Mini Lime Cheesecakes
Indulge in the refreshing decadence of Mini Lime Cheesecakes—perfectly portioned treats that are as vibrant as they are creamy. Featuring a buttery graham cracker crust and a luscious lime-infused filling made from tangy cream cheese, sour cream, and freshly squeezed lime juice, these bite-sized desserts are the epitome of zesty indulgence. With just 20 minutes of prep time and a quick bake, they’re an effortless way to satisfy your cheesecake cravings. Garnish each one with a dollop of whipped cream and a sprinkle of lime zest for an elegant, citrusy finish. Ideal for summer gatherings, dessert tables, or a fun twist on traditional cheesecake, these Mini Lime Cheesecakes will brighten any occasion.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 75 grams unsalted butter, melted
- 450 grams cream cheese, softened
- 150 grams granulated sugar
- 120 grams sour cream
- 60 milliliters lime juice
- 2 teaspoons lime zest
- 2 units large eggs
- 1 teaspoon vanilla extract
- whipped cream (optional, for garnish)
- lime slices or zest (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly moistened.
Spoon about 1.5 tablespoons of the crumb mixture into each muffin cup, pressing it down firmly to create a compact crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the sour cream, lime juice, lime zest, and vanilla extract. Mix until well combined.
Beat in the eggs, one at a time, until just incorporated. Do not overmix to avoid introducing too much air into the batter.
Evenly distribute the cheesecake batter into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the centers are set but still slightly jiggly.
Remove the muffin tin from the oven and allow the cheesecakes to cool to room temperature.
Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 2 hours or until firm.
Before serving, optionally top each cheesecake with a dollop of whipped cream and a small lime slice or extra lime zest for garnish.
Nutrition Facts
Calories |
4025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.5 g | 356% | |
| Saturated Fat | 160.8 g | 804% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1109 mg | 370% | |
| Sodium | 2896 mg | 126% | |
| Total Carbohydrate | 349.1 g | 127% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 226.0 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 816 mg | 63% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1008 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
