Mini Key Lime Cheesecakes
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The perfect combination of the sweet, tangy, and tart flavor of these mini key lime cheesecakes makes them the best dessert for all occasions. They’re creamy and satisfying. The best part about these delicious desserts, they’re easy and quick to make. No water bath needed!
One of my favorite all-time desserts is a key lime pie. I love the refreshing, sweet, tangy, and tart taste of key limes. The first time I tried it was at a restaurant. And, the crazy person I am, I bought a second key lime pie to take home and enjoy later. Yes, that’s how much I love it!
After trying other key lime desserts, I realized I love the key lime flavor and not just the pie. That’s why I made various desserts with key lime, like key lime bars and key lime cheesecake.
I really fell in love with the creamy and tasty flavors of key lime cheesecakes. But I don’t always want to go to the hassle of making a whole cheesecake. You know, that whole water bath thing and such. That’s why I came up with this mini key lime cheesecake recipe! They are the perfect size.
Let’s stop the storytelling and start baking! Because these are way too good not to enjoy as soon as possible.
Why You’ll Love These Mini Key Lime Cheesecakes
- Two Desserts In One – This is a key lime pie and cheesecake all-in-one delicious dessert!
- Perfect Make Ahead Dessert – These mini cheesecakes need to be chilled to set and bring out the key lime flavor. I recommend making them on your day offs, then storing them in the fridge, and you have tasty snacks all week.
- No Water Bath Needed – For this mini cheesecake recipe, I didn’t use a water bath but I still got smooth, silky, and delicious little cheesecakes.
- Freezer-Friendly – These mini cheesecakes can freeze for up to 3 months!
Ingredients Needed
These are a list of ingredients you will need for this mini key lime cheesecake recipe.
For The Crust
- Graham Crackers – We need graham cracker crumbs to make the crust. You can use a food processor, blender, or rolling pin to crush graham crackers.
- Melted Butter – I used unsalted butter.
- Light Brown Sugar – To sweeten the graham cracker crust.
For The Cheesecake Filling
- Cream Cheese – Should be softened at room temperature, follow the How To Soften Cream Cheese Guide. I used blocks of full-fat cream cheese for these mini cheesecakes. It gives a silkier and smooth texture to the cream cheese filling. Don’t use the tub types.
- Fl0ur – Helps the cream cheese filling set up so it’s not as runny since we are additional liquid (key lime juice).
- Sour Cream – I used full-fat sour cream. It adds a richer and better flavor to the cream cheese batter. You can also use half sour cream and half heavy cream. You can also use full fat plain Greek yogurt.
- Egg – Should be at room temperature. Check out the How To Get Room Temperature Eggs Fast.
- Vanilla Extract – To add richness and slight sweetness. I used pure vanilla extract but you can use an imitation or make one yourself. Follow the Homemade Vanilla Extract Recipe.
- Key Lime Juice – You can use key limes and juice them. You will need quite a few, as they are small. Or use bottled key lime juice if you can’t find key limes.
- Key Lime Zest – Wash your key limes before zesting. Make sure not to include the white part or your key lime cheesecakes will be too bitter. You can use regular lime zest if you can’t find key limes.
- Sugar – To add sweetness.
- Salt – To balance the sweetness and bring out the lovely key lime taste. Check The Role Of Salt In Baking.
How To Make Mini Key Lime Cheesecakes
Before you start mixing, ensure all your ingredients are at room temperature, especially the cream cheese, sour cream, and egg.
1. Preheat And Prepare Cupcake Tins
Preheat oven to 350°F/177°C.
Line two cupcake tins with cupcake liners.
2. Make The Crust
To make the graham cracker crumbs, add graham crackers to your food processor or blender.
Pulse until you get a wet sand texture. Transfer to a small bowl. Add sugar and mix well.
Add melted butter and stir well with a wooden spoon or spatula.
3. Add Graham Cracker Crust
Scoop 1 1/2 tablespoons of the graham cracker crust into your prepared cupcake tins with cupcake liners. Press the crumbs using a spoon, shot glass, or your fingers flat.
Bake the crust for 5 minutes. Remove from the oven and set aside.
Lower the oven temperature to 325°F/162°C
4. Make The Cheesecake Filling
In a large bowl, add softened cream cheese. Beat using a stand mixer or hand mixer with a whisk attachment on a medium speed.
Add flour, sugar, and salt and mix on medium speed until you get a smooth and creamy consistency. Scrape the bottom and sides of the bowl to ensure all ingredients are mixed well.
Add sour cream and vanilla extract. Beat until combined.
Mix the egg with the cream cheese mixture. Combine well.
Lastly, add key lime zest, and key lime juice. Mix well and scrape the sides and bottom of the bowl.
5. Transfer To Cupcake Tins
With a small ice cream scooper, transfer the cream cheese batter to your cupcake tins with the crust. Fill it up to 3/4 of the way up.
I always use a medium cookie scoop for this step.
6. Bake
Bake your mini key lime cheesecakes for 18 to 20 minutes.
Turn off your oven and allow the mini cheesecakes to rest and cool slightly inside the oven for 20 more minutes. Don’t open the oven door.
Remove from the oven and let it cool completely at room temperature for one hour.
7. Chill And Serve
Chill in the fridge for at least 2 hours or until the key lime cheesecake fully sets.
Remove the mini cheesecakes from the muffin tins. Use a knife or metal spatula to loosen them up if they are sticking.
Top each cheesecake with whipped cream. Serve and enjoy!
Recipe Tips
- Add stabilized whipped cream or regular whipped cream. To make homemade whipped cream, chill your bowl and beaters. With a stand mixer, whip together whipping cream or heavy cream, sugar, and pure vanilla extract on medium-high speed for about 5 minutes or until you get stiff peaks. Don’t overbeat your whipped cream. Top your mini cheesecakes with homemade whipped cream. For the stabilized whipped cream, follow this guide.
- Use muffin tins. Line your muffin tin with muffin liners for easy removal.
- Don’t overmix your cream cheese filling. This will add air to your batter and pop while baking. It will make your mini key lime cheesecakes sink.
- Replace sour cream with full-fat Greek yogurt. It is a healthier option for sour cream.
Recipe FAQs
Compared to regular limes, key limes are more aromatic, tart, and floral without being too acidic. They contain more seeds. So when juicing your key limes, use a strainer to catch all of the seeds.
You can use fresh key limes or bottled key lime juice for this mini key lime cheesecake recipe. I can’t always get a hold of fresh key limes, so I rely on bottled or store-bought key lime juice. But if you can’t find key limes or key lime juice, you can also use regular limes.
Before storing, make sure your key lime cheesecakes are completely cool. Transfer to an airtight container and place in the fridge. It can last up to 4 days.
Yes, you can freeze these delicious mini key lime cheesecakes for up to 3 months. Transfer to an airtight container or freezer bag. If you’re using freezer bags, squeeze out as much air as possible to prevent freezer burns.
Transfer frozen mini cheesecakes to the fridge overnight to thaw. Add whipped cream and serve.
More Recipes To Try
Mini key lime cheesecakes
Ingredients
For the Crust
- 10 full Graham Crackers sheets 150 g
- 3 tablespoons packed light brown sugar
- 4 tablespoons (56 g) unsalted butter melted
For the Cheesecake
- 16 ounces cream cheese room temperature
- 1/8 teaspoon salt
- 1 ½ tablespoons all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 teaspoons vanilla extract
- â…“ cup (80 g) sour cream room temperature
- 1 large egg room temperature
- ¼ cup (60 ml) key lime juice
- 1 tablespoon key lime zest or regular lime zest
Instructions
For the Crust:
- Preheat oven to 350℉ (177℃). Line two regular-sized cupcake tins with cupcake papers. (this recipe make 18 cheesecakes so you will need two tins).
- Add Graham crackers to your food processor and pulse until broken down into crumbs. 10 full Graham Crackers sheets
- Transfer to a small mixing bowl. Add brown sugar and then stir in with a spatula or wooden spoon until mixed in completely. 3 tablespoons packed light brown sugar
- Pour in melted butter and stir together until evenly mixed. 4 tablespoons (56 g) unsalted butter
- Use about a 1 1/2 tablespoons transfer the mixture to your cupcake tin. Press into a flat layer. A shot glass works great but any flat tool, or even clean hands work!
- Bake for 5 minutes at 350℉ (177℃), until slightly darker golden brown in color. Remove from oven amd set aside. Lower the oven temperature to 325℉ (163℃).
For the Filling:
- Add softened cream cheese to bowl and mix together with an electric mixer on medium speed for 2 minutes. I like to use my stand mixer fitted with a whisk attachment but hand mixer also works. 16 ounces cream cheese
- Add the flour, sugar, and the salt to the bowl and mix on medium speed until creamy and incorporated. Scrape bowl down with a spatula and continue to mix until completely homogenous. 1/8 teaspoon salt 1 ½ tablespoons all-purpose flour 3/4 cup (150 g) granulated sugar
- Add sour cream and vanilla extract, mix well. 1 teaspoons vanilla extract â…“ cup (80 g) sour cream
- Add the egg beating to combine. Scrape the bowl down and mix until completely smooth. 1 large egg
- Add lime juice and zest and beat to combine. Scrape down bowl one last time and beat to endure all is incorporated. ¼ cup (60 ml) key lime juice 1 tablespoon key lime zest
- Use a cookie scoop to transfer the cheesecake mixture to your cupcake tin. Fill all the way to the top (about a ¼ cup for each). I like to use a medium cookie scoop for this.
- Bake at 325℉ (163℃) for 18-20 minutes. Remove from oven and cool to room temperature for one hour then refrigerate for 2 hours or until firm. Remove from the muffin tin (if they stick loosen around the sides with a knife or metal spatula to gently release. Top with whipped cream before serving.
Notes
- Storage: Before storing, make sure your key lime cheesecakes are completely cool. Transfer to an airtight container and place in the fridge. It can last up to 4 days.
- Freezing: You can freeze these delicious mini key lime cheesecakes for up to 3 months. Transfer to an airtight container or freezer bag. If you’re using freezer bags, squeeze out as much air as possible to prevent freezer burns. Transfer frozen mini cheesecakes to the fridge overnight to thaw.
- Key Lime Juice – You can use key limes and juice them. You will need quite a few, as they are small. Or use bottled key lime juice if you can’t find key limes.
- Cream Cheese – Should be softened at room temperature, follow the How To Soften Cream Cheese Guide. I used blocks of full-fat cream cheese for these mini cheesecakes. It gives a silkier and smooth texture to the cream cheese filling. Don’t use the tub types.
- Sour Cream – I used full-fat sour cream. It adds a richer and better flavor to the cream cheese batter. You can also use half sour cream and half heavy cream. Or use full-fat plain greek yogurt.
One more question. Do you use regular cupcake pan or mini pan?
Hi, Debbie, yes a regular sized cupcake pan. Thank you!
Thank you
Do you peal the cupcake liner off before serving?
Thank you! It’s a personal preference, but I usually peel the cupcake liner off before serving. Enjoy the Mini Key Lime Cheesecakes!