They make perfect little cakes. They look fresh from a bakery. Everyone loves them. I also make this using two mini-cheesecake pans.

Recipe Summary

prep:
40 mins
cook:
20 mins
additional:
6 hrs
total:
7 hrs
Servings:
24
Yield:
24 mini cheesecakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners.

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  • 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

271 calories; protein 4.1g 8% DV; carbohydrates 26.5g 9% DV; fat 16.9g 26% DV; cholesterol 62.9mg 21% DV; sodium 191.4mg 8% DV. Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/14/2009
These are amazing! The yield was much higher than what the recipe had said so I ended up having to bake the first batch of shortbread allow them to cool briefly and then do the other batch of crusts. Then I baked half the cheesecakes waited about an hour before I removed them (carefully) from the pan and then baked the other half. I didn't have a shot glass to push the shortbread crusts down but the key limes I was using were just the right size and they worked great. Also a few hints about the raspberry: Mix the preserves before you start adding them to the cheesecake. They'll be much easier to work with. Also the cheesecakes look better if you use less raspberry rather than more. Just a small drop is enough to add color and the raspberry taste. Read More
(44)

Most helpful critical review

Rating: 3 stars
05/13/2011
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. Read More
(6)
56 Ratings
  • 5 star values: 39
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/14/2009
These are amazing! The yield was much higher than what the recipe had said so I ended up having to bake the first batch of shortbread allow them to cool briefly and then do the other batch of crusts. Then I baked half the cheesecakes waited about an hour before I removed them (carefully) from the pan and then baked the other half. I didn't have a shot glass to push the shortbread crusts down but the key limes I was using were just the right size and they worked great. Also a few hints about the raspberry: Mix the preserves before you start adding them to the cheesecake. They'll be much easier to work with. Also the cheesecakes look better if you use less raspberry rather than more. Just a small drop is enough to add color and the raspberry taste. Read More
(44)
Rating: 5 stars
05/04/2011
We love these! Delicious Fast and Easy. I thought I had shortbread cookies but didn't so I used Chocolate Wafers in place of them. The dark chocolate cookies taste great with the black raspberry preserves. The cheesecakes had been in the oven too long when I realized I had forgotten to swirl the preserves in. I just topped each one with a small spoonful and a fresh raspberry before serving. Delicious. Thanks for sharing! Read More
(27)
Rating: 5 stars
05/13/2008
I made these for a party at work. Everyone loved them. At least one person described them as "heaven on a plate." The raspberry compliments the key lime really well. I made these with regular limes (couldn't find any key limes) and baked them in regular sized muffin cups. I served them with a dollop of whipped cream which both tasted good and hid any imperfections in the attractiveness of the raspberry swirl. I don't think you really need quite as much raspberry preserves as the recipe calls for but other than that it is great as is. Read More
(22)
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Rating: 4 stars
03/25/2010
I made the crust for this recipe according to the directions and divided it between 48 mini-muffin tins. The directions are just a little vague as it states it makes 24 but says to use 2 mini-muffin pans. My pans each hold 24. The filling seemed like way too much so after looking at other mini cheesecake recipes and asking on the RE I decided to make 2/3 of the filling recipe. That worked out just right. I had fresh raspberries on hand so I cooked 6 oz with 3/4 cup sugar and 1 TBSP cornstarch. I used this in place of the preserves. Very tasty! Read More
(19)
Rating: 4 stars
04/12/2010
I enjoyed this recipe but found it to be a little pricey to put together. Tip- Do not over cook! The tops will cave in if you cook these too long. I made these in regular sized muffin tins. I was really picky about my short bread i only wanted "real" short bread (butter flour sugar) not Pecan Sandies with all the weird ingredients. This is what drove up the price of this recipe I think. Sandies would have been much cheaper. Anyways- took me 3 tries to get the cooking time on this one right. In regular muffin tins it took right about 18 Minutes. Good luck! Read More
(17)
Rating: 5 stars
03/29/2010
You can buy key lime juice in a bottle at publix. The restaurant I work in uses the same juice for our Key Lime Pie. Read More
(12)
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Rating: 4 stars
04/14/2010
I used this recipe for my baby shower and it was.... AMAZING!! i loved it and so did my guests. they completely demolished them. Instead of using shortbread cookies i used cinnamon graham crackers which gave them a little kick and this recipe does not fit mini cupcakes they fit 24 normal cupcakes. Read More
(12)
Rating: 5 stars
02/09/2009
These were incredibly easy and turned out beautifully! The texture was wonderful and the cheesecakes were just rich enough to be deliciously decadent but you could eat more than 2 bites. Everyone who tried one LOVED them. I will be making these very often. Thank you SO much for sharing the recipe it is incredible! Read More
(12)
Rating: 4 stars
03/01/2010
I scaled this recipe down for 6 servings and was able to produce eight cheesecakes from a standard muffin tin which was just what I needed for four people. Unfortunately I was not able to find decent key limes so had to substitute regular. I did not however increase the amount of juice called for to make up for that only increasing the zest in both crust and cake by 1/4 tsp each. This resulted in a subtle but pleasing lime essence. It was just perfect. I would make these again absolutely. Read More
(11)
Rating: 3 stars
05/13/2011
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. Read More
(6)