A lovely holiday cocktail is this one. At our Christmas Eve open house, we always serve this. Such a pleasant flavor!
| Prep Time: | 40 mins |
| Cook Time: | 20 mins |
| Additional Time: | 6 hrs |
| Total Time: | 7 hrs |
| Servings: | 24 |
| Yield: | 24 mini cheesecakes |
Ingredients
- 2 cups crushed shortbread cookies
- ¼ cup melted butter
- 1 teaspoon grated lime zest
- 3 (8 ounce) packages cream cheese, softened
- ¾ cup white sugar
- 3 eggs, room temperature
- 3 teaspoons grated key lime zest
- ⅓ cup key lime juice
- 1 teaspoon vanilla extract
- ¾ cup seedless black raspberry preserves
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners.
- Combine the cookies, butter, and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this.
- Bake in the preheated oven 5 minutes; allow to cool.
- In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, key lime zest, key lime juice, and vanilla extract. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of preserves on top of each one. Swirl preserves into the cream cheese mixture with a toothpick.
- Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.
Nutrition Facts
| Calories | 271 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 191 mg |
| Sugars | 16 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Incredible! I followed the recipe except for the size of the baking cup. I used regular sized cupcake and increased the baking time a little. Needed extra cookie crust, added a fresh raspberry and most probably used more jam than directed. I’ll be making these MANY TIMES in the future. Thanks for the truly yummy recipe!
Oh my goodness this is a good recipe! My SIL wanted key lime cheesecake from the Cheesecake Factory for his bday but they were out so we made this. He was so happy – said it was just as good, if not better. I made it using two mini springform pans and they were perfect. Had to cook a little longer, no surprise – just cooked until they reached 150 degrees temp at center.
A nice bite, really liked the zest in the crust. BUT either the yield or ingredient quantities are off–big time (actually…both). If you want just 24 mini muffins, cut the crust ingredients by half (for 1 tsp each) and the batter by 2/3rds (filling each muffin with a healthy 1/2 tablespoon. For 48, make the entire crust recipe, but only 2/3rd of the batter recipe. I put 1/8 tsp of jam in each muffin and it was just right. So, cut the jam as well.
The flavor was really good and tasted just like a cheesecake version of key like pie. However the mini muffin pan it says to use in the directions is way too small for this much filling. We doubled the recipe since it says it only makes 24 mini muffins and we needed more than that. I think this would be better suited to the regular cupcake size pans and likely makes 24 of that size. There was a little too much crust on the bottom of our mini muffin pans (imo but I’m not a huge fan of crust to begin with) however the same depth was fine when I put the extra crust and batter into a 4-inch pan and baked it that way. I also had enough leftover batter to make two small corningware bowls of cheesecake with no crust and it was very good that way as well. Next time I make it i’ll be using a regular sized cupcake/muffin pan instead of the mini muffin size it says.
Made this for a dinner party and they were fantastic
Turned out great!!! Had to use bottled key lime juice I assume because of time of year.everyone literally RAVED and begged me to make it again
Put it all in pre-made Graham crust and backed about 10-15 min longer. Yum!
Made 24 EXCELLENT individual cheesecakes (standard muffin pan, not miniature). Recipe will definitely be made again. For reference, 10 oz package of shortbread cookies makes 2 cups ground crumbs.
Decadent little morsels! Lots of work and need to be made ahead for the day you serve them, which I hadn’t taken into the mix. I was only making tartlets so I got away with putting them in the freezer for an hour before taking them out of the muffin tray and making the rest of the batch. Everyone loved them!
Made this a few times and it’s always a hit! I use seedless blackberry preserves instead of raspberry . I make 24 cupcake sized cheesecakes or one 9″ cheesecake and modify the cooking times according to other recipes I look up (and I forgot short term memory issues sorry) I’ve also added a bit of crushed pecan to the shortbread. Only about 1/4 cup or you can use your favorite nut. Cashews I bet would be awesome with this also!
These were DELICIOUS!! I got rave reviews from everyone at the Super Bowl party. There was waaaay more batter than I needed, so I ended up making a half cheesecake with the leftovers. I didn’t have paper cups in the pan, but they came out just fine. You really need to have two mini cupcake pans to make this work, since they have to chill overnight before you can take them out of the pan. Overall, they’re delicious and I’d recommend this recipe!!
These turned out perfect! I used blackberry preserves and made sure to mix it with some water first to make it easier to swirl. I also added slightly more zest and some coconut to the crust. This recipe won my family’s dessert competition this year. Everyone loved it. Thank you Jessica!
Average, at best.
Delicious! I was confused about the directions – it calls for “mini” muffin pans, but I made “standard” size with no adjustments – yielded 22, and I would have liked to fill them up more than I did. Very, very tasty – tart with nice sweetness from the jam. I mixed some of the jam with whipped cream to make a nice lavender-colored frosting. Received lots of compliments!
This is a great recipe! I didn’t have key limes, so I added the juice of a quarter of a lemon and some zest too. I did not use paper liners. I just used non-stick spray before cooking, then cooled in the refrigerator overnight. Then I ran a sharp knife around the egde of each and put them in the freezer for about an hour. They came right out.
Very yummy!!!!! These have become a staple around my house. Made them according to the recipe and they were super yummy. My only complaint is that I wanted more of a lime flavor. Second time I doubled the lime juice (2/3 cup) and it was perfect for me. I top mine with a fresh raspberry or blackberry.
Make sure to mix up the raspberry, it will soften and it will be easy to spoon thin lines onto the top of the cheesecake. Take a toothpick to swirl. I disregarded the review that said a tiny bit of raspberry goes a long way and wish I hadn’t! As you know when jam/jelly is heated it turns to liquid. If you put too much on there the top turns into a nasty (but tasty!) mess. Better yet, next time I will probably bake them without the raspberry, and then spoon a nice sizable dollop on top after they cool (all of mine had a little well on top where the tops sank down). And perhaps drizzle a little white chocolate on top of that! I think the lime was good but I have a feeling lemon would have been better. I will try with lemon next time. Altogether an excellent recipe though and I will make these again!
I would say the person that could not get the lumps out, the cream cheese was not soft enough & I would think mixing it 7 min. with a large mixer would be WAY TOO LONG. I know there are 2 size mini muffin pans, one is 12 & one is 24. marianne h
These made 48 mini muffins for me. I followed other reviewers’ suggestions and added a little extra key lime juice and just a touch of the raspberry preserves, more for color than flavor. The ones with more preserves sunk in around the preserves and didn’t look as pretty (but still tasted fabulous!).
I’ve made a lot of cheesecakes. This one is just mediocre & can’t stand alone. With the added lime, I think you’d have a really special combination, IF the recipe called for enough, which it doesn’t — Needs more zest, needs more juice. I wouldn’t make it again without increasing both.
The taste and texture was great. I agree with others that the crust doesn’t need the butter. Next time I will leave it out.