Recipe

Sweet and Spicy Mini Cheesecake Recipe

Creamy mini cheesecakes with a crisp graham crust, a lime-kissed filling, and a glossy honey chili topping that hits sweet first, then zings back.

By Matt Campbell

•

A tray of sweet and spicy mini cheesecakes with a glossy honey chili topping and lime zest on top

Jump to Recipe

These mini cheesecakes are for anyone who thinks dessert should have a little personality. You get the cozy, creamy base we all want, plus a bright lime pop and a sweet heat finish that makes you take a second bite just to confirm what happened. It is like your favorite cheesecake, but it learned how to dance.

They are baked in a muffin tin, which means no water bath drama and no slicing stress. Bring them to a potluck, tuck a few into the freezer for future you, or make them for a random Tuesday when the day needs a win.

A close up photo of a mini cheesecake showing a creamy center, graham crust, and a shiny spicy topping

Why It Works

Big flavor in small bites: Lime zest and a touch of chili wake up the rich cream cheese so it never feels heavy.
No cracking panic: Minis bake evenly and cool quickly, so you get smooth tops without a water bath.
Texture on purpose: A tightly packed graham crust gives you that crisp edge and clean bite.
Custom heat level: Use mild chili crisp for a gentle hum or a hotter version for real zing.

Pairs Well With

Sparkling Limeade
Simple Mixed Berries
Hot Chai
Toasted Coconut and Pistachios

Storage Tips

How to Store

Refrigerator: Store mini cheesecakes in an airtight container for up to 4 days. If stacking, place parchment between layers.
Freezer: Freeze fully chilled cheesecakes (without extra garnish) on a sheet pan until firm, then wrap individually and store in a freezer bag for up to 2 months.
Thawing: Thaw overnight in the fridge. Add the honey chili topping and fresh zest right before serving for the brightest flavor.
Make ahead tip: Bake the minis up to 2 days ahead. Keep the topping separate and spoon on at the last minute so the crust stays crisp.

Common Questions

Are these actually spicy?

They can be. The recipe is written for a gentle sweet heat that most people enjoy. If you are spice shy, use mild chili crisp or reduce it to 1 teaspoon and skip the cayenne.

Do I need room temperature cream cheese?

Yes. Cold cream cheese turns lumpy fast and you will be tempted to overmix. Room temp lets you mix smooth with less air, which helps prevent sinking and cracks.

My batter is lumpy. Can I fix it?

Usually it is cream cheese that is too cold. Let the bowl sit at room temperature 10 to 15 minutes, then beat briefly on medium-low just until smooth. Try not to keep mixing after it smooths out.

Can I make these without a muffin tin?

You can use silicone muffin molds on a sheet pan, but a standard muffin tin is the easiest for even baking and quick handling.

What if I do not have chili crisp?

No problem. Swap in a pinch of crushed red pepper flakes or a tiny bit of cayenne plus an extra teaspoon of honey. You can also use a mild hot sauce, but add it a few drops at a time so the topping does not get too thin.

Why did my cheesecakes sink?

Usually it is overmixing (too much air) or overbaking. Pull them when the edges are set and the centers still have a small wobble. For extra certainty, an instant-read thermometer in the center should read about 150 to 155°F.

How do I keep the liners from sticking?

Chill completely before peeling (seriously, it helps). If your liners are clingy, use parchment-style liners or give paper liners a light mist of nonstick spray before adding the crust.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-cup muffin tin
Paper liners (or parchment-style liners)
Optional: nonstick spray (a light mist helps if your liners tend to stick)
Food processor or zip-top bag and rolling pin (for crushing grahams)
Mixing bowls
Hand mixer or stand mixer
Microplane or fine grater (for zest)
Measuring cups and spoons
Small saucepan (for the topping)
Cooling rack

I started making mini cheesecakes when I wanted the payoff of cheesecake without committing to a whole springform situation. One night I had a lime that needed using and a jar of chili crisp that I put on basically everything. I tried a tiny spoonful in a honey drizzle and it was the exact kind of chaotic good I love in the kitchen. Sweet, creamy, then this little spark of heat that makes the lime taste even brighter. Now I keep a batch in the freezer for whenever dessert needs to feel like an event.

Sweet and Spicy Mini Cheesecake Recipe

( Reviews)

Prep Time 20 minutes

Cook Time 23 minutes

Total Time 3 hours 10 minutes

Servings 12 mini cheesecakes

Ingredients

Crust

1 cup graham cracker crumbs (about 7 to 9 full sheets, or 120 g crumbs)
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
5 tablespoons unsalted butter, melted (70 g)

Cheesecake Filling

16 ounces cream cheese, room temperature (450 g)
1/2 cup granulated sugar (100 g)
2 tablespoons full-fat sour cream, room temperature
1 tablespoon fresh lime juice
1 tablespoon lime zest (plus more for garnish)
1 teaspoon vanilla extract
2 large eggs, room temperature
1/4 teaspoon kosher salt

Sweet and Spicy Topping

1/3 cup honey (110 g)
1 to 2 teaspoons chili crisp, well stirred (start with 1 teaspoon for mild)
1 teaspoon fresh lime juice
Pinch of kosher salt
Optional: 1/8 teaspoon cayenne for extra heat

Optional Garnishes

Extra lime zest
Flaky salt (tiny pinch on each)
Toasted coconut or chopped pistachios

Instructions

Make the crust

Heat oven to 325°F. Line a 12-cup muffin tin with paper liners (parchment-style liners are great here). If your liners tend to stick, lightly mist them with nonstick spray.
In a bowl, mix graham crumbs, sugar, and salt. Stir in melted butter until the crumbs look evenly moistened, like wet sand.
Divide into liners (about 1 heaping tablespoon each) and press firmly into an even layer. Use the bottom of a small glass or measuring spoon for a tight pack.
Bake for 5 minutes, then cool while you mix the filling.

Mix the filling

With a hand mixer or stand mixer on medium-low, beat cream cheese and sugar until smooth, about 1 to 2 minutes. Scrape the bowl.
Add sour cream, lime juice, lime zest, vanilla, and salt. Mix just until combined.
Add eggs one at a time, mixing on low just until the batter comes together. Do not overmix.

Bake

Divide batter evenly over crusts, filling each liner about 3/4 full. Tap the pan gently on the counter to release bubbles.
Bake 16 to 20 minutes, until edges are set and centers still have a slight wobble. Optional accuracy check: the center should read about 150 to 155°F.
Turn the oven off, crack the door, and let the pan sit 10 minutes. Then cool at room temperature for 30 minutes.
Refrigerate at least 2 hours, preferably overnight, for the cleanest texture. For easiest serving, chill completely before peeling the liners.

Make the sweet and spicy topping

In a small saucepan over low heat, warm honey and chili crisp for 1 to 2 minutes, stirring, just until loose and glossy. Do not boil.
Texture note: for a smooth, shiny drizzle, use mostly the chili crisp oil. For a little crunch, include some of the solids (I like a mix). If your chili crisp is very salty or very hot, start on the low end and adjust.
Remove from heat and stir in lime juice and a pinch of salt. Taste and adjust heat by stirring in more chili crisp 1/2 teaspoon at a time (or a tiny pinch of cayenne if you want extra zing).
Cool 10 minutes so it thickens slightly, then spoon a little over each chilled mini cheesecake.

Finish and serve

Top with extra lime zest. Add a tiny pinch of flaky salt if you want that sweet salty pop.
Serve chilled. The lime stays bright, the honey stays glossy, and the heat shows up right on cue.

Mini cheesecakes in a muffin tin with liners, partially topped with honey chili drizzle

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes