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Mini Cheesecake lime tart
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5 from 1 vote

Refreshing and Creamy Mini Lime Cheesecake

One of my crowd-pleaser desserts is the irresistible and refreshing Lime Cheesecake. No meal will be complete without this revitalizing and easy lime cheesecake that is finger-lingering.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Lime Cheesecake, Lime Cheesecake recipe
Servings: 12
Calories: 269kcal
Author: Cookie


  • Bowl
  • hand blender
  • kitchen robot


Cheesecake crust:

  • 1 cup graham cracker crumbs 
  • 4 tbsp unsalted butter melted

Cheesecake filling;

  • 20 oz cream cheese at room temperature
  • 2/3 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 egg yolks
  • 2 tsp lime zest
  • 1/4 cup lime juice
  • 1/8 cup cream


  • Melt 4 tbsp of the unsalted butter. Meanwhile, chop graham cookies in the kitchen robot. In a bowl mix these ingredients together to obtain a homogeneous composition. 
  • Preheat the oven to 350 °F(180°C). Baking mini cheesecakes I have used a muffin pan. Line it with muffin liners. Add about one full tablespoon of composition of the crust in each muffin liner and uniformize it with your fingers. Press firmly with the back of the spoon to obtain a well-shaped crust. Bake in the preheated oven for about 7-10 minutes, until the crust becomes slightly golden and crispy. Then remove from the oven and set aside to cool!
  • Reduce the temperature in the oven to 300 °F (170 °C).
  • Meanwhile, using a hand mixer beat the 20 ounces of cream cheese with ⅛ of cream until you obtain a smooth composition. Now, mixing at low speed add ½ cup of sugar and 1 tsp of vanilla extract. Continue beating by adding 2 eggs and 2 yolks at room temperature. At the end, add 2 tsp of lime zest and ¼ cup of lime juice and beat until all the ingredients have been well incorporated.
  • Now, fill the molds until the paper ends. Baking mini cheesecake it is not necessary to use a water bath, so bake them in a preheated oven for about 20 minutes. Remove cheesecakes from the oven and leave them to cool completely for about 30-45 minutes. Before serving try to resist and leave cheesecakes to chill for at least 3 hours.


Sodium: 165mg | Calcium: 57mg | Vitamin C: 2mg | Vitamin A: 870IU | Sugar: 13g | Potassium: 84mg | Cholesterol: 125mg | Calories: 269kcal | Saturated Fat: 13g | Fat: 22g | Protein: 4g | Carbohydrates: 14g | Iron: 1mg