A few weeks ago friends came over for dinner and I made Mexican food.  (My favorite enchiladas and Mexican rice, in case you were curious.)  Since I’m still not able to indulge in margaritas (sniffle), I settled on a lime dessert.  It’s been a pretty long time since I last made cheesecake and I had leftover blackberry sauce in my fridge, so this was a great fit all around.  I opted for mini cheesecakes because the last thing I need is a huge leftover cheesecake in my house – you know, kryptonite for my willpower.  This dessert was a hit with all of us.  A 4-inch mini cheesecake seems to be the perfect size for a couple to share.  The cheesecake is smooth and creamy, and the lime flavor, at least for me was just right.  I often find lime desserts overpowering, so if you love lime, you may want to increase the lime zest.  The blackberry sauce adds a nice pop of color and is a lovely sweet-tart compliment to the cheesecake.  I suppose the only bad thing about this is that now, I know how easy it is to make mini cheesecakes.  Uh oh.

Lime Cheesecake with Blackberry Sauce
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Yield: 1 9-inch cheesecake or 6 4-inch cheesecakes
For the crust:
2 cups graham cracker crumbs
6 tbsp. sugar
6 tbsp. unsalted butter, melted

For the cheesecake:
3 (8 oz.) packages cream cheese
1 cup sugar
3 large eggs
Juice of 2 limes
Zest of 2 limes

For the blackberry sauce:
6 oz. blackberries, rinsed and drained
2 tbsp. sugar
1½ tsp. cornstarch
1½ tsp. cold water

To make the cheesecake, preheat the oven to 325 ˚F.  Combine the graham cracker crumbs, sugar and butter in a medium bowl.  Stir together until well combined and moistened.  Press the crumbs into the bottom of a 9-inch springform pan (or 6 4-inch mini springforms).  In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth.  Gradually mix in the sugar.  Blend in the eggs one at a time, beating well after each addition.  Beat in the lime juice and lime zest until well combined.  Pour the filling over the graham cracker crust.

To minimize cracking, place a shallow pan half full of hot water on the bottom rack of the oven during baking.  Bake for 55-65 minutes or until the center is set (25-33 minutes for mini springforms).  Turn the oven off and prop the door open about 4 inches.  Let the cheesecake stand 30 minutes.  Remove from the oven and transfer to a wire rack.  Let cool 10 minutes.  Carefully remove the sides of the pan and let cool to room temperature on the rack.  Cover and refrigerate for at least 8 hours before slicing and serving.

To make the blackberry sauce, combine the blackberries and sugar in a medium saucepan set over medium-high heat.  Cook, stirring occasionally, until the berries begin to release some of their juices and the mixture is simmering.  Combine the cornstarch and water in a small bowl; whisk until smooth.  Add the cornstarch mixture to the blackberries and mix well.  Reduce the heat to medium and let cook, stirring occasionally, until the mixture comes to a low boil and thickens slightly.  Remove from the heat and press the mixture through a fine mesh sieve to remove the seeds.  The sauce will thicken slightly as it cools.

Drizzle the blackberry sauce over the cheesecake before serving.

Source: Use Real Butter, originally from The Good Housekeeping Illustrated Book of Desserts

  • Beautiful pic- I wish I could pick that blackberry off the screen!

  • Goodness, for the life of me I don’t know how you balance it all and still continue to post beautiful recipe after beautiful recipe.

  • This looks right up my alley. I love the combination of lime and blackberry. This would also be good with lemon and topped with a blueberry sauce. I love your blog and all your recipes I’ve tried have turned out great!

  • The freshness and vibrancy of lime juice sounds like the perfect way to lighten up a heavy cheesecake! My husband isn’t a huge fan of dessert – but one that he does happen to like is key lime pie. I bet he’d love this lime cheesecake. I’m all about mini cheesecakes, so this one might be the next to make!

  • can we do a different flavor other than lime?

  • Annie


  • ummm,..yum this looks

  • Really nice receipe. I will have to try it.
    Thanks for sharing.

  • Wow, Annie, that is gorgeous! I bet the flavor combination is just magnificent tasting, too. Thanks for sharing this wonderful spring/summer inspired recipe!

  • This look delicious and it’s just the right size . I love the addition of lime and the blackberry sauce sounds like nice compliment to the flavor.

  • What a wonderful idea for a Mexican dinner party dessert! I am having people over this weekend for fajitas and cannot wait to add this to the menu!! Thanks for sharing!

  • What a great flavor combo. I love both lime and blackberry, but have never used them together. Must try this! (Beautiful photo!)

  • Wow, I will make tomorrow for dessert!

  • What a beautiful little cheesecake. Sounds like a wonderful combination with that blackberry sauce.

  • This cheesecake looks delicious. I love the spring inspired flavors.

  • I really love personalized desserts! This looks absolutely beautiful, like everything that you make!

  • Thanks…now this will be the only thing I’ll be thinking about the rest of the evening! ;-) It looks delicious!

  • Rochelle

    You mentioned to place a shallow pan of water to minimize cracking. Is the springform pan also suppose to go in there as well?

  • Great Picture! Looks delicious!

  • Annie

    No, as it mentions that pan goes on the bottom rack of the oven. The springforms do not go in the water.

  • This looks freaking fantastic! Yum, yum!

  • I was so excited to see this post this morning. I just told my husband last night that I was craving something with lime and that I would really like to find a lime cheesecake recipe. So glad I look at your blog every morning before I start working! Thanks!

  • I love lime desserts! This sounds so refreshing and the perfect ending to a Mexican dinner! Yum!

  • This sounds like a very fresh and summery dessert and the photo is splendid!

  • Looks amazing! Soft, light and delicious!

  • This looks sooooo delicious!!!!

  • Wow this cheesecake looks amazing! I love the combo of blackberry and lime too. Sounds so fresh and delicious!

  • Your picture is gorgeous!!!! What kind of Camera do you use?


  • Annie

    My camera and lens info is listed on the About Annie page. Glad you like it :)

  • Emma

    I just made your lime cheesecake in cupcake form! They just came out of the oven, and look absolutely beautiful. (22 minutes at 300 degrees seems to have done the trick, for anyone curious.) Thanks so much for posting your recipes, Annie. They really make my day!

  • I also love to bake miniturized versions of cakes and pies! This is gorgeous! I love the lime in it, I can just taste summer around the corner just staring at this! Thanks for sharing!

  • I love serving Mexican but I never know what to make for dessert. Everything just seems so boring. But not this!!! GENIOUS! I’m making these for sure!! Top 9! Woot woot! Oh and I just saw mini cheesecake springform pans at Target. I’ve passed them up twice now..but they are still calling my name! ♥

  • I’ve never tried making cheesecake, but after seeing this post, I am going to go get the ingredients today! Blackberries are a huge hit in my house right now, so I’m excited to try this combination. Thanks for sharing, and what a beautiful picture!

  • If you can’t find good fresh blackberries, canned are a good alternative packed in light syrup and available all year. You just have to eliminate the added sugar.I love the combination of lime and blackberries and your photo is beautiful!

  • Gorgeous cake… ! Congrats on top 9 !

  • Alex

    This looks and sounds amazing. Juat wondering, about how much lime zest do I use?

  • Annie

    It is listed in the recipe.

  • christina

    would it turn out terrible if we were to refrigerate it for only, say, 3 hours?

  • Annie

    Cheesecake really needs the full chilling time.

  • Gaby

    Hi Annie, I’m wondering if the cornstarch will change the flavor of the blackberries at all? I am looking at some recipes for a blackberry sauce and most of them have just blackberries and sugar and not the cornstarch, so my question is why do you prefer the cornstarch?

  • Annie

    It thickens the mixture.

  • amanda

    Hi Annie, I made this for Easter dessert and it was so delicious. It turned out beautifully and the in-laws were highly impressed :) Thank you for another wonderful dessert recipe!

  • Lori

    How do you get your cheesecakes to slide off the bottom of the springform pan without breaking or leaving half of the crust behind?

  • Annie

    I just slide a knife between the crust and the pan and go all the way around to loosen it, and then it slides right off.

  • Pingback: Cherry Limeade Cheesecake Recipe | gimme some oven()

  • Ellen

    So I did the 9-inch for this, and the crust came out really thick! It was like half crust, half cheesecake. I kind of liked you pretty little thin crust ones.

  • Ellen


  • Have you ever lined the bottoms with parchment?

  • annieseats

    Not for this particular recipe, but I do that frequently with cheesecake. With minis I don’t find it necessary.

  • I usually do just one big cheesecake, so I’ll try out the parchment this time round.

  • Lindsey

    Why does my cheesecake always come out brown? Yours looks so nice!

  • how much time do we need to cook the cheesecake if we don´t make them mini?

  • annieseats

    I’m not sure, you’ll have to figure out the adjustments yourself. Enjoy.

  • dek2711

    Hey Annie..i would like to know whether you have tried halving a standard cheesecake recipe?? Like you i have no control around desserts(esp cheesecake)From what i have researched a 7 inch spring form pan should do the trick…have you tried it?

  • annieseats

    No, sorry. Good luck!

  • dek2711

    Thanks for replying…will try let you know how it goes.

  • rtrmomma

    I just made this and mine looks fluffy and lumpy… but it smells amazing!!!

  • quick question re the cream cheese measurements. is it a total of 8oz or 3 8oz packages making it 24oz? :/ x

  • annieseats

    3 8 oz. packages, so 24 oz. total. Enjoy!

  • thank you. oh and if I want to change the sauce to strawberry would it be the same weight? x

  • I’m sorry for so many questions, but re the water bath, is it good to do that for every cheesecake recipe? (: x

  • annieseats

    That should be fine.

  • annieseats

    I do it only when a recipe calls for it. Some people say it’s essential, but I’ve made them both ways and I’ve never had a cheesecake crack so, there you go!

  • Patti

    this reminds me of a lime square recipe i have made. the crust has pistachios and lime zest in addition to the grahams, so i am going to try that with this cheesecake. looks beautiful and delicious, as usual. :)

  • Karey

    Amazing. Making for the 2nd time and hope its as good as the first. Still can’t believe I made something that is this good! I’d go back to a restaurant for just this dessert and pay $$$ its sooooo good!! Thanks Annie!