Mini Lime Cheesecakes with Raspberry Sauce

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Mini Lime Cheesecakes with Raspberry Sauce have become one of my favorite flavor combinations of cheesecake. The tart lime flavor pairs so well with plain cheesecake, and the raspberry sauce makes them even more delicious!

Mini cheesecakes full of lime flavor and topped with a delicious raspberry sauce. Life-in-the-Lofthouse.comI was introduced to the Cheesecake Factory restaurant by my Dad about 16 years ago. It was the one at the Forum Shops at Caesar’s Palace in Las Vegas. We had an amazing dinner there with our family and once it was time for dessert I was completely overwhelmed with all the cheesecake choices! 😀 I’d never really been too much of a cheesecake fan up until that point, but once I decided on the Oreo Cheesecake and devoured almost the entire piece- I was hooked forever. ♥
These Mini Lime Cheesecakes with Raspberry Sauce have become one of my favorite flavor combinations of cheesecake. It is soooo good. The tartness of the lime pairs so well cheesecake. And the raspberry sauce just makes it even more delicious. I think I’m going to make them for our Cinco de Mayo dinner celebration. When I think of limes I think of Mexican food, so these would be a perfect way to end a Mexican meal. 
Mini cheesecakes full of lime flavor and topped with a delicious raspberry sauce. Life-in-the-Lofthouse.comNot only are these mini treats fun and yummy- they are perfect for parties. They’re super easy to make, to transport and to devour! They won’t last long either. Trust me on that!

MORE CHEESECAKE RECIPES YOU MAY LIKE: 

Chocolate Dipped Strawberry Mini Cheesecakes

Monster Cookie Dough Cheesecake

Easy No Bake Cheesecake

Banana Cream Pie Cheesecake

The Ultimate Cheesecake

 

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5 from 1 vote

Mini Lime Cheesecakes with Raspberry Sauce

Lime and raspberry flavors go hand in hand making these miniature cheesecakes one yummy treat!
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 24
Author Holly

Ingredients

Crust

  • 24 regular muffin liners
  • 3/4 cup fine graham cracker crumbs
  • 1/4 cup sugar
  • 4 tablespoons salted butter melted

Filling

  • Two 8-ounce packages cream cheese softened
  • 1/2 cup sour cream
  • 2 large eggs at room temperature
  • 3/4 cup 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 sugar
  • 1/2 teaspoon freshly grated lime zest
  • 1 teaspoon water

Instructions

  • Preheat oven to 300° F. Place 24 cupcake-size muffin liners in two 12-cup muffin pans. Spray the liners lightly with cooking spray.
  • For crust: In a small bowl, stir together graham cracker crumbs, sugar and melted butter, then press about 1 Tablespoon of mixture firmly into the bottom of each liner. Set aside.
  • For filling: Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth.
  • Pour the filling into the prepared crusts. Bake about 20 minutes or until the tops are lightly brown. Let cool completely then cover and refrigerate for at least 2 hours before serving.
  • For Raspberry sauce: Process thawed raspberries, sugar, lime zest and water in a food processor or blender until smooth. Chill for at least 1 hour before drizzling over the cheesecakes. Serve and enjoy!

 

 

Mini cheesecakes full of lime flavor and topped with a delicious raspberry sauce. Life-in-the-Lofthouse.com


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