Key Lime Cheesecakes with Raspberry Swirls

Key Lime Cheesecakes with Raspberry Swirls

38
Jessica 1

"They make perfect little cakes. They look fresh from a bakery. Everyone loves them. I also make this using two mini-cheesecake pans."
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Ingredients

7 h servings 271 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners.
  2. Combine the cookies, butter, and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this.
  3. Bake in the preheated oven 5 minutes; allow to cool.
  4. In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, key lime zest, key lime juice, and vanilla extract. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of preserves on top of each one. Swirl preserves into the cream cheese mixture with a toothpick.
  5. Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.

Reviews

38
  1. 48 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 d...

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...

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 raspberr...

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...

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-m...

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 w...

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. Every...

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 crack...

You can buy key lime juice in a bottle at publix. The restaurant I work in uses the same juice for our Key Lime Pie.

I scaled this recipe down for 6 servings and was able to produce eight cheesecakes from a standard muffin tin which was just what I needed for four people. Unfortunately, I was not able to find ...