Bright, creamy, and bursting with citrus flavor, these Key lime cheesecake tarts are a sunshine-filled twist on a classic dessert. With a buttery graham cracker crust and velvety filling, they’re perfect for warm-weather gatherings, afternoon tea, or make-ahead treats. Each tart delivers a punch of tang balanced with silky sweetness, all in a crisp golden shell.
Ingredient Breakdown
Cream cheese, Greek yogurt, and sour cream combine to form a smooth, tangy foundation for the filling. The cream cheese lends body and structure, while the yogurt and sour cream lighten the texture and introduce a subtle sharpness that contrasts beautifully with the sweet crust. Together, they create a filling that is both luscious and refreshing.
Eggs provide essential structure to the batter, ensuring the tarts bake to a gently set texture. They also enrich the filling, enhancing the creaminess while keeping it light and custard-like in consistency.
Key lime juice and zest infuse the cheesecake with bright, tropical citrus flavor. The zest adds aromatic intensity, while the fresh juice brings out the tart edge that defines the Key lime experience. This duo cuts through the richness and leaves a clean finish on the palate.
The crust is a simple yet flavorful blend of graham crackers, melted butter, and sugar. When pressed into individual tart pans and lightly baked, it forms a crisp, golden shell with a warm, toasty aroma. The sugar caramelizes just enough during baking to add depth without overwhelming the lime.
Vanilla and almond extracts lend a fragrant, mellow base that rounds out the citrus. The vanilla provides warmth, while the almond adds a hint of floral sweetness that enhances the tart’s overall complexity.
Optional garnishes—pillowy whipped cream, flecks of lime zest, and tiny lime wedges—add vibrant color and contrast to the finished tarts, making them as beautiful as they are delicious.
Step-by-Step Preparation Guide
Start by preparing the graham cracker crust. Combine the crumbs with sugar, melted butter, water, and both extracts, stirring until the texture becomes like wet sand. Press the mixture firmly into the base and up the sides of nine 4-inch tart pans with removable bottoms. The key is an even layer that’s not too thick or thin. Bake the crusts for 8 to 10 minutes until lightly browned and aromatic. Allow them to cool fully in the pans—this prevents the heat from softening the filling once poured.
While the crusts are cooling, make the cheesecake batter. Beat the cream cheese and sugar until completely smooth and free of lumps. Add the yogurt and sour cream, blending until cohesive and light. Incorporate the eggs one at a time, mixing slowly to prevent over-aerating the batter. Stir in the lime juice and zest last, ensuring they’re evenly distributed without curdling the mixture.
Evenly divide the cheesecake filling among the cooled tart shells. Smooth the tops with a spatula to encourage even baking. Bake for about 15 minutes—look for centers that are just set and slightly jiggly when gently shaken. Overbaking can lead to cracks or a rubbery texture.
Let the tarts cool completely at room temperature in their pans before refrigerating. This gradual cooling process helps maintain a flawless surface and a creamy interior. Once chilled, garnish each tart with a swirl of whipped cream, a sprinkle of lime zest, and a small wedge of fresh Key lime for a polished presentation.
Recipe Tips
Use room temperature cream cheese for a lump-free batter:
Cold cream cheese doesn’t blend easily and can leave chunks in the filling.
Don’t skip prebaking the crusts—they’ll stay crisp and firm:
The quick bake firms the crust and keeps it from becoming soggy when filled.
Avoid overbaking—the centers should look slightly jiggly when done:
Overbaking removes moisture and can lead to cracks or dryness.
For extra lime punch, add a few drops of lime extract to the filling:
This boosts flavor, especially if your limes are on the mild side.
Chill the tarts thoroughly before serving for the cleanest slices:
Cold tarts slice beautifully and hold their shape better when served.
What to Serve With This Recipe
These tarts pair well with refreshing beverages like sparkling lime water, a mojito, or a lightly sweetened iced green tea. Their citrus profile makes them a great contrast to tropical fruits—serve with slices of mango, kiwi, or pineapple for a burst of color and flavor. For a more decadent presentation, add a scoop of coconut sorbet or drizzle melted white chocolate over each tart just before serving.
Frequently Asked Questions
Can I make these tarts in a muffin tin instead of tart pans?
Yes. Line the muffin tin with paper liners or use silicone molds for easy release.
What can I substitute for Key limes if I can’t find them?
Use regular Persian limes and add a touch of orange juice to mimic the Key lime’s sweetness and complexity.
How far in advance can I make these tarts?
You can prepare them up to 2 days ahead. Keep them covered in the refrigerator and garnish just before serving.
Can I freeze the tarts for later use?
Yes. Wrap each tart well and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Creative Variations
Swap the graham cracker crust for a base made with vanilla wafers or crushed gingersnaps to change the flavor profile. If you prefer a richer texture, replace the Greek yogurt with mascarpone cheese. For a touch of drama, top the tarts with candied citrus peel or a sprinkle of toasted coconut flakes. Each variation adds personality while keeping the essence of the original dessert intact.
These Key lime cheesecake tarts offer a perfect blend of tangy citrus, creamy filling, and crunchy crust. They’re easy to make, beautiful to serve, and always a crowd-pleaser. Whether for a summer soirée, afternoon treat, or a tropical-inspired celebration, these tarts bring a burst of sunshine to any occasion.
Ingredients
1 (8-ounce) package cream cheese, softened
1 cup plain Greek yogurt
¼ cup sour cream
2 large eggs
¼ cup fresh Key lime juice
1 Key lime, zested
3 tablespoons butter, melted
2 tablespoons water
1½ teaspoons vanilla extract
1½ teaspoons almond extract
12 sheets graham crackers, crushed (approximately 1½ cups)
3 tablespoons plus ⅓ cup granulated sugar, divided
Garnish: sweetened whipped cream, Key lime zest, Key lime slices
Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, stir together the graham cracker crumbs and 3 tablespoons of the sugar. Add in the melted butter, water, vanilla extract, and almond extract. Mix thoroughly until the texture resembles damp sand. Press the crumb mixture evenly across the base and up the sides of nine 4-inch tart pans with removable bottoms.
Place the crusts on a baking sheet and bake for 8 to 10 minutes, or until lightly golden and fragrant. Allow the crusts to cool fully in the pans before adding the filling.
In a separate bowl, beat the cream cheese and remaining ⅓ cup sugar with an electric mixer on medium speed until smooth and creamy. Add the Greek yogurt and sour cream, continuing to mix until fully combined. Beat in the eggs, followed by the Key lime zest and juice, ensuring the filling is smooth and cohesive.
Distribute the cheesecake batter evenly into the cooled tart crusts, smoothing the tops with a spatula if needed. Bake for approximately 15 minutes, or until the centers are just set and no longer jiggly. Remove from the oven and allow the tarts to cool completely at room temperature.
Before serving, top each tart with a swirl of sweetened whipped cream, a sprinkle of lime zest, and a slice of fresh Key lime if desired. Store the tarts in the refrigerator, covered, until ready to serve.
Key Lime Cheesecake Tarts Recipe
Ingredients
- 1 8-ounce package cream cheese, softened
- 1 cup plain Greek yogurt
- ¼ cup sour cream
- 2 large eggs
- ¼ cup fresh Key lime juice
- 1 Key lime zested
- 3 tablespoons butter melted
- 2 tablespoons water
- 1½ teaspoons vanilla extract
- 1½ teaspoons almond extract
- 12 sheets graham crackers crushed (approximately 1½ cups)
- 3 tablespoons plus ⅓ cup granulated sugar divided
- Garnish: sweetened whipped cream Key lime zest, Key lime slices
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, stir together the graham cracker crumbs and 3 tablespoons of the sugar. Add in the melted butter, water, vanilla extract, and almond extract. Mix thoroughly until the texture resembles damp sand. Press the crumb mixture evenly across the base and up the sides of nine 4-inch tart pans with removable bottoms.
- Place the crusts on a baking sheet and bake for 8 to 10 minutes, or until lightly golden and fragrant. Allow the crusts to cool fully in the pans before adding the filling.
- In a separate bowl, beat the cream cheese and remaining ⅓ cup sugar with an electric mixer on medium speed until smooth and creamy. Add the Greek yogurt and sour cream, continuing to mix until fully combined. Beat in the eggs, followed by the Key lime zest and juice, ensuring the filling is smooth and cohesive.
- Distribute the cheesecake batter evenly into the cooled tart crusts, smoothing the tops with a spatula if needed. Bake for approximately 15 minutes, or until the centers are just set and no longer jiggly. Remove from the oven and allow the tarts to cool completely at room temperature.
- Before serving, top each tart with a swirl of sweetened whipped cream, a sprinkle of lime zest, and a slice of fresh Key lime if desired. Store the tarts in the refrigerator, covered, until ready to serve.
