A few weeks ago I shared this recipe over at Lil’ Luna and now it’s time to share it with all of you! One of my favorite spring time flavor combinations is lime and coconut, it’s sweet, zesty and refreshing! So I thought that I’d combine those flavors into delicious mini cheesecakes. I started off by using a toasted coconut graham cracker crust, filling it with a zesty cheesecake base, adding a swirl of lime curd and topping it off with coconut-infused whipped cream and toasted coconut flakes. Let me tell you, these were heavenly, and my husband agreed! I think this would be a great summer recipe too, especially served up with some toasted coconut ice cream or fresh lime sherbert. Mmm, I can’t wait for summer!
Mini Lime Cheesecakes Recipe
Bring a batch of Mini Lime Cheesecakes to your next sunny day potluck—they're light, creamy, and the citrusy filling feels just right on warm, laid-back afternoons.
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Servings: 12 mini cheesecakes
Calories: 234kcal
Ingredients
Lime Curd
- 4 Tbsp butter - melted
- 1/2 cup + 2 Tbsp sugar
- 2 eggs
- 5 Tbsp lime juice
- 2 drops green food coloring
- 1 drop yellow food coloring
Coconut Graham Cracker Crust
- 5 graham crackers
- 2 tsp sugar
- 4 tablespoon coconut - toasted
- 1 Tbsp butter - melted
Zesty Cheesecake
- 2 Tbsp all-purpose flour
- 1/4 cup sugar
- 1 (8) oz package original cream cheese - room temperature
- 1/4 cup sour cream - room temperature
- 1/4 cup heavy whipping cream - room temperature
- 1 egg
- 1 teaspoon vanilla
- 1/2 tsp lime zest
- pinch of salt
Coconut Whipped Cream
- 2 Tbsp powdered sugar
- 1/2 cup heavy whipping cream - chilled
- 1/8 tsp coconut oil - or more to liking
- pinch of salt
Instructions
- Begin by making the lime curd. In a small mixing bowl, combine the melted butter, sugar, eggs, and lime juice. Beat with a hand mixer until smooth (small chunks are normal—don’t worry if the mixture isn’t completely smooth). Pour the mixture into a small saucepan over medium-low heat. Cook until it begins to thicken – it should reach 170 degrees Fahrenheit (77 degrees Celsius) on a digital thermometer. Remove from heat and allow to cool for 5–10 minutes before transferring to the refrigerator to cool completely.
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Spray a mini cheesecake pan generously with baking spray. While the curd is cooling, in a food processor, grind the graham crackers, sugar, and coconut flakes until the mixture resembles fine crumbs. Remove and stir in the melted butter. Scoop about 1 tablespoon of the mixture into each well of the mini cheesecake pan and press firmly. Place into the oven and bake for 6–8 minutes. Remove and allow to cool.
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, cream cheese, sour cream, lime zest, and salt until smooth (this should take about 2 minutes on medium speed). Add the vanilla and heavy cream, mix, then add the egg and mix until incorporated. Add the flour and mix until just combined. Pour the mixture into the cooled crusts, dividing evenly.
- Remove the lime curd from the refrigerator and add the food coloring. Mix until incorporated. Add about ¾ teaspoon of curd to the top of each mini cheesecake and swirl gently. Place the cheesecakes in the oven and bake for 20 minutes. Remove from the oven and allow to cool for 30 minutes before covering and placing in the refrigerator to chill for at least 2 hours (the cheesecakes may sink slightly as they cool—that’s completely normal).
- To make the whipped cream, in the bowl of a stand mixer (preferably chilled) fitted with the whisk attachment, beat together all ingredients for 2 minutes. Cover and chill until needed.
- To assemble, remove the cheesecakes from the pan and remove the bottom plates. Pipe with whipped cream and sprinkle with lime zest. Serve immediately.
NOTES
-Although I haven’t made these in a cupcake tin, I’d recommend doubling the crust and filling, and baking for 25–30 minutes. Give the pan a wiggle to check if they’re set before removing.
STORE leftover Mini Coconut Lime Cheesecakes in an airtight container in the refrigerator for up to 5 days. To freeze, wrap each cooled cheesecake tightly in plastic wrap, then place in a freezer-safe container or zip-top bag. FREEZE for up to 1 month.
When ready to serve, thaw overnight in the refrigerator. Serve chilled straight from the fridge or let sit at room temperature for 10–15 minutes before serving.
Nutrition
Calories: 234kcal | Carbohydrates: 23g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 247mg | Potassium: 122mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 468IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 1mg
Recipe inspired by Sprinkle Bakes, Key Lime Cheesecake Bars
These were so good! My family couldn’t get enough, and they were super easy to make. Thanks for the recipe! ❤️
Can you freeze these? What do you suggest if I have to make them far in advance for a party?
You can definitely freeze them! Just pipe on the topping before you plan on serving them 🙂
These look very yummy! Love the colors and the combination.