Mini Lime Cheesecakes
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Mini Lime Cheesecakes

with Graham Cracker Crust

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


Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation2 heures
Temps de cuisson15 minutes


/ sert 2 personnes

1 pièce(s)


1 pièce(s)

Crème sure

½ tasse(s)

Sucre blanc

½ tasse(s)

Biscuits Graham, émiettés

(Contient Blé Peut contenir Seigle, Soya, Sulfites, Orge, Oeuf, Lait, Avoine)

2 pièce(s)

Fromage à la crème

(Contient Lait)

1 pièce(s)


(Contient Oeuf)

Pas inclus dans votre livraison

1 cs

Beurre non salé*


Informations nutritionnelles

Énergie (kcal)520 kcal
Graisses20 g
dont saturés12 g
Glucides77 g
dont sucres59 g
Fibres2 g
Protéines8 g
Cholestérol145 mg
Sel330 mg
Gras Trans1 g
Potassium150 mg
Calcium150 mg
Fer1.5 mg


Bol à mélanger, moyen
Petit bol
Cuillères à mesurer
Grand bol
Verre doseur


  • 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.