Recipes

Mini Lemon and Key Lime Cheesecakes

Do you love lemon meringue pie and key lime pie? Do you love cheesecake even more? If so, you’ll want to add my incredibly easy to make Mini Lemon and Key Lime Cheesecakes to your list of favourite desserts.

As many of you know, I’m a dessert f-r-e-a-k! And I’m told this goes way back to my childhood days. My mother loves to tell the story that I would sneak into the kitchen in the morning to devour the last piece of lemon meringue pie leftover from last night’s dinner. Yes – lemon meringue pie for breakfast!

In this recipe, I smashed my favourite pies and cheesecake together to create Mini Lemon and Key Lime Cheesecakes.

Homemade graham cracker crust, cheesecake & lemon/key lime filling!

You’ll Need:

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tbsp butter, melted
  • 4 tbsp sugar

Filling

How to Make Lemon and Key Lime Mini Cheesecakes

  1. Preheat oven to 325 degrees F. Spray each cavity of 24-count mini cupcake pan or 12-count cupcake pan with nonstick cooking spray or line each cavity with cupcake liners.
  2. In a medium-size bowl, add the graham cracker crumbs, melted butter and sugar and mix until well combined.
  3. Evenly distribute the mixture between all 12 cavities, making sure to press each one down firmly into an even layer.
  4. Bake at 325 degrees F for 5 minutes. Remove from the oven and cool.
  5. Using a stand mixer, beat the cream cheese until smooth. Add in the sour cream and sugar until well combined. Add the vanilla extract and egg and beat until just combined. Put half of the mixture into a separate bowl. To one bowl add the lemon juice and lemon zest and to the other add the lime juice and lime zest.
  6. Evenly distribute the cheesecake filling between all 12 cavities of the pan and return to the oven. Bake at 325 degrees F for 15 to 18 minutes or until the tops of the cheesecakes are set.
  7. Remove from the oven and allow to cool in the refrigerator.
  8. Cook the lemon pie filling according to the box instructions. Remove the cheesecakes from the refrigerator. Add the lemon pie filling to the lemon zest cheesecakes. Repeat for the key lime pie filling.
  9. Return the cupcake pan to the refrigerator and chill for at least 4 hours or overnight.
  10. Remove the cheesecakes from the pan using a sharp knife carefully cutting around the edge of each cheesecake and place on serving plate. Top with whipped cream and small lemon and lime triangles.

These Mini Lemon and Key Lime Cheesecakes are featured in A Spring Time Farmhouse Tablescape and are paired with lemon-lime punch. Check out the post for some Spring entertaining inspiration!

Looking for more yummy cheesecake recipes? Check out my No Bake Cherry Cheesecake!

If you enjoyed this post, give it a Pin!

xo, Linda

Mini Lemon and Key Lime Cheesecakes

Linda KrenzLinda Krenz
These Mini Lemon and Key Lime Cheesecakes feature a graham wafer crust topped with a cheesecake and lemon or key lime pie filling and topped with whipped cream.
5 from 1 vote
Prep Time 4 hrs
Total Time 4 hrs
Course Dessert

Ingredients
  

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tbsp butter, melted
  • 4 tbsp sugar

Filling

  • 12 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1/2 cup sugar
  • 1 1/2 tbsp lime juice
  • 1 1/2 tbsp lemon juice
  • 1/2 tsp lime zest
  • 1/2 tsp lemon zest
  • 1 tsp vanilla extract
  • 1 egg, room temperature
  • 1 box Shiriff Lemon Pie Filling and Dessert Mix
  • 1 box Shiriff Key Lime Pie Filling and Dessert Mix
  • 1 aerosol can whipped cream

Instructions
 

Crust

  • Preheat oven to 325 degrees F. Spray each cavity of a 24-count mini cupcake pan or 12-count cupcake pan with nonstick cooking spray or line each cavity with cupcake liners.
  • In a medium size bowl add the graham cracker crumbs, melted butter and sugar and mix until well combined.
  • Evenly distribute the mixture between all 12 cavities, making sure to press each one down firmly into an even layer.
  • Bake at 325 degrees F for 5 minutes. Remove from the oven and cool.

Filling

  • Using a stand mixer, beat the cream cheese until smooth. Add in the sour cream and sugar until well combined. Add the vanilla extract and egg and beat until just combined. Put half of the mixture into a separate bowl. To one bowl add the lemon juice and lemon zest and to the other add the lime juice and lime zest.
  • Evenly distribute the cheesecake filling between all 12 cavities of the pan and return to the oven. Bake at 325 degrees F for 15 to 18 minutes or until the tops of the cheesecakes are set.
  • Remove from the oven and allow to cool in the refrigerator.
  • Cook the lemon pie filling according to the box instructions. Remove the cheesecakes from the refrigerator. Add the lemon pie filling to the lemon zest cheesecakes. Repeat for the key lime pie filling.
  • Return the cupcake pan to the refrigerator and chill for at least 4 hours or overnight.
  • Remove the cheesecakes from the pan using a sharp knife carefully cutting around the edge of each cheesecake and place on serving plate. Top with whipped cream and small lemon and lime triangles.
Keyword Mini Lemon and Key Lime Cheesecakes

3 thoughts on “Mini Lemon and Key Lime Cheesecakes

Leave a Reply

Your email address will not be published. Required fields are marked *