Photo of Mini Key Lime Cheesecakes by WW

Mini Key Lime Cheesecakes

Total Time
1 hr 45 min
20 min
25 min
These pretty little cheesecake tarts offer big, bright flavor in a bite-sized package. Key limes are worth seeking out for this recipe—their unique flavor is more tart than traditional and widely-available Persian limes—and the results are worth it. If you can’t find them, you can substitute Persian limes. We’ve used a mix of low-fat cream cheese and a little Greek yogurt to create the cheesecake, which is flavored with both lime zest and juice. It’s poured on a homemade graham cracker crust before going into the oven. The hardest part will be waiting for these cheesecakes to cool before adding on the whipped topping and additional zest.


Graham cracker crumbs

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

Unsalted butter

1 tsp, melted

Table salt

1 pinch(es)

Low fat cream cheese

4 oz, at room temperature

Plain fat free Greek yogurt

6 Tbsp, at room temperature




1 large egg(s)

Fresh lime juice

2½ tsp, from Key limes

Lime zest

2 tsp, from Key limes (plus extra for garnish)

Non-dairy aerosol whipped topping

6 Tbsp


  1. Preheat oven to 325°F. 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, yogurt, sugar, egg, lime juice, and lime zest until smooth. Evenly pour mixture among prepared pan (about a rounded 1/4 cup 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