Creamy and tangy individual cheesecakes layered over a buttery graham cracker crust, topped with whipped cream and a fresh lime slice—these elegant mini desserts are bursting with citrus flavor and perfect for summer entertaining.

Why You’ll Love This Recipe

Mini key lime cheesecakes are the perfect dessert for those who love bright, zesty flavors wrapped in a rich, creamy texture. Their individual serving size makes them ideal for parties, picnics, or special occasions without the need for slicing or plating. The contrast between the tart lime filling and the sweet graham cracker crust is both refreshing and indulgent. Easy to prepare and beautifully presented, these mini treats are sure to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the filling:

• 16 oz cream cheese, softened
• 1/2 cup sweetened condensed milk
• 1/4 cup sour cream
• 1/4 cup freshly squeezed key lime juice
• 1 teaspoon key lime zest
• 1/2 teaspoon vanilla extract
• 2 large eggs

For topping:

• Whipped cream
• Fresh lime slices (thinly cut)

Directions

1. Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or use mini cheesecake molds.
2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Spoon about 1 tablespoon of the crust mixture into each liner or mold and press it down firmly. Bake for 5 minutes, then remove from the oven and set aside.
4. In a large bowl, beat the cream cheese until completely smooth and creamy.
5. Add the sweetened condensed milk, sour cream, lime juice, lime zest, and vanilla extract. Mix until well combined.
6. Add the eggs one at a time, mixing on low speed just until incorporated. Avoid overmixing to prevent cracks.
7. Pour the cheesecake filling evenly over each crust.
8. Bake for 18–20 minutes, or until the centers are set and no longer jiggly.
9. Allow the cheesecakes to cool at room temperature, then refrigerate for at least 3 hours or overnight.
10. Before serving, top each cheesecake with whipped cream and a fresh lime slice.

Servings and timing

Servings: 12 mini cheesecakes
Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: 3 hours
Total time: 3 hours 40 minutes (including chilling)

Variations

• Crust Options: Use vanilla wafer crumbs or crushed digestive biscuits instead of graham crackers.
• Coconut Twist: Add a tablespoon of shredded coconut to the crust for a tropical flavor.
• Gluten-Free Version: Use gluten-free graham crackers for the crust.
• No-Bake Version: Use a no-bake crust and chill the filling instead of baking (omit eggs).
• Citrus Variation: Substitute key lime juice with lemon or orange juice for a different citrus profile.

Storage/Reheating

• Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
• Freezing: They can be frozen (without toppings) for up to 2 months. Thaw in the refrigerator overnight before serving.
• Reheating: Not applicable, as this is a chilled dessert.

FAQs

Can I use regular lime juice instead of key lime juice?

Yes, regular lime juice can be used, though key lime juice provides a more distinct tart flavor.

Do I need to use a water bath when baking mini cheesecakes?

No, a water bath isn’t necessary for mini versions, as they bake evenly in a muffin tin.

Can I make these without a mixer?

Yes, but ensure the cream cheese is very soft and mix thoroughly to avoid lumps.

Why did my cheesecakes crack on top?

Overmixing or overbaking can cause cracks. Mix on low speed and bake just until set.

Can I make these in advance?

Absolutely. These cheesecakes are perfect for making a day ahead and storing chilled.

What can I use instead of sour cream?

Plain Greek yogurt is a good substitute with a similar texture and tang.

How do I know when they’re done baking?

The centers should be just set and slightly firm. Avoid overbaking to maintain a creamy texture.

Can I make a full-size cheesecake with this recipe?

Yes, double the crust and filling and bake in a 9-inch springform pan for about 50–60 minutes.

Do I have to use liners in the muffin tin?

Liners make removal easier, but you can also grease the tin well if not using liners.

Can I use bottled lime juice?

Freshly squeezed juice is preferred, but bottled key lime juice can be used in a pinch.

Conclusion

Mini key lime cheesecakes offer the perfect balance of tangy citrus flavor and rich, creamy texture in a delightful single-serving dessert. Easy to make and elegant to serve, they’re ideal for summer gatherings, dinner parties, or simply treating yourself. With a buttery graham cracker crust and refreshing lime topping, these mini cheesecakes will leave a lasting impression on anyone who tastes them.

Mini Key Lime Cheesecakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 40 minutes (including chill time)
• Yield: 12 mini cheesecakes
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Des cheesecakes individuels crémeux et acidulés disposés sur une croûte de biscuits Graham au beurre, garnis de crème fouettée et d’une tranche de citron vert frais – ces mini desserts élégants regorgent de saveurs d’agrumes et sont parfaits pour les réceptions estivales.

---

Ingredients

• Pour la croûte :
• 1 tasse de chapelure de biscuits Graham
• 2 cuillères à soupe de sucre cristallisé
• 4 cuillères à soupe de beurre non salé, fondu
• Pour la garniture :
• 16 oz de fromage à la crème, ramolli
• 1/2 tasse de lait concentré sucré
• 1/4 tasse de crème sure
• 1/4 tasse de jus de citron vert fraîchement pressé
• 1 cuillère à café de zeste de citron vert
• 1/2 cuillère à café d’extrait de vanille
• 2 gros œufs
• Pour la garniture :
• crème fouettée
• Tranches de citron vert frais (coupées finement)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Préchauffer le four à 163 °C (325 °F). Chemiser un moule à muffins de caissettes en papier ou utiliser des mini-moules à cheesecake.
2. Dans un bol, mélanger la chapelure de biscuits Graham, le sucre et le beurre fondu. Bien mélanger et en presser environ 1 cuillère à soupe au fond de chaque moule. Enfourner 5 minutes. Retirer et réserver.
3. Dans un grand saladier, battre le fromage frais jusqu’à obtenir une consistance lisse. Ajouter le lait concentré sucré, la crème fraîche, le jus et le zeste de citron vert et l’extrait de vanille. Mélanger jusqu’à obtenir une consistance homogène.
4. Ajoutez les œufs un à un, en mélangeant à basse vitesse jusqu’à ce qu’ils soient incorporés – ne mélangez pas trop.
5. Versez la garniture sur les croûtes et faites cuire au four pendant 18 à 20 minutes ou jusqu’à ce que le centre soit pris.
6. Laisser refroidir à température ambiante, puis réfrigérer pendant au moins 3 heures ou toute la nuit.
7. Avant de servir, garnir de crème fouettée et d’une tranche de citron vert frais.

---

Notes

• Utilisez du jus de citron vert fraîchement pressé pour une meilleure saveur.
• Ne mélangez pas trop la pâte après avoir ajouté les œufs pour éviter qu’elle ne se fissure.
• Vous pouvez congeler les cheesecakes jusqu’à 1 mois sans garniture.
• Garnir de chapelure de biscuits Graham ou de zeste pour une garniture supplémentaire.

---

Nutrition

• Serving Size: 1 mini cheesecake
• Calories: 230
• Sugar: 14g
• Sodium: 180mg
• Fat: 16g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 55mg