Preheat oven to 180 degrees C. Lightly grease 2 mini muffin pans and line with paper liners.
Combine the biscuits, butter and lime zest in a bowl until evenly moistened; press into the bottom of the prepared muffin cups.
Bake in the preheated oven 5 minutes; allow to cool.
In a large bowl stir together the cream cheese and sugar. Gradually stir in the eggs, lime zest, lime juice and vanilla essence. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of jam on top of each one. Swirl jam into the cream cheese mixture with a toothpick.
Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.