Go Back
Cheesecake is a beloved dessert that has captured the hearts of many with its creamy texture and rich flavor. From classic New York-style to innovative variations featuring fruit, chocolate, and beyond, cheesecake offers endless possibilities for indulgence. Among these variations, mini cheesecakes have emerged as a popular choice. Their individual servings make them perfect for gatherings, parties, or simply for enjoying a sweet treat without the commitment of a full-sized cake.

Mini Key Lime Cheesecakes

Discover the perfect balance of tangy and creamy with Zesty Mini Key Lime Cheesecakes! These bite-sized desserts are ideal for any occasion, offering a refreshing twist on classic cheesecake. Learn to make a delicious graham cracker crust and a zesty filling that will impress your guests. Perfect for warm weather or simply satisfying your dessert cravings, this easy recipe allows for customization to suit your taste. Enjoy a delightful treat that's both simple and scrumptious!
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1/2 cup sour cream

1/4 cup fresh key lime juice

Zest of 2 key limes

1 teaspoon vanilla extract

Pinch of salt

For the whipped cream topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

Key lime zest or lime slices for garnish (optional)

Instructions
 

Prepare the crust:

    - Preheat your oven to 325°F (163°C).

      - In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir until well mixed.

        - Add the melted butter to the crumb mixture, stirring until the crumbs are fully coated.

          - Press about 1 tablespoon of the crumb mixture into the bottom of each cup in a muffin tin lined with cupcake liners. Use a small glass to pack it tightly.

            Make the cheesecake filling:

              - In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth, about 2-3 minutes.

                - Gradually add in the granulated sugar and continue mixing until fully incorporated.

                  - Add the eggs one at a time, mixing well after each addition.

                    - Incorporate the sour cream, key lime juice, key lime zest, vanilla extract, and salt. Mix until everything is smooth and creamy (don’t overmix).

                      Assemble and bake:

                        - Pour the cheesecake filling over the crust in each muffin cup, filling them about 3/4 full.

                          - Bake in the preheated oven for 15-20 minutes, or until the centers are just set and slightly jiggly.

                            - Turn off the oven and crack the door open, letting the cheesecakes cool in the oven for about 30 minutes. This will help prevent cracks.

                              Chill the cheesecakes:

                                - Remove the muffin tin from the oven and let it cool completely on a wire rack.

                                  - Once cooled, transfer the mini cheesecakes to the refrigerator and chill for at least 4 hours (or overnight for best results).

                                    Whip the cream:

                                      - Just before serving, whip the heavy cream in a mixing bowl until soft peaks form. Gradually add in powdered sugar while continuing to whip until stiff peaks form.

                                        Serve:

                                          - Remove the cheesecakes from the liners, top each with a dollop of whipped cream, and garnish with key lime zest or a slice of lime if desired.

                                            Prep Time, Total Time, Servings: 25 mins | 5 hours (including chilling time) | 12 mini cheesecakes