Key Lime Cheesecake Cups
Cheesecake is probably my absolute favorite dessert, which means portion control is a must. Ever since I first made my Cherry Cheesecake Cups a couple years ago I’ve been experimenting with other flavors and these Key Lime Cheesecake Cups were my favorite so far. They’re bright and citrusy (perfect for Spring) with rich cheesecake texture in perfectly portioned cups for just 106 calories or 5 Green, 4 Blue or 4 Purple Weight Watchers SmartPoints each! They’re also super quick and easy to make, so it’s a perfect recipe for a weeknight treat or get together.
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
If you want to see more perfectly portioned sweet treats, check out my dessert category for favorites like Chocolate Chip Cannoli Cups, Carrot Cake Cupcakes, Cheesecake Stuffed Strawberries, Dark Chocolate Orange Cupcakes, Mini Cinnamon Apple Tarts, Crustless Mini Pumpkin Pies, Black Forest Cupcakes, Roasted Strawberry, Brie and Chocolate Mini Tarts, Berries & Cream Cinnamon Dessert Cups and more!
Key Lime Cheesecake Cups
Ingredients
- 12 Nilla Wafers
- 8 oz 1/3 less fat cream cheese, softened to room temperature
- 5.3 oz container of fat free Key Lime Greek yogurt, I used Dannon Light & Fit
- 1/3 cup sugar
- 1 large egg
- 1 tablespoon fresh squeezed lime juice
- 12 tablespoons of light whipped cream
Instructions
- Preheat the oven to 375. Place cupcake liners into 12 cups of a standard sized muffin/cupcake tin and place a Nilla Wafer flat side down in each liner.
- In a large bowl, combine the cream cheese, yogurt, sugar, egg and lime juice and mix together using an electric mixer until smooth and well combined. Spoon the mixture evenly into the prepared liners.
- Bake for 15-16 minutes and remove from oven to cool. Transfer the cheesecake cups to the refrigerator and chill for at least one hour. Before serving, remove the liners top each cup with a tablespoon of whipped cream. I also garnished each with a little slice of lime. Serve cold.
Notes
3 per cheesecake cup (P+ calculated using the recipe builder on weightwatchers.com)
Oh… You are a woman after my heart. I love Key Lime!
These look wonderful! I will definitely be making these soon. Hope I can keep from eating all 12….
Sooooo excited to try these! What a great summer treat!
Key lime cheesecake in perfect portions! You are too amazing!! I LOVE your recipes SO MUCH! I must make these!
Do you use regular Nilla wafers or the reduced fat ones?
The normal ones!
What would be a good substitute for the sugar?
I really never cook or bake with sugar substitutes, so I’m not sure. If you try something out, feel free to report back!
These look delightful! Do you think you could make these coconut by substituting coconut yogurt and maybe coconut extract in place of the lime juice?
Definitely! Sounds yummy 🙂
I made these delicious treats today to serve as one of our Easter desserts. I switched it to lemon, using lemon Greek yogurt and lemon juice. I’m amazed at how simple they are to make and how delicious they are. Thanks!
Yum, I love lemon. I’m so happy to hear that you loved them! 🙂
I made these for Easter today. Huge hit! Everyone loved them.
Tastes great! Only issue was I forgot to grab the cream cheese out of the fridge, so it only cooled for 30 minutes and it didn’t get totally smooth when I mixed it. Any tips?
What’s a substitute for nilla wafers – can’t find them!
Emily does this recipe call for 5/ 30z containere of yogurt.
Nope, it’s a 5.3 oz container which is pretty standard for the individual size yogurts.
Maybe you know them as Nabisco “Vanilla Wafers.” They changed the name to ” Nilla Wafers.”They’ve been around for decades. They are almost everywhere in the U.S. Most supermarkets also have a house brand.
You could use any other small round flat vanilla cookie, or break up a graham cracker to fit in the bottom of the muffin cup.
Emily, I made these for dessert tonight, and they were a big hit! Thank you for the recipe. The only thing I did differently was to bake at a lower temp…. 325 for 20 minutes.
What did I do wrong .. mine fell???
Ok, I just realized I made THREE of your recipes tonight! I love these cheesecakes. So delicious. I added some lime zest too. Thanks for another great recipe.
I made these for my Dad for Father’s day because he loves Key Lime pie and cheesecake. They were super easy and the whole family loved them! My sister who is on WW even texted me after Father’s Day to tell me how much she enjoyed them. I garnished them with a small lime slice like Emily did, as well as some crumbled up Nilla wafers (may affect point value). Next time I’ll probably double the recipe so there are some leftover since they are kind of small! Only thing I noticed was that mine didn’t seem like they were cooked all the way after 16 minutes. The middles were still creamy–maybe they would have set just fine by the time I put them in the fridge, but to be on the safe side I went ahead and cooked them longer (almost 10 minutes longer!)– they didn’t burn or anything so maybe my oven is just off.
I’m so glad they were hit! All ovens do cook differently, so mine must run hotter than yours. Thanks for letting me know you liked them!
Emily- I made these today and they turned out FANTASTIC!!! they were the perfect sweet refreshing dessert to have after dinner. Everyone loved them! Thanks again for your recipes
These are delicious. I made them for a family gathering. Made 3 batches. It was hard to eat just one. Yummy.