"They make perfect little cakes. They look fresh from a bakery. Everyone loves them. I also make this using two mini-cheesecake pans." — Jessica
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crushed shortbread cookies
grated lime zest
3 (8 ounce) packages
cream cheese, softened
eggs, room temperature
grated key lime zest
key lime juice
seedless black raspberry preserves
These are amazing! The yield was much higher than what the recipe had said, so I ended up having to bake the first batch of shortbread, allow them to cool briefly, and then do the other batch of crusts. Then I baked half the cheesecakes, waited about an hour before I removed them (carefully) from the pan, and then baked the other half. I didn't have a shot glass to push the shortbread crusts down, but the key limes I was using were just the right size, and they worked great. Also, a few hints about the raspberry: Mix the preserves before you start adding them to the cheesecake. They'll be much easier to work with. Also, the cheesecakes look better if you use less raspberry, rather than more. Just a small drop is enough to add color and the raspberry taste.
I've made a lot of cheesecakes. This one is just mediocre & can't stand alone. With the added lime, I think you'd have a really special combination, IF the recipe called for enough, which it doesn't -- Needs more zest, needs more juice. I wouldn't make it again without increasing both.
We love these! Delicious, Fast and Easy. I thought I had shortbread cookies but didn't so I used Chocolate Wafers in place of them. The dark chocolate cookies taste great with the black raspberry preserves. The cheesecakes had been in the oven too long when I realized I had forgotten to swirl the preserves in. I just topped each one with a small spoonful and a fresh raspberry before serving. Delicious. Thanks for sharing!
I made these for a party at work. Everyone loved them. At least one person described them as "heaven on a plate." The raspberry compliments the key lime really well. I made these with regular limes (couldn't find any key limes) and baked them in regular sized muffin cups. I served them with a dollop of whipped cream, which both tasted good and hid any imperfections in the attractiveness of the raspberry swirl. I don't think you really need quite as much raspberry preserves as the recipe calls for, but other than that it is great as is.
I made the crust for this recipe according to the directions and divided it between 48 mini-muffin tins. The directions are just a little vague as it states it makes 24, but says to use 2 mini-muffin pans. My pans each hold 24. The filling seemed like way too much, so after looking at other mini cheesecake recipes and asking on the RE, I decided to make 2/3 of the filling recipe. That worked out just right. I had fresh raspberries on hand, so I cooked 6 oz with 3/4 cup sugar and 1 TBSP cornstarch. I used this in place of the preserves. Very tasty!
I enjoyed this recipe, but found it to be a little pricey to put together. Tip- Do not over cook! The tops will cave in if you cook these too long. I made these in regular sized muffin tins. I was really picky about my short bread, i only wanted "real" short bread (butter,flour,sugar) not Pecan Sandies with all the weird ingredients. This is what drove up the price of this recipe I think. Sandies would have been much cheaper. Anyways- took me 3 tries to get the cooking time on this one right. In regular muffin tins it took right about 18 Minutes. Good luck!
These were incredibly easy and turned out beautifully! The texture was wonderful and the cheesecakes were just rich enough to be deliciously decadent but you could eat more than 2 bites. Everyone who tried one LOVED them. I will be making these very often. Thank you SO much for sharing the recipe it is incredible!
I used this recipe for my baby shower and it was.... AMAZING!! i loved it and so did my guests. they completely demolished them. Instead of using shortbread cookies, i used cinnamon graham crackers which gave them a little kick and this recipe does not fit mini cupcakes, they fit 24 normal cupcakes.
* Percent Daily Values are based on a 2,000 calorie diet.
Key Lime Cheesecakes with Raspberry Swirls
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 152
Use fresh key lime juice if you can, as it adds the biggest flavor.
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