Mini Lime Cheesecakes
Published Feb 03, 2014•Updated Jul 01, 2024
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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.
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Mini Lime Cheesecakes
Equipment
- Mini Muffin Tin
- Mixing Bowls
- Stand Mixer
- Cooling Rack
Ingredients
For the Crust:
- 1 1/4 cups Graham Cracker Crumbs
- 1/4 cup Unsalted Butter, melted
For the Cheesecake:
- 2 8-ounce packages Cream Cheese, softened
- 2/3 cup Granulated Sugar
- 2 Eggs
- 2 Tablespoons Fresh Lime Juice
- 1 teaspoon Vanilla
For the Topping:
- 1/2 cup Sour Cream
- 1/4 cup Granulated Sugar
- 2 teaspoons Fresh Lime Juice
- 1/2 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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.
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!
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
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. 🙂
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.
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
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
what an awesome choice for SRC! i love all things lime. and cheesecake. 🙂 yum!
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.