Key Lime Cheesecake – Perfectly tart and sweet mini cheesecakes. Top with whipped cream for a great dessert any time!
I love the sweet and tart flavor of key lime. Key Lime Pie is a one of my go to desserts when I am entertaining. Everyone loves it, and it is so easy to make! So I decided I needed to combine another favorite with that tart key lime flavor to make an extra delicious dessert.
Mini cheesecakes are great because you have built in portion control, and you can serve them easily to guests. They do have a special mini cheesecake pan you can buy, but I like to just use a regular muffin tin.
In the summer No Bake Oreo Cheesecake is a great easy dessert to make. But sometimes you just want the real thing. And this key lime cheesecake recipe is darn easy to make and so worth turning on the oven for. It is very similar to a classic cheesecake, just add in key lime juice and a little flour to help make up for the extra liquid.
Mini cheesecakes are best stored in the fridge, but I like to take them out and let them come closer to room temperature before serving. The tartness of the lime comes up and they are much more flavorful that way.
How to Make Mini Cheesecakes
- Starting with room temperature ingredients makes for a creamy and delicious cheesecake. So set out the cream cheese and eggs before you are ready to start.
- To make the crust you just mix graham cracker crumbs, sugar and melted butter together. Then use a tablespoon to fill each muffin liner and gently press into the pan.
- Bake the crusts for 5 minutes and then set aside until your filling is ready.
- Use an electric mixer to blend cream cheese and sugar until it is smooth and super creamy.
- Mix in sour cream, key lime juice and vanilla. Mix until well blended.
- Next add the eggs. You mix them in one at a time until they are well incorporated. You do not want to mix on too high of a speed, incorporating too much air will lead to cheesecakes that sink. Mini cheesecakes tend to sink slightly in the middle anyway, you just don’t want them to completely sink.
- Finally use a spatula to mix in the flour. This helps give you the creamy texture despite all the extra liquid from the key lime juice.
- Bake until the cheesecake is set. It takes about 25-30 minutes. If they are cracked on top, they are done.
How Long to Bake Mini Cheesecakes
They take a small fraction of the time that traditional cheesecakes do. They take closer to 25-30 minutes until the centers are set. You don’t have to let it sit in the oven with the door closed or any of the other steps in a full cheesecake either. Just take them out of the oven and let them cool. Then store in the fridge until you are ready to serve.
Next time you are looking for a different recipes to try this mini cheesecake recipe is it! Sweet, tart, and absolutely delicious.
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Mini Key Lime Cheesecakes
Key Lime Cheesecake - Perfectly tart and sweet mini cheesecakes. Top with whipped cream for a great dessert any time!
Ingredients
Crust
- 2 cups graham cracker crumbs
- 4 Tablespoons butter, melted
- 2 Tablespoons granulated sugar
For filling
- 24 oz (3 packages) cream cheese, room temperature
- 1 cup granulated sugar
- 2/3 cup sour cream
- 1/4 cup all-purpose flour
- 2 teaspoons vanilla extract
- 3 whole large eggs
- 2/3 cup key lime juice, (1/2-2/3 cup depending on taste)
Instructions
- Heat oven to 350 degrees. Line muffin cups with liners. Makes a 24.
- Combine graham cracker crumbs, butter and sugar together. Put about 1 Tablespoons of crumbs into the bottom of the muffins tins. Press down. Bake for 5 minutes. Set aside.
- Cream together cream cheese and sugar for a couple minutes until very smooth, scrape down the sides of the bowl as necessary.
- Add sour cream, key lime juice, and vanilla. Mix well.
- Add 1 egg at a time, beating for about 1 minute after each addition. Stir in flour until it is just combined.
- Scoop batter into muffin cups. Return to the oven and bake for 25-30 minutes, until set.
- Remove from the oven and cool for 10-15 minutes and then remove from the pan and finish cooling on a wire rack.
Notes
After feedback and multiple tests, this recipe has been re-written. As of 1/26/15 the recipe has been updated
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Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 209Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 61mgSodium 148mgCarbohydrates 18gFiber 0gSugar 12gProtein 3g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Kim Vicchio says
These are a wonderful tasting and looking dessert. I too, was surprised and irritated by the negative comments. I found this recipe about two years ago and have made it often, never having a less than delightful result. I do laugh at some comments like the one that said 1 cup of lime juice is too much. Yes it is! The recipe calls for 1/2 to 2/3 of a cup. Don’t fault the poster if you are not following her careful and specific directions. I was looking for something elegant and light for my ladies book club. These got rave reviews from all! Thank you for sharing.
Denny says
This was a fairly easy recipe and I’m sort of a new cook after living in a motorcoach for 16 years and eating out EVERY night. I now have a kitchen to cook in so just trying various recipes. The only thing I didn’t see in the instructions was how to let these cheesecake cupcakes cool. I left them in the muffin container and the pan sweated and all 24 cupcakes got wet on the bottom making the crust inside the paper liner, wet. So, for a new cook, maybe even mentioning that could help the next person who doesn’t know you must cool on a wire rack. I had planned on taking these to shut-ins but will have to come up with another dessert.