Finish out your fiesta with a dessert that complements all those Mexican flavors!  These Lime Mini Cheesecakes with Chocolate Cookie Crust are cute as can be, and perfect for your party!

Creamy cheesecake spiked with lime and topped with a tart, buttery lime curd. The crunchy chocolate cookie crust is a great contrast!

So, somehow over the weekend something crazy happened and now it’s May.  Um, where did April go?  I think I must have blinked and missed it.  Oh well.

There’s lots of fun stuff that happens in May and it all starts with Cinco de Mayo.  Which, if you read between the lines of my previous paragraph there, totally snuck up on me.  I had a really fun idea planned but time just wasn’t cooperating.  So, stay tuned.  ‘Til next year.  If you can hang in for that long!

In the meantime, I think these little cuties can fill in just fine.

Creamy cheesecake spiked with lime and topped with a tart, buttery lime curd. The crunchy chocolate cookie crust is a great contrast!

When you’re stuffing your face with chips and salsa and tacos and enchiladas, it’s nice to end the fiesta with a refreshing dessert that compliments all those Mexican flavors.  These mini lime cheesecakes fit the bill just perfectly.  And the individual portions make them great for a party!

I sat mine on a crunchy Oreo crust, but they’d work equally well with graham crackers, vanilla wafers, or shortbread cookies.  But try the Oreos!  It might sound a little different but I’ve been wanting to try this combo for years, literally.  I remember seeing it on Nigella over a decade ago, and it’s stuck in my head all this time.  Yes I am a freak, but Nigella was right!  Chocolate and lime go great together!

Creamy cheesecake spiked with lime and topped with a tart, buttery lime curd. The crunchy chocolate cookie crust is a great contrast!

The cheesecake itself is super creamy and dense, as any good cheesecake should be, with a subtle hint of citrus that comes from fresh lime juice and lime zest.  And we are topping that with a little dollop of lime curd!  That really brings the tart, tangy flavor to the forefront.  Just use my favorite lemon curd recipe, subbing lime for lemon in equal measure.  If you want to amp up the green color a little bit, just the eensiest, weensiest speck of Leaf Green gel paste will get you there.  Don’t overdo it, or you’ll end up in Halloween green slime territory real quick.

A little soft whipped cream and a thin slice of lime, for garnish, and there you have it!  A great way to celebrate Cinco de Mayo, or any other day of the year.  I hope you enjoy!

Creamy cheesecake spiked with lime and topped with a tart, buttery lime curd. The crunchy chocolate cookie crust is a great contrast!

And if you’re looking for more great Cinco de Mayo dessert recipes, here are a handful of fun ideas:

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Lime Mini Cheesecakes with Chocolate Crust
Prep Time
20 mins
Cook Time
25 mins
Chill Time:
2 hrs
Total Time
45 mins
 

Finish out your fiesta with a dessert that complements all those Mexican flavors! These Lime Mini Cheesecakes with Chocolate Cookie Crust are cute as can be, and perfect for your party!


Course: Dessert
Cuisine: American
Keyword: Cheesecake, cheesecakes, Chocolate, Crust, lime, mini
Servings: 12 mini cheesecakes
Calories: 323 kcal
Ingredients
For the crust
  • 10 Oreo chocolate sandwich cookies
  • 3 tablespoons unsalted butter, melted
For the cheesecake
  • 12 ounces cream cheese (11/2 blocks), softened
  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon kosher salt
  • 2 large eggs
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons lime zest (zest of 1 lime)
  • 2 tablespoons lime juice (juice of 1 lime)
For the toppings
  • 3/4 cup lime curd* (approx.)
  • 1/2 cup heavy cream, whipped softly with 1 tablespoon granulated sugar
  • 6 thin slices of fresh lime, cut in half
Instructions
To make the crust:
  1. Lightly mist a mini-cheesecake pan with non-stick spray.  
  2. Place the Oreos in a food processor or mini-chopper, and process until fine.  
  3. Stir in the melted butter, and divide the mixture equally between all 12 wells of the prepared pan.
To make the cheesecake:
  1. Preheat the oven to 275 degrees F.
  2. Place the cream cheese, sugar, cornstarch, and salt in a large mixing bowl, and beat on medium-low speed until smooth.  
  3. Scrape the bottom and sides of the bowl with a silicone spatula, and add one egg.  Stir until combined.  
  4. Scrape the bottom and sides of the bowl again, then add the second egg.  
  5. Stir in the heavy cream, vanilla, lime zest, and lime juice.
  6. Transfer the batter to the prepared pan, and bake for 22-28 minutes or until the sides of the mini-cheesecakes are set but the centers are still slightly jiggly.  
  7. Cool completely at room temperature, then chill in the refrigerator for 2 hours before unmolding.**
To garnish:
  1. Spread about a tablespoon of lime curd on the top of each mini cheesecake.  
  2. Top with whipped cream.  
  3. Garnish with a thin slice of lime.
Recipe Notes

*To make lime curd, follow this recipe, substituting lime for lemon in equal measure.

**This dessert is good cold, but it's even better at room temp!  It's easier to unmold them if they're cold, but if you can, put them on a serving dish and let them soften up a bit before serving.

©Baking a Moment

Nutrition Facts
Lime Mini Cheesecakes with Chocolate Crust
Amount Per Serving
Calories 323 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 12g 60%
Cholesterol 114mg 38%
Sodium 192mg 8%
Potassium 78mg 2%
Total Carbohydrates 27g 9%
Sugars 23g
Protein 4g 8%
Vitamin A 14.2%
Vitamin C 3.4%
Calcium 4.4%
Iron 6.1%
* Percent Daily Values are based on a 2000 calorie diet.
Creamy cheesecake spiked with lime and topped with a tart, buttery lime curd. The crunchy chocolate cookie crust is a great contrast!