Thank you for stopping by, fellow dessert lovers. It’s always a joy to share something sweet and simple that brings sunshine to your table—and today’s recipe does just that. These Mini Key Lime Cheesecakes are one of those desserts that feels fancy, but comes together with minimal effort. They’re rich and creamy, tangy and refreshing, and absolutely ideal for spring and summer celebrations. Whether you’re hosting a brunch, packing a picnic basket, or just craving a citrusy pick-me-up, these delightful little cheesecakes are just what you need.
Right after the first bite, I promise you’ll understand why this is one of my most-loved recipes. Mini key lime cheesecakes are a perfect balance of creamy, tart, and sweet, all nestled on top of a buttery graham cracker crust. The texture is smooth and luscious, the flavor is vibrant, and they’re so photogenic that you’ll want to snap a picture before digging in. If you’re a fan of key lime pie but want something a little more portable and party-friendly, this recipe is going to be your new go-to.
What Are Mini Key Lime Cheesecakes?
Mini key lime cheesecakes are individually portioned cheesecakes baked in a muffin pan. They feature a classic graham cracker crust and a creamy filling flavored with key lime juice and zest. Each one is about two to three bites of citrusy heaven, and they’re often topped with whipped cream and a slice of lime or a sprinkle of zest for a bright, beautiful finish.
Unlike traditional cheesecake, which requires a water bath and careful slicing, these mini versions are incredibly low-maintenance. They bake up quickly, chill beautifully, and make serving a total breeze. No cracks to worry about, no mess—just smooth, silky cheesecake in the palm of your hand.
Why You’ll Fall in Love With This Recipe
I could rave about these for hours, but here are the standout reasons you’ll adore this dessert:
- They’re individual-sized and portable – no forks or plates required
- Bright, bold flavor thanks to key lime juice and zest
- No fancy equipment needed – a standard muffin tin and a hand mixer will do
- Make-ahead magic – they actually taste better the next day
- Perfect balance of rich and refreshing – never too heavy, always a hit
This recipe also plays well with other citrus fruits, so if you’ve got lemons or oranges on hand, the base can easily be adapted.
What Do Mini Key Lime Cheesecakes Taste Like?
Every bite of these cheesecakes is a blend of creamy cheesecake and bright citrus tang. The graham cracker crust adds a buttery crunch that pairs perfectly with the smooth filling. Key lime juice brings that signature sharp yet fragrant acidity, softened slightly by the richness of cream cheese and sweetened condensed milk. The result? A flavor profile that’s both bold and balanced. Tangy, sweet, creamy, and fresh—nothing overpowering, and everything just right.
The taste is remarkably similar to a classic key lime pie, but with the added decadence of cheesecake. If you love zesty desserts, this is going to become your new favorite.
The Benefits of Making Mini Cheesecakes
- Quick bake time – just 15 to 18 minutes in the oven
- No slicing or plating stress – they come ready to serve
- Chill-friendly – they only get better after refrigeration
- Kid-friendly – easy for little hands to hold and enjoy
- Perfect for parties and potlucks – always a crowd-pleaser
They’re also perfect for variety dessert trays. Mix and match with other minis like No-Bake Brownie Batter Cheesecake for a dynamic dessert table.
Ingredients for Mini Key Lime Cheesecakes
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/3 cup sweetened condensed milk
- 1/4 cup sour cream
- 1/4 cup key lime juice (fresh or bottled)
- 1 teaspoon lime zest
- 1 large egg
- 1/2 teaspoon vanilla extract
Optional Topping
- Whipped cream
- Lime zest or thin lime slices for garnish
Tools You’ll Need
To make this recipe, you won’t need anything fancy. Just:
- Standard 12-cup muffin tin
- Paper muffin liners
- Medium mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Citrus zester or microplane
- Small glass or spoon for pressing the crust
These tools make prep simple and cleanup even easier. If you have a piping bag, it’s a great tool for finishing with a beautiful whipped cream swirl.
Ingredient Substitutions and Additions
- Lime Juice: If you can’t find key limes, bottled key lime juice works wonderfully. You can also use regular limes; just increase the zest to boost the flavor.
- Dairy-Free Option: Use plant-based cream cheese and coconut cream for a non-dairy version.
- Gluten-Free Crust: Substitute gluten-free graham crackers to keep it celiac-safe.
- Flavor Boosters: Add a dash of coconut extract to the filling or mix shredded coconut into the crust for a tropical twist.
- Extra Texture: Fold in some white chocolate chips or crushed pistachios to the filling for a surprising crunch.
Step-by-Step Instructions for Making Mini Key Lime Cheesecakes
Step 1: Preheat and Prepare Your Muffin Tin
Preheat your oven to 325°F (160°C). Line a standard 12-cup muffin pan with paper liners. This keeps the cheesecakes easy to remove and serve.
Step 2: Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Spoon about 1 to 2 tablespoons of the crust mixture into each muffin liner. Use the bottom of a small glass or a spoon to press it down firmly.
Bake the crusts for 5 minutes. Remove from the oven and let them cool while you prepare the filling.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until it’s smooth and fluffy, with no lumps. Add the sweetened condensed milk, sour cream, key lime juice, lime zest, vanilla extract, and egg. Mix on low to medium speed until everything is fully incorporated. Be careful not to overmix, which can introduce too much air into the batter and cause cracking.
Step 4: Assemble and Bake
Spoon the filling evenly over the cooled crusts, filling each muffin liner nearly to the top. Bake for 15 to 18 minutes, or until the centers are set but still slightly jiggly when you gently shake the pan.
Remove from the oven and allow the cheesecakes to cool to room temperature in the pan.
Step 5: Chill
Once cooled, transfer the muffin tin to the refrigerator and chill for at least 2 hours. For best results, chill overnight. This allows the flavors to fully develop and gives the cheesecake its perfect, firm texture.
Step 6: Garnish and Serve
Just before serving, top each mini cheesecake with a swirl of whipped cream and a garnish of lime zest or a thin slice of lime. If you’re going for a picture-perfect presentation, a piping bag will give your whipped topping that bakery-style finish.
What to Serve With Mini Key Lime Cheesecakes
These mini cheesecakes pair beautifully with a variety of accompaniments:
- Fresh strawberries or blueberries on the side
- Iced herbal tea with mint
- A glass of chilled prosecco or a citrusy cocktail
- Crumbled vanilla wafers or toasted coconut for a textured topping
- Pair them with Strawberry Jello Salad for a nostalgic dessert duo
They also complement other citrus or tropical-themed desserts, making them a great addition to summer dessert spreads.
Tips for the Best Mini Cheesecakes
- Always use room temperature cream cheese for a smooth, lump-free filling.
- Don’t overmix the batter once the egg is added; this helps prevent cracks and ensures a creamy texture.
- Use paper liners to make removal easier and cleaner.
- Allow full cooling and chilling time—cheesecakes need time to set properly.
- Decorate just before serving to keep toppings fresh and vibrant.
Storage Instructions
Mini key lime cheesecakes store beautifully:
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Place cooled, undecorated cheesecakes in a single layer and freeze for up to 1 month. Thaw in the fridge overnight and garnish before serving.
They’re just as tasty chilled as they are freshly made, making them perfect for make-ahead events.
General Information About Key Limes
Key limes are smaller and more aromatic than the common Persian lime. Their flavor is more intense, with a sweetly tart profile that makes them ideal for desserts. While they can be harder to find fresh in some areas, bottled key lime juice is widely available and works perfectly in recipes like this.
Historically, key lime pie was created in the Florida Keys, where key limes grow natively. Their juice, combined with sweetened condensed milk, has become iconic in desserts like pies, trifles, and of course, mini cheesecakes.
If you enjoy citrus-forward recipes, you might also love this Key Lime Pie Trifle, a layered dessert that’s as easy as it is indulgent.
Frequently Asked Questions
Can I make these in advance?
Yes! In fact, they taste best after chilling overnight. Just wait to add whipped cream until right before serving.
Do I need a water bath?
Nope! That’s one of the beauties of this recipe—no water bath required thanks to the small size and gentle baking temperature.
Can I make a larger cheesecake using this recipe?
You can adapt this recipe for a small 6-inch springform pan, but baking time will increase to about 40–45 minutes. Keep an eye on the center for doneness.
Can I freeze them with the whipped topping?
It’s best to freeze them undecorated. Add the whipped cream after thawing for the best texture and presentation.
Final Thoughts
These Mini Key Lime Cheesecakes are everything I love in a dessert—quick, zesty, creamy, and absolutely delightful. They come together in under an hour, chill effortlessly, and serve up smiles every single time. Whether you’re baking for a party or just treating yourself, they’re a guaranteed hit. I’m still thinking about how beautiful they looked the last time I served them—and I’m kicking myself for not taking more photos!
Make these once, and you’ll find yourself coming back to them again and again. They’re the kind of recipe that becomes a staple.
More Citrus & Creamy Desserts to Try
Looking for more citrusy, creamy, or no-bake desserts? Here are some reader favorites:
Each one is easy, crowd-pleasing, and loaded with flavor.
Nutritional Information (per cheesecake, approx.)
- Calories: 180
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 16g
- Sugar: 12g
- Protein: 3g
Mini Key Lime Cheesecakes That’ll Brighten Your Day
Description
These mini key lime cheesecakes are bursting with creamy citrus flavor and built on a buttery graham cracker crust. Made in a standard muffin tin, they’re perfectly portioned, easy to serve, and a total crowd-pleaser. A chilled, zesty dessert that’s ideal for warm-weather gatherings or anytime you need a bright, refreshing treat. Garnish with whipped cream and lime zest for that bakery-style finish. You’ll be coming back to this one again and again!
Ingredients
For the Crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
8 ounces cream cheese, softened
1/3 cup sweetened condensed milk
1/4 cup sour cream
1/4 cup key lime juice (fresh or bottled)
1 teaspoon lime zest
1 large egg
1/2 teaspoon vanilla extract
Optional Topping:
Whipped cream
Lime zest or thin lime slices, for garnish
Instructions
Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
In a bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until combined.
Press about 1 to 2 tablespoons of the crust mixture into each liner and pack it down with a spoon or the bottom of a glass.
Bake crusts for 5 minutes, then set aside to cool while you prepare the filling.
In a large bowl, beat cream cheese until smooth. Add sweetened condensed milk, sour cream, key lime juice, zest, vanilla, and egg. Mix until just combined—don’t overbeat.
Spoon the filling evenly over the crusts in the muffin liners.
Bake for 15–18 minutes, or until centers are set but slightly jiggly.
Let cheesecakes cool at room temperature, then chill in the refrigerator for at least 2 hours (overnight is best).
Before serving, top with whipped cream and garnish with lime zest or slices.
Notes
For best results, make sure all filling ingredients are at room temperature.
If you don’t have key limes, regular lime juice and extra zest will work well.
These store beautifully in the fridge for up to 5 days and freeze well (just skip the whipped cream until serving).
Use a piping bag for whipped cream to get that clean, professional look.
Gluten-free? Just use GF graham crackers for the crust.
For extra flavor, add a pinch of sea salt or shredded coconut to the crust mixture.