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–+ servings

Mini Key Lime Cheesecakes

Rose
Mini Key Lime Cheesecakes are creamy, tangy individual cheesecakes made with a buttery graham cracker crust and a bright citrus key lime filling. These easy baked mini cheesecakes are perfect for parties, holidays, and summer desserts.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 mini cheesecakes
Calories 230 kcal

Equipment

  • 12-cup muffin tin
  • paper cupcake liners
  • mixing bowls
  • electric mixer or hand mixer
  • measuring cups and spoons
  • rubber spatula

Ingredients
  

  • 1 cup graham cracker crumbs
  • 3 tbsp granulated sugar
  • 1/4 tsp salt
  • 3 1/2 tbsp unsalted butter, melted
  • 12 oz cream cheese, softened
  • 1/2 cup sour cream, room temperature
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp key lime extract (optional)
  • 2 large eggs
  • 1 egg yolk
  • 1 1/2 tbsp all-purpose flour
  • 1/3 cup key lime juice
  • 1 tsp key lime zest
  • 1/2 cup heavy whipping cream
  • 1 tbsp powdered sugar

Instructions
 

  • Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper cupcake liners.
  • In a bowl combine graham cracker crumbs, sugar, salt, and melted butter. Mix until the crumbs resemble wet sand. Press about 1 tablespoon of the mixture into each cupcake liner to form the crust and bake for 5 minutes.
  • In a large bowl beat the softened cream cheese until smooth. Add sour cream and mix until combined.
  • Add the sugar, vanilla extract, and key lime extract. Mix until smooth. Add the eggs and egg yolk one at a time, mixing on low speed until just combined.
  • Stir in the key lime juice, lime zest, and flour until the batter is smooth and creamy.
  • Divide the batter evenly among the cupcake liners, filling almost to the top. Tap the pan gently to remove air bubbles.
  • Bake for 18–20 minutes until the edges are set and centers are slightly jiggly. Turn off the oven and leave the door slightly open for 10 minutes. Cool completely, then refrigerate for at least 4 hours before serving.

Notes

Use room temperature cream cheese, eggs, and sour cream for the smoothest filling. Avoid overmixing the batter to prevent cracks. Fresh key lime juice and zest give the best flavor, but regular lime juice can be substituted if needed. Chill the cheesecakes for at least 4 hours for the best texture.

Nutrition

Calories: 230kcalCarbohydrates: 19gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 85mgSodium: 160mgPotassium: 120mgFiber: 0.5gSugar: 14gVitamin A: 500IUVitamin C: 6mgCalcium: 60mgIron: 0.5mg
Keyword easy lime cheesecake, key lime cheesecake cupcakes, mini baked cheesecake, mini key lime cheesecakes
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