Mini Lime Cheesecakes

Full of refreshing lime flavor, these easy to make, Mini Lime Cheesecakes are the perfect summer dessert.

Mini Lime Cheesecakes are easy to make and serve, and definitely fun to eat! And, like many minis, what they lack in size, they make up for in flavor. Each little graham cracker pie crust is filled to the brim with colossal creamy citrus cheesecake charm.

Mini Lime Cheesecakes always quickly disappear from the dessert table, not only because they look darling, but also because of their fresh lime zest and creamy, tangy taste.

This recipe was the inspiration for Easy Cranberry Mini Pies--a tasty winter treat!

👪Why you'll love it

🥘Ingredients

For a more detailed list with measurements, see the printable recipe card below

• mini graham cracker pie crusts (6 single-serving size)- Keebler is my preferred choice
• sugar- sweetener for the cheesecake
• cornstarch- emulsifier for the cheesecake
• cream cheese- I use Philadelphia brand
• egg
• lime- freshly squeeze and zest limes for best results and flavor- don't use the bottled stuff
• sour cream- for the topping; I use Daisy's or Breakstone's

🔪Instructions

For a more detailed set of instructions, see the printable recipe card below

1. Start by making the filling. In a large mixing bowl, mix the sugar and cornstarch. Then add the cream cheese. Use a hand mixer on medium speed to blend until smooth.
2. Add the slightly beaten egg, lime zest and juice to the bowl. Blend on low speed until smooth.
3. Pour the mixture into a spouted measuring cup (2 cup capacity). Reserve ⅓ cup of this mixture in a separate spouted measuring cup, which will be used for the topping.
4. Pour the remaining mixture from the larger cup into the pie crusts.
5. Bake the mini cheesecakes for 20 minutes or until puffed and almost set.
6. While the cheesecakes are baking, make the topping. Add the sour cream to the reserved cheesecake mixture. Stir until well blended.
7. Then evenly distribute the topping over the baked cheesecakes. Return the tray to the oven and bake the Mini Lime Cheesecakes for 12 more minutes or until topping is set.
8. Allow the Mini Lime Cheesecakes to cool on a wire rack. Then refrigerate for 3 hours to set.

Hint: To save a dish, I mix the topping directly in the measuring cup, since I use it to pour the topping over the baked cheesecakes.

📖Variations

Mini Lemon Cheesecakes: Follow the recipe, but make with lemon instead of lime.

🍽Equipment

• rimmed baking sheet
• citrus zester and juicer
• hand mixer
• large mixing bowl
• medium mixing bowl
• scraping/rubber spatula
• mixing spoons
• two spouted measuring cups (at least one of these should have a 2 cup capacity)
• measuring spoons
• wire cooling rack

🍶Storage

Store in an airtight container and refrigerate for up to 3 days.

🥄Related

Looking for other recipes like this? Try these:

🍴Pairing

These are my favorite dishes to serve with Mini Lime Cheesecakes:

📋Recipe

Mini Lime Cheesecakes

Kitchen Ready Betty

Mini Lime Cheesecakes are easy to make and serve, and definitely fun to eat! And, like many minis, what they lack in size, they make up for in flavor. Each little graham cracker pie crust is filled to the brim with colossal creamy citrus cheesecake charm.

So refreshing and delicious, these are absolutely one of our favorite summer desserts!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 32 minutes mins

Rest Time 3 hours hrs

Total Time 3 hours hrs 52 minutes mins

Course Desserts

Servings 6

Ingredients

  

• 1 package (4 oz.) mini graham cracker pie crusts (6 single-serving size)
• ⅔ cup sugar
• 1 tablespoon cornstarch
• 8 oz. reduced fat cream cheese I use Philadelphia Brand
• 1 large egg, slightly beaten
• 2 tablespoons fresh lime zest
• ⅓ cup fresh lime juice
• ⅓ cup reduced fat sour cream I use Daisy's or Breakstone's

Instructions

 

• Preheat oven to 350℉.
• Start by making the filling. In a large mixing bowl, mix the sugar and cornstarch. Then add the cream cheese. Use a hand mixer on medium speed to blend until smooth.
• Add the slightly beaten egg, lime zest and juice to the bowl. Blend on low speed until smooth.
• Pour the mixture into a spouted measuring cup (2 cup capacity). Reserve ⅓ cup of this mixture in a separate spouted measuring cup, which will be used for the topping.
• Pour the remaining mixture from the larger cup into the pie crusts.
• Bake the mini cheesecakes for 20 minutes or until puffed and almost set.
• While the cheesecakes are baking, make the topping. Add the sour cream to the reserved cheesecake mixture. Stir until well blended.
• Then evenly distribute the topping over the baked cheesecakes. Return the tray to the oven and bake the Mini Lime Cheesecakes for 12 more minutes or until topping is set.
• Allow the Mini Lime Cheesecakes to cool on a wire rack. Then refrigerate for 3 hours to set.
• Store in an airtight container and refrigerate for up to 3 days.

Notes

I always use freshly squeezed lime juice and zest for this recipe. It's way better than the bottled stuff!

While you don't have to use spouted measuring cups, they do come in super handy for this recipe since the cheesecake mixture is fairly soupy. You may have a spouted bowl that works just as well. And in a pinch, you could use a ladle!

Remember to let these chill in the fridge for a few hours before serving!

Keyword cheesecake, citrus, dessert, graham cracker crust, lime, mini crusts, mini key lime cheesecakes, mini lime cheesecakes, refreshing