During the holiday season, it can be fun to offer bite-sized desserts. Everyone can choose from a variety of flavours and textures. Perhaps even have seconds (or thirds!) of their favourites.
Mini Lime Cheesecakes combine a bright, tangy flavour with a creamy, rich mouth feel. They’re utterly decadent and refreshing at the same time.
The recipe is quick and easy. The graham cracker crumb crust can be whizzed together in a food processor in a few minutes. The tangy lime filling whips up in a few steps. Simply bake, chill and enjoy. The whipped cream garnish adds a touch of elegance, but the cheesecakes are just as delicious on their own.
Perfect any time of year, they’re especially welcome at Christmas as an alternative to the spiced fruit and chocolate offerings which often feature. I added a touch of green food dye to this presentation to coordinate the dessert to a Gregorian Santa Christmas table setting, But feel free to omit the dye—the cheesecakes are a lovely, pale green colour on their own.
Mini Lime Cheesecakes
- Total Time: 33 minutes
- Yield: Serves 12 1x
Ingredients
For the Crust
- 90 g or ¾ c Graham cracker crumbs (from 6 full sheets)
- 43 g or 1 ½ oz unsalted butter, melted
- 25 g or 1 tbsp granulated sugar
For the Lime Cheesecake Filling
- 340 g or 12 oz original cream cheese (not spreadable)
- 60 g or ¼ c sour cream
- 100 g or ½ c granulated sugar
- 45 ml or 3 tbsp fresh lime juice
- 1 g or 1 tsp lime zest (from one lime)
- 5 ml or 1 tsp vanilla extract
- 1 drop green food dye
- 1 large egg
Instructions
Make the Crust
- Preheat the oven to 325°F.
- Spray a 12-cavity mini cheesecake pan or muffin tin with good-quality baking spray.
- In the bowl of a food processor, pulse graham crackers to fine crumbs. Transfer to a medium mixing bowl, add the melted butter and sugar, and mix until well combined.
- Distribute the mixture evenly in the mini cheesecake pan; press the mixture down firmly into an even layer in each cavity.
- Bake until lightly brown (5 minutes). Remove from the oven and set aside to cool.
Make the Cheesecake Filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the sour cream and granulated sugar and mix until well combined. Add the key lime juice, zest, vanilla extract, and green food dye and mix until fully combined, scraping down the sides of the bowl as needed. Add the egg and mix on low speed until just combined.
- Distribute evenly among the cavities of the cheesecake pan.
- Bake at 325°F until the tops of the cheesecakes are set (15– 18 minutes).
- Remove from the oven and cool to room temperature (at least 1 hour). Cover tightly with plastic wrap and refrigerate for at least 3-4 hours or overnight.
- Remove the cheesecakes from the pan once thoroughly chilled.
- Garnish with whipped cream if desired.
Notes
Recipe adapted from livewellbakeoften.com
Cheesecake pan available from Amazon.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
