Mini Key Lime Cheesecakes With Chocolate Crust

We are headed to Key West for a little Valentine’s Day mini vacation and to celebrate our upcoming trip, I decided to make individual key lime flavored cheesecakes in a chocolate crumb crust the weekend before we left. Key limes are very tart and add a delicious flavor to a basic cheesecake batter. I used 6 individual tart pans to make my cheesecakes, but you could also use a 9 inch springform pan, or even 12 foil baking cups.

Buon Appetito!
Deborah Mele 

Key Lime Cheesecakes

Key Lime Cheesecakes

Yield: Makes 6 Individual Tarts
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

A tart lime flavored cheesecake in a chocolate crumb crust.


  • 1 (9 Ounce) Package Dark Chocolate Wafer Cookies
  • 1/2 Cup Butter, Melted
  • 3 (8 Ounce) Packages Cream Cheese, Softened
  • 1 1/2 Cups Sugar
  • 2 Teaspoons Key Lime Zest
  • 1/3 Cup fresh Key Lime Juice
  • 3 Large Eggs


  • Whipped Cream
  • Grated Limes
  • Fresh Raspberries


  1. Preheat oven to 350 degrees F.
  2. Pulse the chocolate wafers in a blender until finely crushed.
  3. Mix together the melted butter and crumbs in a bowl until mixed.
  4. Firmly press the crumb mixture onto the bottom and up the sides of 6 individual tart pans with removable bottoms and place the pans onto two baking sheets.
  5. Beat together the cream cheese and sugar until light.
  6. Add the eggs one at a time beating well between each, then add the lime juice and zest and beat until blended.
  7. Pour the mixture into the chocolate shells and bake for 20 minutes or until just about set in the center.
  8. Cool to room temperature, then refrigerate for at least 3 hours before serving.
  9. Garnish the tarts with whipped cream, lime zest and fresh raspberries and serve.

Did you make this recipe?

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  1. Sounds delicious. I make something similar. Ingredients are 1 tin condensed milk, 1 tub cream, juice of 4 lemons with a little lemon rind.
    Beat cream until thickish, fold in condensed milk, then add lemon juice and fold in as well. Mixture thickens almost immediately and can be poured into the pie shell. Whipped cream may be piped over the top. So easy but a word of caution – don’t try and double or treble the recipe – for some reason it doesn’t work and you have a runny, yummy, liquid mixture.

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