Mini Lime Cheesecakes Recipe

Lime and coconut cheesecakes on a white plate.

5 from 2 votes

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.

Prep Time20

Cook Time26

Cool and Chill2 30

Total Time3 16

Course: Cakes & Cheesecakes, Dessert

Cuisine: American

Diet: Vegetarian

Servings: mini cheesecakes

Calories: 234kcal

Author: Andrea

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