Why You’ll Love This Recipe

Mini Key Lime Cheesecakes offer the best of both worlds – a refreshing citrus kick combined with the richness of cheesecake. The graham cracker crust adds a sweet, buttery crunch that perfectly complements the creamy lime filling. Plus, these mini cheesecakes are simple to make, and the portion size is perfect for individual servings. You’ll love how easy they are to prepare and how deliciously satisfying they taste!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 6 full-sheets (90 grams) graham crackers (or 3/4 cup graham cracker crumbs)

• 3 tablespoons (45 grams) butter, melted

• 2 tablespoons (25 grams) granulated sugar

For the key lime cheesecake filling:

• 12 ounces brick-style cream cheese, softened to room temperature

• 1/4 cup (60 grams) sour cream

• 1/2 cup (100 grams) granulated sugar

• 3 tablespoons (45 ml) key lime juice

• 1 teaspoon key lime zest (or regular lime zest)

• 1 teaspoon vanilla extract

• 1 drop green food dye (optional)

• 1 large egg, room temperature

Directions

To make the crust:

1. Preheat the oven to 325°F (163°C). Spray each cavity of a 12-count mini cheesecake pan with nonstick cooking spray. Alternatively, use a regular 12-count muffin pan and line each cavity with cupcake liners for easier removal.

2. Add the graham crackers to a blender or food processor and process until finely ground. Transfer the crumbs into a mixing bowl.

3. Stir in the melted butter and granulated sugar until everything is well combined.

4. Evenly distribute the graham cracker mixture between all 12 cavities in the mini cheesecake pan, pressing down firmly to form an even layer.

5. Bake the crust for 5 minutes at 325°F, then remove from the oven and set aside to cool. Keep the oven temperature at 325°F for baking the cheesecakes.

To make the cheesecake filling:

1. In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the softened cream cheese until smooth and creamy.

2. Add the sour cream and granulated sugar to the cream cheese and mix until fully combined.

3. Stir in the key lime juice, zest, vanilla extract, and green food dye (if using), mixing until everything is well combined. Scrape down the sides of the bowl as needed.

4. Add the egg and mix on low speed until just combined.

5. Evenly distribute the cheesecake filling between all 12 cavities in the pan.

Bake:

1. Return the pan to the oven and bake the cheesecakes at 325°F for 15-18 minutes, or until the tops are set and the centers are just slightly jiggly.

2. Remove from the oven and allow the cheesecakes to cool at room temperature for at least 1 hour. Once cooled, cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3-4 hours or overnight.

To serve:

1. Once the cheesecakes have chilled, carefully remove them from the pan.

2. Serve and enjoy!

Servings and Timing

• Servings: 12 mini cheesecakes

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Chill Time: 4 hours

• Total Time: 4 hours 40 minutes

Storage/Reheating

• Store: Keep the mini cheesecakes in an airtight container in the refrigerator for 3 to 4 days.

• Freeze: These cheesecakes freeze well for up to 3 months. Just thaw overnight in the refrigerator before serving.

FAQs

1. Can I use bottled key lime juice?

Yes, you can use bottled key lime juice, though fresh juice tends to have a more vibrant flavor. Both work well in this recipe.

2. Can I use low-fat cream cheese or sour cream?

Yes, you can substitute low-fat versions of cream cheese and sour cream, but the texture may be slightly different.

3. How do I make sure my crust is firm?

Press the graham cracker mixture down firmly into each cavity to create a solid base. Baking it for a few minutes helps it set and become more firm.

4. Can I make these ahead of time?

Yes! These mini cheesecakes are perfect for making ahead of time and can be stored in the fridge for 3-4 days or frozen for up to 3 months.

5. Can I skip the green food coloring?

Yes, the food coloring is purely for visual appeal and can be omitted without affecting the taste.

6. Can I make these in a regular cheesecake pan?

While you can make this recipe in a larger cheesecake pan, the baking time will need to be adjusted, and the texture may differ. Mini pans make for perfect individual servings.

7. How do I know when the cheesecakes are done?

The tops of the cheesecakes should be set, and the center should jiggle slightly when gently shaken. If the top is too wet or runny, bake for an additional minute or two.

8. Can I add toppings to these mini cheesecakes?

Yes, you can add toppings such as whipped cream, lime slices, or fresh fruit for added flavor and decoration.

9. Can I use regular lime juice instead of key lime juice?

Yes, regular lime juice can be substituted for key lime juice, though the flavor will differ slightly.

10. What is the best way to serve mini cheesecakes?

Mini cheesecakes are best served chilled and can be enjoyed on their own or with toppings like whipped cream, fruit, or even a drizzle of caramel.

Conclusion

Mini Key Lime Cheesecakes are the perfect dessert for anyone who loves the bright, tangy flavor of lime combined with the creamy richness of cheesecake. With a simple graham cracker crust, smooth key lime filling, and a touch of whipped cream, they’re the ideal treat for any occasion. Whether served at a dinner party or as a special indulgence, these mini cheesecakes are sure to be a hit

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