Who says tasty desserts can’t come in small packages? Certainly not these Mini Lime Cheesecakes, which are bursting with monumental flavor!
Why We Love It
Is it just me, or is mini everything everywhere these days? I feel like this is especially the case with food. There’s M&M’s Minis, Reese’s Minis Peanut Butter Cups. Cinnamon Toast Crunch Minis, mini cupcakes, mini sliders and let’s not forget the brownie bites! Oh, and have you tried the Starburst Minis yet? The list goes on and on, and I’m sure you can think of a few more.
Let’s face it: mini things aren’t going anywhere–in fact, they’re here to stay and definitely multiplying! That’s because they’re super fun and super cute–come to think of it, just like my mini poodle (who of course eats mini kibble)!
These Mini Lime Cheesecakes are no exception. While they’re not exactly bite-sized (though close), they’re fun to make, fun to serve and 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 citrus cheesecake charm. So refreshing and delicious, these are absolutely one of our favorite summer desserts!
Why You’ll Love It
If you’re caught up in the mini food craze like me, then you’ll love these Mini Lime Cheesecakes! They’re easy to make and so fun to assemble. Plus, there’s no arguing at the table over who got the bigger piece because everyone gets the same exact size (take that, regular-sized pie)!
Because we juice and zest our own limes (please don’t buy the bottled stuff), these mini mighty marvels have an amazingly fresh, citrus taste that can’t be beat. If you love a good key lime pie, you will absolutely adore these Mini Lime Cheesecakes! Isn’t nice too when the crust is already made for you (and seriously, how cute are those little graham cracker crusts)?
Mini Lime Cheesecake Ingredients
- 1 package (4 oz.) mini graham cracker pie crusts (6 single-serving size)
- 2/3 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
- 1/3 cup fresh lime juice
- 1/3 cup reduced fat sour cream (I use Daisy’s or Breakstone’s)
How to make Mini Lime Cheesecakes
You’ll want to gather the following 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
Kitchen Ready Betty tips:
Before starting…
- Preheat your oven to 350 degrees
- Place crusts on a rimmed baking sheet
- Juice and zest the limes
- Slightly beat the egg
Make the Filling
In a large mixing mix the sugar and cornstarch. Then add the cream cheese.
Use a hand mixer on medium speed to blend until smooth. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed.
Add the slightly beaten egg, lime zest and juice to the bowl. Blend on low speed until smooth.
Kitchen Ready Betty tip: The filling will be soupy, so it is helpful to use a spouted measuring cup for the next step!
Pour the entire filling mixture into a spouted measuring cup (2 cup capacity). Then reserve 1/3 cup of the mixture in a separate spouted measuring cup and set this smaller portion aside (this will be used for the topping later).
Pour the mixture from the larger cup into the pie crusts.
Place the tray with the filled crusts in your 350 degree preheated oven. Bake the mini cheesecakes for 20 minutes or until puffed and almost set.
Kitchen Ready Betty tip: While the cheesecakes are baking, prepare the topping!
Make the Topping
Add the sour cream to the reserved cheesecake mixture. Stir until well blended.
Kitchen Ready Betty tip: To save a dish, I mix this directly in the measuring cup, since I use the spouted cup to pour the topping onto the baked cheesecakes.
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 them for 3 hours.
Garnish with lime slices before serving (this step is optional, but makes them look so pretty–you may also choose to dollop a little whipped cream on top too!).
Mini Lime Cheesecake Leftovers?
Store in an airtight container and refrigerate for up to 3 days.
Mini Lime Cheesecakes
Description
If you like tasty things that come in small packages, then you'll love these Mini Lime Cheesecakes! They're easy to make and so fun to assemble. Because we juice and zest our own limes, these mini mighty marvels have an amazingly fresh, citrus taste that can't be beat. If you love a good key lime pie, you will absolutely adore these mini cheesecakes!
Mini Lime Cheesecakes
How to Make Mini Lime Cheesecakes:
-
Before starting:
-
- Preheat your oven to 350 degrees
-
- Place crusts on a rimmed baking sheet
-
- Juice and zest the limes
-
- Slightly beat the egg
-
-
In a large mixing mix the sugar and cornstarch. Then add the cream cheese.
-
Use a hand mixer on medium speed to blend until smooth.
Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed. -
Add the slightly beaten egg, lime zest and juice to the bowl. Blend on low speed until smooth.
The filling will be soupy, so it is helpful to use a spouted measuring cup for the next step! -
Pour the entire filling mixture into a spouted measuring cup (2 cup capacity). Then reserve 1/3 cup of the mixture in a separate spouted measuring cup and set this smaller portion aside (this will be used for the topping later).
-
Pour the mixture from the larger cup into the pie crusts.
-
Place the tray with the filled crusts in your 350 degree preheated oven. Bake the mini cheesecakes for 20 minutes or until puffed and almost set.
-
Prepare the topping while the cheesecakes bake. Add the sour cream to the reserved cheesecake mixture. Stir until well blended.
To save a dish, I mix this directly in the measuring cup, since I use the spouted cup to pour the topping onto the baked cheesecakes. -
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.
Garnish with lime slices before serving (this step is optional, but makes them look so pretty--you may also choose to dollop a little whipped cream on top too!). -
Store in an airtight container and refrigerate for up to 3 days.
Note
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!
