Key Lime Cheesecakes with Raspberry Swirls Recipe -
Key Lime Cheesecakes with Raspberry Swirls Recipe
  • READY IN 7 hr

Key Lime Cheesecakes with Raspberry Swirls

Recipe by  

"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 Edit and Save

Original recipe makes 24 mini cheesecakes Change Servings
  • PREP

    40 mins
  • COOK

    20 mins

    7 hrs


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2009

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.

Most Helpful Critical Review
May 13, 2011

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.


48 Ratings

May 04, 2011

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!

May 13, 2008

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.

Mar 25, 2010

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!

Apr 12, 2010

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!

Feb 09, 2009

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!

Apr 14, 2010

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.


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  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 191 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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