Okay, so let me tell you about the time I first made these summer mini key lime cheesecakes. It was one of those sticky-hot afternoons when you just want to stick your head in the fridge (or freezer, honestly). My neighbor had invited herself over—bless her—and I needed something fast, impressive, and, most importantly, oven-optional. Ever since then, these little zesty bites have been my go-to for summer gatherings. I mean, my kids call them 'sunshine pies,' which is about as cute and accurate as it gets. Also, once I dropped an entire tray of them trying to carry them outside and, well, the dog had the time of his life. Lesson learned: always make a double batch.

Why You'll Love This (Or, Why I Do Anyway)

I make these summer mini key lime cheesecakes when I want something that feels fancy but isn’t a colossal pain. My family goes crazy for these—like, they're gone before I even finish cleaning up. (I have to hide a couple in the back of the fridge if I want any leftovers. No shame.) Plus, they're perfectly tart and creamy, with that graham cracker crunch. I used to get annoyed zesting limes (my knuckles have seen better days), but now I just do it over a plate and try not to think about it. And, honestly, sometimes I use bottled key lime juice if I’m feeling lazy—nobody has ever complained.

What You’ll Need (A Few Shortcuts, Too)

10-12 full sheets graham crackers (or digestive biscuits if I run out—my British pal swears by them)
⅓ cup melted butter (salted or unsalted, honestly, both work)
2 tablespoons sugar (sometimes I skip this if the crackers are sweet enough)
2 (8oz) blocks cream cheese, softened—Philadelphia is my go-to, but store brand's fine
½ cup sour cream (or Greek yogurt in a pinch—works surprisingly well!)
⅔ cup sweetened condensed milk (the magic ingredient—don’t skip)
½ cup fresh key lime juice (regular limes are OK, or even Nellie & Joe’s bottled Key Lime Juice if your grocery store stocks it; honestly, it's great)
Zest of 2 key limes (or regular limes, who’s counting)
2 large eggs
Pinch of salt (my grandma always insisted on this, so I do too)
Whipped cream, extra lime zest, or berries (for topping—totally optional)

How To Make These Little Beauties

Preheat your oven to 325°F (160°C). Or, if it’s already blazing outside, you could use a toaster oven—I've done that when my kitchen felt like a sauna.
Line a 12-cup muffin pan with cupcake liners. I’ve forgotten liners before—little bit messy, but a buttered pan works in a pinch. Just harder to pry the cheesecakes out.
For the crust, crush the graham crackers into fine crumbs. I usually use a food processor, but honestly, a ziplock bag and a rolling pin (or a wine bottle, been there) does the job. Mix with melted butter and sugar. It should look kinda like wet sand.
Spoon about a tablespoon of the crumb mix into each liner, pressing down with the back of a spoon or your fingers (sticky, but fun). Bake for 5 minutes, then let cool while you do the filling. Or skip baking if you’re feeling rebellious.
In a big bowl, beat the cream cheese till super smooth. I’ve tried doing this by hand—not recommended unless you want a workout. Add sour cream, sweetened condensed milk, lime juice, zest, eggs, and salt. Mix until just combined. Try not to overbeat; it can get weirdly dense. This is where I sneak a little taste—so good.
Pour the filling over the crusts, filling almost to the top. I use a cookie scoop, but a regular spoon works. Don’t worry if it looks a bit lumpy at this stage—it always smooths out.
Bake for 16-20 minutes, until the centers look set but still a little jiggly. If you overbake, it’s not a disaster—they’re just a bit firmer.
Let cool in the pan for 10ish minutes, then transfer to a wire rack. Fridge them for at least 2 hours; overnight is even better, I think.
Top with whipped cream, extra zest, or whatever you fancy. Sometimes my youngest plops a raspberry on top—adorable.

Stuff I’ve Figured Out (The ‘Notes’ Bit)

Actually, I find it works better if you use room temp ingredients, otherwise you might get lumps. Don’t panic if you do—just call them “rustic.”
I once tried using low-fat cream cheese; didn’t set up as nicely, but still tasty if you’re watching the calories.
If you’re out of graham crackers, crushed pretzels give a salty kick—accidentally discovered when we were out of everything else.

Variations I’ve Played With (Some Good, Some... Not)

Chocolate cookie crust—delicious, but honestly kind of overpowered the lime.
Mini mason jars instead of muffin tins: adorable and perfect for picnics (I got the idea reading this Serious Eats article).
Tried adding shredded coconut once—my husband loved it, the kids picked it all off. Go figure.

Tools You’ll Need (And What To Do If You Don’t Have ‘Em)

Muffin tin or cupcake pan. If you only have a baking dish, just turn it into bars (they’re a bit messier, but who cares?)
Electric mixer is easiest, but a strong arm and whisk will do in a pinch. I’ve done it with a fork once—not recommended unless you’re feeling heroic.
Microplane for zesting. Or a box grater, or... honestly, even a veggie peeler and then chopping the skin works if you’re desperate.

How To Store These (If They Last—They Don’t Here)

Store in an airtight container in the fridge (up to 4 days is what I’ve read—though honestly, in my house, they never last more than a day!). I think the flavor gets even better on day two, if you can keep your hands off them.

How We Serve 'Em (Or, Cheesecake Traditions)

I love them with a pile of whipped cream and a little extra lime zest—sometimes I get fancy with a sprig of mint. My cousin likes hers with crushed gingersnaps on top. For BBQs, I just plop the muffin tin on the table and let everyone grab their own—nobody ever waits for a plate.

I’ve Learned The Hard Way (Pro Tips)

I once tried rushing the chilling step and regretted it because they stuck to the liners and fell apart—lesson learned, patience pays off.
Don’t fill the cups too high; they puff a bit while baking (I always forget this and end up with cheesecake muffins—still good, just messier).
If you use bottled lime juice, taste and adjust—some brands are way more tart than others.

Questions I Actually Get Asked (Or Whispered Over The Fence)

Do I have to use key limes? Nope! Regular limes work just fine, but key limes are a bit more floral. Honestly, use what you have.
Can I freeze these? I’ve done it—just wrap them tight. Thaw in the fridge overnight. Texture is about 90 percent as good, which is plenty for me.
What if I don’t have cupcake liners? Butter the pan really well. Or use parchment squares if you’re feeling crafty. (I usually forget and just hope for the best!)
Can I make them ahead? Absolutely. Actually, I think they taste even better the next day, so go for it.
Is there a way to make these vegan? I haven't cracked the code yet! Tried swapping in vegan cream cheese once, but it didn't quite set. If you figure it out, let me know—I owe you a dozen.

And if you want more ideas for summer desserts (or just a good laugh at my expense), I love the inspiration I find at Sally’s Baking Addiction. Happy baking, friend—let me know if you come up with your own genius twists!

Summer Mini Key Lime Cheesecakes: A No-Fuss, Zesty Treat

Why You'll Love This (Or, Why I Do Anyway)

What You’ll Need (A Few Shortcuts, Too)

How To Make These Little Beauties

Stuff I’ve Figured Out (The ‘Notes’ Bit)

Variations I’ve Played With (Some Good, Some... Not)

Tools You’ll Need (And What To Do If You Don’t Have ‘Em)

How To Store These (If They Last—They Don’t Here)

How We Serve 'Em (Or, Cheesecake Traditions)

I’ve Learned The Hard Way (Pro Tips)

Questions I Actually Get Asked (Or Whispered Over The Fence)

SUMMER MINI KEY LIME CHEESECAKES

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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