Preheat your oven to 325 degrees. Line two mini muffin pans with paper liners.

Add the cream cheese and sugar to the bowl of an electric mixer and whip until smooth. Add the eggs, one at a time until incorporated. Stir in the cornstarch and lime zest.

Gently fold in the lemon and lime juice with a spatula. Try not to mix too much.

Stir together the graham crackers and butter. Place 1 heaping teaspoon of the mixture into each mini liner. Use the back of the teaspoon to push down lightly.

Top each off with one to two tablespoons of batter or until it just almost reaches the edge.

Bake for 15 minutes. Cool completely and top with whipped cream.