Description
These Mini Lime Cheesecakes with Raspberry Sauce are a delightful and refreshing dessert perfect for any occasion. Featuring a buttery graham cracker crust, creamy lime-infused cheesecake filling, and a tangy raspberry sauce topping, these bite-sized treats offer a perfect balance of sweet and tart flavors. Easy to prepare and perfect for gatherings, they are sure to impress your guests.
Ingredients
Scale
Crust
- 24 regular-size muffin liners
- 3/4 cup fine graham cracker crumbs
- 1/4 cup granulated sugar
- 4 tablespoons salted butter, melted
Filling
- 2 blocks (8 ounces each) cream cheese, softened
- 1/2 cup sour cream
- 2 large eggs, at room temperature
- 3/4 cup granulated 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
Raspberry Sauce
- 3/4 cup thawed frozen raspberries
- 2 tablespoons granulated sugar
- 1/2 teaspoon freshly grated lime zest
- 1 teaspoon water
Instructions
- Preheat Oven and Prepare Liners: Preheat your oven to 325° F. Line two muffin pans with 18 cupcake-size muffin liners and lightly spray the liners with cooking spray to prevent sticking.
- Make the Crust: In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir well 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. Set aside.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and sour cream using an electric mixer until the mixture is smooth and creamy. Add eggs one at a time, beating thoroughly after each addition. Incorporate the sugar, lime zest, lime juice, cornstarch, and vanilla extract, then beat until the filling is completely smooth and well combined.
- Assemble and Bake: Divide the cheesecake filling evenly among the prepared crusts, filling each about 1/4 cup. Bake in the preheated oven for approximately 20 minutes, or until the edges are set and the centers slightly jiggle when you gently tap the pan. Remove from oven and allow cheesecakes to cool completely.
- Chill: Once cooled, cover the cheesecakes and refrigerate for at least 2 hours to set properly.
- Make Raspberry Sauce: In a medium bowl, combine the thawed raspberries, sugar, lime zest, and water. Stir and mash the mixture with a spoon until smooth. Chill the sauce for at least 1 hour before serving.
- Serve: Drizzle the chilled raspberry sauce over each mini cheesecake before enjoying this refreshing dessert.
Notes
- Make sure the cream cheese is softened to room temperature to achieve a smooth filling.
- Use fresh limes for best flavor in zest and juice.
- Refrigerate the cheesecakes thoroughly to ensure they set properly for clean slices.
- You can substitute fresh raspberries for frozen if available.
- To prevent cracking, avoid overbaking; the centers should still jiggle slightly when done.
- For a gluten-free option, use gluten-free graham cracker crumbs.
