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Mar 30

Key Lime Cheesecake Cups

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 4 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.

Key Lime Cheesecake Cups

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

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Key Lime Cheesecake Cups

Yield: 12 cheesecake cups


  • 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


  1. 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.
  2. 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.
  3. 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.

Weight Watchers Freestyle SmartPoints:
4 per cheesecake cup (SP calculated using the recipe builder on, a cup was 5 SP on the previous program

Weight Watchers Points Plus:
3 per cheesecake cup (P+ calculated using the recipe builder on

Nutrition Information per single:
106 calories, 10 g carbs, 9 g sugars, 6 g fat, 3 g saturated fat, 3 g protein, 0 g fiber (from

an Emily Bites Original


21 Responses to “Key Lime Cheesecake Cups”

  1. #
    Jen — March 30, 2015 @ 4:46 pm

    Oh… You are a woman after my heart. I love Key Lime!

  2. #
    Mary Beth — March 31, 2015 @ 9:46 am

    These look wonderful! I will definitely be making these soon. Hope I can keep from eating all 12….

  3. #
    Emily — March 31, 2015 @ 10:02 am

    Sooooo excited to try these! What a great summer treat!

  4. #
    Brandy Hebden — March 31, 2015 @ 4:35 pm

    Key lime cheesecake in perfect portions! You are too amazing!! I LOVE your recipes SO MUCH! I must make these!

  5. #
    Amanda — April 1, 2015 @ 12:01 pm

    Do you use regular Nilla wafers or the reduced fat ones?

    • Emily Bites replied: — April 1st, 2015 @ 4:07 pm

      The normal ones!

  6. #
    Christoher — April 3, 2015 @ 6:47 am

    What would be a good substitute for the sugar?

    • Emily Bites replied: — April 3rd, 2015 @ 3:14 pm

      I really never cook or bake with sugar substitutes, so I’m not sure. If you try something out, feel free to report back!

  7. #
    Sara — April 3, 2015 @ 7:39 am

    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?

    • Emily Bites replied: — April 3rd, 2015 @ 3:15 pm

      Definitely! Sounds yummy 🙂

  8. #
    Liz — April 5, 2015 @ 8:14 pm

    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!

    • Emily Bites replied: — April 6th, 2015 @ 9:11 am

      Yum, I love lemon. I’m so happy to hear that you loved them! 🙂

  9. #
    Dina — April 5, 2015 @ 10:01 pm

    I made these for Easter today. Huge hit! Everyone loved them.

  10. #
    Nicole — April 13, 2015 @ 7:15 pm

    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?

  11. #
    Bee — October 30, 2015 @ 9:30 pm

    What’s a substitute for nilla wafers – can’t find them!

  12. #
    Evelyn Hart — January 11, 2016 @ 11:26 am

    Emily does this recipe call for 5/ 30z containere of yogurt.

    • Emily Bites replied: — January 11th, 2016 @ 11:29 am

      Nope, it’s a 5.3 oz container which is pretty standard for the individual size yogurts.

  13. #
    CCM — January 6, 2017 @ 4:52 pm

    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.

  14. #
    Laura — February 20, 2017 @ 1:01 am

    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.

  15. #
    Janice — April 10, 2017 @ 3:32 pm

    What did I do wrong .. mine fell???

  16. #
    Emily — May 3, 2017 @ 8:23 pm

    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.

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