Photo of Mini key lime cheesecakes by WW

Mini key lime cheesecakes

Points® value
Total Time
1 hr 45 min
20 min
25 min


Graham cracker crumbs

cup(s), (buy packaged crumbs or process 2 ½ graham cracker sheets)

Unsalted butter

1 tsp(s), melted

Table salt

1 pinch(es)

Light cream cheese

4 oz, at room temperature

Plain fat free Greek yogurt

6 tbsp(s), at room temperature

Turbinado sugar


Raw egg

1 large

Fresh lime juice

2½ tsp(s), from Key limes

Lite whipped topping

6 tbsp(s)


  1. Preheat oven to 325°F (163°C) degrees. Line a regular-size muffin pan with 6 paper cupcake liners.
  2. In a small bowl, combine graham cracker crumbs, melted butter and salt. Evenly divide crumb mixture into bottom of cupcake liners (about 1 Tbsp in each); press down lightly with the back of a spoon to flatten. Bake 5 minutes.
  3. While crust bakes, beat together cream cheese, yogourt, sugar, egg, lime juice and lime zest until smooth. Evenly pour mixture among prepared pan (about a rounded 1/4 c in each); bake until set on top, about 20 minutes.
  4. Let cool completely (about 1 hour); garnish each cake with 1 Tbsp whipped topping and lime zest.
  5. Serving size: 1 cake