Mini Key Lime Cheesecakes


I love mini, single-serve desserts for entertaining.  It’s so nice to have a tray of cupcakes or pots of chocolate mousse to quickly pass around the table.  No cutting, no scooping, no mess.  These key lime cheesecakes are the latest in my collection of single serve desserts.  Click here for some other ideas, all of which are great for making ahead and easy to serve:

Key limes are smaller than regular limes, in fact they are only about one inch long, and almost perfectly round.  Key limes are sweeter and brighter in flavor than regular limes.  In a pinch you can use regular limes for this, but cut the zest down by half, since regular lime zest can be bitter. Makes 12


  • 3/4 C. graham cracker crumbs
  • 1 T. sugar
  • 1/4 C. melted butter


  • 1 – 8oz. package of cream cheese, softened
  • 1/2 C. sugar
  • 1 T. key lime zest
  • 1/8 C. key lime juice
  • 1/4 C. well shaken buttermilk
  • 1 t. vanilla
  • 2 egg yolks
  • pinch of salt


  • 3 T. sugar
  • 1 T. key lime zest

Heat the oven to 350 degrees.  Prepare the crust.  Mix the graham cracker crumbs, butter, and 1 T. sugar in a bowl.  Line a muffin tin with 12 cupcake papers.  Distribute the crumbs equally among the papers.  Use your fingers to press the crumbs into the bottom of the cups.  Bake the cups for about 7 minutes, or until the crust begins to brown.

Meanwhile make the filling.  Blend together the cream cheese, sugar, lime zest, lime juice, vanilla, buttermilk, salt, and egg yolks until very smooth.  Spoon the mixture into the prepared cups.  This amount of filling filled 12 cups about 3/4 full.  It’s ok if the crusts are still hot, it’s all going right back into the oven.  Bake the cheesecakes for about 20-25 minutes, or until set.  If you gently touch your finger to the top and it’s no longer wet, then they are done.  While they are baking, combine the sugar and lime zest. Remove from the oven and cool in the pan.  When cool, remove from the pan and chill for at least an hour before serving. Just before serving, sprinkle a little of the lime zest sugar over the tops.  This adds a nice crunch and a sweet lime fragrance.


About swellkid recipes

I am a mother of two children, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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