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Key Lime Cheesecake in cute, creamy individual portions is the tangy-sweet dessert that vanishes off the platter in minutes. I made a tray of these mini Key Lime Cheesecakes for a holiday dinner and Maddie called dibs on the whipped cream tops while Lizzie ate two before dessert was even served. They are as easy as our Raspberry No Bake Cheesecake Bites.
A buttery graham cracker crust and a smooth, tangy key lime cream cheese filling bake up into perfectly portioned mini cheesecakes finished with whipped cream and lime.
Key Lime Cheesecake Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 1 hour 35 minutes
- 🍽️ Serving: 12 cheesecakes
- ⚡ Calories: 252kcal
- 🌶️ Flavor Profile: Creamy, tangy, and sweet with bright key lime
- ✋ Difficulty: Easy, about as simple as our Golden Oreo Cheesecake Bars
Quick Answer
Press a graham cracker crust into a lined muffin tin and bake briefly. Beat cream cheese until smooth, then mix in sour cream, sugar, eggs, key lime juice, and vanilla. Spoon the filling over the crusts and bake at 325 degrees F for about 20 minutes until just set. Chill, then top each Key Lime Cheesecake with whipped cream and a slice of lime.
Jump to:
- Key Lime Cheesecake Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Key Lime Cheesecake
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Key Lime Cheesecake FAQs
- Other Recommended Cheesecake Recipes
- Best Key Lime Mini Cheesecakes Recipe
Why This Recipe Works
Click to see the technique science
- Muffin tins make perfect portions. Baking the cheesecake in a lined muffin tin gives you 12 individual, grab-and-go Key Lime Cheesecakes with no springform pan needed.
- Key lime juice brings the tang. Real key lime juice gives that bright, slightly tart citrus flavor that balances the rich cream cheese.
- Sour cream adds creaminess. A little sour cream makes the filling extra smooth and silky and adds a subtle tang.
- A pre-baked crust stays crisp. Baking the graham crust for a few minutes before filling keeps it from getting soggy under the cheesecake.
- Do not overbake. Pulling them when the centers are just slightly jiggly keeps the cheesecakes creamy instead of cracked and dry.
- They chill fast. Because they are small, these mini cheesecakes set up in about an hour instead of overnight.
Why You’ll Love This Recipe
- Perfectly portioned individual cheesecakes that need no springform pan and no water bath.
- They have that bright, tangy key lime flavor everyone loves, like a handheld version of our No Bake Key Lime Eclair Cake.
- They are make-ahead friendly and perfect for parties, holidays, and potlucks.
Key Ingredients
This Key Lime Cheesecake uses simple ingredients for the graham crust and a creamy, tangy filling that comes together fast.
- Cream Cheese: Full-fat blocks make the richest, smoothest cheesecake filling; soften them first.
- Key Lime Juice: The star flavor; bottled key lime juice works great and is more tart than regular lime.
- Graham Cracker Crumbs: Mixed with butter and sugar, they form the classic buttery crust.
- Sour Cream: Adds creaminess and a subtle tang that makes the filling extra smooth.
- Eggs: Bind the filling and give the cheesecakes their set, sliceable texture.
See recipe card for exact quantities.
Variations and Substitutions
These mini Key Lime Cheesecakes are easy to adapt to your taste.
- Use regular lime: No key limes? Regular fresh lime juice works, just slightly less tart.
- Add lime zest: A little zest in the filling boosts the citrus flavor and color.
- Make them no-bake: Fold whipped cream into the cream cheese and chill instead of baking for a no-bake version.
- Swap the crust: Use vanilla wafer or shortbread crumbs in place of graham crackers.
- Top differently: Finish with a graham crumble, toasted coconut, or a berry instead of whipped cream.
How to Make Key Lime Cheesecake
- Preheat the oven to 325 degrees F and line a 12-cup muffin tin. Stir together the graham cracker crumbs, melted butter, and sugar until combined.
- Press about 2 tablespoons of the crumb mixture into each liner to form a crust, then bake for 5 minutes and let cool.
- Beat the cream cheese until smooth, then mix in the sour cream, sugar, eggs, key lime juice, and vanilla until creamy.
- Spoon the filling evenly over the cooled crusts, dividing it among the 12 liners.
- Bake for about 20 minutes until just set with a slightly jiggly center. Cool, then chill in the fridge until firm.
- Top each chilled cheesecake with whipped cream and a slice of key lime before serving.
Recipe Tips & Tricks
- Soften the cream cheese. Room-temperature cream cheese blends smooth with no lumps in the filling.
- Do not overmix after adding eggs. Overmixing adds air that can make the cheesecakes crack or sink.
- Pull them slightly jiggly. The centers set as they cool, so do not overbake or they turn dry.
- Chill before topping. Fully chilled cheesecakes hold their shape and the whipped cream stays put.
- Use bottled key lime juice. It is more convenient and tart than juicing tiny key limes by hand.
- Make ahead. These keep in the fridge for up to 4 days, so they are great for prepping before a party.
Serving Ideas and Suggestions
These mini Key Lime Cheesecakes are perfect for any dessert table. Arrange them on a stand next to our Golden Oreo Cheesecake Bars and Raspberry Cheesecake Bites for a beautiful spread.
They are ideal for holidays, showers, and potlucks since they are already portioned. Serve them with other crowd favorites like our Strawberry Cheesecake Bundt Cake.
Finish them with extra whipped cream, lime zest, or a graham crumble. For more easy chilled treats, try our Creamy Coconut Ice Cream next.
Key Lime Cheesecake FAQs
Key limes are smaller, more tart, and more aromatic than regular Persian limes. Key lime juice gives a brighter, signature tang, but regular lime juice works in a pinch with a slightly milder flavor.
Cracks usually come from overbaking or overmixing the filling after adding the eggs. Pull the cheesecakes when the centers are still slightly jiggly and mix the eggs in just until combined. A little whipped cream on top hides any cracks anyway.
Yes. These mini cheesecakes keep in the fridge for up to 4 days, which makes them perfect for prepping before a party. Add the whipped cream topping just before serving.
Absolutely. Freeze the baked, un-topped cheesecakes in an airtight container for up to 2 months. Thaw in the fridge overnight, then add whipped cream and lime before serving.
They are done when the edges are set but the very centers still have a slight jiggle, after about 20 minutes at 325 degrees F. They will finish setting as they cool and chill.
No, that is the beauty of this recipe. A standard 12-cup muffin tin with paper liners gives you perfectly portioned individual cheesecakes with no special pan required.
Love cheesecake? Try our Strawberry Cheesecake Bundt Cake next.
Best Key Lime Mini Cheesecakes Recipe
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
For the filling:
- 16 ounces cream cheese softened
- ½ cup sour cream
- ¼ cup granulated sugar
- 2 large eggs
- 2 tablespoons key lime juice
- 1 teaspoon vanilla extract
- whipped cream for serving
- Key limes for garnish optional
Instructions
- Preheat the oven to 325°F. Line a 12 section muffin tin with liners, set aside.
- In a medium-sized bowl, stir together the graham cracker crumbs, butter, and granulated sugar until fully combined.1 cup graham cracker crumbs, 4 tablespoons unsalted butter, 2 tablespoons granulated sugar
- Add 2 tablespoons of the mixture to each liner and press it down to form a crust on the bottom.
- Bake for 5 minutes and then let cool completely.
- Once the crust is cool, make the filling, place the cream cheese into the body of a stand mixer with the paddle attachment and cream until smooth with no lumps.16 ounces cream cheese
- Add the sour cream, sugar, eggs, key lime juice, and vanilla. Mix until combined and smooth, scrape down the sides as needed.½ cup sour cream, ¼ cup granulated sugar, 2 large eggs, 2 tablespoons key lime juice, 1 teaspoon vanilla extract
- Spoon the cheesecake filling evenly among the 12 liners. Bake for 20 minutes until just set, the very center should be very slightly jiggly.
- Let them cool on the counter for 30 minutes, then transfer to the fridge for 30 minutes to chill and set.
- Top with whipped cream and a slice of key lime, optional.whipped cream for serving, Key limes for garnish
Notes
- Use Room Temperature Cream Cheese: For the creamiest cheesecake batter, make sure your cream cheese is at room temperature.
- Mix on Low Speed: When combining ingredients with an electric mixer or stand mixer, use low speed or medium speed.
- Press the Crust Firmly: Pressing the graham cracker crumbs firmly into the muffin cups ensures a sturdy base that won’t crumble.
- Don’t Overbake: Overbaking can lead to a dry or cracked cheesecake. Bake cheesecake bites just until the centers are slightly jiggly.
- Experiment with Different Flavors: This simple recipe can be adapted in so many ways! Try adding a little lemon juice for a citrusy mix, or swirl in fruit sauce for a fun twist.
- Plan Ahead: These mini cheesecake bites taste great the next day!
Nutrition
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