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Mini Key Lime Cheesecakes

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Easily my favorite summer recipe, these mini Key Lime Cheesecake are sweet, creamy and loaded with citrus flavor. No-fail cheesecake that is quick and easy to make, thanks to the use of a muffin pan!

Serving a crowd? Try making Cheesecake Bars! Another quick no-fail treat that is ideal for parties.

This post was originally published April 7, 2015. It has since been updated to include fresh photos and helpful tips.

White plate topped with mini cheesecake, one bite on a fork

RECIPE FEATURES

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

These lime cheesecake bites are ADDICTING.

The best way to describe this treat would be key lime pie in the form of cheesecake. Baking them in a cupcake tin gives you the perfect single serve size and they are FREEZER FRIENDLY!

Something about the buttery graham cracker crust, thin cheesecake filling, and swirls of whipped cream is simply irresistible.

scoop of cheesecake batter being spooned into cupcake liners

LIME CHEESECAKE 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: Could you use low fat? Technically, yes. Should you? It depends. The flavor will be more rich if you stick with the classic.
  • Sugar: Regular white, or granulated, sugar is what works best. It blends well with the citrus and allows it to shine.
  • Eggs: Large eggs at room temperature. This helps keep you from over mixing the batter.
  • Cornstarch: Just a touch to thicken the batter. You can use flour in a pinch.
  • Lime Juice: Key lime juice is our favorite. Using key lime juice is key for that bold flavor. Key limes are slightly smaller in size and have a more intense and aromatic taste. In a pinch, you can use regular limes too. It will have just a slightly more subtle taste.
  • Graham Crackers: Buttery classic grahams. Stay away from cinnamon grahams.
  • Butter: Salted butter. It adds that perfect amount of salt to the buttery cookies that makes all the difference. If you use unsalted, add a pinch of salt to the crust.
  • Whipped Cream, optional

WHAT IS THE DIFFERENCE BETWEEN LIME AND KEY LIME?

Wondering what the difference between a key lime and lime is? You aren’t alone. Until recently, I had no idea there was really a difference. Turns out, the two types of limes have wildly different flavor.

cupcake tin filled with cheesecake batter

HOW TO MAKE MINI KEY LIME CHEESECAKE

  • CRUST: The crust for these is SUPER simple to make. Crushed grahams plus melted butter. That’s it! The key is to really crush the graham crackers. I run mine through a food processor or blender to get a nice powder. This helps to make the crust more stable and hold up well when picked up.
  • BATTER: The batter is equally as simple. Mix with a hand mixer, or by hand, for the best non-cracker results.
  • BAKE: Bake the cheesecakes until the center is set. Allow to cool completely, chill, and serve!

We love to serve these with a dollop of whipped cream. It gives the cheesecakes a wonderful freshness and pairs amazingly well with the lime flavor.

bite of cheesecake on a fork over a white plate

HELPFUL CHEESECAKE MAKING TIPS

  • Because these are so small they are going to cook quick. Keep a close eye to make sure they don’t burn.
  • Start with room temperature ingredients. This helps the batter come together quickly and avoids over mixing, which causes cracking.
Can I use bottled lime juice?

Yes. But if you have the time, try using fresh. Both will deliver a delicious cheesecake with slightly different flavors. You can pick up bottled key lime juice at most grocery stores (check the baking aisle) or online.

Can you substitute lime for key lime?

Yes. With regular limes you will get a slightly more tangy and muted flavor, but either variety will work.

How do you get mini cheesecake out of the pan?

Here’s the secret, mini cheesecakes will come out of the pan easiest with liners. I use paper liners and allow the cheesecakes to cool and chill completely before removing the wrappers. They come out pretty easily after that.

How long do mini cheesecakes last?

Good news is these will last up to five days if stored in an airtight container in the refrigerator. That makes these the perfect make-ahead dessert recipe!

top down image of a plate filled with mini lime cheesecakes

MORE MUST-TRY CHEESECAKES

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Mini Key Lime Cheesecakes

Mini Key Lime Cheesecakes

Yield: 16-20 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Easily my favorite summer recipe, these mini Key Lime Cheesecake are sweet, creamy and loaded with citrus flavor. No-fail cheesecake that is quick and easy to make, thanks to the use of a muffin pan!

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 key lime juice
  • 3/4 cup crushed graham crackers
  • 3 tablespoons melted butter
  • whipped cream

Instructions

CUPCAKE PAN INSTRUCTIONS

  1. Preheat the oven to 325 degrees.
  2. Line two muffin pans with paper liners or mist with cooking spray.
  3. In a medium mixing bowl, stir together the graham crackers and butter.
  4. Place 1-1/2 tablespoons of the mixture into each mini cup.
  5. Use the back of the teaspoon to push down lightly. Set aside.
  6. 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.
  7. Stir in the eggs, one at a time, until incorporated into the batter.
  8. Mix the cornstarch and lime zest into the cream cheese mixture just until incorporated.
  9. Gently fold in the lemon and lime juice with a spatula. Try not to mix too much.
  10. Add 2 to 3 tablespoons of batter directly on top of the graham crust or until it just almost reaches the edge.
  11. Bake for 18 to 20 minutes.
  12. Cool completely and top with whipped cream.


MINI PAN INSTRUCTIONS

  1. Preheat the oven to 325 degrees.
  2. Line two mini muffin pans with paper liners or mist with cooking spray.
  3. In a medium mixing bowl, stir together the graham crackers and butter.
  4. Place 1 heaping teaspoon of the mixture into each mini cup.
  5. Use the back of the teaspoon to push down lightly. Set aside.
  6. 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.
  7. Stir in the eggs, one at a time, until incorporated into the batter.
  8. Mix the cornstarch and lime zest into the cream cheese mixture just until incorporated.
  9. Gently fold in the lime juice with a spatula. Try not to mix too much.
  10. Add one to two tablespoons of batter directly on top of the graham crust or until it just almost reaches the edge.
  11. Bake for 15 minutes.
  12. 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.

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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
pinterest graphic of mini key lime cheesecakes reading "must-try mini lime cheesecakes"

Dorothy @ Crazy for Crust

Saturday 11th of April 2015

Seriously, I would have eaten them ALL. Pinned!

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