Description
These Mini Lime Cheesecakes with Raspberry Sauce offer a refreshing twist on classic cheesecake, featuring a zesty lime-infused filling atop a buttery graham cracker crust, all perfectly portioned in mini muffin-sized servings. Topped with a vibrant raspberry sauce, they make a delightful and elegant dessert for any occasion.
Ingredients
Scale
For the Crust
- 24 regular-size muffin liners
- 3/4 cup fine graham cracker crumbs
- 1/4 cup granulated sugar
- 4 tablespoons salted butter (melted)
For the Filling
- 2 blocks (8 ounces each) cream cheese (softened)
- 1/2 cup sour cream
- 2 large eggs (at room temperature)
- 3/4 cup sugar
- 2 teaspoons freshly grated lime zest
- 1/4 cup lime juice (about 2 large regular limes)
- 1 heaping tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Raspberry Sauce
- 3/4 cup thawed frozen raspberries
- 2 tablespoons granulated sugar
- 1/2 teaspoon freshly grated lime zest
- 1 teaspoon water
Instructions
- Preheat the Oven and Prepare Muffin Liners: Preheat your oven to 300° F. Place 24 cupcake-size muffin liners evenly across two 12-cup muffin pans. Lightly spray each liner with cooking spray to prevent sticking.
- Make the Crust: In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir thoroughly until the mixture is evenly moistened. Press about 1 tablespoon of this mixture firmly into the bottom of each muffin liner to form the crust base. Set aside.
- Prepare the Filling: Using an electric mixer, beat the softened cream cheese and sour cream together until smooth and creamy. Add the eggs one at a time, mixing well after each addition to fully incorporate them. Then add sugar, lime zest, lime juice, cornstarch, and vanilla extract to the mixture and beat until the filling is entirely smooth and uniform.
- Fill and Bake: Pour or spoon the cheesecake filling evenly over each crust-lined muffin cup. Place the pans in the preheated oven and bake for about 20 minutes, or until the tops are lightly browned and set. Once baked, remove from the oven and allow the cheesecakes to cool completely at room temperature. Then cover them and refrigerate for at least 2 hours to fully chill and set.
- Make the Raspberry Sauce: In a food processor or blender, combine the thawed raspberries, sugar, lime zest, and water. Process until smooth, creating a vibrant raspberry sauce. Chill the sauce in the refrigerator for at least 1 hour before serving.
- Serve: Drizzle the chilled raspberry sauce over the mini lime cheesecakes just before serving. Enjoy these refreshing and tangy desserts that combine creamy texture with bright fruit flavors.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth, lump-free filling.
- Use fresh lime zest and juice for the best flavor impact.
- Allow the cheesecakes to chill for at least 2 hours to set properly; overnight chilling is even better.
- The raspberry sauce can be strained if you prefer a smoother texture without seeds.
- These mini cheesecakes can be stored covered in the refrigerator for up to 3 days.
