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Lime Cheesecake Bites

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"I couldn't find any lime pie recipes with cream cheese, so I decided to create one. If you like light and fluffy tiny desserts, and dislike graham cracker crumb crusts, you'll love these! I used mini muffin pans, but I think this would be equally as good in a regular cheesecake pan."
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1 h 25 m servings 236
Original recipe yields 24 servings (48 cheesecake bites)


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  1. Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with cooking spray.
  2. Melt butter in a saucepan over medium-low heat, about 3 minutes.
  3. Place vanilla wafers in a food processor; blend until crumbly but not powdery. Pour into a bowl; add the melted butter, 1/2 cup sugar, and butter flavoring. Mix with a fork; let set until crumbs soften, about 2 minutes. Tightly pack pinches of the crumb mixture over the bottoms of the muffin cups.
  4. Bake in the preheated oven until starting to brown, about 4 minutes. Reduce oven temperature to 325 degrees F (163 degrees C). Let crusts cool.
  5. Mix cream cheese, condensed milk, and egg yolks together in a bowl using a fork until smooth. Let set, about 1 minute. Juice 2 limes into the mixture. Peel the green rind off the third lime; zest the white rind into the mixture. Juice the lime into the mixture. Mix until smooth.
  6. Whip the egg whites in a bowl using clean beaters until foamy. Gradually add 1/4 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Fold cream cheese-lime mixture into the whipped egg whites gently with a flat spatula until thoroughly blended. Spoon into the crusts; fill muffin cups to the rim.
  7. Bake in the hot oven until edges start to brown, 13 to 14 minutes. Let cool, at least 15 minutes.

Nutrition Facts

Per Serving: 236 calories; 14.4 23.8 4.3 67 144 Full nutrition

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