Mini Key Lime Cheesecakes
These Mini Key Lime Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy key lime cheesecake filling. The perfect dessert for any time of year!
So many of you loved these mini Oreo cheesecakes I posted a while back and I have to say, I really loved them too! I’ve been working on a few more variations for mini cheesecakes because they’re so darn cute. I mean all desserts are better in mini form, right? I feel like mini cheesecakes are the perfect sized desserts to bring to parties or even just to eat by yourself.
Since March is finally here and I have all things fruit on the brain, I decided to create a mini key lime cheesecake version. Between the buttery graham cracker crust, creamy key lime cheesecake filling, and the homemade whipped cream on top it was almost impossible not to eat the whole batch.
What You’ll Need For This Recipe
These mini key lime pie cheesecakes have three components: the graham cracker crust, the key lime cheesecake filling, and the optional whipped cream on top. Here’s what you’ll need to make these mini cheesecake bites:
- Graham crackers: You can pulse full sheets of graham crackers in a food processor to make your own graham cracker crumbs, or you can purchase pre-made graham cracker crumbs.
- Butter: I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands.
- Granulated sugar: Used to sweeten both the crust and the cheesecake filling.
- Cream cheese: It’s best to use bricks of cream cheese and avoid cream cheese spread, which has ingredients added to it to thin it out.
- Sour cream: Breaks up the heaviness of the cream cheese and creates a smoother, creamier filling.
- Key lime juice: You’re welcome to substitute lime juice for key lime juice, if needed.
- Key lime zest: Make sure to wash your lime before zesting it to remove any dirt or bacteria.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Green food dye: You can leave the food dye out of the recipe if you like, but I love to add it so everyone can easily tell they’re key lime cheesecakes.
- Egg: Make sure your eggs are at room temperature before you add them to the cheesecake filling.
How to Make Mini Key Lime Cheesecakes
For the graham cracker crust, you’ll need some graham cracker crumbs, melted butter, and sugar. You’ll mix it all together, press it into each cavity of your pan and bake it for about 5 minutes.
I baked these in a mini cheesecake pan, here’s the same pan that I own and here’s another one that’s similar. But you can also use a standard 12-count muffin pan, just make sure to line it with cupcake liners for easy removal.
And the key lime cheesecake filling? You’ll start by beating the cream cheese until it’s nice and smooth, then mix in the sour cream and sugar. I suggest stopping to scrape down the sides of your bowl at this point and mixing it again to ensure that everything is well combined.
Next, you’ll mix in the key lime juice, zest, vanilla extract, and optional food dye. The last step is to mix in the egg on low-speed until just combined. You want to avoid over mixing the egg as this can incorporate more air into the cheesecake batter and cause them to collapse.
Then, evenly distribute the cheesecake batter between all of the cavities in your pan and return it to the oven to bake for 15 to 18 minutes. You will know they’re done when the tops are set.
FAQ’s
Can I Use Bottled Key Lime Juice?
If you’re wondering if you can use bottled key lime juice, the answer is YES! I love key lime desserts, but I despise having to juice 10 key limes for just a little bit of juice. I’ve tested this mini key lime pie cheesecake recipe with both and they taste just the same, so stick with bottled key lime juice if you want to make these easier.
Can I Prep These Mini Cheesecake Bites in Advance?
Yes! I love to make these the night before, let them cool, and then refrigerate them overnight. The next morning, I just pop them out of the pan and dessert is ready to go!
How Long Do They Last?
Baking Tips
- Make sure all of your ingredients are at room temperature before getting started. This will ensure a much smoother, creamier cheesecake filling!
- I’ve only made this recipe as written, but you should be fine to substitute full-fat Greek yogurt for the sour cream.
- Likewise, I think Neufchâtel cheese would be a good substitute for the cream cheese.
- Make sure to only mix in the egg on low-speed until just combined. Over mixing the egg can incorporated too much air in the batter which can cause the cheesecakes to sink.
More Lime Desserts to Try!
- Classic Key Lime Pie
- Baked Key Lime Pie Donuts
- Mini Key Lime Greek Yogurt Cheesecake Pies
- Cherry Limeade Slushies
Mini Key Lime Cheesecakes
Ingredients
For the crust:
- 6 full-sheets (90 grams) graham crackers (or 3/4 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
- 1/4 cup (60 grams) sour cream
- 1/2 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
- 1 large egg , room temperature
Instructions
To make the crust:
- Preheat the oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
- Add the graham crackers to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and mix until well combined.
- Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into an even layer.
- Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F.
To make the cheesecake filling:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add in the sour cream and granulated sugar and mix until well combined. Add in the key lime juice, zest, vanilla extract, and green food dye and mix until fully combined, scraping down the sides of the bowl as needed. Then, add in the egg and mix on low speed until just combined.
- Evenly distribute the cheesecake filling between all 12 cavities of the pan and return to the oven. Bake at 325°F for 15 to 18 minutes or until the tops of the cheesecakes are set.
- Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3-4 hours or overnight.
- Once the cheesecakes are chilled remove them from the pan, serve, and enjoy!
Notes
Can you use Neufchâtel instead of full fat cream cheese?
That should be fine, Jennifer.
Hi Danielle
I have a question, what can do so that the cheese cakes don’t sink in the middle?
Thank you, Jackie
Hi, Jackie! I recommend following the recipe and not making any adjustments. It’s best to not overmix the batter when you add the egg and you want to make sure your oven temperature is correct. You can also leave them in the oven once they’re done, turn the oven off, crack the door slightly, and let them sit for about 5 more minutes. I’ve never done this step, but it can help with sudden temperature changes.
How long would you cook in individual ramekins
It really just depends on the size of the ramekins. The baking time may be similar or you may need to increase it by a few minutes.
Hi Danielle,
My daughters wedding is this weekend and I’m making these for her dessert table, do you think I would be okay to make them today, for a wedding on Saturday? Also, I bought the gold lined mini cup liners. They look like paper on the inside but are gold on the outside. I’m afraid that they will taste tinny, is this the same kind you used?
Im making these in the mini muffin pan. It holds 24 at a time, is this what you used?
Thank you,
Tin
Hi, Tina! Yes, it would be okay to make them today, but I would freeze them and then thaw them the night before the wedding. I haven’t tried gold-lined cupcake liners, so I’m not sure about that. I always use the regular paper cupcake liners if I use a muffin pan. I actually used a mini cheesecake pan for these, but you can use a regular muffin pan or mini muffin pan. The baking time in the recipe is for a regular muffin pan though.
Thank you. I think I’ll try making them in the morning. Do you have any suggestions for baking time? I think it should be at least 15 minutes. So probably the same 15 to 18? I should bake them until they don’t jiggle right? I’m sorry for so many questions. I have never made mini cheese cakes and these look really good. I just want them to be perfect for the wedding. Thank you for your help.
Tina
One more thing, when you are talking MINI cheesecakes…. do you mean the bite sized mini or do you mean cupcake size?
If you’re using a regular standard muffin pan, then the baking time remains the same. But if you use a mini muffin pan you’ll need to reduce the baking time slightly. The tops should look set and they may slightly jiggle, but as they cool the residual heat will continue to cook the cheesecakes and allow them to set up properly. A mini cheesecake pan makes them smaller than standard cupcake size, but they’re a little bigger than if you baked them in a mini muffin pan. Hopefully that makes sense!
Hi! I’ve made this recipe a lot, and it’s always a hit. I’ve recently run into some trouble getting them out of the muffin tin, and I’ve ruined quite a few. Wondering if I can use this recipe to make bars instead? Has anyone tried this? What would I need to change? Thanks!!
Hi, Kaitlin! Are you using liners in the muffin pan? It makes them much easier to remove from the pan. You could probably bake this in an 8×8 pan, but the filling and crust may be a little thin. You could use this recipe: https://www.livewellbakeoften.com/lemon-raspberry-cheesecake-squares/. Just replace the lemon juice with key lime juice and leave off the raspberry swirl. Hope that helps!
great recipe and very easy to make. I left mine in the oven to cool before removing and they turned out great. thank you
So glad the mini cheesecakes turned out great for you, Stacey!
Hi! I love this recipe and have made it many times but now I would like to make it in a full size pan – do you think doubling the recipe should be enough? What baking time/temp do you think would work best?
thank you!
Do you mean a springform pan or another size pan?
springform!
You’d definitely need to double the recipe for a springform pan. I haven’t actually tried doubling this particular recipe though, so I’m not quite sure how it would turn out. If you try it, I’d love to hear how it turns out! Or you could use this recipe (https://www.livewellbakeoften.com/lemon-raspberry-cheesecake-squares/) and just substitute key lime juice and zest for the lemon and omit the swirl.
Hi Danielle. Loved the mini key lime cheesecakes. My friends said it was the best they ever had. Same as this lady though, I want to make a whole cheesecake in a 9″ springform. I see your reference to the lemon raspberry recipe. Cool! One question .. There’s no sour cream in that recipe like the key lime. Should I use some? I thought that was part of the creaminess of the mini’s. Thanks.
So glad to hear that, Lynn! You could probably add some if you want, but I do think that lemon cheesecake recipe is still pretty creamy even without it!
I am going to make this for my husband 50th birthday tomorrow, but I want to make it full size in a premade graham cracker crust. Will this recipe be enough or do I need to double it?
Hi, Brie! I haven’t tried it, but it may not be quite enough. You could use the filling from my lemon raspberry cheesecake squares, just use key lime juice and zest and omit the raspberry swirl.
Hi! looking to make these. However, I have fat free plain yogurt instead of sour cream, you think I could sub?
That should be fine!
Can you tell me what you used for the topping in the picture?
It’s homemade whipped cream, here’s a link to the recipe: https://www.livewellbakeoften.com/homemade-whipped-cream/.
I need a topping for these that I can put on a few hours before eating without it melting all over but no one ever gives a receipe for that part. I know it can be done since bakeries do it but what’s the secret?? Thanks!
You can make stabilized whipped cream, here’s my recipe: https://www.livewellbakeoften.com/how-to-make-stabilized-whipped-cream/.
Hi,
I made these today and absolutely loved them, thank you for the recipe.
I have a question, I loved the recipe and was wondering if I could use it without the key limes and turn it into an original cheesecake recipe. Do you think that would work?
Thanks again
That should be fine. Or you can use this recipe and leave off the strawberry topping: https://www.livewellbakeoften.com/mini-strawberry-cheesecakes/.
Thinking of making these for a get together. Your reviews sold me on these! Just curious do the cheescake release easily from the cupcake paper? I’ve made another version & the liner wanted to stick to the cheesecake.
They do stick to the liners a little bit. You can put them in the freezer for 30 minutes to an hour then peel off the liners and it will help prevent that.
I just made these mini cheesecake and I kept in oven for 18 min and when I took them out the sunk. Is there something I did wrong?
Did they sink a lot or just slightly? One suggestion I have would be to make sure to beat the egg into the batter on low speed and mix until it’s just combined. If you over mix the egg into the batter, it can incorporate more air and cause your cheesecakes to sink. Another thing could just be the temperature change from removing them from the oven. You can try turning the oven off, cracking the door, and letting them sit in there for a few more minutes before removing them. Also, make sure you’re spraying your pan well with nonstick cooking spray or use liners. Hope that helps!
Can this recipe be used to make plain mini cheesecakes? If so would I just eliminate the lime juice & zest? If yes, would I replace it with anything else? Thanks!
You can just leave out the lemon juice and zest for a regular mini cheesecake.
So I have made these twice and each time they have sunken and definitely don’t look like anything like the picture. I did see comments of someone else having the same issue. I did hand stir the eggs the second time just to incorporate, also I let them sit in the oven after shutting off the oven for five minutes and they still sunk sitting in the oven. Looking for help as I have a graduation party to make these for.
Thanks
Carrie
It’s really hard to say what could be causing them to sink, there are several different reasons. Have you also checked your oven temperature with an oven thermometer? I have a mini lemon blueberry cheesecake recipe here that’s a little different, you could replace the lemon juice with key lime juice and leave off the swirl. I know several readers have had success with that recipe too.
I have not made many cheesecakes but these sound delicious! I see in the comments that they sunk for a few people. If that happens do you think putting lime curd on top would be too much lime. Can’t wait to try them!
I think it just depends on who you’re serving them too, but I think it would be fine!
I want to make these today but i dont have a mini cheesecake pan is there anyway to use a muffin pan without having to use the liners i hate the lines it gives the cheesecakes. Yours look so smooth and perfect.
You could probably spray the pan before adding the crust and then again before adding the filling. Keep in mind that it won’t be very easy to remove them without liners, so they may not end up looking very smooth. If you use liners, you can freeze them for about an hour and that will help the liners peel off a little cleaner.
Tried the mini cheesecake recipe for a dessertful baby shower at work.They went so fast did not have time to get a pic.Will be making again for seniors.Everyone raved about how good they were.
So glad everyone liked the mini cheesecakes, Stella!
I made these and they turned out amazing! I added 1 tsp of cornstarch to the batter because I always add a bit to cheesecakes to keep them from cracking. Other than that I followed the recipe. I made them in paper cups in a muffin tin. Mine were in the oven for about 13 minutes, then left them in with the door open for about an hour, on the counter for 2 more hours covered with a tea towel so my cat didn’t get into them, and then in the fridge overnight. I topped them with Reddi-Wip. They were delicious!
How many cheesecakes does this make if using a regular size muffin pan? Thanks
It will make 10-12, depending on how much filling you use in each one.
I made the key lime mini cheesecakes today following the recipe meticulously. Going into the oven they were beautiful! About 30 minutes later they still seemed not quite cooked. I waited a few more minutes and left the pan sit in the warm oven to set. Every single cheesecake collapsed! There was nothing to salvage.. I had about 3 extras that I put in a loaf pan for snacking. Those cooked perfectly. I could only conclude that that possibly the heavy cupcake pan was so insulated that the heat didn’t penetrate like it should. whereas, the glass loaf pan baked easier.. This is one problem I hadn’t anticipated. I appreciate any input. Carol Barr
Sorry to hear that, Carol. I’ve used heavy cupcake pans for this recipe too and haven’t had any issues with them collapsing. Do you think you may have over beat the eggs? If you make them again, you could try lightly beating the eggs then just folding them in. Another reason could just be that they were slightly under-baked, but 30 minutes seems like quite a long time for these to be in the oven.
Can I make the cheesecake batter the day before & store in the fridge covered? Baking the cheesecakes the next day.
Thank you
I honestly haven’t tried it, so I’m not quite sure. If you do try it, I would probably let the batter come to room temperature again before you bake them.
Do you have to use a mixer or will they still come out nicely by hand mixing?
A mixer would be best so that it’s smooth. As long as your cream cheese is soft enough, you should be able to mix it with a rubber spatula/whisk though.
We actually got us a hand mixer and they turned out wonderful!! It’s a great easy to follow recipe. So delicious and refreshing! We had some at a catered event last year and have been craving some ever since and these are just as yummy if not better!!!
So happy to hear that, Rachel!
Finally, a key lime recipe without sweetened condensed milk… thank you!! The batter was delicious and they’re in the oven now. I hope I’m not asking a duplicate question. I read thru all of them first. Does anyone know if these can be frozen?
Yes, they freeze really great! You can just thaw them overnight in the refrigerator.
I have tried this 2 times and they collapse every time. I’ve tried different ways to mix it as to not over mix and using a mini cheese cake pan. Any ideas?
Sorry you’re having trouble with the cheesecakes, Stacey. If you’re taking care not to overmix the batter, it could be the baking time or your oven temperature. Are they collapsing before or after you remove them from the oven?
I’ve made them twice and had the same problem. The first one was definitely undercooked but I left the second batch in for over 30 min and it didn’t help, just made them brown on the top. I took them out to turn them and even in that tiny moment they started to drop.
Sorry you’re having trouble with the recipe, Caroline. Did you make any adjustments to the recipe? Did you make sure to use room temperature ingredients? And did you mix in the egg until just combined (sometimes over mixing can cause them to fall too). I’ve made these several times and haven’t had this issue, so I’m just trying to figure out why it’s happening for others.
I also had mine collapse. Everything was definitely at room temp. Perhaps they’re a bit undercooked. They deflated almost immediately once I took them out of the over. Taste lovely though! But as far as presentation, not the prettiest .
Hi, Jessie! If they’re a little undercooked, that can cause them to collapse. You can try leaving them in the oven for a few minutes with the door cracked before removing them if you make them again.
Hi Danielle, I can’t wait to try these. My granddaughter is HIGHLY allergic to eggs, will it be okay to omit the egg, or what should I substitute with?
Thank you. Happy New Year!!
Hi Olga! To be honest, I’ve never tried substituting the egg in this recipe so I’m really not sure. For other recipes, I would recommend a flax egg, but for this one, I’m really unsure.
Made these for my husband for Valentines Day – delicious!!! Super easy, right portion of sweet to tart. I’m not a huge cheesecake fan but these taste amazing! Thanks for the recipe!!
Collapsed horribly I followed the recipe to the “T”. Even left them in the oven, turned it off and cracked the door. Going to try to fill them up with the whip cream and hope they are salvageable. Have to try to find another recipe I think this one just won’t work for me.
Sorry you had trouble with the recipe, Melissa. Did you make sure to use brick-style cream cheese as well? I’ve made these several times and haven’t had any issues with them collapsing, so I’m not quite sure why it’s happening for some people and not others. I’m planning to rework this recipe soon so hopefully no one else runs into this issue.
This was my first time making this and unfortunately all of my cheesecakes collapsed. I’ve never experienced this so not sure what went wrong as I followed the recipe very closely!
Hi, Leanne! So sorry you had trouble with the recipe. I’ve made these several times and never experienced this issue, but I know a few readers have had this happen. Did you make any adjustments to the recipe? Did you happen to use cream cheese in a tub instead of the bricks of cream cheese? And have you checked your oven temperature with an oven thermometer?
HI the recipe is delicious!! but i have one question, which is how do i know it’s done cooking?? like if a put a toothpick in , is it supposed to come out clean ?
Hi, Paulina! They are done when they top of the mini cheesecakes puffs up and the center looks set and no longer wet.
My individual cheesecake are just out of oven. They really look great. Haven’t tasted it yet but looks fantastic and thank you for your kind sharing the foolproof recipe.
Hi!! I’m super excited to make these for my mom’s birthday! I am planning on using a muffin pan so I have a couple questions. If we use paper cups as liners, would the final product have the liner too or can we peel it off to make it look prettier? Also, if we grease the pan enough do we even have to use paper cups? If we don’t use paper cups, how do we take the mini cheesecakes out of the pan?
Hi, Fallon! If you use liners, you can certainly peel them off. I recommend freezing the cheesecakes for 45 minutes to an hour before you peel them off, the liners will come off much cleaner. I would recommend using liners if you’re using a muffin pan. If you don’t, they may get stuck in the pan.
Hi….haven’t made these yet, but I have a 24 count mini muffin pan that I would like to use……can I ? I would probably need about 50…… and how long should I bake them? Thank you.
Yes, that would be fine. I’m not sure on baking time, I would just keep an eye on them and take them out once the tops of the cheesecakes are set. You may need to increase the recipe to get 50 and I would recommend using liners so they’re easier to remove from the pan.