Mini Key Lime Cheesecakes

Mini key lime cheesecake is a dessert that doesn’t last long once people start tasting it. Each little bite-sized round has a buttery graham cracker crust, a silky cream cheese filling that’s perfectly balanced between sweet and tart, and a bright hit of fresh key lime juice.

Love More Recipes? Try My Strawberry Shortcake Cheesecake or this Blueberry Lemon Cheesecake Bars next.

Why You’ll Love This Recipe

• Individual portions mean zero fuss at serving time — No cutting, no plating drama, and everyone gets the same beautiful little dessert.
• No water bath required — Unlike full-sized cheesecakes, these minis don’t need the complicated water bath step to stay crack-free and creamy.
• They taste even better the next day — Make them a day ahead and the flavors have time to meld into something truly spectacular.
• That fresh citrus zing is irresistible — The key lime juice and zest give these cheesecakes a bright, summery flavor that feels like a little vacation in every bite.
• Perfect for any occasion — Pretty enough for a dinner party, easy enough for a Tuesday-night treat, and portable enough for a potluck.

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Ingredients You’ll Need

For the graham cracker crust:

• 1 cup finely crushed graham cracker crumbs (about 8 full graham cracker sheets)
• 3 tablespoons granulated white sugar
• 5 tablespoons unsalted butter, melted and slightly cooled

For the key lime cheesecake filling:

• 8 oz full-fat block cream cheese, softened to room temperature (do not use the tub-style — it won’t set correctly)
• 1/2 cup granulated white sugar
• 1/4 cup full-fat sour cream, softened
• 2 tablespoons fresh key lime juice (bottled works in a pinch, but fresh is miles better)
• 1 tablespoon lime zest (from about 2 regular limes or 4–5 key limes)
• 3/4 cup cold heavy whipping cream
• 1 pinch of salt

For the whipped cream topping:

• 1 cup cold heavy whipping cream
• 3 tablespoons powdered sugar
• Optional garnish: thin lime slices or a sprinkle of extra lime zest

Why These Ingredients Work

Full-fat block cream cheese is the non-negotiable ingredient in this recipe. The fat content is what gives cheesecake its signature dense, velvety texture. Tub-style cream cheese contains more moisture and emulsifiers that prevent it from setting up properly — you’ll end up with a soupy filling that never quite firms up, no matter how long you refrigerate it.

The trick of whipping the heavy cream separately before folding it into the cream cheese mixture is what makes these mini cheesecakes lighter and more mousse-like than a traditional baked version. The whipped cream introduces air into the filling, which gives it a soft, cloud-like texture that contrasts beautifully with the crunchy, buttery crust beneath.

Key lime zest is just as important as the juice itself. The zest lives in the bright green skin of the lime and contains concentrated aromatic oils that carry the most vivid citrus flavor — more than the juice alone could ever provide. Don’t skip it.

Essential Tools and Equipment

• Standard 12-cup muffin tin
• Cupcake liners
• Food processor or a zip-top bag and rolling pin for crushing crackers
• Hand mixer or stand mixer with whisk attachment
• Two mixing bowls (one large, one medium)
• Rubber spatula for folding
• Piping bag with a large round or star tip (or just a zip-top bag with a corner snipped)
• Microplane or fine zester for the lime zest

Step-by-Step Instructions

Step 1: Make the Graham Cracker Crust

Line your 12-cup muffin tin with cupcake liners. Pulse the graham crackers in a food processor until they’re fine crumbs, then add the sugar and melted butter and pulse until the mixture resembles wet sand. Spoon about 1½ tablespoons of the crust mixture into each lined cup. Use the flat bottom of a small shot glass or the back of a spoon to press the crumbs down firmly and evenly.

Step 2: Whip the Heavy Cream

Pour the cold heavy whipping cream into a medium bowl and beat with a hand mixer on medium-high speed until stiff peaks form, about 3–4 minutes. The cream should hold its shape when you lift the beaters. Set this aside — you’ll fold it into the filling at the end.

Step 3: Make the Cream Cheese Filling

In a large bowl, beat the softened cream cheese and sugar together on medium-high speed until completely smooth and fluffy, about 2–3 minutes. Add the sour cream and beat for another minute. Scrape down the sides of the bowl, then add the key lime juice, lime zest, and pinch of salt. Beat until everything is well incorporated and the filling smells absolutely incredible.

Step 4: Fold Together and Fill

Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in two additions. Use slow, sweeping strokes from the bottom of the bowl — be patient and careful here because you want to keep as much air in the filling as possible. Transfer the filling to a piping bag and pipe it evenly into each chilled crust. Smooth the tops with the back of a small spoon if needed.

Step 5: Chill and Top

Cover the pan loosely with plastic wrap and refrigerate for at least 3 hours, or overnight for best results. When ready to serve, beat the whipped topping cream and powdered sugar together to stiff peaks and pipe or dollop it onto each cheesecake.

You Must Know

The cream cheese absolutely must be at room temperature before you start mixing. Cold cream cheese creates lumps in the filling that no amount of additional mixing will smooth out. Set it on the counter at least one to two hours before you plan to bake — or if you’re in a hurry, cut it into cubes and let those sit for 30 minutes.

Do not rush the chilling time. The filling sets entirely in the refrigerator — it’s a no-bake filling, so the chill time is your baking time. Three hours is the minimum; overnight is best. If you try to serve these after only an hour in the fridge, the filling will be too soft and will lose its shape the moment you unwrap each one.

When folding the whipped cream into the filling, use the lightest hand possible. Overmixing deflates all the air you just worked to incorporate and leaves you with a dense, heavy filling rather than the airy, mousse-like texture that makes these minis so special.

Personal Secret: Use a piping bag rather than a spoon to fill the cups. The piping bag lets you control exactly how much filling goes into each cup for perfectly even, beautiful mini cheesecakes — and the presentation looks like something from a bakery case.

Pro Tips & Cooking Hacks

• Chill the mixing bowl and whisk attachment in the freezer for 10 minutes before whipping the cream — cold equipment means faster, sturdier peaks.
• Press the crust firmly using a shot glass — the flat bottom creates an even, compact base that won’t crumble when you remove the liner.
• If you can’t find key limes, regular lime juice is a perfectly fine substitute — the flavor difference is subtle.
• Vanilla wafers or gingersnap cookies make a fun crust swap and add their own distinct flavor to the base.
• Scrape down the bowl between each addition to the cream cheese mixture to prevent lumps from hiding at the bottom.
• These taste best cold — don’t leave them out at room temperature for more than 20–30 minutes before serving.

Flavor Variations & Suggestions

For a tropical twist, stir 2 tablespoons of coconut cream into the filling in place of the sour cream, and top the finished cheesecakes with a sprinkle of toasted coconut flakes. The coconut amplifies the summery, vacation-inspired feel of the key lime while adding beautiful texture to the top of each mini.

If you’re feeling adventurous, try a gingersnap crust instead of graham crackers. The warm, spicy bite of gingersnap against the tart, creamy key lime filling is an absolutely outstanding flavor combination — one of those happy accidents that becomes a new tradition.

Make-Ahead Options

These mini cheesecakes are tailor-made for advance preparation. You can make them up to two days before serving — just wait to add the whipped cream topping until right before you set them out so the topping stays fresh and pretty. Store the filled, un-topped cheesecakes tightly covered in the refrigerator where they’ll actually improve as the flavors meld together.

For longer storage, these freeze beautifully for up to 3 months. Remove the liners, wrap each cheesecake individually in plastic wrap, then store them in a freezer-safe bag or container. Thaw overnight in the refrigerator and top with fresh whipped cream just before serving.

What to Serve With Mini Key Lime Cheesecakes

A mixed berry platter alongside these cheesecakes is stunning — the deep jewel tones of blueberries, raspberries, and strawberries contrast beautifully against the pale golden yellow of the key lime filling. A light drizzle of honey or a dusting of powdered sugar on the berries ties everything together.

For a full summer dessert spread, serve these alongside a fruit punch or fresh-squeezed lemonade. The citrus notes in the drinks play off the key lime in the cheesecakes beautifully, and the whole presentation feels like a proper warm-weather celebration.

A light drizzle of raspberry coulis or passion fruit sauce over the finished cheesecakes before serving adds gorgeous color and a complementary tartness that makes the dessert feel especially special and restaurant-worthy.

Allergy Information

• Dairy: Contains cream cheese, heavy cream, sour cream, and butter. Use plant-based cream cheese, coconut whipped cream, and vegan butter for a dairy-free version.
• Gluten: Graham cracker crust contains gluten. Use certified gluten-free graham crackers or almond flour cookies for a gluten-free crust.
• Egg: No eggs in this recipe.
• Tree nuts: No nuts unless you choose an almond-based crust alternative.

Storage & Reheating

These are a cold dessert and should not be reheated. Store in an airtight container in the refrigerator for up to 5 days — the crust may soften slightly over time but they’ll still taste wonderful. For frozen storage, wrap individually in plastic, then place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator. Always add fresh whipped cream topping after thawing rather than before freezing.

FAQs

Can I make these mini key lime cheesecakes ahead of time?

Absolutely — they actually taste better after at least one overnight rest in the refrigerator. Make them up to two days ahead and hold off on the whipped cream topping until just before serving.

Do I need to bake these cheesecakes?

No — this is a no-bake filling. The cheesecakes set entirely in the refrigerator, which makes them much more approachable than traditional baked cheesecakes.

Can I use regular limes instead of key limes?

Yes! The flavor difference is subtle. Regular lime juice and zest will give you that bright, citrusy taste without the need to hunt down specialty key limes.

Why is my filling not setting up firmly?

Almost always, this comes down to not chilling long enough or using tub-style cream cheese rather than block cream cheese. Always use full-fat block cream cheese and give the cheesecakes the full 3-hour chill time minimum.

Can I freeze these mini cheesecakes?

Yes — wrap each one individually in plastic wrap, then store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and add fresh whipped cream before serving.

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