Kiwi lime mini cheesecakes bring together the bright tang of lime and the sweet, tropical twist of kiwi in a perfectly portioned dessert. These bite-size treats feature a buttery graham cracker crust beneath a creamy cheesecake filling infused with fresh lime juice and zesty kiwi puree. They’re ideal for summer gatherings, afternoon tea, or whenever you need a refreshing finish to a meal. Their elegant appearance and balanced flavors make them a standout addition to your dessert lineup.
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Mini Key Lime Cheesecakes
Ingredients
- For the crust:
- ▢6 full-sheets 90 grams graham crackers (or 3/4 cup graham cracker crumbs)
- ▢3 tablespoons 45 grams butter , melted
- ▢2 tablespoons 25 grams granulated sugar
- For the key lime cheesecake filling:
- ▢12 ounces brick-style cream cheese softened to room temperature
- ▢1/4 cup 60 grams sour cream
- ▢1/2 cup 100 grams granulated sugar
- ▢3 tablespoons 45 ml key lime juice
- ▢1 teaspoon key lime zest or regular lime zest
- ▢1 teaspoon vanilla extract
- ▢1 drop green food dye
- ▢1 large egg room temperature
Instructions
- To make the crust:
- Preheat the oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
- Add the graham crackers to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and mix until well combined.
- Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into an even layer.
- Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F.
- To make the cheesecake filling:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add in the sour cream and granulated sugar and mix until well combined. Add in the key lime juice, zest, vanilla extract, and green food dye and mix until fully combined, scraping down the sides of the bowl as needed. Then, add in the egg and mix on low speed until just combined.
- Evenly distribute the cheesecake filling between all 12 cavities of the pan and return to the oven. Bake at 325°F for 15 to 18 minutes or until the tops of the cheesecakes are set.
- Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3-4 hours or overnight.
- Once the cheesecakes are chilled remove them from the pan, serve, and enjoy!
Notes
Freezing Instructions: Cheesecakes will freeze well for up to 3 months. Thaw overnight in the refrigerator.
Key Lime Juice: Fresh or bottled key lime juice both work well in this recipe, feel free to use whichever you prefer.
What You’ll Need For This Recipe
Before you begin making your Kiwi lime mini cheesecakes, gather these ingredients and tools for a smooth baking process.
Ingredients
- 1½ cups graham cracker crumbs
- 3 tablespoons granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 16 ounces (450 g) cream cheese, room temperature
- ½ cup granulated sugar (for filling)
- 2 large eggs
- ½ cup sour cream
- 2 tablespoons fresh lime juice
- Zest of 1 lime
- ½ cup kiwi puree (about 2 ripe kiwis, peeled and blended)
- 1 tablespoon powdered sugar (to sweeten the kiwi layer)
- Optional garnish: whipped cream and thin kiwi slices
Equipment
- 12-cup muffin tin
- Paper liners
- Electric mixer or stand mixer
- Blender or food processor (for kiwi puree)
- Mixing bowls
- Measuring cups and spoons
- Citrus zester
- Cooling rack
How to Make Mini Key Lime Cheesecakes
- Preheat & Prep
Preheat your oven to 325°F (160°C) and position the rack in the center. Line a 12-cup muffin tin with paper liners to make removing your Kiwi lime mini cheesecakes a breeze. - Form the Crust
In a bowl, combine 1½ cups graham cracker crumbs, 3 tablespoons granulated sugar, and 6 tablespoons melted butter. Stir until evenly moistened. Press about 1 tablespoon of the mixture into the bottom of each liner to create a firm base for your Kiwi lime mini cheesecakes. - Blend the Filling
In a separate bowl, beat 16 ounces room-temperature cream cheese with ½ cup granulated sugar until smooth. Add 2 eggs one at a time, mixing until just combined. Stir in ½ cup sour cream, 2 tablespoons fresh lime juice, and the zest of 1 lime. Finally, fold in the kiwi puree sweetened with 1 tablespoon powdered sugar until the color is uniform. - Assemble & Bake
Spoon the cheesecake batter evenly over each crust—filling about two-thirds full. Gently tap the tin on the counter to release air bubbles. Bake for 18–20 minutes, until the edges are set but the centers still jiggle slightly. - Cool & Chill
Remove the pan from the oven and let your mini cheesecakes cool at room temperature for 30 minutes. Transfer to the refrigerator and chill for at least 2 hours (or overnight) so the flavors of your Kiwi lime mini cheesecakes fully develop. - Garnish & Serve
Top each cheesecake with a dollop of whipped cream and a thin slice of fresh kiwi. Serve chilled for the perfect burst of citrus and tropical sweetness.
Baking Tips
- Use Room-Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature. This helps you achieve a silky-smooth cheesecake batter for your Kiwi lime mini cheesecakes.
- Avoid Overmixing: Blend until just combined. Overmixing can incorporate too much air, leading to cracks or a grainy texture.
- Press Crust Firmly: Pack the graham cracker crumbs firmly into the liner bottoms so they hold together when serving. A gentle twist with the back of a spoon works well.
- Tap Out Air Bubbles: After filling, tap the muffin tin sharply on the counter to release trapped air. This prevents large holes in your mini cheesecakes.
- Watch the Jiggle: Bake until the edges are set and the centers still have a slight wobble. The residual heat will finish cooking the centers as they cool.
- Chill Thoroughly: Cooling at room temperature first, then refrigerating for at least 2 hours (or overnight) helps the flavors meld and ensures clean slices.
- Garnish Just Before Serving: Add whipped cream and kiwi slices right before serving to keep them fresh and vibrant.
Conclusion
Kiwi lime mini cheesecakes deliver a refreshing combination of zesty lime and sweet kiwi in every bite. Their simple graham cracker crust and creamy, fruit-infused filling make them a breeze to prepare, yet they look impressively elegant on any dessert table. Whether you’re hosting summer get-togethers or simply treating yourself, these bite-sized delights are sure to impress.
FAQ
How should I store Kiwi lime mini cheesecakes?
Store your mini cheesecakes in an airtight container in the refrigerator. They’ll stay fresh for up to 5 days. If you need longer storage, freeze them (without garnish) for up to 1 month and thaw in the fridge overnight.
Can I prepare these cheesecakes ahead of time?
Yes—you can bake and chill the Kiwi lime mini cheesecakes a day in advance. Keep them refrigerated (covered) and add whipped cream or kiwi slices just before serving for maximum freshness.
Is it okay to use frozen kiwi for the puree?
You can use frozen kiwi, but thaw it completely and drain any excess liquid before blending. Taste and adjust sweetness with powdered sugar to keep your Kiwi lime mini cheesecakes perfectly balanced.
What if my mini cheesecakes crack on top?
Cracks often result from overmixing or sudden temperature changes. To prevent this, mix just until combined, bake at the correct temperature, and cool gradually—first on the counter, then in the fridge.