Go Back
The trend of mini desserts has gained immense popularity in recent years. Their charming size and versatility make them a hit at celebrations, from birthday parties to weddings. Mini cheesecakes, in particular, offer a delightful way to enjoy a classic dessert without the fuss of slicing and serving a full-sized cake. Guests can simply pick one up and savor the delightful flavors without worrying about leftovers or messy plates.

Mini Key Lime Cheesecakes

Experience a taste of sunshine with these zesty mini key lime cheesecakes! Perfect for warm days or gatherings, these bite-sized delights combine creamy textures with a refreshing tang. Easy to serve and share, they offer the indulgence of cheesecake in a guilt-free portion. Discover the step-by-step guide to make these irresistible treats and impress your friends. Click through for the full recipe and bring joy to your dessert table today!
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1 cup powdered sugar

1/2 cup sour cream

1/4 cup fresh key lime juice (or regular lime juice)

Zest of 2 key limes

1 tsp vanilla extract

Whipped cream (for topping)

Lime slices (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C).

    Prepare the Crust: In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press this mixture into the bottoms of mini cheesecake molds or muffin tins lined with paper liners. Bake for 8-10 minutes or until lightly golden. Allow to cool.

      Make the Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, mixing until fully combined. Add the sour cream, key lime juice, lime zest, and vanilla extract, and mix until smooth and creamy.

        Fill the Molds: Spoon or pipe the cream cheese mixture onto the cooled crusts in each mold, filling them about 3/4 full.

          Bake: Place the cheesecakes in the preheated oven and bake for 15-20 minutes or until the edges are set (the center may still be a bit jiggly).

            Cool and Chill: Remove from the oven and let them cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours, or ideally overnight, to set properly.

              Serve: Before serving, top with whipped cream and garnish with lime slices. Enjoy the refreshing tang of these mini cheesecakes!

                Prep Time: 15 minutes | Total Time: 5 hours | Servings: 12 mini cheesecakes