Mini Lime Cheesecakes with Raspberry Sauce
Creamy mini lime cheesecakes topped with sweet raspberry sauce make the perfect bright, refreshing dessert for any occasion!
PRINT
PIN
Servings: 18
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!
Notes
Store any leftover cheesecakes covered in the fridge for up to 5 days.
Tried this recipe?Mention @lifeinthelofthouse or tag #lifeinthelofthouse!
