Mini Key Lime Cheesecakes have a way of bringing a fresh, zesty sweetness to any occasion. These bite-sized beauties combine a tangy, creamy filling with a buttery graham cracker crust—like a little piece of summer in each bite.
They’re perfect for when you want all the flavors of a traditional key lime pie, but without the fuss or the commitment of a full-sized dessert.
I first made these for a family picnic last summer, and let’s just say they were gone in minutes. The bright, citrusy flavor of the key lime shines through in the creamy filling, and the crunch of the graham crust adds just the right contrast.
What’s even better? They’re easy to make ahead and serve in a snap, making them the perfect treat for busy days when you want to impress guests with minimal effort.
If you love refreshing, no-bake desserts, you might also enjoy pairing these with Maple Cookies for a cozy, sweet treat or a Dirty Banana for a fun tropical twist!
Why You’ll Be Hooked:
- The combination of tart key lime and creamy cheesecake is irresistibly delicious.
- Mini size means you can indulge without feeling guilty, and they’re perfect for portion control.
- The graham cracker crust adds a satisfying crunch that balances the rich filling.
- Great for summer gatherings, barbecues, or anytime you want a refreshing, no-bake treat.
- They’re naturally gluten-free (just swap the graham crackers for a gluten-free version) and can be made in advance!
Mini Key Lime Cheesecake Recipe
Equipment
- 24-cup muffin tin
- Muffin Liners
- Mixing Bowls
- Electric mixer
- Measuring Spoons
- Rubber spatula
- Graham cracker crumb crust press
- Wire rack
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
- Preheat the oven to 350º F and line 24 muffin cups with liners.
- Mix graham cracker crumbs, butter, and sugar. Add 1 tablespoon of the mixture to each muffin cup and press down. Bake for 5 minutes and set aside.
- Cream together cream cheese and sugar for 2 minutes until smooth, scraping the bowl as needed.
- Add sour cream, key lime juice, and vanilla, and mix well.
- Add eggs one at a time, beating for 1 minute after each addition. Stir in flour until just combined.
- Spoon the batter into the muffin cups.
- Bake for 25-30 minutes, until set.
- Cool for 10-15 minutes, then remove from the pan and cool completely on a wire rack.
Nutrition
Expert Advice for Perfect Mini Key Lime Cheesecakes
- Room temperature ingredients are key: Make sure your cream cheese and eggs are at room temperature before you start. This helps create a smooth, lump-free filling that’s super creamy and delicious. Set them out about 30 minutes before you begin.
- Don’t over-mix: When adding the eggs, mix them in well but avoid whipping them for too long. Too much air in the batter can cause the cheesecakes to sink more than you’d like. A little sinking is normal, but you don’t want a giant hole in the center!
- Use cupcake liners: I love using cupcake liners for these mini cheesecakes. While you might skip them when making muffins, liners are a must here. They help you get the cheesecakes out easily without disturbing the graham cracker crust.
- Baking time matters: Keep an eye on your mini cheesecakes as they bake. They should have a slight jiggle in the center when done, but not be too wobbly. This means they’re perfectly set and ready to cool.
- Chill for the best texture: After baking, let the cheesecakes cool to room temperature, then pop them in the fridge for a few hours. This helps them set and gives the flavors time to meld, making for the creamiest texture and the freshest taste!
