Easy Mini Key Lime Cheesecakes Recipe
These Easy Mini Key Lime Cheesecakes are tart, creamy, and sweet desserts made in a mini muffin tin, perfect for any occasion. They feature a graham cracker crust topped with a smooth, tangy key lime cheesecake filling. Serve chilled with whipped cream or enjoy them plain for a refreshing treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24 mini Key lime cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Graham Cracker Crust
- ⅔ cup graham cracker crumbs
- 2 tablespoons melted unsalted butter
- 1 ½ tablespoons granulated white sugar
- ¼ teaspoon kosher salt (or ⅛ teaspoon regular salt)
Key Lime Cheesecake Filling
- 8 oz cream cheese, at room temperature
- ¼ cup sour cream
- ½ cup granulated white sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ¼ cup Key lime juice
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cheesecakes.
- Make the graham cracker crust: In a large bowl, combine the graham cracker crumbs, melted butter, salt, and sugar. Mix well until all ingredients are evenly incorporated.
- Prepare muffin tin: Line a mini muffin tin with mini muffin liners for easy removal and portioning of the cheesecakes.
- Form crust bases: Scoop a heaping teaspoon of the graham cracker crust mixture into each muffin well. Use the end of a wooden spoon or a similar tool to press and rotate the crust firmly up the sides of each liner, creating a small crust shell.
- Bake crust: Place the crust-lined muffin tin in the preheated oven and bake for 4-5 minutes. Remove and let cool completely.
- Prepare cheesecake filling: In a medium bowl, beat together the room temperature cream cheese, eggs, sour cream, vanilla extract, Key lime juice, and sugar until the mixture is silky smooth. This will take about 2 minutes with a mixer or 4 minutes by whisking.
- Fill crusts: Spoon a heaping tablespoon of the cheesecake filling on top of each cooled crust. If any filling remains, distribute it evenly among the wells.
- Bake cheesecakes: Bake the mini cheesecakes for 16-18 minutes, or until the centers no longer jiggle when the pan is shaken gently. Check starting at 16 minutes due to varying oven temperatures.
- Cool and chill: Remove from oven and cool completely in the pan. After cooling to room temperature, refrigerate the cheesecakes for at least 3 hours or overnight to allow them to fully set.
- Serve: Once chilled, remove the cheesecakes from the pan and enjoy them plain or topped with whipped cream or your favorite garnish.
Notes
- To freeze: Cool cheesecakes completely, place them side by side on a sheet pan or plate, cover with two layers of plastic wrap, and freeze for up to 1 month.
- To thaw: Transfer frozen cheesecakes to the refrigerator and thaw gently overnight before serving.
- Ensure cream cheese is at room temperature for a smooth, lump-free filling.
- Use fresh Key lime juice for the best authentic tart flavor.
- Check for doneness by the firmness of the center; it should not jiggle.
Find it online: https://marthatasty.com/easy-mini-key-lime-cheesecakes-recipe/
