Mini Key Lime Cheesecakes

April 29, 2019

A buttery graham cracker crust topped with a tart and creamy key lime cheesecake filling. Add a fluffy dollop of […]

A buttery graham cracker crust topped with a tart and creamy key lime cheesecake filling. Add a fluffy dollop of freshly whipped cream and these mini key lime cheesecakes make the perfect, bite-size individual desserts.


I just love a mini dessert. And I love key lime anything. Oh, and cheesecake {duh}. So I took a few of my favorite things and created these mini key lime cheesecakes that are the most delicious combination of sweet and tart. They are perfectly zesty in all the right places and because they are mini they have that extra cuteness factor that no one can deny!

I mean…just look at them. SO cuuute!!



These little no fuss desserts are what I call lazy girl cheesecake. They are seriously so easy to make and they are practically fool-proof. I haven’t always had the best of luck baking a full size cheesecake and who has time to fuss with a water bath and all that jazz. These mini cheesecakes are made in a standard muffin tin and bake up in less than thirty minutes. You get all the delicious flavor of cheesecake without the hassle. Between the creamy cheesecake filling, the buttery graham cracker crust and the fluffy, homemade whip cream…there’s just so much to love about these cutie pie desserts.



Before you dash off to preheat your ovens, here’s a few tips you might find helpful.

  1. Be sure to crush the graham crackers until finely ground. I run my graham crackers through a food processor and pulse 10 to 12 times. Alternatively, you could purchase pre-ground graham cracker crumbs which saves a bit of time and makes these mini desserts seriously no-fuss.
  2. Line the muffin tin with paper cupcake liners to ensure easy removal from the pan.
  3. Your dairy products should all be at room temperature before mixing your ingredients. It matters folks.
  4. I added a fair amount of key lime juice and zest to the recipe. But if you are a pucker-up-buttercup kinda person, by all means add more! You do you!!
  5. Do not over bake the cheesecake. Bake until just set and the center doesn’t jiggle. If your cheesecake cracks on the top, you’ve over baked it a bit. But don’t you worry one bit. You’ll be covering that right up with a fluffy mountain of freshly whipped cream and it will still taste incredible. And no one will know your cheesecake has a crack in it, promise.


These bite sized cheesecakes are the perfect little individual desserts to tote along to any dinner party or summer barbecue. I mean, aren’t all desserts in mini form just automatically a crowd favorite? And if you are just making them for yourself, I fully expect you to have at least two since they are mini after all.

If you make these Mini Key Lime Cheesecakes, or any other recipe from blog, be sure to tag @brownedbutterblondie on Instagram. I love to see what you are baking up in your kitchen. And be sure to follow along on Pinterest for all the latest recipe details straight from the blog. To save this recipe to your own Pinterest board, simply click on the red SAVE button on any image in this post.

Happy Baking!

If you like these Mini Key Lime Cheesecakes, you’ll also love:

Key Lime Pie

Mini Triple Chocolate Cheesecakes

Chocolate Lover’s Cheesecake

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Mini Key Lime Cheesecakes

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  • Author: Browned Butter Blondie
  • Prep Time: 4 hours
  • Cook Time: 30 mins
  • Total Time: 4 hours 30 mins
  • Yield: 12 1x
  • Category: Sweets


A buttery graham cracker crust topped with a tart and creamy key lime cheesecake filling. Add a fluffy dollop of freshly whipped cream and these Mini Key Lime Cheesecakes are the perfect individual desserts to tote along to any dinner party or summertime barbecue.



For Crust

  • 8 full sheets graham crackers or 1 cup graham cracker crumbs
  • 4 TBSP unsalted butter, melted
  • 3 TBSP granulated sugar

For Cheesecake Filling

  • 12 ounces regular cream cheese, room temperature
  • 1/4 cup full fat greek yogurt (or regular yogurt)
  • 1/2 cup granulated sugar
  • 3 1/2 TBSP key lime juice
  • 2 tsp key lime zest, plus more for garnish
  • 1 tsp vanilla
  • 1 large egg, room temperature

For Whipping Cream

  • 1 cup heavy whipping cream
  • 1 TBSP confectioner’s sugar


For Crust

  1. Preheat oven to 350 degrees.
  2. Line a 12 cavity muffin pan with paper liners. Set aside.
  3. Process graham crackers in a food processor by pulsing repeatedly until you have fine crumbs.
  4. Place the crumbs in a medium sized bowl and add melted butter and sugar.
  5. Stir with a fork to combine.
  6. Distribute the graham cracker crumbs evenly between the 12 muffin cavities and then press each one down firmly until top is set and level. I use the back of a small measuring cup to press each one down.
  7. Bake for 6-8 minutes and then remove from oven to cool slightly.

For Cheesecake Filling

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese until smooth. About 1 minute.
  2. Add the greek yogurt and sugar and mix on medium low speed until combined.
  3. Add the juice, zest and vanilla and mix until fully combined. Stop the mixer to scrape down the sides of the bowl as needed.
  4. Add the egg and mix on low speed until incorporated.
  5. Using a small measuring cup or spoon, carefully distribute the filling amongst the 12 cavities of the muffin pan.
  6. Return the pan to oven and bake for 18 minutes or until the tops of the cheesecakes are set.
  7. Carefully remove the pan from oven and allow to cool on a wire rack for one hour at room temperature.
  8. Transfer to refrigerator to cool for 3 hours or overnight.
  9. Once chilled, remove each mini cheesecake from the pan and carefully take off the paper liner.
  10. Pipe the freshly whipped cream on to the top of each mini cheesecake.
  11. Sprinkle with freshly grated lime zest if desired.

For Whipped Cream

  1. In the bowl of a stand mixer fitted with a whisk attachment, whisk together the heavy whipping cream and confectioner’s sugar on high speed until soft peaks form. Remove the bowl from mixer and whisk by hand for an additional 12-15 strokes.
  2. Transfer whipped cream to a pastry bag fitted with a large star tip.


Store leftover cheesecakes tightly wrapped in the refrigerator for up to 5 days.



  • Reply
    Rachel Pepple
    August 28, 2019 at 12:08 pm

    I’ve made these cheesecakes a few times and they are amazing! The problem is that the centers keep falling. I’ve tried baking them for more time, less time, etc. still can’t stop it from happening. Any suggestions?

    • Reply
      Heather Mubarak
      December 8, 2019 at 8:23 am

      I’m so sorry that keeps happening to you. Be sure your oven temperature is calibrated correctly. I like to leave the cheesecakes sitting in the oven with door cracked for about 20 minutes once the baking time is up. This helps to prevent a rapid change in temperature which can contribute to the centers falling a bit.

  • Reply
    June 15, 2019 at 5:25 am

    Can’t wait to try these mini key lime cheesecakes! Can they be frozen for future use?

    • Reply
      Heather Mubarak
      June 17, 2019 at 2:21 pm

      Hi Julie! Yes, you can freeze the cheesecakes but I would add the whipped cream topping after you have thawed them out before serving. Enjoy!!

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