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.
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.
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
- Line the mini muffin tin with mini cupcake liners.
- Fill each cupcake liner with a shortbread cookie.
- Prepare the filling with a hand-held mixer or a stand mixer.
- Pour the filling over the shortbread cookie base.
- Bake at 325 degrees F for 15 minutes. Let cool then refrigerate.
- Top with lime curd and freshly whipped cream.
Tips and Tricks for Success
Bring all of your ingredients to room temperature before starting. Cream cheese and eggs combine best into a filling when they are not cold.
Yes! You can bake the cheesecakes a few days ahead of time. Let them cool completely then cover tightly before refrigerating. Top with lime curd and whipped cream right before serving.
Yes, this recipe makes 48 mini cheesecakes. Freeze the cooled cheesecakes in an air-tight container for 3 to six months. Defrost the mini cheesecakes in the refrigerator overnight. Top with curd and cream just before serving.
Pin this easy cheesecake recipe!
- 2 bags Siete Foods Mexican Shortbread Cookies
- 8 oz Sprouts organic cream cheese, room temperature
- ½ cup Sprouts organic sweetened condensed milk
- 1 tsp Sprouts organic vanilla extract
- 2 eggs Sprouts organic cage free, room temperature
- 2 limes (1/4 cup lime juice and 2 Tbsp lime zest)
- Optional: 1/2 cup lime curd
- Optional: 1 cup heavy whipping cream and 2 Tbsp confectioners’ sugar
1. Preheat the oven to 325 degrees F.
2. Line mini muffin tin with mini cupcake liners.
3. Place a Siete Mexican shortbread cookie in the bottom of each cupcake liner.
4. Prepare the cheesecake filling. Beat the 8 oz cream cheese and ½ cup sweetened condensed milk on high for 3 minutes. Add the 1 tsp vanilla and beat until incorporated. Add the eggs one at a time and beat on high until the filling is smooth and creamy.
5. Zest the limes. Juice the limes. Add the 2 Tbsp lime zest and ¼ cup lime juice to the filling. Beat on medium until filling is completely mixed.
6. Pour the filling over each shortbread cookie filling the cupcake liners
nearly to the top.
7. Bake at 325 degrees F for 15 minutes or until the center no longer
jiggles. Cool on the countertop for an hour then remove from the muffin tin. Store in the refrigerator until ready to serve.
8. Optional: Beat 1 cup heavy whipping cream with 2 Tbsp confectioners’ sugar to soft peaks. Add ½ teaspoon of lime curd to each mini cheesecake. Top with a dollop of whipped cream.
You may use an additional lime to grate fresh lime zest on top of the cheesecakes before serving.
Store in the refrigerator for up to 3 days.
Freeze for 3-6 months. Defrost overnight in the refrigerator, then top with curd and freshly whipped cream.
Serving Size:2 mini cheesecakes
Amount Per Serving: Calories: 63Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 19mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 2g
This data is provided by Nutritionix and is an estimate only.
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.