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Muffin tin with mini cheesecakes baking in the oven, tops beginning to set.

Mini Key Lime Cheesecake Recipe

These Mini Key Lime Cheesecakes are the perfect balance of tangy and sweet, with a creamy lime filling on a buttery graham cracker crust. Bite-sized and bursting with zesty flavor, they’re a delightful treat for any occasion!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 1
Calories 200 kcal

Equipment

  • Muffin Tin
  • Muffin Liners
  • Mixing bowls
  • Hand Mixer
  • Measuring cups
  • Spatula
  • Wire rack

Ingredients
  

Crust

  • 2 cups graham cracker crumbs
  • 4 Tablespoons butter melted
  • 2 Tablespoons granulated sugar

For filling

  • 24 oz 3 packages cream cheese room temperature
  • 1 cup granulated sugar
  • 2/3 cup sour cream
  • 1/4 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 3 whole large eggs
  • 2/3 cup key lime juice

Instructions
 

  • Preheat your oven to 350ºF and line 24 muffin cups with liners.
  • Mix graham cracker crumbs, melted butter, and sugar. Add 1 tablespoon of crumbs to each liner, press down, and bake for 5 minutes. Set aside.
    Mixing bowl with graham cracker crumbs, melted butter, and sugar being combined with a spoon.
  • Beat cream cheese and sugar until smooth, scraping the bowl as needed.
    Pouring sour cream and key lime juice into the cream cheese mixture.
  • Mix in sour cream, key lime juice, and vanilla until well combined.
  • Add eggs one at a time, beating after each, then gently stir in flour.
    Adding eggs one at a time to the cheesecake batter, mixing gently.
  • Fill muffin cups with batter and bake for 25-30 minutes until set. Cool, remove from pan, and let cool fully on a wire rack.
    Finished mini key lime cheesecakes on a serving plate, garnished with lime zest.