Mini Key Lime Cheesecakes

I love desserts, but sometimes a big cheesecake is just too much. That’s why I make Mini Key Lime Cheesecakes. They’re little, yummy, and so easy to eat!

The first time I made them, I took one bite and said, “Wow!” They’re sweet, a little tangy, and taste like sunshine. Plus, they’re the perfect size—no sharing needed!

I always want a treat that’s quick but still special. These little cheesecakes look so cute, and they make me feel like a fancy baker. Every time I serve them, people smile and ask for more.

You can make these at home, too! It’s super easy, and I’ll show you how. Let’s get baking—your taste buds will thank you!

Why You’ll Love This Recipe

• Bite-Sized Bliss: Big cheesecake flavor, small package. No messy slicing.
• Tangy and Sweet: Fresh key lime juice gives a zingy twist that balances the rich cream cheese.
• Easy for Beginners: Simple steps. Even if you burn toast, you’ve got this.
• Great for Sharing: Makes 12 mini cheesecakes—plenty for you and some for friends. Maybe.
• Make-Ahead Friendly: Perfect for prepping the day before. Chill overnight and relax.

What You Need to Know Before You Start

Prep Time & Bake Time:

• Prep Time: 25 minutes
• Bake Time: 20 minutes
• Cooling Time: 2 hours
• Total Time: About 2 hours 45 minutes (worth every minute)

Servings:

Makes 12 mini cheesecakes. Need more? Double up and grab an extra muffin tin.

Difficulty:

Easy. If you can mix and pour, you’re set.

Required Kitchen Tools

• Muffin tin (12-cup)
• Paper cupcake liners
• Mixing bowls (big and small)
• Electric hand or stand mixer
• Zester (for lime zest)
• Juicer (or your hands if you like a workout)
• Spatula
• Measuring cups and spoons

Ingredients for Mini Key Lime Cheesecakes

Everything you need for the crust, filling, and topping:

For the Crust:

• 1 cup chocolate graham cracker crumbs (about 8 crackers, crushed)
• 3 tablespoons melted butter
• 2 tablespoons sugar

For the Cheesecake Filling:

• 16 ounces cream cheese, softened (two 8-ounce blocks)
• 3/4 cup sugar
• 1 tablespoon cornstarch (helps with smoothness)
• 2 large eggs
• 1 egg yolk (yes, just the yellow—cheesecakes like it fancy)
• 1/3 cup fresh key lime juice (bottled works, but fresh is best)
• 1 teaspoon lime zest (for extra zing)
• 1/4 cup heavy whipping cream

For the Whipped Topping:

• 3/4 cup heavy whipping cream (cold)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Variations for Mini Key Lime Cheesecakes

• Go Classic: Swap chocolate graham crackers for plain honey grahams.
• Extra Tangy: Add an extra teaspoon of lime zest to the filling.
• Tropical Twist: Stir in a tablespoon of coconut flakes into the crust for a beachy vibe.
• Berry Lover: Top cheesecakes with fresh raspberries or strawberries after chilling.
• No Whipped Cream? Swap with ready-made whipped topping if you’re short on time (or energy).

How to Make Mini Key Lime Cheesecakes

1. Prepare the Crust

1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
2. In a bowl, mix chocolate graham cracker crumbs, melted butter, and sugar until it looks like damp sand.
3. Scoop about 1 tablespoon of the mixture into each muffin cup. Press down firmly with the back of a spoon (or your fingers if you’re feeling bold).
4. Bake the crusts for 5 minutes, then let them cool while you make the filling.

2. Make the Cheesecake Filling

1. In a large bowl, beat cream cheese with an electric mixer until smooth and creamy. No lumps allowed!
2. Add sugar and cornstarch. Mix until combined.
3. Add eggs and egg yolk, one at a time, mixing after each until smooth.
4. Pour in key lime juice, lime zest, and heavy cream. Mix until everything is silky and dreamy.

3. Fill and Bake

1. Spoon the filling over the cooled crusts, filling each cup nearly to the top.
2. Bake for 18-20 minutes, or until the centers are set but still slightly wobbly.
3. Turn off the oven, crack the door open, and let the cheesecakes cool inside for 10 minutes (helps prevent cracks).
4. Move the muffin tin to a wire rack. Cool completely before chilling.

4. Chill the Cheesecakes

Pop them in the fridge for at least 2 hours (overnight is even better). They need their beauty sleep.

How to Serve Mini Key Lime Cheesecakes

These little treats deserve a good debut. Here’s how to make them shine:

• With Whipped Topping: Whip heavy cream, powdered sugar, and vanilla together until soft peaks form. Dollop or pipe it onto the chilled cheesecakes.
• Lime Zest Sprinkle: Grate a little lime zest on top. It looks fancy and adds a pop of citrus.
• Graham Cracker Crumble: Crush a bit of extra graham cracker over the whipped cream for a crunchy finish.
• Fresh Lime Wedge: Pop a tiny lime wedge on each one if you’re feeling extra cute.
• Berry Boost: Raspberries or blueberries balance the tartness with some sweetness.

Storing Mini Key Lime Cheesecakes

• In the Fridge: Keep cheesecakes in an airtight container for up to 4 days.
• In the Freezer: Without whipped topping, wrap each cheesecake tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the fridge before serving.
• Whipped Topping: Best fresh, but it’ll hold in the fridge for 1 day if covered.

Serving Suggestions

• With Whipped Topping: Pipe or spoon freshly whipped cream on top.
• Zesty Finish: Sprinkle lime zest for a bright pop of color and taste.
• Berry Boost: Add fresh raspberries, blueberries, or a thin lime wedge.
• Extra Crunch: Crumble more graham crackers over the whipped cream.

Storage and Meal Prep Tips

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Wrap each cheesecake tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the fridge before serving.
• Whipped Topping: Best fresh, but can be stored in the fridge for 1 day.

Variations

• Classic Crust: Use honey graham crackers instead of chocolate.
• Extra Lime Kick: Add more zest to the filling.
• Tropical Flavor: Add a tablespoon of toasted coconut to the crust.
• Berry Topping: Fresh strawberries or blueberries pair well with lime.
• Less Sweet: Reduce sugar in the filling by 2 tablespoons for a tangier bite.

Tips and Tricks for Success

• Room Temp Cream Cheese: Soft cream cheese blends smoothly. Cold cheese = lumps.
• Don’t Overmix: Mix just until combined. Too much air can cause cracks.
• Check for Jiggle: The center should wobble slightly when done. It sets as it cools.
• Slow Cooling: Leave the oven door slightly open after baking to prevent cracks.
• Fresh Lime Juice: Fresh key lime juice tastes best. Bottled works but won’t have the same bright flavor.

Nutrition (Per Mini Cheesecake)

Calories	Carbs	Fat	Protein	Sugar
230 kcal	21g	15g	4g	16g

Mini Key Lime Cheesecake FAQs

Can I use bottled lime juice?
Fresh is better, but bottled works in a pinch.

What if I don’t have chocolate graham crackers?
Use plain honey grahams or digestive biscuits.

Do I need a water bath?
Nope! These minis bake evenly without one.

Why did my cheesecakes crack?
Overbaking or cooling too fast. A little wobble in the center is okay—they firm up as they cool.

Can I freeze them with whipped cream?
Better to freeze without. Add whipped cream after thawing.

Conclusion

Mini Key Lime Cheesecakes are sweet, tangy bites of joy. Simple to make, perfect for parties, or just when you need a little treat. Fresh lime and creamy filling wrapped in a crunchy crust—what’s not to love?

Happy baking!