Mini Key Lime Cheesecakes


Key Lime Cheesecakes


I don’t like this whole being-a-mom-of-an-almost-grown-ass-person-thing. 

‘Cause that shit is a little painful. 

Key Lime Cheesecakes

My son moved out today and it almost doesn’t seem real.

I don’t understand; how did he go from being 6 years old and bringing me flowers from the neighbor’s yard to….living on his own in what seems like such a very short period of time?

So, I had about 17 mini panic attacks when we got home from helping him move. 

What if he doesn’t lock the door at night?

What if he leaves the oven on?

What if he gets sick and doesn’t tell me and doesn’t go to the doctor?

Nobody prepared me for this. 

Kids have no idea that they are actually our hearts walking around, and when they grow up, we have zero control over it.


Key Lime Cheesecakes

Unfortunately, there’s no handbook given to you in the delivery room.

Anyway, after all that mushy shit…

One of his very favorite desserts is key lime cheesecake, and I made these a while back at his request.

I find it’s easier to make cheesecake in “mini” form because they don’t seem as fragile during the baking process as making a whole cheesecake.

These would be perfect for a baby shower, bridal tea, or just to make when you get a craving. 

Here’s your printable-

Key Lime Cheesecakes

Mini Key Lime Cheesecakes

Yield: 12
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Lucious key lime cheesecake in bite sized, individual form.


  • 1 large graham cracker crust, crumbled
  • 3 packages cream cheese, at room temperature
  • 1 cup sugar
  • 1 cup sour cream
  • 1 tbsp vanilla
  • 3 jumbo eggs
  • 1/4 cup flour
  • 1/2 cup key lime juice
  • Whipped cream, for serving


  1. Preheat oven to 350 degrees.
  2. Spray a mini muffin pan with nonstick spray, and smush (yes, smush) graham cracker crumbs in muffin pan. This will make about 12-15, depending on how thick you make your mini crusts.
  3. Beat cream cheese and sugar together until fully incorporated.
  4. Add sour cream, vanilla, eggs, flour.and lime juice.
  5. Pour over mini muffin crusts and bake for 25-30 minutes, until set.
  6. Top with whipped cream and serve.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 292Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 92mgSodium: 167mgCarbohydrates: 32gFiber: 0gSugar: 21gProtein: 5g

The provided nutrition calculated may not always be accurate.

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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 2 Comments

  1. Adam J. Holland

    If you’re looking for a replacement son, I’ve got someone I am more than willing to send your way. He’ll eat you out of house and home and you’ll have to beat his ass to keep him from scarfing all of those wonderful (mini) cheesecakes.

    1. Shea

      I appreciate the offer, Adam, but we will still have our hands full keeping our teenager daughter (and all of her friends) fed.

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