These Mini Key Lime Cheesecakes feature an easy homemade graham cracker crust topped with a smooth and creamy key lime cheesecake filling. The perfect dessert for any time of year!
So many of you loved these mini oreo cheesecakes I posted a while back and I have to say, I really loved them too! I’ve been working on a few more variations for mini cheesecakes because they’re so darn cute. I mean all desserts are better in mini form, right? I feel like mini cheesecakes are the perfect sized desserts to bring to parties or even just to eat by yourself.
Since March is finally here and I have all things fruit on the brain, I decided to create a mini key lime cheesecake version. Between the buttery graham cracker crust, creamy key lime cheesecake filling, and the homemade whipped cream on top it was almost impossible not to eat the whole batch.
For the graham cracker crust you’ll need some graham cracker crumbs, melted butter, and sugar. You’ll mix it all together, press it into each cavity of your pan and bake it for about 5 minutes. I baked these in a mini cheesecake pan, here is a visual of what it looks like. But you can also use a standard 12-count muffin pan, just make sure to line it with cupcake liners for easy removal.
And the key lime cheesecake filling? You’ll start with some cream cheese, sour cream, and sugar. Then, you’ll mix in some key lime juice and zest. If you’re wondering if you can use bottled key lime juice, the answer is YES! I love key lime desserts, but I despise having to juice 10 key limes for just a little bit of juice. I’ve tested this recipe with both and they taste just the same, so stick with bottled key lime juice if you want to make these easier.
You’ll also be mixing in some vanilla extract, an egg, and a little green food dye. You can leave the food dye out of the recipe if you like, but I love to add it so everyone can easily tell they’re key lime cheesecakes.
I love to make these the night before, let them cool, and then refrigerate them overnight. The next morning, I just pop them out of the pan and dessert is ready to go! These cheesecakes are wonderful topped with some homemade whipped cream, but these are also delicious just by themselves.
- 6 full-sheets (90 grams) graham crackers (or ¾ cup graham cracker crumbs)
- 3 tablespoons (45 grams) butter, melted
- 2 tablespoons (25 grams) granulated sugar
- 12 ounces brick-style cream cheese, softened to room temperature
- ¼ cup (60 grams) sour cream
- ½ cup (100 grams) granulated sugar
- 3 tablespoons (45 ml) key lime juice*
- 1 teaspoon key lime zest (or regular lime zest)
- 1 teaspoon vanilla extract
- 1 drop green food dye
- 1 large egg, room temperature
- Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
- Add the graham crackers to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and mix until well combined. Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into an even layer. Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add in the sour cream and granulated sugar and mix until well combined. Add in the key lime juice, zest, vanilla extract, and green food dye and mix until fully combined, scraping down the sides of the bowl as needed. Then, add in the egg and mix on low speed until just combined.
- Evenly distribute the cheesecake filling between all 12 cavities of the pan and return to the oven. Bake at 325°F for 15-18 minutes or until the tops of the cheesecakes are set.
- Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3-4 hours or overnight. Once the cheesecakes are chilled remove them from the pan, serve, and enjoy!
Store mini cheesecakes in an airtight container in the refrigerator for up to 3-4 days.
Love key lime treats?
Try my Baked Key Lime Pie Donuts next!