Mini key lime cheesecakes deliver a burst of tangy sunshine in every bite — perfect for when you want dessert-sized delight without a hefty slice. Imagine creamy cheesecake infused with zesty lime, nestled in a buttery crust—ideal for summer gatherings, potlucks, or anytime you need a refreshing indulgence.
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Why You’ll Love This Recipe
You’ll adore these petite treats for so many reasons: they’re portable, portion-controlled, and a breeze to make. Whether you’re craving a taste of the tropics or aiming to impress guests with elegant single-serve desserts, mini key lime cheesecakes combine bright citrus flavor with luscious cream cheese. Plus, they make a stunning finale to any meal—and require minimal fuss.
Ingredients for Mini Key Lime Cheesecakes
- Cream cheese (8 oz, room temperature): Ensures ultra‑smooth, creamy texture.
- Sour cream (¼ cup): Adds silkiness and a delicate tang to balance sweetness.
- Granulated sugar (⅓ cup): Sweetens without overpowering the lime.
- Large egg + egg yolk: Provide structure and that classic cheesecake richness.
- Key lime juice + zest (2–3 key limes): The signature citrus punch—vibrant and bright.
- Graham crackers (10 sheets, crushed): Forms the crisp base.
- Unsalted butter (4 tbsp, melted): Binds the crust and adds richness.
- Pinch of salt: Enhances all flavors, prevents sweetness from seeming flat.
How to Make Mini Key Lime Cheesecakes
- Preheat & prepare tins: Heat oven to 325 °F (163 °C). Line a muffin tin with 12 paper liners or lightly grease a silicone mold.
- Make crust: Mix graham cracker crumbs, melted butter, and salt until moistened. Divide into cups and press firmly to form a compact base.
- Blend filling: Using a mixer, beat cream cheese until silky. Add sugar, sour cream, key lime zest, and juice. Mix until smooth. Beat in egg and yolk until just combined—don’t overmix.
- Fill cups: Spoon filling over crusts, leaving a slight gap at the tops to prevent cracking.
- Bake: Place tin on a baking sheet. Bake ~18–20 min until edges are set and center jiggles slightly.
- Chill: Cool to room temperature, then refrigerate at least 2 hours (ideally overnight) to firm up and develop flavor.
Serve with a dollop of whipped cream or lime slice—like our luscious Cappuccino Fudge Cheesecake for coffee-lovers. 😉
Tips for Making the Recipe
Mastering mini key lime cheesecakes is all about precision and calm:
- Don’t overbeat: Overworking the batter traps air, leading to cracks or sinkage.
- Use room-temperature ingredients: Avoid lumps and uneven texture.
- Tap before baking: Knock out air bubbles by gently tapping the pan.
- Bake evenly: Place center of oven, avoid hot spots.
- Chill thoroughly: Cheesecakes set as they cool—don’t rush it.
These steps ensure silky texture, clean tops, and vibrant lime flavor every time.
How to Serve Mini Key Lime Cheesecakes
Serve these colorful treats chilled straight from the fridge or slightly warmed. Top with:
- A swirl of whipped cream
- Thin lime slices or zest
- Raspberry or mango coulis for contrast
They’re perfect for dessert tables, summer BBQs, baby showers—or anytime you want to impress with minimal effort.
Pair with other bite-size desserts like these Mini Chocolate Cheesecake Bites for a sweet and tangy duo!
Make Ahead and Storage
You can prepare these cheesecakes up to two days in advance. After baking:
- Refrigerate: Cover and store in airtight container for up to 5 days.
- Freeze: Remove liners and wrap each cheesecake tightly, freezing up to 1 month.
- Thaw: Defrost in the fridge overnight before serving.
Make a double batch in advance to save time—perfect for holiday entertaining or spontaneous cravings.
Frequently Asked Questions
What is the difference between key lime pie and key lime cheesecake?
Key lime pie uses whipped cream or meringue and a custard-like filling thickened with eggs or sweetened condensed milk. Mini key lime cheesecake contains cream cheese and sour cream, yielding richer texture and tang.
How to stop mini cheesecakes from sinking?
Avoid overmixing, bake at moderate temperature (325 °F), and don’t open the oven. Let them cool gradually—abrupt temperature changes cause collapse.
Does Costco carry mini cheesecakes?
Costco often stocks mini cheesecakes in their bakery section, but availability varies. This homemade version ensures fresher flavor and customization.
How to know when mini cheesecakes are done baking?
Centers should slightly jiggle like gelatin—not liquid. Edges appear set. They’ll firm in the fridge.
What are common cheesecake mistakes?
Overbaking, overmixing, skipping water bath (for full-size), using cold ingredients, and under-chilling the final product are common pitfalls.
Can I use regular limes in place of Key limes?
Yes, you can. Regular (Persian) limes work fine; just use the same juice. Key limes are smaller and more aromatic, but substitution won’t ruin taste.
With these easy steps, you’ll serve flawless mini key lime cheesecakes that deliver creamy, tangy perfection in every bite. Whether for a party, picnic, or quiet evening treat, they’re sure to impress.
Ready to delight your guests? Grab your ingredients and whip up a batch today! 😋
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Mini Key Lime Cheesecakes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Tangy, creamy, and perfectly bite-sized — these mini key lime cheesecakes are a crowd-pleaser that pack citrus zing in every bite.
Ingredients
- 8 oz cream cheese, room temperature
- ¼ cup sour cream
- ⅓ cup granulated sugar
- 1 large egg + 1 yolk
- 2–3 key limes, juiced and zested
- 10 graham crackers, crushed
- 4 tbsp unsalted butter, melted
- Pinch of salt
Instructions
- Preheat oven to 325°F. Line muffin tin.
- Make crust with graham crumbs, butter, and salt. Press into tins.
- Mix cream cheese, sugar, sour cream, lime juice/zest, eggs.
- Pour filling onto crusts.
- Bake 18–20 min. Cool, chill, and serve!
Notes
Best chilled overnight for flavor and structure.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mini key lime cheesecakes, lime dessert, citrus cheesecake