Mini Key Lime Cheesecakes effortlessly combine two classic desserts into one incredible treat. Tart key lime pie meets rich cheesecake in bite-sized sweets that are bursting with flavor!
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The Zest of Life
Key limes just ooze summer time!
It’s hard for me to enjoy a key-lime infused treat and not wish I was sunbathing on the beaches of Florida beneath the palm trees.
I’m enjoying all this fresh summer produce and light desserts as I can because fall is just around the corner. And we all know what that means-
Pumpkin season! I can’t pass up the chance to shoutout these pumpkin cheesecake bars. Fall is almost here y’all!
Enjoy the dog days of summer while we have it and I hope you enjoy these bite-sized treats.
How To: Make Mini Key Lime Cheesecakes
These key lime cheesecakes bites are the perfect bite-size treat to satisfy your sweet tooth!
Line a muffin pan with liners for best results. You can heavily grease the pan but it will be messy taking them out (I learned that the hard way!) A large baking dish could also be used and then cut into squares when done.
First you’ll make and set the graham cracker crumb crust. Run graham crackers through the food processor and then mix in melted butter. Press the crumbs into the bottom of each well.
Allow the crust to cool in the fridge while you prepare the cheesecake mixture.
The mixture ingredients will be mixed adding one ingredient at a time. First, whip only the heavy cream until stiff peaks form and it resembles whipped cream. Transfer to the fridge to remain cool.
Beat the softened cream cheese until it is smooth. Next, add the sweetened condensed milk and mix for about 1 minute until it combines with the cream cheese.
Add the whipped cream back to the bowl and mix until combined. Lastly, you’ll stir in the lime juice and zest.
For a less tart dessert, swap out half of the lime juice for lemon juice. It’s a little less sour but just as tasty!
Pour the mixture into the muffin pan and refrigerate for at least a few hours, preferable overnight.
You can even freeze these mini key lime cheesecake bites and it will be just like soft serve!
Mini Key Lime Cheesecakes
- 1 cup graham crackers
- ¼ cup butter melted
- ½ cup heavy cream
- 7 oz sweetened condensed milk
- 4 oz cream cheese softened
- ½ cup key lime juice
- lime zest to garnish
- Line a muffin pan with cupcake liners or grease heavily.
- Crush graham crackers into crumbs and mix with melted butter. Press into the bottom of each well in the muffin pan. Place in the fridge to cool.
- Whip heavy cream until stiff peaks begin to form and transfer to the fridge.
- Beat cream cheese until smooth. Add sweetened condensed milk and mix. Add whipped cream and mix until combined. Stir in lime juice and lime zest.
- Divide the mixture into the muffin pan and refrigerate overnight. For an extra sweet treat on a hot day, freeze and enjoy.
Do you love key lime as much as me?? Share your favorite key lime desserts below!