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4.32 from 22 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


  • 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
  • cup Granulated Sugar
  • 2 Eggs
  • 2 Tbsp Fresh Lime Juice
  • 1 tsp Vanilla

For the Topping:

  • ½ cup Sour Cream
  • ¼ cup Granulated Sugar
  • 2 tsp Fresh Lime Juice
  • ½ 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.