Today, we’re heading to the Florida Keys… or at least our tastebuds are with this sweet, pleasantly tart and creamy Mini Key Lime Pie Cheesecake recipe. It combines the unmistakably tropical flavor of a tart key lime pie with the rich creaminess of cheesecake to create one irresistible summer dessert.

Mini Key Lime Pie Cheesecake Recipe

I am just a little bit obsessed at the moment with the zesty and refreshing flavor of key lime desserts. This is our forth key lime dessert that I’ve developed in the past month!

These mini key lime pie cheesecakes feature a creamy, smooth filling, buttery, crunchy graham cracker base and a simple whipped topping. The sweet and tart flavors balance beautifully, while the acidity of the key lime helps mellow out the richness of the cheesecake.

One of my favorite aspects of making mini cheesecakes (other than their cute, single-serve size and all of the decorating options they provide) is that, unlike a full-sized cheesecake, they don’t need a water bath. This makes mini cheesecakes a much better option for when you want to ensure a cute presentation or have a lot of things happening at once in the kitchen – because the cheesecakes aren’t going to crack and are a lot less fuss to ensure they turn out wonderfully.

There is also no special equipment needed to make these cheesecakes – we just used a muffin pan to bake – however, if you make mini cheesecakes often, a mini cheesecake pan does make removing the baked cheesecakes from the pan easier (as it has removable bottoms – similar to a springform pan).

How to store mini key lime cheesecakes: store the cheesecakes in an airtight container in the refrigerator for up to 3-4 days.

Do not garnish until ready to serve as the key lime slices will become slightly bitter if stored and impart that same bitter flavour to the whipped topping.

How to freeze mini key lime cheesecakes: place the cheesecakes on a tray or in a shallow container and place in the freezer for 1 hour. Remove, then wrap each cheesecake individually before storing in airtight freezer containers or ziptop freezer bags. (This set of freezer containers is a crazy bargain.) They can be frozen for up to 2 months.

Can I substitute key lime juice and zest with regular limes? Yes, if you’re making this recipe out of season or just cannot source key limes, you can use regular limes, just note that you may want to increase the sugar slightly to make up for the tarter flavour of regular limes. However, I highly recommend grabbing a bottle of key lime juice instead of using regular limes.

Key Lime Cheesecake Variations:

• To amp up the key lime flavour, you can add some key lime flavour extract
• Use shortbread cookies or vanilla wafers in place of the graham crackers in the crust
• Toast some coconut flakes and incorporate into the crust or as a garnish to the finished cheesecakes
• Substitute regular graham crackers with chocolate graham crackers OR OREO cookies without the cream filling for a chocolate crust
• Crush some macadamia nuts and incorporate into the crust or toast and use as a garnish
• Swap out the whipped topping for a drizzle of white chocolate

More Key Lime Dessert Recipes:

• Key Lime Pie Cookies (with Video)
• No Bake Key Lime Dessert Lasagna
• Key Lime Avocado Popsicles
• Or, check out our round-up recipe collection of 30+ Key Lime Desserts here

More Mini Cheesecake Recipes:

• Mini No Bake Nutella Cheesecakes
• No Bake Strawberry Cheesecake Jars
• No Bake Raspberry Lemon Cheesecake Jars

Mini Key Lime Cheesecake Ingredients

For the Graham Cracker Crust:

• Graham Crackers
• Butter, melted
• White Granulated Sugar

For the Key Lime Cheesecake Filling:

• Cream Cheese
• Sour Cream
• White Granulated Sugar
• Key Lime Juice <– if you don’t want to juice the limes yourself, this is a great premade option
• Key Lime Zest
• Vanilla Extract
• Egg
• Green Dye, optional <– this set of food coloring has lasted me forever and I love that it creates highly saturated colors with just a drop

For the Whipped Cream Topping:

• Whipped cream of choice
• Key lime slices and key lime zest for garnish

Scroll down to the printable recipe card for full measurements.

Tip: Do not garnish until ready to serve as the key lime slices will become slightly bitter if stored and impart that same bitter flavour to the whipped topping.

Kitchen Tools You May Find Helpful

• Food processor or Blender
• Measuring cups and spoons
• Silicone muffin cups (easiest for removing the cheesecakes from)
• Muffin tray (or Mini Cheesecake Tray)
• Spatula
• Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer

How to Make Mini Key Lime Pie Cheesecakes

Graham Cracker Crust Instructions:

Preheat your oven to 325 degrees F.

Using a 12 count cupcake tray, line each cavity with a cupcake liner. 

Place your graham crackers into a blender and blend until you have fine crumbs.

Pour the crumbs into a medium size mixing bowl and add the melted butter and sugar.

Stir together until combined. 

Evenly distribute the graham cracker mixture into each cavity and press down using your thumb.

Bake the crust for 5 minutes at 325 degrees F. Remove and allow to cool.

Key Lime Cheesecake Filling Instructions

Using a hand-held mixer or a standing mixer with the paddle attachment, add the cream cheese, sour cream, granulated white sugar, and beat on medium speed until well combined.

Add in the keylime juice, zest, vanilla extract, and dye and continue to mix until combined. Finally, add in the egg and beat until just combined. 

Evenly pour the keylime filling into each cupcake liner.

Place back into the oven on 325 degrees F. for another 15 minutes.

The cheesecakes are done when the tops no longer appear wet – don’t wait for them to crinkle or crack.

Take out of the oven and allow the cheesecakes to fully cool.

Cover and place the covered cheesecakes into the refrigerator for one hour to chill.

Top with whipped cream and garnish with key lime zest and slices if desired, and serve!

Pin this Easy Mini Key Lime Pie Cheesecake recipe for your next summer baking session:

Grab your free printable recipe card for our mini key lime cheesecake recipe:

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Yield: 12 mini cheesecakes

Mini Key Lime Pie Cheeescakes

Print

Transport your tastebuds to the Florida Keys with this sweet, pleasantly tart and creamy Mini Key Lime Pie Cheesecake recipe. It combines the unmistakably tropical flavor of a tart key lime pie with the rich creaminess of cheesecake to create one irresistible summer dessert.

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

For the Graham Cracker Crust:

• 6 Sheets of Graham Cracker (3/4 cup graham cracker crumbs)
• 3 tablespoons butter, melted
• 2 tablespoons white granulated sugar

For the Key Lime Cheesecake Filling:

• 12 ounces cream cheese
• ¼ cup sour cream
• ½ cup white granulated sugar
• 3 tablespoons key lime juice
• 1 teaspoon key lime zest
• 1 teaspoon vanilla extract
• 1 large egg
• 1 drop green dye, optional

For the Whipped Cream Topping:

• Whipped cream of choice
• Key lime slices and key lime zest for garnish

Instructions

1. Graham Cracker Crust Instructions:
2. Preheat your oven to 325 degrees F.
3. Using a 12 count cupcake tray, line each cavity with a cupcake liner. 
4. Place your graham crackers into a blender and blend until you have fine crumbs.
5. Pour the crumbs into a medium size mixing bowl and add the melted butter and sugar.
6. Stir together until combined. 
7. Evenly distribute the graham cracker mixture into each cavity and press down using your thumb.
8. Bake the crust for 5 minutes at 325 degrees F. Remove and allow to cool.
9. Key Lime Cheesecake Filling Instructions
10. Using a hand-held mixer or a standing mixer with the paddle attachment, add the cream cheese, sour cream, granulated white sugar, and beat on medium speed until well combined.
11. Add in the keylime juice, zest, vanilla extract, and dye and continue to mix until combined. Finally, add in the egg and beat until just combined. 
12. Evenly pour the keylime filling into each cupcake liner.
13. Place back into the oven on 325 degrees F. for another 15 minutes.
14. The cheesecakes are done when the tops no longer appear wet - don't wait for them to crinkle or crack.
15. Take out of the oven and allow the cheesecakes to fully cool.
16. Cover and place the covered cheesecakes into the refrigerator for one hour to chill.
17. Top with whipped cream and garnish with key lime zest and slices if desired, and serve!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 217Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 55mgSodium: 154mgCarbohydrates: 19gFiber: 0gSugar: 14gProtein: 3g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

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I hope your family loves this easy mini key lime cheesecake as much as mine did!

For more decadent desserts, check out our full dessert recipe collection here: