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    Home > Recipes > Dessert

    Mini Lime Cheesecakes

    Published: Feb 3, 2014 · Modified: Mar 16, 2023 · by Jess Smith · Jump to Recipe · 41 Comments · This post may contain affiliate links.

    mini lime cheesecakes
    Cheesecakes on a cooling rack

    Tart and sweet, these bite-sized Mini Lime Cheesecakes are perfect for summer gatherings and can be doubled or tripled to serve a crowd.

    We're in a season of anticipation.  There's so much waiting involved in growing tiny people, and so many unknowns.  I'm working on being patient (always working on being more patient), but I find myself consumed with thoughts of April when (if all goes according to plan) we will meet these little girls and dive into a world that will be exciting and entirely unfamiliar.

    I catch myself all the time wondering what they will look like and who they will become.  I wonder too what Frank and I will be like as parents.  It's uncharted territory, as it always is for new parents.

    adding crust to muffin tins
     

    I know there’s so much wisdom in the recommendations that many people have to enjoy this time and its strange uniqueness, a big part of me is ready to get on with the main event.

    lime slices on a wooden table

    Fortunately, in times of uncertainty and contemplating big unknowns, there are few things that bring me back to the present moment like baking. And few things that make a pregnant woman happy (at least this pregnant woman) like citrus and cheesecake. I’ve been buying clementines by the kilo…such is my love for citrus at the moment.

    Full-size cheesecakes can be fussy, but these mini versions are almost fail-proof. One of the nicest things about this recipe is the very simple, thin topping that is poured over each cheesecake for the last few minutes of baking. At first I wondered what benefit it would serve, but it turns out to be a wonderful idea. You get an extra layer of flavor on top that is tart with sour cream and lime, but it also creates a beautiful, perfectly smooth surface on each little dessert. It's a trick I will definitely be using again.

    Cheesecakes on a cooling rack
     
    Cheesecake is so much more fun in mini muffin-tin sized portions.
     
    a cheesecake with a bite taken out of it
     

    More Bite Sized Desserts

    • Apple Cider Donut Mini Muffins
    • Mini Cheesecakes
    • Mini Cinnamon Rolls with Cream Cheese Frosting
    • Mini Chocolate Oatmeal Cookies
    • Mini Pumpkin Cheesecake and Pecan Pies
    • Pumpkin Cheesecake Bites
    • Bite-Sized Chocolate Brownie Cookies with Candy Cane Topping
    • Chocolate Brownie Crackle Cookies
    • Chocolate-Dipped Banana Bread Truffles
    • Pumpkin Bread Truffles

    Favorite Tools

    • Mini Muffin Tin
    • Anchor 3-Piece Glass Mixing Bowls
    • KitchenAid Stand Mixer
    • Cooling Rack
    Print Recipe
    4.31 from 26 votes

    Mini Lime Cheesecakes

    Tart and sweet, these bite-sized desserts are perfect for summer gatherings and can be doubled or tripled to serve a crowd.
    Prep Time25 mins
    Cook Time23 mins
    Total Time48 mins
    Course: Dessert
    Keyword: bite sized desserts, cheesecake, feed a crowd, party and entertaining
    Servings: 18
    Author: Jess Smith via Inquiring Chef
    Cost: $6.00

    Equipment

    • Mini Muffin Tin
    • Mixing Bowls
    • Stand Mixer
    • Cooling Rack

    Ingredients

    For the Crust:

    • 1 ¼ cups Graham Cracker Crumbs
    • ¼ cup Unsalted Butter, melted

    For the Cheesecake:

    • 2 8 oz packages Cream Cheese, softened
    • ⅔ cup Granulated Sugar
    • 2 Eggs
    • 2 tablespoon Fresh Lime Juice
    • 1 teaspoon Vanilla

    For the Topping:

    • ½ cup Sour Cream
    • ¼ cup Granulated Sugar
    • 2 teaspoon Fresh Lime Juice
    • ½ teaspoon Vanilla

    Topping (optional):

    • Limes, thinly sliced

    Instructions

    • Preheat oven to 325 degrees F. Put muffin liners in a mini muffin tin (see note). Lightly spray with nonstick cooking spray.
    • To make the crust, in a medium bowl, combine graham cracker crumbs and melted butter until the graham cracker crumbs are evenly coated. Press a scant Tablespoon of the crust mixture into the bottom of prepared muffin cups and freeze until ready to fill.
    • To make the filling, in the bowl of a standing mixer, beat cream cheese and sugar on medium-high until light and smooth, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add lime juice and vanilla and mix until combined. Fill each prepared muffin cup about three-quarters full.
    • Bake for until the cheesecakes puff up but the centers have a slight jiggle, 18-20 minutes. Cool on a rack for 10 minutes (do not turn the oven off).
    • Meanwhile make the topping. In a small bowl, whisk together sour cream, sugar, lime juice, and vanilla. Pour a small layer of topping over the center of each cooled cake and spread it out to the edges. Bake for 5 minutes more. Cool on a rack for 2 hours. Cover and refrigerate for at least 6 hours before serving. Top with lime slices (optional).

    Notes

    Larger versions of these cheesecakes can also be made in a regular muffin tin. 

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Sweet as Sugar Cookies

      February 03, 2014 at 12:31 pm

      I've never heard of that topping idea for cheesecake before. It sounds genius!

      Reply
    2. Erin @ The Emerging Foodie

      February 03, 2014 at 11:14 pm

      Wow, Jess, these are not only gorgeous but also delicious! Love the lime. I can't imagine how much patience it must take but remember that it will finally happen--you can be sure of that! 🙂 But in the meantime, keep baking yummy things like this because I'm loving it! Pinned!

      Reply
    3. Tracy | Peanut Butter and Onion

      February 04, 2014 at 2:15 am

      I too just finished making a key lime dessert! I cannot refuse cheesecake, espcially mini. Mini means eat more, right?

      Reply
      • Kully

        August 04, 2019 at 10:08 am

        Just made these and they're amazing!!!

        Reply
        • Jess

          August 04, 2019 at 10:29 am

          So glad you liked them! Those are always a favorite around our house!

          Reply
    4. Debra

      February 04, 2014 at 8:34 pm

      I am intrigued as well by that topping idea. These look delicious. I have some Meyer lemons that must be used. May try to adapt this.

      Reply
    5. Sawsan@ Chef in disguise

      February 05, 2014 at 3:42 am

      Those thoughts are normal the closer you get to delivery
      Wishing you and your cute twins a safe and comfortable delivery 🙂 Life will never be the same but in the best way!
      I love the mini lime cheesecakes and that topping idea is totally new to me, I need to try that

      Reply
    6. Lesa @ Edesia's Notebook

      February 05, 2014 at 5:44 am

      Love your mini cheesecakes. Great idea to use lime instead of lemon.

      Reply
    7. dina

      February 05, 2014 at 9:20 pm

      i love lime cheesecake. these are the perfect size!

      Reply
    8. Ash

      February 07, 2014 at 4:57 am

      These combine two of my favorite thing: citrus and cheesecake. I'm going to have to try baking some of these. I love any excuse to use my cupcake tins. 🙂

      Reply
    9. Betsy @ Desserts Required

      February 07, 2014 at 7:04 am

      These are not only look beautiful but they, also, look delicious!

      Reply
    10. Katie (The Muffin Myth)

      February 09, 2014 at 4:22 pm

      I love all things mini! Sometimes portion control is the best path to healthy eating, and I think these cute mini cheesecakes are the perfect kind of thing. I'm with you on the citrus too - sooooo good. Glad to hear all is well with the work of growing tiny people! It sounds amazing.

      Reply
    11. Cristina

      February 09, 2014 at 6:32 pm

      These look lovely Jess! I can't wait to try them, plus cheesecake is another of Chris' favorites! That said, I can't find graham crackers anywhere, I am wondering if shortbread might be a good substitute (still not sure I can find that but much more likely). Have you had success with anything besides graham crackers? Thanks dear!

      Reply
      • Jess

        February 21, 2014 at 6:28 am

        Broker - sorry for the delay! If you haven't tried these yet - yes, I've used lots of other types of cookies in place of the graham crackers. One of my favorite substitutions is to use those digestive biscuits - they're a bit gingery and crumble really well. Shortbread might work too, although it might be a bit sweeter than a graham cracker base.

        Reply
    12. sarah k @ the pajama chef

      February 11, 2014 at 8:06 am

      what an awesome choice for SRC! i love all things lime. and cheesecake. 🙂 yum!

      Reply
    13. Dave Clark

      February 16, 2014 at 7:40 am

      Jessica

      You do know that your photos still make some of mine look amateurish?

      But, my "Sticky BUNS": are still getting rave reviews.

      https://500px.com/photo/59449996

      Made some today. I said, Banti, "If you want a sandwich for dinner, it's ready."

      She said, "NO, those buns were really filling."

      I said, "Yes, you weren't supposed to eat 3 right out of the oven." She can eat better tomorrow. LOL

      Love you
      Dad

      Reply
    14. Karista

      February 18, 2014 at 11:47 pm

      Jess these are lovely little sweet bites! I love sweets in small portions, to be savored and enjoyed.
      I am so excited about your little angels! Two baby girls that will be absolutely perfect and you and Frank will be the best parents. Don't forget to put your feet up and rest! xo Karista

      Reply
    15. Kate

      February 21, 2014 at 11:58 am

      I can only imagine the anticipation! Hang in there. These cheesecakes look like a delicious way to pass the time. Love the sour cream layer trick.

      Reply
    16. Katie Hein

      February 24, 2014 at 11:22 am

      Hi Jess!
      1) I can't believe you are due in April.
      2) HOW do you stay so skinny when you make these delicious sweets? I would literally be a boat. I admire you. 🙂

      Reply
    17. Ksenija

      February 25, 2014 at 12:40 am

      God,they look too pretty to eat them… But I still would!
      Please check my attempts on making baking healthy on my blog http://www.heelsandbuns.com

      x

      K

      Reply
    18. Cristina

      March 06, 2014 at 8:22 pm

      Hi Jess - I found a plain Italian biscotti at the market that seems to have a similar flavor and consistency to graham crackers, and WOW, this recipe is delicious! I am having a hard time waiting 6 hours to eat these (and I already snuck one...) Great recipe!

      Reply
    19. Sandra

      May 05, 2014 at 6:50 am

      I have limes which I need to use but prefer fridge cheesecakes. I will adapt this recipe by adding gelatine and of course not bake. I will leave off the topping as I cook for a school Tuck Shop who are pedantic about ingredients used i.e no cream.

      Reply
    20. Dave

      December 21, 2014 at 9:25 am

      Hi Jess,

      Hope it's okay for a guy to chime in!

      Have been making cheesecakes for over 25 years and have never made little guys like this... so, I'll look
      forward to giving it a try!

      They look delicious and look to be a perfect size for smaller dessert lovers!

      Thank you!

      Reply
    21. Jen

      March 07, 2016 at 8:52 am

      5 stars
      I just made these lovely mini cheesecakes for my own baby shower this past weekend. They were a huge hit! This recipe will definitely be added to my go-to dessert list.

      Reply
      • Jess

        March 07, 2016 at 9:25 pm

        Baking for your own baby shower, Jen!? You're my kind of girl! 😉 So glad you liked them, and good luck with the rest of your pregnancy.

        Reply
    22. Rose

      May 28, 2016 at 10:24 am

      Hi! These look great! Did you use a muffin pan or a MINI muffin pan? I want to try these for a book club meeting!

      Reply
      • Jess

        May 30, 2016 at 8:17 pm

        Hi Rose - these were made in a regular muffin tin and produce 16 muffin-sized cheesecakes. However, I've made them in mini muffin tins as well with great success! They need a few minutes less of baking time if made in a mini muffin tin.

        Reply
    23. Kevin Hrim

      July 04, 2017 at 3:56 pm

      5 stars
      This is my go-to recipe for mini cheese cakes. The ingredient ratios are perfect for experimentation too.

      I typically keep to the recipe, but make 12 muffin sized cakes with a thin graham cracker crumble (3 graham cracker rectangles , 2 tbs butter in food processor until a crumble texture) . With less crackers as a base the recipe fills the muffin liners 1/2 full. (don't worry about spreading the crumbles... the muffin liners keep everything together) be careful lifting the cakes from the pan. It requires the full two hours of cooling before transfer to the refrigerator.

      Keep the cook time the same, and the result is delicious... light creamy lime cakes .

      Reply
      • Jess

        July 19, 2017 at 3:20 pm

        Awesome - thanks so much for the tips Kevin!!

        Reply
    24. Kay

      March 28, 2018 at 11:39 pm

      How do you think these would do if frozen? I’d like to make some for my daughter’s wedding in May.

      Reply
    25. Jahnavi Kolli

      October 07, 2018 at 5:34 pm

      I love this idea! If I don't want to do the topping, do I just bake the crust and filling? Would the bake time stay the same?

      Reply
      • Jess

        October 27, 2018 at 4:33 pm

        Yes Jahnavi - just bake the crust and filling - bake time should stay the same.

        Reply
    26. cheri

      July 17, 2019 at 5:07 am

      love the sound of this recipe, just wondering if you can freeze these, thanks heaps

      Reply
      • Jess

        July 17, 2019 at 11:57 am

        Hi Cheri - I've never tried to freeze them, but I'd love to know if it works! If you try it, please let me know!

        Reply
    27. Rose Mendez

      August 04, 2019 at 12:50 pm

      Hi There,
      I don't see this information anywhere... I know it's called Mini Cheesecakes, but is it done in a regular muffin/cupcake pan, or in a MINI muffin/cupcake pan? They look like mini's, but I just thought I would ask.

      Thank you.... rose.

      Reply
      • Jess

        August 04, 2019 at 4:28 pm

        Sorry about that Rose. Don't know how I missed that when it was first asked, but the recipe is now updated to specify that these should be made in a mini muffin tin. Glad you figured it out!

        Reply
    28. Rose Mendez

      August 04, 2019 at 12:53 pm

      Haha... I see I asked the same question 3 years ago!! Nevermind!!

      Reply
    29. Kuljeet Melathopolous

      December 22, 2019 at 4:50 pm

      5 stars
      I've made these at least 5 times since last summer when I made them for a bbq with friends. They are seriously better than any other recipe I've tried! The part that makes these better is the sour cream topping instead of a whipped topping. The cream cheese is already creamy enough so a whipped topping is overkill. The limey, cool sour cream topping is the game changer!

      I always make a little extra Graham crust and sour cream topping because I find myself scraping the bowl when I'm filling my muffin tins.

      Enjoy!!

      Reply
      • Jess

        December 26, 2019 at 9:30 am

        Awesome - I'm so glad you liked them! And I totally agree about the topping - I love that it's a little tart and not overly sweet!

        Reply
    30. Steve

      April 19, 2020 at 5:51 pm

      5 stars
      Perfect. Even better straight from the freezer on a sunny day.

      Reply
    31. Ariella

      May 23, 2020 at 7:28 pm

      I'm very impatient. I can't wait for these to come out of the oven and still can't wait until tomorrow to taste them. I might have to put one in the freezer!

      Reply

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