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Cherry Lime Mini Cheesecakes Recipe


Ingredients:

For the Crust:

  • 1 cup graham cracker crumbs (about 8-10 graham crackers)
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted
  • For the Cheesecake Filling:
  • 16 oz (2 blocks) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 2 tsp lime zest (about 1-2 limes)
  • 2 tbsp fresh lime juice
  • 1 tsp vanilla extract
  • 2 large eggs

For the Cherry Topping:

  • 1 cup cherry pie filling (store-bought or homemade)
  • Optional: Fresh cherries and lime slices for garnish


Instructions:

1. Prepare the Crust:

  • Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
  • In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
  • Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Use a small glass or spoon to pack it down firmly.
  • Bake the crusts for 5 minutes, then remove from the oven and let cool.

2. Make the Cheesecake Filling:

  • In a large bowl, beat the cream cheese and sugar until smooth and creamy.
  • Add the sour cream, lime zest, lime juice, and vanilla extract. Mix until well combined.
  • Beat in the eggs one at a time, mixing just until incorporated (don’t overmix).
  • Spoon the filling over the cooled crusts, filling each liner about 3/4 full.

3. Bake the Cheesecakes:

  • Bake for 18-20 minutes, or until the edges are set but the centers are still slightly jiggly.
  • Let the cheesecakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Chill in the refrigerator for at least 2 hours (or overnight) to set.

4. Add the Cherry Topping:

  • Once chilled, top each mini cheesecake with a spoonful of cherry pie filling.
  • Garnish with fresh cherries or lime slices if desired.


Tips:

  1. For a homemade cherry topping, simmer 2 cups of fresh or frozen cherries with 1/4 cup sugar, 1/4 cup water, and 1 tbsp cornstarch until thickened.
  2. Use key limes for an extra tangy flavor.
  3. Store leftovers in an airtight container in the fridge for up to 3 days.
  4. Enjoy these zesty, creamy, and fruity mini cheesecakes!