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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



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


  • 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


  • 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!