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Mini Lime Cheesecakes

Mini Lime Cheesecakes

Serves 2 | with Graham Cracker Crust

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Sweet, tart and perfectly bite-sized! These mini lime cheesecakes are the perfect ending to any summertime meal!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time120 minutes
Cooking difficultyMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit


3 tbsp

Sour Cream


½ cup

White Sugar

½ cup

Graham Cracker Crumbs


86 g

Cream Cheese


1 unit



Not included in your delivery

1 tbsp

Unsalted Butter*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories590 kcal
Fat25 g
Saturated Fat14 g
Carbohydrate83 g
Sugar61 g
Dietary Fiber2 g
Protein10 g
Cholesterol147 mg
Sodium330 mg
Utensilsarrow down iconarrow down icon
Medium Bowl
Small Bowl
Measuring Spoons
Large Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 350°F. Remove cream cheese from the fridge and set aside to come up to room temperature. Wash and dry all produce. Add 1 tbsp butter to a medium microwave-safe bowl. Microwave on high until melted, 10-15 sec. Add graham cracker crumbs and 2 tsp sugar to the bowl. Stir until mixture is combined and has the appearance of wet sand. Divide graham cracker mixture evenly between four unlined muffin tin cups. Press mixture into the bottom and up the sides of each cup. Bake in the middle of the oven until golden brown, 7-8 min. Remove muffin tin from the oven and set aside to cool.


Reduce oven temperature to 325°F. Zest, then juice lime. Add cream cheese, 1/4 cup sugar and 1 tsp lime zest to a large bowl. (NOTE: Reserve any remaining lime zest for garnishing the finished cheesecakes.) Using an electric mixer or wooden spoon, beat mixture until light and fluffy, 1-2 min. Using a spatula, scrape any mixture down the sides of the bowl. Add egg. Beat until combined, 1 min. Add sour cream and 1 1/2 tbsp lime juice. Beat until mixture is smooth and silky, 1-2 min.


Divide cream cheese mixture between the four cooled graham cracker bases. (NOTE: Be careful not to overfill. The cheesecake mixture should reach three-quarters of the way up the sides of the muffin cup.) Bake cheesecakes in the middle of the oven until edges are slightly puffed and set but middle still wobbles when the tin is shaken, 14-16 min. Remove cheesecakes from the oven and set aside to cool for 15 min. Transfer cheesecakes to the fridge and chill for 2 hr.


Carefully run a sharp knife around the edges of the muffin tin cups to loosen cheesecakes. Remove cheesecakes from the tin and transfer to plates. Sprinkle any remaining lime zest over top.