Single Serve Baked Lime Cheesecake (6 inch ramekin)

A small baked lime cheesecake sized for a 6-inch oven-safe ramekin, with a graham cracker crust and bright fresh lime flavor.

Print Recipe

Prep Time 20

Cook Time 35

Course Dessert

Cuisine American

Status Tried & True

Servings 6-inch cheesecake

Equipment

6-inch oven-safe ramekin
Mixing bowls
electric mixer or whisk

Ingredients

Crust

1/2 cup graham cracker crumbs
1 tbsp brown sugar
2 tbsp butter melted

Filling

8 oz full-fat cream cheese softened
2 tbsp sour cream
3 tbsp granulated sugar
1 tbsp all-purpose flour
2 tbsp fresh key lime juice or regular lime juice
1 tsp lime zest finely grated
1/2 large egg egg Beat 1 large egg, then use about 2 tbsp.

Optional Topping

whipped cream for serving
lime zest or a thin lime slice for garnish

Instructions

Directions

Heat oven to 325°F (163°C).
Grease a 6-inch oven-safe ramekin.
Mix the graham cracker crumbs, brown sugar, and melted butter. Press firmly into the bottom and slightly up the sides of the ramekin.
Chill the crust for 10 minutes, then bake for 10 to 12 minutes. Let cool.
Beat the cream cheese until smooth.
Mix in the sour cream, granulated sugar, flour, lime juice, and lime zest.
Stir in the measured beaten egg gently, just until combined.
Pour the filling into the cooled crust.
Bake for 25 to 35 minutes, until the edges are set but the center still has a slight jiggle.
Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Serve with whipped cream and a sprinkle of fresh lime zest, if desired.

Notes

For a stronger citrus flavor, increase the lime zest to 2 teaspoons while keeping the lime juice at 2 tablespoons. This gives a brighter lime flavor without affecting the texture.

Keyword cream cheese, lime, sweetnesses-pies-cobblers

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