Creamy, tangy, and irresistibly smooth, these mini key lime cheesecakes offer the refreshing brightness of citrus in a perfectly portioned dessert. Set atop a buttery graham cracker crust and finished with a dollop of whipped cream and a slice of lime, they are ideal for entertaining, summer parties, or any occasion that calls for a light and delightful sweet treat.

Why You’ll Love This Recipe

These mini key lime cheesecakes are everything you want in a dessert: rich, creamy, tangy, and sweet with a crisp, buttery crust. The individual portions make them ideal for gatherings, and they’re simple to prepare with common ingredients. Best of all, they require no water bath and bake in just about 20 minutes. If you enjoy classic key lime pie, you’ll love this cheesecake version even more.

ingredients

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

For the crust:
graham cracker crumbs
granulated sugar
unsalted butter, melted

For the filling:
cream cheese, softened
sweetened condensed milk
sour cream
fresh key lime juice
key lime zest
eggs
vanilla extract

For the topping:
whipped cream or whipped topping
lime slices, for garnish

directions

Preheat the oven to 325°F (160°C). Line a muffin tin with paper cupcake liners or use a silicone mold.
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Spoon about 1–2 tablespoons of the crust mixture into each cupcake liner, pressing down firmly to form an even base.
Bake the crusts for 5 minutes. Remove and allow to cool while you prepare the filling.
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add the sweetened condensed milk, sour cream, key lime juice, key lime zest, eggs, and vanilla extract. Beat until well blended and smooth.
Divide the filling evenly among the prepared crusts, filling each nearly to the top.
Bake for 18–20 minutes, or until the centers are just set but still slightly jiggly.
Let the cheesecakes cool to room temperature, then refrigerate for at least 3 hours or overnight.
Before serving, top each cheesecake with a swirl of whipped cream and a thin slice of lime for garnish.

Servings and timing

Servings: Makes 12 mini cheesecakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: At least 3 hours
Total Time: Approximately 4 hours

Variations

Coconut Key Lime Cheesecakes: Add ¼ cup of shredded coconut to the crust or filling for a tropical twist.
Gluten-Free Option: Use gluten-free graham crackers for the crust.
Crust Alternatives: Try crushed vanilla wafers or digestive biscuits for a different base flavor.
Zesty Topping: Sprinkle extra key lime zest on top of the whipped cream for enhanced citrus aroma.
Mini Tart Version: Make the same recipe using mini tart pans for a different presentation.

storage/reheating

Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days. For best results, add the whipped cream and lime garnish just before serving.

To freeze, wrap each cheesecake tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. These cheesecakes are not meant to be reheated.

FAQs

What’s the difference between key limes and regular limes?

Key limes are smaller, more aromatic, and have a slightly more tart and floral flavor compared to regular Persian limes.

Can I use bottled key lime juice instead of fresh?

Yes, bottled key lime juice is a convenient alternative and works well in this recipe if fresh key limes are unavailable.

Can I make these cheesecakes ahead of time?

Absolutely. These mini cheesecakes can be made a day or two in advance and stored in the refrigerator until ready to serve.

Do I have to use cupcake liners?

While cupcake liners make removal and presentation easier, you can use a silicone muffin pan for easy release without liners.

Can I make this recipe into a full-sized cheesecake?

Yes, simply press the crust into a springform pan and bake the filling for 45–50 minutes, adjusting the time as needed.

How do I know when the cheesecakes are done baking?

The centers should look set but still jiggle slightly. They will firm up further as they cool and chill.

Can I use regular cream cheese instead of low-fat?

Yes, regular full-fat cream cheese is recommended for the best texture and flavor.

What’s the best way to get a smooth cheesecake filling?

Ensure your cream cheese is fully softened and beat it thoroughly before adding other ingredients to avoid lumps.

Can I use a food processor to make the crust?

Yes, a food processor makes quick work of crushing graham crackers and mixing the crust.

Should I garnish before or after chilling?

Wait to garnish with whipped cream and lime slices until just before serving to maintain freshness and appearance.

Conclusion

Mini Key Lime Cheesecakes with Whipped Cream are the perfect combination of zesty citrus flavor and smooth, creamy indulgence. Their individual size makes them ideal for gatherings, and their refreshing taste is a hit any time of year—especially in warm weather. Easy to prepare and even easier to enjoy, these mini desserts are sure to become a favorite in your recipe rotation.