Mini Lime Cheesecakes are the perfect summer party dessert and great for make-ahead occasions! I’m honored to be a PHILADELPHIA Cream Cheese Ambassador this year, sharing delicious recipes including these cheesecakes.
Every time I’m in the grocery store, shopping for cream cheese, I will always grab PHILADELPHIA. The bricks of cream cheese are consistently delicious every time and always make my recipes turn out beautifully. Not only do I love that the cream cheese bricks are made with fresh local milk and real cream, but they contain zero preservatives.
That’s the kind of ingredient I want to feed my family!
And since cream cheese is the key ingredient in cheesecakes…let’s talk more!
My favorite classic cheesecake of all time is the Cheesecake Supreme. The only down side is that it does require a bit of a time commitment. However, these mini lime cheesecakes can be whipped up in minutes and made ahead for any party!
These mini lime cheesecakes are a perfect hybrid of the subtle tart flavors from the lime combined with that perfectly-moist cheesecake texture. Oh, and by the way, it pairs perfectly with a shot of espresso (or so says my husband). Each bite is rich, but not overtly decadent, and an individual cheesecake should satisfy the sweet tooth in us all.
I mean, just look at that lime zest throughout the cheesecakes. Flavor in every bite.
P.S. National Cheesecake Day is on July 30th!
Mini Lime Cheesecakes
slightly adapted from Kraft
- 1 cup low-fat graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 3 (8 ounce) packages PHILADELPHIA 1/3 Less Fat Cream Cheese
- 3/4 cup sugar
- 1 tablespoon white whole wheat flour
- 1 tablespoon lime zest
- 1 tablespoon lime juice
- 3 eggs
- Preheat the oven to 325°F.
- Place paper liners in a 12 muffin cup pan.
- Combine the graham cracker crumbs and butter. Evenly distribute among the paper liners and press down, making a crust, with your fingers or the bottom of a skinny glass.
- Meanwhile, beat the cream cheese, sugar, flour, lime zest and juice together until combined.
- With your blender on low, beat in one egg at a time until just combined. Spoon the batter onto the crusts and bake for 25-30 minutes or until the middles are almost set.
- Allow the cheesecakes to cool completely at room temperature before chilling in the fridge for at least 2 hours.
Servings: 12 mini cheesecakes
Note: You can substitute key limes in to make key lime cheesecakes.
This post was sponsored by PHILADELPHIA Cream Cheese and Kraft. I am a PHILADELPHIA Cream Cheese brand ambassador because I truly believe in their products. I received compensation for this post and posts to follow. All opinions are my own. Please read my disclosure policy for further information.