Mini Lime Cheesecakes


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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

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4.36 from 28 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: 25 minutes
Cook: 23 minutes
Total: 48 minutes
Servings: 18


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


For the Crust:

  • 1 1/4 cups Graham Cracker Crumbs
  • 1/4 cup Unsalted Butter, melted

For the Cheesecake:

  • 2 8 oz packages Cream Cheese, softened
  • 2/3 cup Granulated Sugar
  • 2 Eggs
  • 2 Tbsp Fresh Lime Juice
  • 1 tsp Vanilla

For the Topping:

  • 1/2 cup Sour Cream
  • 1/4 cup Granulated Sugar
  • 2 tsp Fresh Lime Juice
  • 1/2 tsp Vanilla

Topping (optional):

  • Limes, thinly sliced


  • 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).


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $6.00
Keyword: bite sized desserts, cheesecake, feed a crowd, party and entertaining
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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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  1. 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!