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4 stars (12 ratings)

Lime Mini Cheesecakes with Chocolate Crust

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!

Prep Time20 minutes
Cook Time25 minutes
Chill Time:2 hours
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, cheesecakes, Chocolate, Crust, lime, mini
Servings: 12 mini cheesecakes
Calories: 323kcal

Ingredients

For the crust

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
US Customary - Metric

Instructions

To make the crust:

  • Lightly mist a mini-cheesecake pan with non-stick spray.  
  • Place the Oreos in a food processor or mini-chopper, and process until fine.  
  • Stir in the melted butter, and divide the mixture equally between all 12 wells of the prepared pan.

To make the cheesecake:

  • Preheat the oven to 275 degrees F.
  • Place the cream cheese, sugar, cornstarch, and salt in a large mixing bowl, and beat on medium-low speed until smooth.  
  • Scrape the bottom and sides of the bowl with a silicone spatula, and add one egg.  Stir until combined.  
  • Scrape the bottom and sides of the bowl again, then add the second egg.  
  • Stir in the heavy cream, vanilla, lime zest, and lime juice.
  • 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.  
  • Cool completely at room temperature, then chill in the refrigerator for 2 hours before unmolding.**

To garnish:

  • Spread about a tablespoon of lime curd on the top of each mini cheesecake.  
  • Top with whipped cream.  
  • Garnish with a thin slice of lime.

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

Calories: 323kcal | Carbohydrates: 27g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 114mg | Sodium: 192mg | Potassium: 78mg | Sugar: 23g | Vitamin A: 710IU | Vitamin C: 2.8mg | Calcium: 44mg | Iron: 1.1mg