Here's a recipe for Gluten-Free Mini Key Lime Cheesecakes from my kitchen in the Florida Keys, where we are experts in all things key lime. These individual-sized mini key lime cheesecakes are perfect for parties, gatherings, or treating yourself to something special. It has a cream cheese filling that's brightened by the tangy, citrusy notes of key limes.
This treat is perfect for those with gluten sensitivity or anyone looking for a refreshing, low-carb dessert. Sweetened with xylitol or allulose, these mini cheesecakes are ideal for any occasion or simply as a delightful indulgence ❤️
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Ingredients
In the heart of Key West, a traditional Key Lime Pie has a buttery graham cracker crust as its foundation.
For my gluten-free crust, I had to make some substitutions. Instead of trying to find gluten-free graham crackers, which aren't sold in The Keys, I made an almond flour crust.
Its nutty flavor and sandy texture provide the perfect backdrop for the creamy cheesecake filling that follows.
The creamy cheesecake filling is made with an 8-ounce bar of Philadelphia cream cheese and key lime juice from real key limes.
The dessert can be sweetened with keto sweeteners such as xylitol, allulose, or Swerve. If you are using regular sugar, use an equal amount of white sugar in the crust and powdered sugar in the filling.
For the Crust:
- Almond Flour
- Unsalted butter
- Sugar or keto sweetener, such as xylitol or allulose
- Cinnamon
- Pinch of salt
For the Filling:
- Cream cheese (at room temperature)
- Powdered sugar or powdered sweetener, such as xylitol or allulose
- Egg
- Sour cream
- Freshly squeezed key lime juice, the juice of 10 key limes.
- Vanilla extract
- Pinch of salt
See the recipe card below for quantities.
How to Make Key Lime Juice
Mini Key Lime Cheesecakes require key lime juice. The best key lime juice is freshly squeezed, and you'll need the juice from 8 to 10 key limes to yield 3 tablespoons of juice.
If you do not have access to key limes, you can substitute Persian or regular lime juice.
Recipe For Mini Cheesecakes
- Preheat the oven to 350 degrees Fahrenheit with the rack set in the center of the oven. Line a standard 12-count muffin pan with paper cupcake liners.
- In a medium bowl, combine the almond flour with melted butter, sweetener, cinnamon, and a pinch of salt.
- Spoon the almond flour mixture into the cupcake liners, as evenly as possible.
- Press the crust mixture into the bottom of each mini cheesecake cup. I use a tiny measuring cup with a flat bottom to flatten them.
- Use an electric mixer or stand mixer with the whisk attachment to beat the cream cheese until fluffy.
- Add egg, vanilla, powdered sweetener, and continue mixing until combined. Scrape the sides of the bowl with a rubber spatula and stir in the key lime juice until incorporated, being careful not to over-mix.
- Pour the cheesecake filling over the almond flour crusts in the cupcake pan.
- Bake for 17 to 20 minutes. When they're done, they will be slightly jiggly.
- Remove from the oven and place the cupcake pan on a cooling rack.
- Chill overnight for the best taste.
- Garnish with whipped cream, key lime slices, mint leaves, and raspberries.
Garnish
I topped the cheesecakes with a dallop of whipped cream, one raspberry, a key lime slice, and a mint leaf.
Alternatively, you can use a whipped topping, a maraschino cherry, and sprinkles.
They taste good with no topping too!
Top Tips:
- Refrigerating the cheesecakes for several hours or overnight allows them to set and develop a richer flavor.
- Toppings: Personalize the topping with additional key lime zest, whipped cream, or a drizzle of key lime syrup for an extra zing.
- A pinch of salt in both the crust and the filling heightens the flavors.
- Use fresh key limes for the best flavor. You can also use Nellie and Joe's bottled key lime juice. Of course, you can sub in regular lime juice.
- My cheesecake is sweetened with xylitol. You can also use an equal amount of regular sugar or allulose, a keto sweetener.
This dessert is a perfect gluten-free dessert for any holiday. The cheesecakes are made with an almond flour crust.
For a different flavor, try Keto Pumpkin Muffins, which are also gluten-free and low-carb.
Storage
Absolutely! Mini key lime cheesecakes freeze well. Make sure they are fully cooled before wrapping them individually in plastic wrap and placing them in an airtight container. They can be frozen for up to 2-3 months. Thaw them in the refrigerator before serving.
Yes, you can! Mini key lime cheesecakes are great for making ahead. You can store them in the refrigerator for 2-3 days. Just be sure to keep them in an airtight container to maintain freshness.
Yes! Place the unopened package in the freezer for up to 6 months. If you've already opened the package, you can freeze the cream cheese in an airtight container or zip-top freezer bag first. You
Gluten Free Mini Key Lime Cheesecake Recipe
Ingredients
FOR THE CRUST
- 1 ¼ cups almond flour
- 5 tablespoons unsalted butter, melted
- 4 tablespoons sugar or sweetener*
- 1 teaspoon cinnamon
- pinch of salt
FOR THE FILLING
- 8 oz cream cheese, room temperature
- ¼ cup powdered sugar or sweetener*
- 1 egg
- ¼ cup sour cream
- 1 teaspoon pure vanilla extract
- pinch of salt
- 3 tablespoons key lime juice or the juice of about 8 key limes
GARNISH (optional)
- 3 key limes sliced and halved
- 1 cup whipped cream
- ½ pint raspberries for garnish
Instructions
- Preheat oven to 350 degrees Fahrenheit with oven rack set in center position of oven. Line a 12-cup muffin tin with paper cupcake liners.
- In a large bowl, combine the almond flour with melted butter, sugar, or sweetener, cinnamon, and a pinch of salt. Press the crust mixture into the bottom of each mini cheesecake cup. Set them aside.
- Using a handheld or standing mixer, beat the cream cheese until fluffy. Add sugar, or powdered sweetener, egg, sour cream, vanilla, and a pinch of salt. Mix until combined. Stir in key lime juice until incorporated, being careful not to over-mix.
- Pour the cheesecake filling over the almond flour crusts in the cupcake pan. Bake for 17 minutes. (The filling should be tiny but jiggly when it comes out of the oven.)
- Remove from the oven and place on a cooling rack. Chill overnight for the best taste.
For Garnish
- Slice up a few key limes, add a spoonful of whipped cream, and top each cooled cheesecake.
Notes
- For the sweetener, use regular table sugar or a keto sweetener such as xylitol for the crust. For the cheesecake filling, use confectioners powdered sugar, or an equal amount of keto powdered sweetener. Xylitol can be ground up in a high-speed blender into powder for the filling.
- Refrigerating the cheesecakes for several hours or overnight allows them to set and develop a better flavor.
- Toppings can include key lime zest, whipped cream, or key lime slices.
- Key Lime Juice: use fresh key limes for the best flavor. You can also use Nellie & Joe's bottled key lime juice in a pinch.
Alicia says
My family loved this!