Mini Key Lime Cheesecakes are the perfect blend of tangy citrus flavor and creamy decadence, served in adorable individual portions. These bite-sized treats feature a buttery graham cracker crust, a smooth and zesty lime cheesecake filling, and a dollop of whipped cream for the perfect finishing touch. Inspired by the tropical flavors of key lime pie, these mini desserts are ideal for parties, family gatherings, or whenever you crave a small indulgence that packs a big punch of flavor.

Whether you’re a cheesecake connoisseur or just someone who loves a refreshing dessert, this recipe will win you over with its simplicity and crowd-pleasing appeal. Let’s dive into making these irresistible treats!

Ingredients

Ingredient	Quantity
Graham cracker crumbs	1 ½ cups
Unsalted butter (melted)	5 tablespoons
Granulated sugar	2 tablespoons
Cream cheese (softened)	16 oz (2 packages)
Sweetened condensed milk	1 cup
Key lime juice	½ cup
Lime zest	1 tablespoon
Eggs	2 large
Vanilla extract	1 teaspoon
Whipped cream	For topping
Lime slices (optional)	For garnish

Ingredient Notes:

For the most authentic flavor, use fresh key limes, but regular limes are an excellent substitute.
Opt for full-fat cream cheese for a creamier texture.

Equipment Needed

12-Cup Muffin Tin: To create perfect mini cheesecakes.
Cupcake Liners: Prevent sticking and make serving easy.
Mixing Bowls: For preparing the crust and filling.
Hand or Stand Mixer: Essential for achieving a smooth cheesecake batter.
Citrus Zester: To add fresh lime zest to the filling.
Measuring Cups and Spoons: For accurate ingredient proportions.

Step-by-Step Instructions

Prepare the Crust

Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Spoon about 1 tablespoon of the crust mixture into each cupcake liner. Press firmly with the back of a spoon or a small glass to create an even layer.
Bake the crusts for 5 minutes, then set aside to cool while you prepare the filling.

Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and creamy.
Add the sweetened condensed milk, key lime juice, lime zest, and vanilla extract. Mix until well combined.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

Assemble and Bake

Divide the cheesecake filling evenly among the prepared crusts. Fill each liner almost to the top.
Bake for 15-18 minutes, or until the edges are set and the centers have a slight jiggle.
Remove from the oven and let the cheesecakes cool in the pan for 20 minutes. Then transfer to the refrigerator to chill for at least 2 hours or overnight.

Finishing Touches

Before serving, top each mini cheesecake with a swirl of whipped cream.
Garnish with a small slice of lime or a sprinkle of lime zest for a pop of color and flavor.

Tips and Variations

Avoid Overmixing: Overmixing the batter can incorporate too much air, leading to cracks. Keep mixing just until combined.
Make It Gluten-Free: Substitute the graham crackers with gluten-free alternatives.
Add Coconut Flavor: Mix a tablespoon of shredded coconut into the crust for a tropical twist.
Decorating Made Easy: Use a piping bag with a star tip for beautifully swirled whipped cream.

Serving Suggestions

Serve these mini cheesecakes chilled for the best texture and flavor. Arrange them on a dessert platter with fresh lime slices or edible flowers for a stunning presentation. Pair with a tangy lime curd or a drizzle of caramel for an extra indulgent treat.

Pairings

A light, refreshing cocktail like a mojito or a sparkling lime spritzer pairs beautifully with these citrusy desserts. The zesty lime flavors in the cheesecakes harmonize perfectly with the mint and effervescence of the drinks. For a non-alcoholic option, consider pairing with a chilled limeade or a green tea infused with honey and lemon.

Storage and Reheating

Refrigeration: Store the cheesecakes in an airtight container in the fridge for up to 5 days.
Freezing: Wrap each cheesecake individually in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating: These are best served cold and don’t require reheating.

Nutritional Information

Nutrient	Amount Per Serving
Calories	220
Total Fat	13g
Carbohydrates	22g
Protein	4g
Sugar	15g

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

Mini Key Lime Cheesecakes are the ultimate crowd-pleaser, combining a creamy, tangy filling with a buttery graham cracker crust. Their bite-sized portions make them perfect for sharing or indulging in a guilt-free treat. Whether for a party, a family dessert, or just to satisfy your sweet tooth, these mini cheesecakes will always be a hit.

We’d love to hear how your Mini Key Lime Cheesecakes turn out! Experiment with garnishes or flavor twists and make the recipe your own. Don’t forget to share your photos and experiences in the comments or on social media to inspire others to try this delicious dessert!