Can I use regular limes instead of key limes?

Yes, you can substitute regular Persian limes if key limes aren't available. The flavor will be slightly different—less intensely aromatic and a bit less tart—but still delicious. You might want to add a bit of lime zest to amp up the flavor when using regular limes.

Why did my cheesecakes crack on top?

Cracking usually happens from either overmixing the batter (incorporating too much air), overbaking, or cooling too quickly. Next time, mix just until ingredients are combined, watch your baking time carefully, and allow the cheesecakes to cool gradually at room temperature before refrigerating.

Can I make these without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can achieve great results with a hand mixer or even mixing vigorously by hand with a spatula or wooden spoon. The key is ensuring your cream cheese is very soft so you can work out all the lumps.

How do I know when the cheesecakes are done baking?

Perfect mini cheesecakes should be mostly set around the edges but still have a slight jiggle in the center—about the size of a quarter. They'll continue to firm up as they cool. If they're completely firm throughout when you remove them from the oven, they're likely overbaked.

Best Key Lime Mini Cheesecakes Recipe

Description

These Best Key Lime Mini Cheesecakes are the perfect blend of creamy, tangy, and sweet flavors in a compact, single-serving dessert. With a buttery graham cracker crust and a luscious key lime filling, they are both elegant and indulgent, making them ideal for parties, holidays, or any sweet craving. Easy to make and perfect for preparing ahead, these cheesecake bites will quickly become a favorite.

Ingredients

Units Scale

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
1/2 cup sour cream
1/4 cup granulated sugar
2 large eggs
2 tablespoons key lime juice
1 teaspoon vanilla extract

For serving:

Whipped cream
Key lime slices (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare
Preheat your oven to 325°F. Line a 12-section muffin tin with liners and set aside.
Make the Crust
In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until fully incorporated. Add about 2 tablespoons of this mixture to each muffin liner and press it firmly to create a flat, compact crust.
Bake the Crust
Bake the crusts in the preheated oven for 5 minutes, then remove and allow them to cool completely.
Prepare the Filling
Using a stand mixer with a paddle attachment (or a hand mixer), beat the softened cream cheese until smooth and free of any lumps.
Combine Filling Ingredients
Add the sour cream, granulated sugar, eggs, key lime juice, and vanilla extract to the cream cheese. Mix the ingredients on low to medium speed until fully combined. Be sure to scrape down the sides of the bowl as needed for an even batter.
Fill the Liners
Evenly distribute the cheesecake filling among the 12 muffin liners, filling each almost to the top.
Bake the Cheesecakes
Bake the mini cheesecakes for 20 minutes, or until the center is set but slightly jiggly when touched.
Cool and Chill
Allow the cheesecakes to cool at room temperature for about 30 minutes, then transfer them to the refrigerator for at least 30 minutes to fully chill and set.
Add Toppings
Top each cheesecake with a dollop of whipped cream and a slice of key lime for garnish if desired. Serve and enjoy!

Notes

Use Room Temperature Cream Cheese: This ensures a smooth and creamy filling without lumps.
Mix on Low Speed: Prevent overmixing to avoid cracking or a tough texture.
Press the Crust Firmly: A tightly packed crust helps prevent crumbling when removing from the liners.
Don’t Overbake: Remove the cheesecakes while the center is still slightly jiggly to maintain a creamy texture.
Experiment with Different Flavors: Add a little lemon juice or swirl in a fruit sauce for creative variations.
Plan Ahead: These mini cheesecakes taste even better when chilled overnight, allowing the flavors to meld.

Nutrition

Serving Size: 1 cheesecake
Calories: 235
Sugar: 12g
Sodium: 145
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0g
Protein: 4g
Cholesterol: 70mg