| Level: | Intermediate |
| Total: | 4 hr 25 min |
| Active: | 35 min |
| Yield: | 24 servings |
| Level: | Intermediate |
| Total: | 4 hr 25 min |
| Active: | 35 min |
| Yield: | 24 servings |
Ingredients
- Nonstick cooking spray, for spraying the molds
- 3/4 cup fine graham cracker crumbs
- 1/4 cup sugar
- 4 tablespoons (1/2 stick) salted butter, melted
- Two 8-ounce packages cream cheese, softened
- 1/2 cup sour cream
- 2 large eggs, at room temperature
- 3/4 cup sugar
- 2 teaspoons freshly grated lime zest
- 1/4 cup Key lime juice (from about 13 small Key limes or 2 large regular limes)
- 1 heaping tablespoon cornstarch
- 1 teaspoon vanilla extract
- 3/4 cup thawed frozen raspberries
- 2 tablespoons sugar
- 1/2 teaspoon freshly grated lime zest
Instructions
- For the crust: Preheat the oven to 300 degrees F. Spray the bottoms of 24 cupcake-size silicon molds with cooking spray (or two 12-cup muffin pans) and place them on a baking sheet.
- To make the crust, in a small mixing bowl, stir together the crumbs, sugar and melted butter, then press the mixture firmly into the bottom of each mold. Set aside.
- For the filling: Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Add the eggs 1 at a time, beating well after each addition. Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth.
- Pour the filling into the prepared crusts. Bake until the tops are lightly brown, about 20 minutes. Let cool, then cover and refrigerate for at least 2 hours before serving.
- For the sauce: Meanwhile, to make the sauce, process the raspberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before drizzling over the cheesecake and serving.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 151 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 11 g |
| Protein | 2 g |
| Cholesterol | 44 mg |
| Sodium | 105 mg |
| Serving Size | 1 of 24 servings |
| Calories | 151 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 11 g |
| Protein | 2 g |
| Cholesterol | 44 mg |
| Sodium | 105 mg |
Reviews
I’ve made these several times now, both in the cupcake size (not mini) and as a full pie. They are wonderful! Bitterness mentioned by someone else from the zest comes from including the white pith – so be careful to only get the green skin and you won’t find the zest bitter. The zest adds a wonderful flavor and it wouldn’t be the same without it. I’ve also used regular limes in a pinch and it’s still good – just not as good as those wonderful little key limes. I also strain my raspberry sauce to eliminate the seeds. Without the seeds, I don’t seem to need any additional sugar – but sweetness would be anyones own preference. I am just disappointed that the picture shows what looks like a sour cream layer under the raspberry sauce that’s never mentioned anywhere.
I made a whole cheesecake. Used lemon in place of lime. Came out perfectly. Thinner then a recipe made for a whole cheesecake. Family enjoyed served with fresh raspberries.
I also made this as a whole cheesecake and it was delicious. I added a bit more sugar to the raspberry sauce as I didn’t think it was sweet enough to counter the tart cheesecake. I also was unable to get actual key limes so I bought a small bottle of 100% key lime juice and zested a regular lime. It worked out perfectly fine. I also used the recipe for the crust from the back of the graham cracker crumbs box to make sure it was enough for the whole cheesecake since I wasn’t doing the mini version. (For the person who asked about the mini version; it is cupcake or muffin pan not a mini muffin pan. She is calling them mini cheesecakes because they are the size of a cupcake in contrast to the normal size of a whole cheesecake which is usually 9 inches across.) I may try making the mini size the next time I’m invited to a spring or summer get together. The citrus flavor makes this complimentary and is perfect finish for those warmer weather meals.
Beautiful color for St Patrick’s Day. Key limes amazing lime taste and scent compared to regular lime. The negatives- with lime zest recipe becomes sour. Juicing limes time consuming. Would recommend trialing either less or no lime zest to reduce bitterness
great recipe! made it as a whole cheesecake and it worked perfectly!
I used paper cupcakes since I was taking them to a party. It worked perfectly and the recipe was a big success.
I want to try these but the mini muffin silicone pan I got just looks so small. Are these actually minis used with the mini pan or really cupcake size pans?
Made these for book group and everyone LOVED them. Did not make the raspberry sauce, but everyone liked them. The graham cracker crust was a little crumbly, but the taste was great – on point.