The other day, I was elbow-deep in flour, grappling with some stubborn dough. My apron, already looking like it lost a fight with a spaghetti explosion, got another stripe from a flung dollop of cream cheese.
Just another Tuesday in my kitchen. It’s never spotless, but that is how you know real cooking happens here. If you are looking for a savory contrast to this dessert later, try my creamy polenta recipe.
This time, it was for something sweet. My buddy Tony was coming over, and he loves a good zesty citrus dessert. I figured a mini key lime cheesecake would be just the thing.
Ingredients for Mini Key Lime Cheesecake
Dry Ingredients
3/4 cup fine graham cracker crumbs
1/4 cup sugar (for crust)
3/4 cup sugar (for filling)
1 heaping tablespoon cornstarch
2 tablespoons sugar (for sauce)
Wet Ingredients
Nonstick cooking spray
4 tablespoons salted butter, melted
Two 8-ounce packages cream cheese, softened
1/2 cup sour cream
2 large eggs, at room temperature
2 teaspoons freshly grated lime zest (for filling)
1/4 cup Key lime juice
1 teaspoon vanilla extract
3/4 cup thawed frozen raspberries
1/2 teaspoon freshly grated lime zest (for sauce)
How to Make the Graham Cracker Crust
Step 1: Prep the Oven and Molds
Set your oven to 300 degrees F. Hit the bottoms of your silicone or muffin molds with nonstick spray. Lay them out on a baking sheet to make life easier.
Step 2: Mix the Crust
Grab a small bowl. Toss in your graham cracker crumbs, sugar, and melted butter. Stir until the mixture feels like wet sand.
Step 3: Press the Crust
Press the crumb mixture firmly into the bottom of each mold. You want a solid, packed base for your cheesecake. Set them aside while you prep the filling.
Preparing the Key Lime Cheesecake Filling
Step 1: Cream the Cheese
Use an electric mixer to beat the cream cheese and sour cream. You want the mixture perfectly smooth with no lumps.
Step 2: Add the Eggs
Add the eggs one at a time. Beat well after each addition to keep the filling light and airy.
Step 3: Flavor Time
Mix in the sugar, lime zest, lime juice, cornstarch, and vanilla. Beat until everything is completely incorporated.
Making the Fresh Raspberry Sauce
Step 1: Process the Berries
Place the thawed raspberries, sugar, and lime zest into a food processor. This adds a bright pop to your mini key lime cheesecake.
Step 2: Blend Until Smooth
Process until the mixture is smooth and seedless. Taste and adjust the sweetness if necessary.
Step 3: Chill Out
Pour the sauce into a small bowl and refrigerate. It needs at least an hour to thicken before serving.
Baking Tips for Perfect Mini Cheesecakes
Pouring the Filling
Pour the filling over the crusts. Leave a little room at the top so they do not bubble over.
Baking Time
Bake for 20 minutes at 300 degrees F. The edges should be set, but the center should have a slight jiggle.
Cool and Chill
Let them cool completely before moving to the fridge. They need two hours to set properly.
Serving and Storage Suggestions
Drizzle the raspberry sauce over the chilled cheesecakes before serving. If you want a quick breakfast treat instead of dessert, consider trying some simple cheesy egg toast.
Leftovers keep in the fridge for up to 3 days. You can also freeze them individually for up to two months.
Health Benefits
Making your own food is great for the soul. There is also research on food and mood that suggests cooking can be therapeutic. Enjoy these treats in moderation as part of a balanced life.
Mini Key Lime Cheesecake with Raspberry Sauce
Ingredients
- Nonstick cooking spray for spraying the molds
- 3/4 cup fine graham cracker crumbs
- 1/4 cup sugar
- 4 tablespoons salted butter melted
- 16 ounces cream cheese softened, two 8-ounce packages
- 1/2 cup sour cream
- 2 large eggs at room temperature
- 3/4 cup sugar
- 2 teaspoons freshly grated lime zest
- 1/4 cup Key lime juice from about 13 small Key limes or 2 large regular limes
- 1 heaping tablespoon cornstarch
- 1 teaspoon vanilla extract
- 3/4 cup frozen raspberries thawed
- 2 tablespoons sugar
- 1/2 teaspoon freshly grated lime zest
Instructions
- Preheat the oven to 300 degrees F. Spray the bottoms of 24 cupcake-size silicon molds with cooking spray (or two 12-cup muffin pans) and place them on a baking sheet.
- To make the crust, in a small mixing bowl, stir together the crumbs, sugar and melted butter, then press the mixture firmly into the bottom of each mold. Set aside.
- Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Add the eggs 1 at a time, beating well after each addition. Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth.
- Pour the filling into the prepared crusts. Bake until the tops are lightly brown, about 20 minutes. Let cool, then cover and refrigerate for at least 2 hours before serving.
- Meanwhile, to make the sauce, process the raspberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before drizzling over the cheesecake and serving.
Frequently Asked Questions
Can I use regular limes instead of Key limes?
Yes, you can substitute regular Persian limes for Key limes. You’ll need about 2 large limes to get 1/4 cup of juice. The flavor will be slightly less tart but still delicious.
How do I know when mini cheesecakes are done baking?
The cheesecakes are done when the edges are set but the center still has a slight jiggle. They will firm up as they cool. Overbaking can cause cracks, so remove them when they’re slightly underdone.
Can I make these mini cheesecakes ahead of time?
Yes! These cheesecakes can be refrigerated for up to 3 days or frozen for up to 2 months. Add the raspberry sauce just before serving for the best texture and presentation.
What size molds should I use for mini cheesecakes?
Standard muffin tin or silicone cupcake molds work perfectly. This recipe makes about 12 mini cheesecakes. Make sure to spray molds well with nonstick spray for easy removal.
Do I need to use a water bath for mini cheesecakes?
No water bath is needed for mini cheesecakes since they’re small and bake quickly and evenly. The smaller size prevents the cracking that often occurs with large cheesecakes.
How long should I chill the cheesecakes before serving?
Chill for at least 4 hours, but overnight is best for the firmest texture and best flavor. The cheesecakes need time to set completely so they slice cleanly and have the perfect creamy consistency.
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