Mini Lime Cheesecakes

Mini Lime Cheesecakes with a shortbread cookie crust are the perfect one-bite dessert. A lime cheesecake filling poured over Mexican shortbread cookies from Siete Foods bakes quickly in a mini muffin tin. Top with lime curd and freshly whipped cream for a sweet treat!

This post is sponsored by Sprouts Farmers Market. I appreciate the opportunity to share recipes made with ingredients from brands I trust and support. All opinions are my own and do not necessarily reflect those of Sprouts Farmers Market. #sponsored

Cinco de Mayo recipes often highlight drink recipes but we need a great dessert, too! Limes are perfect in this easy dessert.

While limes often find their way into drinks like margaritas, we often overlook limes in dessert recipes in favor of lemons or oranges.

Limes pack a bright citrus punch of flavor and are a great pairing with a creamy cheesecake. I shop at Sprouts for my produce. They have a huge selection and the limes (along with other citrus) were plentiful on my recent shopping trip. 

Sprouts also offers a wide selection of gluten free foods which is important to me. One of the brands that I first found at Sprouts and have come to love is Siete Foods. Their grain-free products range from almond flour tortillas to this wonderful Mexican shortbread cookie that I use in my mini cheesecakes.

Why this recipe works

Mini cheesecakes are the ultimate party food. You can make them ahead of time and it’s easy to bake a lot for a crowd. 

If you are like me and don’t plan on a big gathering right now, cheesecake bites can be frozen for 3-6 months. I take a few out of the freezer at a time so that I have a homemade dessert ready for me any night of the week.

Ingredients

Siete’s Mexican Shortbread Cookies– A cheesecake crust is often ground graham crackers with butter, baked for a short time before adding a filling. Here we take a shortcut and use these perfectly sized cinnamon cookies as the cheesecake crust in mini muffin tins.

Cream Cheese– Sprouts organic cream cheese is smooth and creamy. Bring it to room temperature before blending it into the filling.

Sweetened Condensed Milk– Sprouts offers an organic sweetened condensed milk which is another star ingredient in cheesecake fillings! This ingredient pairs with cream cheese to create a rich and creamy filling.

Vanilla Extract– Sprouts organic vanilla extract is a must in all of my cheesecake recipes. There is something special about vanilla extract in the way it complements flavors in dessert recipes.

Limes– You’ll use both lime zest and lime juice in this cheesecake. One lime generally produces about 2 tablespoons of fresh juice and 1 tablespoon of fresh lime zest. I use two limes in the filling for this lime cheesecake and always buy an extra lime to use to grate over the top of the cheesecake bites right before serving.

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Eggs– Bring your eggs to room temperature before adding them to the filling so that they incorporate easily into the mixture.

Lime Curd– While a dollop of lime curd on top of the cooled cheesecakes is optional, I find it is another layer of citrus flavor that shouldn’t be skipped. You can make your own lime curd with this easy blender lime curd recipe.

Heavy Whipping Cream– Freshly whipped cream sweetened with a touch of confectioners sugar is a quick and delicious finishing touch on top of lime mini cheesecakes. Pipe the cream on top of the lime curd or use a small spoon to place the whipped cream.

How to make mini cheesecakes

1. Line the mini muffin tin with mini cupcake liners. 
2. Fill each cupcake liner with a shortbread cookie.
3. Prepare the filling with a hand-held mixer or a stand mixer.
4. Pour the filling over the shortbread cookie base.
5. Bake at 325 degrees F for 15 minutes. Let cool then refrigerate.
6. Top with lime curd and freshly whipped cream.

Tips and Tricks for Success

Pin this easy cheesecake recipe!