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Mini Key Lime Cheesecakes

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Mini Key Lime Cheesecakes are a perfect bite-sized dessert with a graham cracker crust, creamy key lime filling, and a refreshing lime flavor. These cheesecakes are ideal for any occasion and sure to be a crowd-pleaser.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. Preheat the oven to 325°F (163°C). Spray a 12-count mini cheesecake pan with nonstick cooking spray. Optionally, use a regular muffin pan lined with cupcake liners.
  2. For the crust: Blend graham crackers into fine crumbs, then mix with melted butter and sugar. Press into the bottom of each mini cheesecake cavity. Bake for 5 minutes, then cool while keeping the oven at 325°F.
  3. For the cheesecake filling: Beat softened cream cheese in a stand mixer or with a hand mixer until smooth. Add sour cream and sugar, then mix in key lime juice, zest, vanilla extract, and food dye. Add the egg and mix on low speed until combined.
  4. Evenly distribute the filling into the crusts and bake for 15-18 minutes until the tops are set and slightly jiggly. Let cool at room temperature for 1 hour. Cover with plastic wrap and refrigerate for 3-4 hours or overnight.
  5. Once chilled, carefully remove the cheesecakes from the pan and serve.

Notes

  • Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.
  • Bottled key lime juice can be used, but fresh lime juice is preferred for better flavor.
  • Low-fat versions of cream cheese or sour cream can be used, but the texture may differ slightly.
  • The green food dye is optional and is mainly for visual appeal.
  • Serve with toppings like whipped cream, lime slices, or fresh fruit for extra flavor.

Nutrition

Find it online: https://cheftinaskitchen.com/mini-key-lime-cheesecakes/