Skip to Content

Mini Key Lime Cheesecakes

Sharing is caring!

These mini key lime cheesecakes are the perfect bite sized treat! No-fail, which is a big deal with cheesecake, and bold citrus flavor.

Mini Key Lime Cheesecakes on a white plate

These lime cheesecake bites are ADDICTING.

I’m not even kidding. Because they are so teeny tiny (aren’t mini’s just so cute?!) they are easy to indulge in. The sweet cheesecake mixed with the tart lime is a dreamy combination. Basically the ultimate spring or summer flavor!

Recipe Features:

  • Beginner Recipe- These cheesecakes are no-fail!
  • 30-Minute Dessert Recipe.
  • Bold Citrus Flavor- and a family favorite!
Key Lime Cheesecakes- Mini

Mini Key Lime Cheesecakes Ingredients

There isn’t a large list of ingredients, but the key is to make sure they are all at room temperature. This will ensure everything mixes together smoothly. Especially if you are using a hand mixer.

  • Cream Cheese
  • Granulated Sugar
  • Eggs
  • Cornstarch
  • Lime and Lemon
  • Graham Crackers
  • Butter
  • Whipped Cream, optional

Here’s the deal, this recipe specifically uses key limes. However, we have made it with both key limes and regular with equally delicious results.

lime-cheesecake-bites-4

Step by Step Instructions

  1. Preheat the oven to 325 degrees. Line two mini muffin pans with paper liners or mist with cooking spray.
  2. In a medium mixing bowl, stir together the graham crackers and butter.
  3. Place 1 heaping teaspoon of the mixture into each mini cup.
  4. Use the back of the teaspoon to push down lightly. Set aside.
  5. Add the cream cheese and sugar to the bowl of an electric mixer. Mix with the paddle attachment for 5 minutes, scraping the sides, or until smooth.
  6. Stir in the eggs, one at a time, until incorporated into the batter.
  7. Mix the cornstarch and lime zest into the cream cheese mixture just until incorporated.
  8. Gently fold in the lemon and lime juice with a spatula. Try not to mix too much.
  9. Add one to two tablespoons of batter directly on top of the graham crust or until it just almost reaches the edge.
  10. Bake for 15 minutes.
  11. Cool completely and top with whipped cream.
lime-cheesecake-bites-7

Recipe Tips and FAQs

  • Because these are so small they are going to cook quick. Keep a close eye to make sure they don’t burn.
  • Once you have them cooled you are going to want to top them with a little fresh whipped cream or cool whip. It helps cut back on the tartness a bit and adds a refreshing taste to the entire bite.

How to Get Mini Cheesecake Out of the Pan

There are a few key tips to getting these mini cheesecakes out of the pan.
First, cool the cheesecakes for at least 30 minutes.
From there, use a sharp knife to run around the edge of each cheesecake.
Carefully use the knife or a fork to slightly lift the cheesecake out.

OR, my preferred method is to use a mini cupcake liner.

lime cheesecake bite dessert

Related Recipes:

Mini Key Lime Cheesecakes

Mini Key Lime Cheesecakes

Yield: 16 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These mini key lime cheesecakes are the perfect bite sized treat! No-fail, which is a big deal with cheesecake, and bold citrus flavor

Ingredients

  • 16 ounces cream cheese, soft (two bricks)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1-1/2 teaspoons cornstarch
  • 1-1/2 teaspoons lime zest
  • 1/3 cup lime and lemon juice, fill a measuring cup half with lemon and top off with lime until it reaches 1/3
  • 3/4 cup crushed graham crackers
  • 3 tablespoons melted butter
  • whipped cream

Instructions

  1. Preheat the oven to 325 degrees. Line two mini muffin pans with paper liners or mist with cooking spray.
  2. In a medium mixing bowl, stir together the graham crackers and butter.
  3. Place 1 heaping teaspoon of the mixture into each mini cup.
  4. Use the back of the teaspoon to push down lightly. Set aside.
  5. Add the cream cheese and sugar to the bowl of an electric mixer. Mix with the paddle attachment for 5 minutes, scraping the sides, or until smooth.
  6. Stir in the eggs, one at a time, until incorporated into the batter.
  7. Mix the cornstarch and lime zest into the cream cheese mixture just until incorporated.
  8. Gently fold in the lemon and lime juice with a spatula. Try not to mix too much.
  9. Add one to two tablespoons of batter directly on top of the graham crust or until it just almost reaches the edge.
  10. Bake for 15 minutes.
  11. Cool completely and top with whipped cream.

Notes

  • Because these are so small they are going to cook quick. Keep a close eye to make sure they don’t burn.
  • Once you have them cooled you are going to want to top them with a little fresh whipped cream or cool whip. It helps cut back on the tartness a bit and adds a refreshing taste to the entire bite.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 16 Serving Size: 1 Servings
Amount Per Serving: Calories: 175Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 58mgSodium: 134mgCarbohydrates: 13gFiber: 1gSugar: 9gProtein: 3g
These mini key lime cheesecakes are the perfect bite sized treat! No-fail, which is a big deal with cheesecake, and bold citrus flavor.

Dorothy @ Crazy for Crust

Saturday 11th of April 2015

Seriously, I would have eaten them ALL. Pinned!

Skip to Recipe