Description
These Mini Lime Cheesecakes with Raspberry Sauce are the perfect bite-sized dessert, blending creamy, tangy lime-flavored cheesecake with a sweet and slightly tart raspberry sauce. With a buttery graham cracker crust and a refreshing citrus twist, these cheesecakes are baked to creamy perfection and chilled for a smooth texture—ideal for parties or anytime you want a delightful treat.
Ingredients
Scale
Crust
- 24 regular-size muffin liners
- 3/4 cup fine graham cracker crumbs
- 1/4 cup granulated sugar
- 4 tablespoons salted butter (melted)
Cheesecake Filling
- 2 blocks (8 ounces each) cream cheese (softened)
- 1/2 cup sour cream
- 2 large eggs (at room temperature)
- 3/4 cup granulated sugar
- 2 teaspoons freshly grated lime zest
- 1/4 cup lime juice (about 2 large regular limes)
- 1 heaping tablespoon cornstarch
- 1 teaspoon vanilla extract
Raspberry Sauce
- 3/4 cup thawed frozen raspberries
- 2 tablespoons granulated sugar
- 1/2 teaspoon freshly grated lime zest
- 1 teaspoon water
Instructions
- Preheat and prepare pans: Preheat your oven to 325°F. Line two muffin pans with 18 cupcake-size muffin liners and spray the liners lightly with cooking spray to prevent sticking.
- Make the crust: In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until evenly mixed, then press about 1 tablespoon of this mixture firmly into the bottom of each muffin liner. Set the prepared crusts aside.
- Prepare the cheesecake filling: Using an electric mixer, beat the softened cream cheese and sour cream together until smooth and creamy. Add eggs one at a time, beating well after each addition. Then add sugar, lime zest, lime juice, cornstarch, and vanilla extract. Beat all ingredients together until the mixture is smooth and well combined.
- Fill and bake: Divide the cheesecake batter evenly among the 18 crusts, pouring about 1/4 cup of filling into each cup. Bake for approximately 20 minutes, or until the edges are set but the centers still jiggle slightly when the pan is tapped.
- Cool and chill: Remove from oven and let the mini cheesecakes cool completely at room temperature. Once cooled, cover them and refrigerate for at least 2 hours to allow the filling to fully set and chill.
- Prepare raspberry sauce: In a medium bowl, combine thawed raspberries, sugar, lime zest, and water. Stir and mash the mixture using a spoon until smooth. Chill the sauce for at least 1 hour before serving.
- Serve: Drizzle the chilled raspberry sauce over each mini lime cheesecake just before serving. Enjoy the refreshing contrast of creamy lime cheesecake with bright raspberry sauce.
Notes
- Use room temperature eggs and cream cheese to achieve a smooth cheesecake filling without lumps.
- Ensure the cheesecakes are thoroughly chilled to allow them to firm up for easy removal and serving.
- For extra zest flavor, consider adding a bit more lime zest in the filling or sauce to taste.
- Frozen raspberries can be substituted with fresh raspberries if preferred.
- If you want to avoid liners sticking, you can also grease the muffin pans instead of using liners.
- Mini cheesecakes can be stored in the refrigerator for up to 3 days.
