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.
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.
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.
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
Mini Lime Cheesecakes
- Mini Muffin Tin
- Mixing Bowls
- Stand Mixer
- Cooling Rack
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
- 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).
Sweet as Sugar Cookies
I've never heard of that topping idea for cheesecake before. It sounds genius!
Erin @ The Emerging Foodie
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!
Tracy | Peanut Butter and Onion
I too just finished making a key lime dessert! I cannot refuse cheesecake, espcially mini. Mini means eat more, right?
Just made these and they're amazing!!!
So glad you liked them! Those are always a favorite around our house!
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.
Sawsan@ Chef in disguise
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
Lesa @ Edesia's Notebook
Love your mini cheesecakes. Great idea to use lime instead of lemon.
i love lime cheesecake. these are the perfect size!
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. 🙂
Betsy @ Desserts Required
These are not only look beautiful but they, also, look delicious!
Katie (The Muffin Myth)
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.
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!
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.
sarah k @ the pajama chef
what an awesome choice for SRC! i love all things lime. and cheesecake. 🙂 yum!
You do know that your photos still make some of mine look amateurish?
But, my "Sticky BUNS": are still getting rave reviews.
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
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
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.
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. 🙂
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
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!
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.
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!
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.
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.
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!
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.
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 .
Awesome - thanks so much for the tips Kevin!!
How do you think these would do if frozen? I’d like to make some for my daughter’s wedding in May.
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?
Yes Jahnavi - just bake the crust and filling - bake time should stay the same.
love the sound of this recipe, just wondering if you can freeze these, thanks heaps
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!
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.
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!
Haha... I see I asked the same question 3 years ago!! Nevermind!!
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.
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!
Perfect. Even better straight from the freezer on a sunny day.
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!