Last Updated on January 20, 2024 by Allison Lancaster
Looking to impress your crowd at your next gathering? Look no further than these delightful mini Key Lime Cheesecakes! Made with the freshest key lime juice, this recipe stands out from the rest. Whether you’re an experienced baker or just starting out, these mini key lime cheesecakes are incredibly easy to make.
This recipe takes a classic cheesecake and gives it a refreshing twist creating mini cheesecakes you’ll dream of all year long. The tangy key lime juice adds a burst of flavor that perfectly complements the rich and creamy cheesecake filling. Made with simple ingredients, these mini summer desserts are a breeze to whip up, ensuring you can spend less time in the hot kitchen and more time enjoying the sunny weather with your loved ones.
Individually portioned, these bite-size key lime cheesecakes are not only delicious but also visually appealing. Their cute size makes them ideal for serving at family gatherings or potluck parties. With their vibrant citrus flavor and smooth texture, these mini treats are guaranteed to be a hit with everyone.
Treat yourself and your guests to these irresistible key lime bites. With their easy preparation, fresh ingredients, and crowd-pleasing taste, they are the perfect dessert to sweeten up your summertime celebrations.
The first time I made this recipe I was pleasantly surprised with how much less cleanup I had than with other cheesecake recipes. I enjoy baking anything, especially mini desserts like my Rolo Brownie Bites that don’t make a total disaster out of my kitchen, and bonus points if the recipe is a hit with everyone!
This truly is one of the easiest summer desserts to make and by following my step-by-step process you will have a delicious dessert for everyone in no time at all.
Mini Keylime Cheesecakes Ingredients & Substitutions:
Graham Cracker Crust:
Ground Graham Crackers: I personally prefer the Aldi brand of graham crackers. They are a deliciously inexpensive alternative to name brands. You can purchase already ‘ground’ graham crackers or you can purchase a pack of graham crackers and grind them yourself in a food processor. If you do grind them yourself, you’ll want to be sure you grind them to a fine consistency.
Key Lime Cheesecake Filling:
Cream Cheese: you will want to purchase a block of high-quality, full-fat cream cheese for this recipe. It’s honestly the entire base of the recipe so the better quality, the better.
Sour Cream: be sure to use a full fat sour cream, anything less won’t create the creamy cheesecake consistency you want.
Key Lime Juice: Nellie & Joe’s Key Lime Juice is my personal favorite brand. There are other great brands out there, but theirs provides consistent quality in my experience.
Fresh Whipped Cream: I personally prefer fresh whipped cream made from heavy whipping cream for this recipe. You can for sure use the store-bought brand if you’d like but I find that the fresh version elevates this recipe much more.
How to Make Mini Key Lime Cheesecakes
Making the graham cracker crust:
- Preheat oven
- Crush your graham crackers to create graham cracker crumbs
- In a medium bowl combine graham crackers, sugar, and melted butter until a wet sand-like mixture forms
- Scoop graham cracker crumbs into cupcake liners and press evenly into the bottom using a flat bottom glass or the bottom of a measuring cup
- Bake the crust for 5 minutes
- Remove from the oven and allow to cool completely
Making the cheesecake filling:
- Preheat oven
- Using a large mixing bowl, beat the cream cheese and sugar until smooth
- Beat in the fresh lime juice, zest, sour cream, and vanilla until combined and smooth
- Beat one egg at a time until combined
- Fill the cupcake liners about 3/4 full and bake
- Remove and allow to cool
- Top with fresh whipped cream, lime zest, and small lime wedges
My favorite part of this cheesecake is how beautiful it looks topped with lime zest and think lime slices on the top to garnish (not to mention the amazing key lime flavor)! The cheesecake filling is complimented well by the greenish color of the limes!
I also love that these cheesecakes are mini and can be made in a cupcake pan rather than having to use a spring-form pan and hot water bath! So much easier and a lot less cleanup.
If you want to make your own homemade whipped cream using heavy cream you can do that as well just using an electric mixer! I like to bake desserts for my family and if I have time to make the whipped cream from scratch my family enjoys it every time (don’t worry if you don’t want to, you can always use the store-bought whipped cream too!). To make it even more interesting you can add in some lime zest to make it a zesty whipped cream!
How to Store Cheesecake
Since this recipe has ingredients that need to be refrigerated, you’ll want to store leftovers (if there are any!) in an air-tight container in the fridge.
Can I substitute limes for key lime?
You can find key lime juice at the grocery store, but you can also use fresh lime juice if you can locate fresh key limes at a store near you. You do not want to use regular lime juice or Persian limes as they do not give the same zing and flavor to the cheesecake.
Can I use pre-made graham cracker crusts?
Absolutely! I am all about working smarter not harder and sometimes it is easier to use store-bought graham cracker crusts. Many stores sell pre-made mini graham cracker pie crusts that would be perfect for this recipe.
Can I freeze mini cheesecakes?
You sure can! When it comes time to thaw them, simply place them in the fridge for 1-2 days prior to serving.
Other Desserts You’ll Love:
- Graham Cracker Crust:
- 1 ¼ C ground graham crackers
- 3 tbsp sugar
- 5 tbsp unsalted sweet cream butter, melted
- White cupcake liners
- Traditional cupcake baking pan
- Key Lime Cheesecake Filling:
- 2 - 8oz cream cheese, softened
- ⅔ c sugar
- ¼ c sour cream
- 5 tbsp lime juice
- 2 tbsp lime zest
- 1 tsp pure vanilla extract
- 2 large eggs
- Fresh whipped cream
- Lime zest
- Lime slice
- Preheat oven to 325 degrees and line the cupcake/muffin pan with the cupcake liners
- Using a medium bowl, whisk the graham cracker, sugar and melted butter until a wet sandlike mixture forms
- Scoop 1 ½ tbsp of graham cracker crust into the cupcake liners and press into a even bottom using a flat bottom glass or measuring cup
- Bake the crust in the preheated oven for 5 minutes
- Remove and allow to cool completely
- Preheat the oven to 350
- Using a large bowl, beat the cream cheese and sugar until combined and smooth
- Beat in the lime juice, zest, sour cream and vanilla until combined and smooth
- One egg at a time, beat until combined
- Fill the cupcake liners about ¾ almost full and bake in the oven for 25-30 minutes or until the cupcakes are set. It’s okay if there is a slight jiggle in the center!
- Remove and allow to cool on the counter until room temp before moving to the fridge overnight
- Top with fresh whipped cream, lime zest and a lime wedge
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 358Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 92mgSodium: 284mgCarbohydrates: 32gFiber: 1gSugar: 24gProtein: 5g