These Mini Key Lime Cheesecakes are the perfect bite-sized dessert! A buttery graham cracker crust is topped with a creamy, tangy key lime cheesecake filling, creating a refreshing and delicious treat. These cheesecakes are easy to make, require minimal ingredients, and are great for any occasion. Whether you’re making them for a summer gathering, a holiday party, or simply as a sweet indulgence, they are sure to be a hit!
Why You’ll Love This Recipe
- Perfectly Portioned – Individual servings make them great for parties.
- Easy to Make – Simple ingredients and steps for a foolproof dessert.
- Deliciously Tangy & Creamy – The key lime flavor pairs beautifully with the rich cheesecake.
- Make-Ahead Friendly – Can be made in advance and chilled until serving.
- Versatile – Enjoy them plain or top them with whipped cream for extra indulgence.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- 6 full-sheets (90 grams) graham crackers (or ¾ cup graham cracker crumbs)
- 3 tablespoons (45 grams) butter, melted
- 2 tablespoons (25 grams) granulated sugar
For the Key Lime Cheesecake Filling:
- 12 ounces brick-style cream cheese, softened to room temperature
- ¼ cup (60 grams) sour cream
- ½ cup (100 grams) granulated sugar
- 3 tablespoons (45 ml) key lime juice
- 1 teaspoon key lime zest (or regular lime zest)
- 1 teaspoon vanilla extract
- 1 drop green food dye (optional)
- 1 large egg, room temperature
Directions
Step 1: Prepare the Crust
- Preheat the oven to 325°F (163°C). Spray a 12-count mini cheesecake pan with nonstick spray. If using a regular muffin pan, line with cupcake liners for easy removal.
- Crush the graham crackers in a food processor or blender until finely ground.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until well combined.
- Evenly distribute the mixture into the 12 cavities of the mini cheesecake pan, pressing firmly into an even layer.
- Bake at 325°F for 5 minutes, then remove from the oven and set aside to cool.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Add the sour cream, sugar, key lime juice, lime zest, and vanilla extract. Mix until well combined.
- If using food dye, add one drop and mix until fully incorporated.
- Add the egg and mix on low speed until just combined (do not overmix).
Step 3: Assemble & Bake
- Evenly divide the cheesecake filling between the cooled crusts, filling each cavity almost to the top.
- Bake at 325°F for 15-20 minutes, or until the centers are set but still slightly jiggly.
- Remove from the oven and let them cool at room temperature for 1 hour.
Step 4: Chill & Serve
- Transfer the cheesecakes to the refrigerator and chill for at least 4 hours (overnight is best).
- Carefully remove from the pan and serve chilled.
- Optional: Top with whipped cream, extra lime zest, or a slice of key lime for garnish.
Servings and Timing
- Servings: 12 mini cheesecakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 40 minutes
Variations
- Gluten-Free Version – Use gluten-free graham crackers for the crust.
- No-Bake Option – Skip baking and chill the crust before adding a no-bake cheesecake filling.
- Extra Tangy Flavor – Add an extra teaspoon of key lime zest for a stronger citrus punch.
- Chocolate Twist – Drizzle with white chocolate for a sweet contrast.
- Dairy-Free Alternative – Use dairy-free cream cheese and coconut yogurt in place of sour cream.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap each cheesecake tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before serving.
- Reheating: No need to reheat—these are best served chilled!
FAQs
Can I use regular lime juice instead of key lime juice?
Yes! Regular lime juice works fine, though key limes have a slightly more tart and floral flavor.
What if I don’t have a mini cheesecake pan?
You can use a regular muffin tin lined with cupcake liners for easy removal.
Why do my cheesecakes have cracks?
Overmixing the batter or overbaking can cause cracks. Be sure to mix gently and bake just until set.
Can I make these ahead of time?
Yes! These mini cheesecakes can be made a day or two in advance and stored in the fridge.
Do I need to use food coloring?
No, the food dye is optional and only adds a slight green hue for presentation.
Can I double this recipe?
Absolutely! Simply double the ingredients and use two muffin pans.
What’s the best way to remove them from the pan?
If using a mini cheesecake pan, push up from the bottom. If using cupcake liners, simply peel them off.
Can I make this recipe into a full-sized cheesecake?
Yes, bake in a 9-inch springform pan at 325°F for about 40-45 minutes.
How do I know when they’re done baking?
The centers should be set but still have a slight jiggle. Overbaking can lead to dryness.
Can I use bottled lime juice?
Fresh key lime juice is best for flavor, but bottled key lime juice works in a pinch.
Conclusion
These Mini Key Lime Cheesecakes are a delightful and refreshing dessert, perfect for any occasion. With a buttery graham cracker crust and a tangy, creamy cheesecake filling, each bite is pure bliss. Whether you’re serving them at a party or enjoying them as a treat for yourself, they’re guaranteed to be a hit! Try this easy recipe today and enjoy the perfect combination of sweet and citrusy flavors.
Print
Mini Key Lime Cheesecakes
- Total Time: 4 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
These Mini Key Lime Cheesecakes have a buttery graham cracker crust and a smooth, tangy, and creamy cheesecake filling with a burst of fresh key lime flavor. Perfect for any season, these individual-sized treats are great for parties, gatherings, or an everyday dessert!
Ingredients
(Servings: 12 mini cheesecakes)
For the Crust:
- 6 full-sheets graham crackers (90g) or 3/4 cup graham cracker crumbs
- 3 tbsp (45g) butter, melted
- 2 tbsp (25g) granulated sugar
For the Key Lime Cheesecake Filling:
- 12 oz brick-style cream cheese, softened
- 1/4 cup (60g) sour cream
- 1/2 cup (100g) granulated sugar
- 3 tbsp (45ml) key lime juice
- 1 tsp key lime zest (or regular lime zest)
- 1 tsp vanilla extract
- 1 drop green food dye (optional)
- 1 large egg, room temperature
Instructions
Make the Crust:
- Preheat oven to 325°F (163°C). Grease a 12-count mini cheesecake pan or line a standard muffin tin with cupcake liners.
- Crush the graham crackers in a blender or food processor until fine crumbs form.
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
- Evenly distribute the mixture between the 12 cavities and press down firmly into an even layer.
- Bake at 325°F for 5 minutes. Remove from oven and set aside to cool. Keep the oven temperature at 325°F.
Make the Cheesecake Filling:
- In a large bowl, beat cream cheese until smooth. Add sour cream, sugar, key lime juice, zest, vanilla extract, and food dye, and mix until combined.
- Add the egg and mix on low speed until just combined (do not overmix).
- Divide the cheesecake mixture evenly among the 12 cavities, filling nearly to the top.
- Bake at 325°F for 15-18 minutes, until the centers are set but slightly jiggly.
Chill & Serve:
- Remove from oven and allow to cool to room temperature for 30 minutes.
- Transfer to the refrigerator and chill for at least 4 hours before serving.
- Top with whipped cream, lime slices, or extra zest for garnish. Enjoy!
Notes
- Use fresh key lime juice for the best flavor, but regular lime juice works too!
- For easy removal, use a mini cheesecake pan with removable bottoms or muffin liners.
- Cheesecakes can be stored in the refrigerator for up to
- Prep Time: 20 minutes
- chill time: 4 hours
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
