Rich, tangy, sweet, and drool worthy, Raspberry Key Lime Cheesecake is a show stopper! Make them mini and you’ve got yourself a portable dessert worthy of every party or get together!

 

 

I’m not kidding when I say you are gonna love these Raspberry Key Lime Cheesecakes. The sweet raspberries, tart limes, and soft cream cheese make the perfect pairing!

I love raspberry cheesecake bites because they’re easy to make. No finicky water bath required but you get the same great taste!

I also love these key lime cheesecake bites because they are perfectly portioned! No knife or serving tools required for cheesecake slices. Just put them on a platter and let everyone get their own.

Plus these mini cheesecake bites are a family favorite! I get asked for the recipe every time I serve them!

Oh and I cannot forget to mention that the graham cracker crust is the easiest crust ever but even it is super yummy!

 

 

What Ingredients are in Raspberry Mini Chesecakes?

This delicious dessert is not for someone on a low calorie diet! And that’s the way we like it!

• Graham Crackers: Crush the graham crackers beforehand or let your mixer do the work for you.
• Butter: Melt butter on the stove or in the microwave in short bursts. You must use soft butter!
• Key Limes: Not regular limes! Key limes have a distinct flavor that makes a huge difference in the recipe.
• Cream Cheese: Soften cream cheese to room temperature for easy mixing.
• Sugar: Use white sugar to sweeten the cream cheese recipe.
• Whole Eggs: Use room temperature eggs! Cheesecake can be particular!
• Vanilla Extract: Pure vanilla extract will give you the best flavor.
• Raspberry Jam: Get the seedless jam as you don’t want seeds in your cheesecake!

Pro Tips:

• You need both the lime juice and lime zest. Get the zest from the lime peel first before trying to juice.
• If you can’t find key limes you can often find the key lime juice. You may need to search the grocery store.
• Don’t substitute the butter. Graham crackers with a buttery crust are a must.
• Don’t substitute with powdered sugar as it’s an entirely different texture and flavor!
• I haven’t used fresh raspberries but if you do, make sure to drain raspberries and please let us know how it works out!

 

 

How to Make Mini Cheesecakes

Key lime zest from the Florida keys, a buttery graham cracker crust, and a cupcake liner? Trust me, the combo is one you’re going to love!

1. Make Crust: Combine graham cracker crumbs, butter, and lime zest in a small bowl! You’ll love that hint of lime in the crust.
2. Make Cream Cheese Filling: Combine cream cheese, sugar, eggs, lime zest, lime juice, and vanilla extract. Stir carefully to thoroughly mix everything.
3. Layer: Fill paper liners with pie crust, jam, cream cheese mixture, and a little dots of raspberry jam swirled on top!
4. Bake: It won’t take very long to bake the cheesecakes in the oven.
5. Chill: The cheesecake must be chilled before eating! I like to chill overnight.

Pro Tips:

• Line cupcake pans with paper liners to easily remove cheesecakes.
• A wire rack can help your key lime pie cheesecakes to cool more quickly.
• Use an electric mixer on low speed or medium speed to save your arm the workout.
• For an easy and beautiful garnish, top with lime slices.

 

 

Can You Freeze Mini Cheesecake?

Yes! Mini cheesecakes are easier to chill than regular cheesecakes.

Because you make the raspberry key lime cheesecake in a muffin tin, the cups can be removed and easily stored in a freezer safe bag.

First though, allow the cheesecake to set up. I still like to do the overnight chill in the fridge.

Then remove the cheesecakes, transfer a gallon bag and label.

To thaw, remove the cheesecakes from the freezer and thaw in the fridge overnight.

 

 

Can You Make Mini Cheesecake in Advance?

Easily! In fact, I recommend it! Making mini cheesecake on the day you need it is really cutting it close to the line.

Since the cheesecake needs to be chilled for 6-8 hours, you would need it in the fridge fairly early in the day for a dinner party.

So make it early! In fact you can make the cheesecakes up to 48 hours in advance and they’ll still taste just as great!

This is the perfect way to save yourself the work on the day of your party!

 

 

Can Dogs Eat Mini Cheesecakes?

While dogs shouldn’t eat cheesecake, most dogs can handle a small amount of it.

It isn’t good for them however and they shouldn’t be allowed to eat large portions of it. It can affect both their short and long term health.

In addition, if your dog has a lactose allergy, don’t give them even one bite or you may find yourself needing a vet!

 

 

How Do You Know When Mini Cheesecakes are Done?

Great question! You aren’t looking for that telltale golden brown color for raspberry lime cheesecake so how do you know when it’s done?

The easiest way to know if a cheesecake is done is by feel.

The center of the mini cheesecakes should feel firm but have a slight give when pressed on.

Don’t press hard, just very gently, and be sure to wash your fingers first!

If the center jiggles in the middle of the pie, you’ll know it isn’t quite done yet!

 

 

How to Make Gluten Free Mini Cheesecakes

Cheesecake is one of the easiest desserts to make gluten free. That’s because almost all the ingredients are already naturally gluten free!

The only ingredient that contains gluten in this recipe is the graham crackers, and that can be easily fixed!

Did you know they make gluten free graham crackers? Pick up a box, use it just like regular graham crackers, and no one will know the difference.

 

 

How Long Do Mini Cheesecakes Last?

Once made, the mini cheesecakes will last in the fridge for up to 4 days. Between 3-4 days is when you’ll want to check them over before eating.

In the freezer, mini cheesecakes can last for up to 3 months! So for long term storage, that’s definitely the way to go.

Don’t ever store cheesecake on the counter as the cream cheese must be refrigerated.

 

 

How to Store Leftover Mini Cheesecakes

Store leftover mini cheesecakes in the fridge. Keep them covered in an airtight container to keep them from absorbing any fridge aromas.

Once they have cooled to room temperature after baking, you can immediately transfer them to a bag or container.

Then, after 6-8 hours they can be taken out and eaten whenever you’re ready.

 

 

The Best Cheesecake Recipes…

• Chocolate Pudding Cheesecake
• Cookie Dough Cheesecake Dip
• Blueberry Cheesecake Bars
• No Bake Banana Pudding Cheesecake
• Easy Chocolate Cheesecake
• New York Cheesecake Recipe
• No Bake Lemon Cheesecake
• Raspberry Almond Cheesecake
• Black Forest Cheesecake
• Raspberry Cheesecake Brownies
• Snickerdoodle Cheesecake Cookies
• Caramel Apple Cheesecake Bars
• No Bake Lemon Raspberry Cheesecake
• No Bake Cheesecake Bars

Raspberry Key Lime Cheesecake is a delicious flavor combination! They’re easy to make and are a great dessert! Enjoy!

 

Originally Posted: January 21, 2014

Photos & Text Updated: March 24, 2023

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