Mini Lime Cheesecakes

Indulge in the refreshing decadence of Mini Lime Cheesecakes—perfectly portioned treats that are as vibrant as they are creamy. Featuring a buttery graham cracker crust and a luscious lime-infused filling made from tangy cream cheese, sour cream, and freshly squeezed lime juice, these bite-sized desserts are the epitome of zesty indulgence. With just 20 minutes of prep time and a quick bake, they’re an effortless way to satisfy your cheesecake cravings. Garnish each one with a dollop of whipped cream and a sprinkle of lime zest for an elegant, citrusy finish. Ideal for summer gatherings, dessert tables, or a fun twist on traditional cheesecake, these Mini Lime Cheesecakes will brighten any occasion.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 200 grams graham cracker crumbs
• 75 grams unsalted butter, melted
• 450 grams cream cheese, softened
• 150 grams granulated sugar
• 120 grams sour cream
• 60 milliliters lime juice
• 2 teaspoons lime zest
• 2 units large eggs
• 1 teaspoon vanilla extract
• 0 whipped cream (optional, for garnish)
• 0 lime slices or zest (optional, for garnish)

Directions

Step 1

Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly moistened.

Step 3

Spoon about 1.5 tablespoons of the crumb mixture into each muffin cup, pressing it down firmly to create a compact crust. Set aside.

Step 4

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.

Step 5

Add the sour cream, lime juice, lime zest, and vanilla extract. Mix until well combined.

Step 6

Beat in the eggs, one at a time, until just incorporated. Do not overmix to avoid introducing too much air into the batter.

Step 7

Evenly distribute the cheesecake batter into the prepared muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the centers are set but still slightly jiggly.

Step 9

Remove the muffin tin from the oven and allow the cheesecakes to cool to room temperature.

Step 10

Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 2 hours or until firm.

Step 11

Before serving, optionally top each cheesecake with a dollop of whipped cream and a small lime slice or extra lime zest for garnish.

Nutrition Facts

Serving size	1183.2 grams (1183.2g)

Amount per serving	% Daily Value*
Calories	4025

Total Fat 277.50g	356%
Saturated Fat 160.80g	804%
Polyunsaturated Fat 0.00g
Cholesterol 1109mg	370%
Sodium 2896mg	126%
Total Carbohydrate 349.10g	127%
Dietary Fiber 6.10g	22%
Total Sugars 226.00g
Protein 59.30g	119%

Vitamin D 80IU	400%
Calcium 816mg	63%
Iron 11mg	59%
Potassium 1008mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.5%

Protein: 5.7%

Carbs: 33.8%