Mini Lime Cheesecakes with Raspberry Sauce are creamy and bursting with fresh citrus flavor. Topped with a sweet homemade raspberry sauce, these bite-sized cheesecakes make the perfect dessert for parties and holidays!

I was introduced to the Cheesecake Factory restaurant by my Dad about 26 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. Once it was time for dessert I was so 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 so good. The tartness of the lime pairs so well cheesecake, and the raspberry sauce just makes them even more delicious. I’m going to start making these for our Cinco de Mayo dinner celebrations. When I think of limes, I think of Mexican food, so these would be a perfect way to end a Mexican meal.

Not 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!

Mini Lime Cheesecakes with Raspberry Sauce

Creamy mini lime cheesecakes topped with sweet raspberry sauce make the perfect bright, refreshing dessert for any occasion!

5 from 2 votes

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Prep Time: 35

Cook Time: 20

Total Time: 55

Servings:

Author: Holly

Ingredients

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 to 325° F. Place 18 cupcake-size muffin liners in two 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.
Divide and pour the filling equally into the 18 prepared crusts (about a 1/4 cup of batter per cup). Bake until the edges are set and the centers slightly jiggle when you tap the pan, about 20 minutes. Let cool completely then cover and refrigerate for at least 2 hours before serving.
For Raspberry sauce: Place the thawed raspberries, sugar, lime zest, and water in a medium bowl. Stir and mash with a spoon until smooth. Chill for at least 1 hour before drizzling over the cheesecakes. Serve and enjoy!