There’s something irresistible about the zing of fresh key lime—bright, tangy, and perfectly balanced against a velvety cheesecake base. These mini key lime cheesecakes deliver all the indulgence of a traditional dessert with a fun, bite-sized twist.
Whether you’re craving a refreshing summer treat, planning a show-stopping finale for your dinner party, or simply exploring new dessert ideas like creamy butterbeer cheesecake, these cheesecakes are your answer.
What makes them even better? They’re surprisingly simple to whip up, thanks to an easy-to-make graham cracker crust and a filling that comes together in just minutes.
With each creamy bite, you’ll get a pop of citrusy sunshine, rounded out by a buttery, crumbly crust that cheesecake lovers (and even fans of creamy butterbeer cheesecake) will adore.
Mini desserts are all the rage right now, and it’s no wonder—they’re portion-controlled, easy to share, and look stunning on any dessert tray. Let these mini cheesecakes be the star of your next celebration!
What’s So Great About This Dish?
- Effortlessly impressive: These look fancy but come together in under an hour.
- Perfectly portioned: No slicing, no mess, just grab-and-enjoy convenience.
- A crowd-pleaser: Everyone loves the bright flavors and creamy texture—watch them disappear fast!
- Customizable: Swap out key lime for lemon or orange if that’s more your style.
Mini Key Lime Cheesecake Recipe
Equipment
- Muffin Tin
- Muffin Liners
- Mixing bowls
- Hand Mixer
- Measuring cups
- Spatula
- Wire rack
Ingredients
Crust
- 2 cups graham cracker crumbs
- 4 Tablespoons butter melted
- 2 Tablespoons granulated sugar
For filling
- 24 oz 3 packages cream cheese room temperature
- 1 cup granulated sugar
- 2/3 cup sour cream
- 1/4 cup all-purpose flour
- 2 teaspoons vanilla extract
- 3 whole large eggs
- 2/3 cup key lime juice
Instructions
- Preheat your oven to 350ºF and line 24 muffin cups with liners.
- Mix graham cracker crumbs, melted butter, and sugar. Add 1 tablespoon of crumbs to each liner, press down, and bake for 5 minutes. Set aside.
- Beat cream cheese and sugar until smooth, scraping the bowl as needed.
- Mix in sour cream, key lime juice, and vanilla until well combined.
- Add eggs one at a time, beating after each, then gently stir in flour.
- Fill muffin cups with batter and bake for 25-30 minutes until set. Cool, remove from pan, and let cool fully on a wire rack.
Nutrition Info:
| Nutrition | Value |
| Calories | 200kcal |
| Carbohydrates | 30g |
| Cholesterol | 50mg |
| Fat | 15g |
| sugar | 15mg |
| Protein | 3mg |
Tips that Will Ease Your Job!
- Room Temperature Ingredients:
Make sure the cream cheese, sour cream, and eggs are at room temperature before mixing. This ensures a smooth, lump-free filling. - Don’t Overmix the Batter:
Overmixing can incorporate too much air, leading to cracks in your cheesecakes. Mix just until ingredients are combined. - Press the Crust Firmly:
Use the back of a spoon or the bottom of a glass to press the graham cracker crust into the muffin liners firmly. This creates a solid base that won’t crumble. - Use Fresh Key Lime Juice:
Freshly squeezed key lime juice gives the best flavor. If fresh key limes are hard to find, regular lime juice works as a substitute. - Bake Until Just Set:
The cheesecakes should jiggle slightly in the center when you remove them from the oven. Overbaking can make them dry or cause cracking.