gatherings to formal dinners, these mini cheesecakes steal the show.
Mini Key Lime Cheesecakes Recipe
These Mini Key Lime Cheesecakes are creamy, tangy, and packed with zesty lime flavor, perfect for a refreshing dessert. The buttery graham crust pairs beautifully with the smooth, citrusy filling.
Equipment
- 12-count Mini Cheesecake Pan or regular muffin pan with cupcake liners
- Blender or food processor
- Mixing bowls (2)
- Stand or Hand Mixer
- Spatula
- Measuring cups and spoons
- Oven
- Plastic Wrap
- Cooling rack
Ingredients
- For the crust:
- 6 full-sheets 90 grams graham crackers (or 3/4 cup graham cracker crumbs)
- 3 tablespoons 45 grams butter , melted
- 2 tablespoons 25 grams granulated sugar
- For the key lime cheesecake filling:
- 12 ounces brick-style cream cheese softened to room temperature
- 1/4 cup 60 grams sour cream
- 1/2 cup 100 grams granulated sugar
- 3 tablespoons 45 ml key lime juice
- 1 teaspoon key lime zest or regular lime zest
- 1 teaspoon vanilla extract
- 1 drop green food dye
- 1 large egg room temperature
Instructions
- Preheat oven to 325°F and prepare a mini cheesecake pan with nonstick spray or muffin pan with liners.
- Process graham crackers into crumbs.
- Mix with melted butter and sugar.
- Press into the pan's cavities and bake for 5 minutes and cool.
- Beat cream cheese until smooth.
- Mix in sour cream, sugar, lime juice, zest, vanilla, and food dye.
- Add egg and combine on low speed.
- Divide cheesecake filling evenly into the crusts and bake for 15-18 minutes at 325°F, until the tops are set.
- Cool at room temperature for 1 hour. Cover and chill in the refrigerator for at least 3-4 hours or overnight.
- Remove cheesecakes from the pan, serve, and enjoy!
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 300kcal |
| Carbohydrates | 55g |
| Fibre | 3g |
| Fat | 13g |
| Protein | 2g |
| Sugar | 35g |
Key Lime Mini Cheesecakes: Expert Tips for Success!
- Crust Tips: For an even and firm crust, firmly press the graham cracker mixture into the cavities using the back of a spoon or the bottom of a small glass. Baking the crust for 5 minutes helps it set, ensuring a sturdy base for the cheesecake filling.
- Cream Cheese Prep: Ensure the cream cheese is at room temperature before mixing. This prevents lumps and ensures a smooth, creamy filling. If you forget to set it out ahead of time, you can soften the cream cheese by microwaving it for 10-second intervals on low power.
- Lime Zest and Juice: Key limes have a tangy, floral flavor distinct from regular limes. If you can’t find key limes, use Persian limes as a substitute. Zest the limes before juicing to make it easier. Avoid zesting the bitter white pith beneath the green surface.
- Avoid Overmixing: When adding the egg, mix on low speed or fold it in gently to avoid incorporating too much air, which can cause cracks in the cheesecakes during baking.
- Food Dye: Adding one drop of green food dye is optional, but it gives a classic key lime cheesecake look. If you prefer a natural option, skip the dye or use a pinch of matcha powder for a subtle green tint.
- Baking Time: Bake the cheesecakes until the tops are just set. A slight jiggle in the center is fine; they will continue to set as they cool. Overbaking can lead to a dense texture.
- Cooling Gradually: Allow the cheesecakes to cool in the pan for an hour before chilling them in the fridge. Sudden temperature changes can cause cracking.
