Mini Lime Cheesecakes

by Jennifer
18 cupcakes
35 min

I love cheesecake. Everybody loves cheesecake, I think?

And there are so many varieties for it. A few months ago I made Oreo-cheesecake and it was deliciouuuus. Triple cheesecake was another creation I tried out and approved! This time we wanted something lighter and more bite-sized. So this recipe called for a key-lime as a main ingredient. And although I checked three different places, I couldn’t find one and I had to settle for normal limes. I have never had key-limes but it worked just fine with normal limes. So please have a look at the recipe and maybe even try it out! Let me know what you think!

I found the recipe myself @foodtasia. So thank you for that!!

Recipe details
  • 18  cupcakes
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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For the crust
  • 150g graham crackers (1 1/4 cups)
  • 35g granulated sugar (3 tbsp)
  • 60g butter (4 1/2 tbsp)
For the cheesecake filling
  • 450g cream cheese (room temperature) (16 ounces)
  • 130g granulated sugar (2/3 cup)
  • 60g sour cream (1/4 cup)
  • 70g fresh lime juice (4 1/2 tbsp)
  • 1 tablespoon lime zest finely grated
  • 1 teaspoon vanilla
  • 2 large eggs room temperature
For the whipping cream on top
  • 250ml cream (1 cup)
  • 20g sugar (3 tbsp)
  • touch of salt
  • freshly grated lime zest

Heat up the oven to 180 Celsius degrees (350 Fahrenheit) and prepare a muffin pan with cupcake liners.
Put the crackers into a food processor and add meldet butter and sugar. Cover the bottom of the cupcake liners with this mixture and press down firmly with a glass or a spoon.
Put into the oven for 5 min and set aside to let cool. Keep the oven temperature at 180 degrees.
Combine the cream cheese with sugar until smooth.
Add lime juice and zest, sour cream and vanilla until fully combined.
Finally, add the eggs, one at a time and combine at low speed.
Fill the cupcake liners evenly with cheesecake filling and put into the oven for approx 20 min. Have an eye on it and make sure the top does not crack.
Remove from the oven and let cool for an hour. Then refrigerate for at least 3 hours.
After that you can take them out of the cupcake liners and start decorating them with whipped cream.
For the whipped cream, combine all three ingredients until stiff and decorate the cupcakes with it. Add lemon zest and a lime as decoration on top of the whipped cream.
Keep refrigerated until served.
  • Use all ingredients at room temperature.
  • Don't over mix the cheesecake filling.
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