Why are my mini cheesecakes falling in?

Oven temperature: If the oven wasn't hot enough, the cheesecake may not have been set properly . Using the wrong size pan: If you use a pan that's too small, the cheesecake will be too thick and may not be set properly. Overbeating: Overbeating the filling can add too much air, resulting in a sunken cheesecake.

What's the difference between key lime pie and cheesecake?

The main difference between key lime pie and cheesecake is the type of filling used. Key lime pie is made with key lime juice and sweetened condensed milk, while the cheesecake is made with cream cheese, sugar, and eggs . This difference in ingredients gives the two desserts a distinct flavor and texture.

Can I use regular lime juice instead of key lime juice for a key lime pie?

While the flavor will be significantly different, you can also use regular limes or a combination of lime and lemon juice . Key Lime Zest: If you cannot get fresh key limes, you can substitute regular lime zest. Make-Ahead: This pie can be made up to 2 days in advance.

What is so special about key lime pie?

The most pivotal part of the pie is the filling. The “sweet spot” between the tart key lime, and the creamy condensed milk is crucial for the pie's quality . Here at Teak we understand that balancing these two ingredients is an art and take this concoction seriously. Our guests love our Killer Key Lime Pie.

What's the difference between a sweet lime and a key lime?

Sweet limes are larger and rounder, offering a mild and sweet flavor with less acidity. They are often enjoyed fresh or used in beverages and desserts. Key limes, on the other hand, are smaller and more spherical with a tangy and acidic taste, accompanied by a unique aroma.

Can you eat a sunken cheesecake?

The only thing that might be affected is the texture (it might be slightly coarse or a tad on the dry side – for a cheesecake), but I can guarantee it will still be delicious . There is only 1 very simple thing you have to do with your cracked (or sunken) cheesecake and that is: … cover it up with a topping!

What happens when you overcook cheesecake?

Overbaking a cheesecake can cause cracks on the surface . The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.

How long can mini cheesecakes sit out?

How to Store Mini Cheesecakes. Store the mini cheesecakes in an airtight container in the fridge for up to four days. Never let them sit at room temperature for more than two hours at a time.

What happens if you don't chill cheesecake enough?

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply . According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

Mini Key Lime Cheesecake Recipe - One Sweet Appetite (2024)

Home » Desserts » Mini Key Lime Cheesecakes

5 Comments By Jesseca on August 29, 2023

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Brace yourself for a bite-sized burst of tangy delight with these simple mini lime cheesecakes. These little treats might be small in size, but they’re huge on flavor, making them the ultimate dessert companions for your sweet escapades. Whether you’re indulging in a solo dessert affair or sharing the lime-light with friends, these cheesecakes are about to become your new citrusy obsession.

Serving a crowd? Try making Cheesecake Bars or Key Lime Pie Cupcakes! Another quick no-fail treat that is ideal for parties.

Mini Key Lime Cheesecake Recipe - One Sweet Appetite (1)

Why You’ll Love This Lime Cheesecake

Beginner Recipe: These cheesecakes are no-fail making them perfect for beginner or expert bakers!
30-Minute Dessert Recipe: Cheesecake in 30 minutes? Yes, please!
Bold Citrus Flavor: These are loaded with citrus and easily one of our families favorite treats.

These lime cheesecake bites are ADDICTING. The best way to describe this treat would be key lime pie in the form of cheesecake. Baking them in a cupcake tin gives you the perfect single serve size and they are FREEZER FRIENDLY!

Lime cheesecake takes the classic velvety richness of cheesecake and introduces a zesty twist that’s like a burst of sunshine on a cloudy day. With each luscious forkful, you’ll experience the smooth, creamy texture of cheesecake, punctuated by the vibrant and tangy notes of freshly squeezed lime juice. It’s a balance between sweet and tart that’s bound to make your palate do a happy little cha-cha.

Mini Key Lime Cheesecake Recipe - One Sweet Appetite (2)

Lime Cheesecake Ingredients

There isn’t a large list of ingredients, but the key is to make sure they are all at room temperature. This will ensure everything mixes together smoothly. Especially if you are using a hand mixer.

Cream Cheese: Could you use low fat? Technically, yes. Should you? It depends. The flavor will be more rich if you stick with the classic.
Sugar: Regular white, or granulated, sugar is what works best. It blends well with the citrus and allows it to shine.
Eggs: Large eggs at room temperature. This helps keep you from over mixing the batter.
Cornstarch: Just a touch to thicken the batter. You can use flour in a pinch.
Lime Juice: Key lime juice is our favorite. Using key lime juice is key for that bold flavor. Key limes are slightly smaller in size and have a more intense and aromatic taste. In a pinch, you can use regular limes too. It will have just a slightly more subtle taste.
Graham Crackers: Buttery classic grahams. Stay away from cinnamon grahams.
Butter: Salted butter. It adds that perfect amount of salt to the buttery cookies that makes all the difference. If you use unsalted, add a pinch of salt to the crust.
Whipped Cream, optional

What Is The Difference Between Limes and Key Limes?

Wondering what the difference between a key lime and lime is? You aren’t alone. Until recently, I had no idea there was really a difference. Turns out, the two types of limes have wildly different flavor.

Key limes are smaller and typically a more light green , or yellow, color. They have a super bold and tart flavor and are ideal when used in lime desserts like Key Lime Pie No-Churn Ice Cream, Coconut Lime Cookies or Key Lime Mousse.
Regular Limes are a bold green color and have a juicy tangy flavor. These are ideal for dressings and marinades, like my Margarita Chicken and Cilantro Lime Ranch.

Mini Key Lime Cheesecake Recipe

We love to serve these with a dollop of whipped cream. It gives the cheesecakes a wonderful freshness and pairs amazingly well with the lime flavor.

CRUST: The crust for these is SUPER simple to make. Crushed grahams plus melted butter. That’s it! The key is to really crush the graham crackers. I run mine through a food processor or blender to get a nice powder. This helps to make the crust more stable and hold up well when picked up.
BATTER: The batter is equally as simple. Mix with a hand mixer, or by hand, for the best non-cracker results.
BAKE: Bake the cheesecakes until the center is set. Allow to cool completely, chill, and serve!

Two notes:

Because these are so small they are going to cook quick. Keep a close eye to make sure they don’t burn.
Start with room temperature ingredients. This helps the batter come together quickly and avoids over mixing, which causes cracking.

Helpful Tools

Mini Key Lime Cheesecake Recipe - One Sweet Appetite (4)

Recipe Notes:

Can I use bottled lime juice instead of fresh limes?

While fresh is zesty best, bottled lime juice can work in a pinch. Just make sure it’s 100% pure for that tangy kick. You can pick up bottled key lime juice at most grocery stores (check the baking aisle) or online.

How do I prevent my mini cheesecakes from cracking on top?

The crack-free secret? A gentle cooling process! Gradually cool your mini marvels outside the oven to avoid sudden temperature changes.

Help, my cheesecakes are sticking to the pan! What now?

No panic, just patience. Give those babies a chill in the fridge and gently slide a knife along the edges to release. They’ll pop out like lime-scented gems. OR you can use cupcake liners!

How long can I store these mini cheesecakes?

These tangy delights can hang out in your fridge for around 3-4 days, giving you plenty of time to savor the limey love.

More Lime Treats To Try

Key Lime Mousse
Coconut Lime Frosted Sugar Cookies
Key Lime Pie Ice Cream
Easy Lime Cupcakes

Still Hungry? Follow One Sweet Appetite onInstagram,Pinterest, andFacebook!

4.50 from 4 votes

Mini Key Lime Cheesecakes

Created by: Jesseca

Course Desserts

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

16 -20 servings

Easily my favorite summer recipe, these mini Key Lime Cheesecake are sweet, creamy and loaded with citrus flavor. No-fail cheesecake that is quick and easy to make, thanks to the use of a muffin pan!

Ingredients

▢ 16 ounces cream cheese soft (two bricks)
▢ 1/2 cup granulated sugar
▢ 2 large eggs
▢ 1 ½ teaspoons cornstarch
▢ 1 ½ teaspoons lime zest
▢ 1/3 cup key lime juice
▢ 3/4 cup crushed graham crackers
▢ 3 tablespoons melted butter
▢ whipped cream

Instructions

Cupcake Pan Instructions

Preheat the oven to 325 degrees. Line two muffin pans with paper liners or mist with cooking spray.
In a medium mixing bowl, stir together the graham crackers and butter.
Place 1-1/2 tablespoons of the mixture into each mini cup. Use the back of the teaspoon to push down lightly. Set aside.
Add the cream cheese and sugar to the bowl of an electric mixer. Mix with the paddle attachment for 5 minutes, scraping the sides, or until smooth.
Stir in the eggs, one at a time, until incorporated into the batter.
Mix the cornstarch and lime zest into the cream cheese and stir until incorporated.
Gently fold in the lime juice with a spatula. Try not to mix too much.
Add 2 to 3 tablespoons of batter directly on top of the graham crust or until it just almost reaches the edge.
Bake for 18 to 20 minutes. Cool completely and top with whipped cream.

Notes

Because these are so small they are going to cook quick. Keep a close eye to make sure they don’t burn.

Mini Cupcake Tin Instructions:

Use 1 teaspoon of crumbs for each mini cup.
Bake one to two tablespoons of batter per cup for roughly 15 minutes, or until set.

Nutrition

Equipment

Scoop

Brown Cupcake Liners

Cupcake Pan

Did You Make This Recipe?

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Mini Key Lime Cheesecake Recipe - One Sweet Appetite (14)

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Comments & Reviews

Terri says
July 30, 2023
is there lemon juice in the filling? How much? The cupcake instructions mentions adding lemon juice. There is not a quantity given I’m ingredients. Lemon juice is not mentioned in mini instructions
Reply
- Jesseca says
  July 31, 2023
  That was a typo. The recipe has been fixed.
  Reply
Julianne says
March 27, 2023

It was really good for me it was spongey but I think that was just my microwave
Reply
- Jesseca says
  March 28, 2023
  Hi Julianne, this recipe doesn’t call for a microwave.
  Reply
Dorothy @ Crazy for Crust says
April 11, 2015
Seriously, I would have eaten them ALL. Pinned!
Reply