Hey y'all! Ready to wow your tastebuds and your guests with a dessert that's bursting with zesty flavor and creamy goodness? These Mini Key Lime Cheesecakes with Graham Crust are the perfect treat for any occasion—backyard BBQs, summer parties, or just a sweet pick-me-up after a long day. With a buttery, crisp graham cracker crust and a luscious, tangy key lime filling, each bite is pure bliss. Let's get cooking!
Why You'll Love This Mini Key Lime Cheesecakes with Graham Crust Recipe
- Perfectly portioned for gatherings or on-the-go treats.
- The tangy key lime flavor pairs beautifully with the creamy cheesecake and crunchy crust.
- Super easy to prepare—no water bath or springform pan needed!
- These mini desserts chill quickly, so you don't have to wait all day.
- They look adorable and taste even better!
Ingredients for Mini Key Lime Cheesecakes with Graham Crust
- 1 cup graham cracker crumbs (about 8 full sheets)
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 16 ounces (2 packages) cream cheese, softened
- ½ cup granulated sugar (for filling)
- 2 large eggs
- ¼ cup sour cream
- ⅓ cup fresh key lime juice (or regular lime juice if unavailable)
- 1 tablespoon key lime zest (about 3-4 key limes)
- 1 teaspoon pure vanilla extract
- Whipped cream and extra lime zest for garnish (optional)
Directions: How to Make Mini Key Lime Cheesecakes with Graham Crust
Step 1: Prep the Oven and Pan
Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners.
Step 2: Make the Graham Crust
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix until the crumbs are evenly moistened. Scoop about 1 tablespoon of the mixture into each muffin liner and press down firmly to create a compact crust. Bake for 5 minutes, then set aside to cool slightly.
Step 3: Prepare the Creamy Key Lime Filling
Using a hand mixer or stand mixer, beat the softened cream cheese and ½ cup sugar on medium speed until smooth and creamy, about 2 minutes. Add eggs one at a time, mixing just until combined. Blend in sour cream, key lime juice, lime zest, and vanilla extract until the batter is smooth and slightly thickened. Avoid overmixing.
Step 4: Assemble and Bake
Divide the cheesecake filling evenly among the crusts (about 2 heaping tablespoons per cup). Smooth the tops with a spoon. Bake for 15-17 minutes, or until the centers are just set and slightly jiggly. Remove from the oven and cool in the pan for 30 minutes. Then transfer to the refrigerator to chill for at least 2 hours (or overnight).
Step 5: Garnish and Serve
Before serving, top each mini cheesecake with a dollop of whipped cream and a sprinkle of fresh lime zest for a pretty finish.
Notes: Tips for the Best Mini Key Lime Cheesecakes with Graham Crust
- Use full-fat cream cheese for the creamiest, richest texture.
- Press the crust firmly with a small glass or spoon to prevent crumbling.
- For more info about the difference between key limes and regular limes, check out this Bon Appétit article.
Variations on Mini Key Lime Cheesecakes with Graham Crust
- Berry Swirl: Drop a teaspoon of raspberry or blueberry puree on top before baking and swirl with a toothpick.
- Coconut Crust: Swap out half the graham crumbs for shredded coconut for a tropical twist.
- Chocolate Drizzle: Once chilled, drizzle with melted white or dark chocolate for extra decadence.
Required Equipment for Mini Key Lime Cheesecakes
- 12-cup muffin tin
- Paper cupcake liners
- Hand or stand mixer
- Mixing bowls
- Microplane or zester
- Measuring cups and spoons
Storage Instructions for Mini Key Lime Cheesecakes with Graham Crust
Store your mini cheesecakes in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze (without toppings) for up to 2 months—thaw overnight in the fridge before serving.
Suggested Pairings & Serving Recommendations
- Pair with a cold glass of classic mojito or sweet iced tea for a refreshing treat.
- Serve alongside fresh berries or a fruit salad for a light, summery dessert course.
- Try with a scoop of coconut ice cream for an ultra-tropical combo.
Pro Tips for the Best Mini Key Lime Cheesecakes with Graham Crust
- Bring all dairy ingredients to room temperature—it helps achieve a smooth, lump-free filling (learn more at King Arthur Baking).
- Don’t overbake; the cheesecakes should jiggle slightly in the center.
- Chill thoroughly before serving—this helps the flavors meld and the texture set up perfectly.
Mini Key Lime Cheesecakes with Graham Crust FAQ
- Can I use bottled lime juice?
Bottled lime juice works in a pinch, but fresh key lime juice gives the best flavor and aroma for your mini cheesecakes. - Can I make these ahead?
Absolutely! These mini cheesecakes can be made up to 2 days in advance, just keep them chilled until ready to serve. - What if I don’t have a muffin tin?
You can use silicone cupcake molds or ramekins instead, just keep an eye on baking time as it may vary slightly.
Prep & Total Time
- Prep Time: 20 minutes
- Cook Time: 15-17 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 35 minutes
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- ⅓ cup sour cream
- ⅓ cup key lime juice (fresh or bottled)
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon key lime zest
- Whipped cream, for topping (optional)
Instructions
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1Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
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2In a small bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
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3Divide the crumb mixture evenly among the muffin cups and press firmly into the bottoms to form the crusts.
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4In a medium bowl, beat the cream cheese until smooth. Add sour cream, key lime juice, sweetened condensed milk, vanilla extract, and key lime zest. Mix until well combined and creamy.
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5Spoon the cheesecake filling evenly over the crusts. Bake for 16-18 minutes, or until the centers are set but still slightly jiggly.
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6Let cheesecakes cool to room temperature, then refrigerate for at least 2 hours. Top with whipped cream and extra lime zest before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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