Mini Key Lime Cheesecakes
If you’re looking for a delightful dessert that’s equal parts creamy and tangy, look no further than these mini key lime cheesecakes! These little bites of heaven are perfect for any occasion, from summer barbecues to cozy winter gatherings. With their vibrant key lime flavor and rich cream cheese filling, they’re sure to impress your family and friends. Plus, they’re simple to make, and the individual servings make them all the more appealing. Get ready to dive into a world of zesty goodness!
Why This Recipe is a Keeper
These Mini Key Lime Cheesecakes are a must-have in your dessert repertoire for several reasons. First, they are the perfect balance of sweet and tart, thanks to the fresh key lime juice and zest. Second, their individual size makes them easy to serve at parties, ensuring everyone gets their own piece of this delicious treat. Lastly, they are incredibly easy to prepare, requiring minimal time and effort while delivering maximum flavor.
What to Buy
Make sure you have these ingredients on hand for your Mini Key Lime Cheesecakes:
- 1 cup Graham Crackers, pulsed into crumbs
- 3 tablespoons Granulated Sugar
- 1/4 teaspoon Kosher Salt
- 3 and 1/2 tablespoons Unsalted Butter, melted
- 12 ounces Full-Fat Cream Cheese, very soft (use brick-style for best results)
- 1/2 cup Sour Cream, at room temperature
- 3/4 cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Key Lime Extract
- 2 large Eggs plus 1 Egg Yolk, at room temperature
- 1 and 1/2 tablespoons All-purpose Flour
- 1/3 cup Key Lime Juice
- 1 teaspoon Key Lime Zest
- 1/2 cup Heavy Cream
- 1 tablespoon Confectioners’ Sugar
Before You Start: Equipment
Get your kitchen ready with these essential tools:
- Mixing Bowls: For combining your ingredients smoothly.
- Electric Mixer: A stand or hand mixer will make your job easier for blending creamy textures.
- Measuring Cups and Spoons: Accurate measurements are key to baking success.
- Muffin Tin: A standard 12-cup muffin tin works perfectly for these mini cheesecakes.
- Parchment Paper: Use this to line your muffin tin for easy removal.
The Method for Mini Key Lime Cheesecakes
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and 1/4 teaspoon of kosher salt. Pour in the melted unsalted butter and mix until the crumbs are evenly coated.
Step 2: Form the Crust
Line your muffin tin with parchment paper liners. Press the graham cracker mixture firmly into the bottoms of each liner to form a crust. Use the back of a spoon or your fingers to ensure it’s tightly packed. Bake the crusts for 8-10 minutes, or until they are golden and fragrant. Remove from the oven and let cool.
Step 3: Make the Filling
In a large mixing bowl, beat the full-fat cream cheese until it’s smooth and creamy. Add the room temperature sour cream, 3/4 cup of granulated sugar, pure vanilla extract, and key lime extract. Beat until well combined.
Step 4: Add the Eggs
Add the 2 large eggs and 1 egg yolk to the cream cheese mixture, beating well after each addition. Make sure everything is well incorporated.
Step 5: Incorporate Dry Ingredients
Sprinkle in the all-purpose flour, key lime juice, and key lime zest. Mix until just combined, being careful not to overbeat the mixture.
Step 6: Fill the Muffin Tin
Pour the cheesecake filling over the cooled crusts in the muffin tin, filling each liner about 3/4 full. This will allow room for the cheesecakes to rise slightly as they bake.
Step 7: Bake and Cool
Bake the cheesecakes for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle. Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for another 10 minutes. This helps prevent cracks.
Step 8: Chill
Remove the cheesecakes from the oven and allow them to cool to room temperature. Once cooled, transfer them to the fridge and chill for at least 4 hours, preferably overnight.
Step 9: Prepare the Whipped Cream
When you’re ready to serve, beat the heavy cream with 1 tablespoon of confectioners’ sugar until soft peaks form. Top each mini cheesecake with a dollop of whipped cream.
Healthier Substitutions
If you’re looking to lighten things up a bit, consider these substitutions:
- Use whole wheat graham crackers instead of regular for a bit more fiber.
- Swap out the heavy cream for coconut cream for a lighter, dairy-free option.
- Try Greek yogurt instead of sour cream for added protein and tang.
- Reduce the sugar by using a sugar substitute that measures like sugar.
Missteps & Fixes
Even the best bakers can run into issues. Here are some common missteps and how to fix them:
- Cracked Cheesecakes: If your cheesecakes develop cracks, it may be due to overmixing or baking at too high of a temperature. Make sure to mix just until combined and keep the oven at the recommended temperature.
- Too Soft or Runny Filling: Ensure your cream cheese is very soft before mixing. If the mixture is too runny, adding a bit more flour can help stabilize it.
- Sticking to the Pan: Using parchment liners is key. If you forget, run a knife around the edges to help release them.
Storage & Reheat Guide
To keep your Mini Key Lime Cheesecakes fresh:
- Store them in an airtight container in the refrigerator for up to 5 days.
- These cheesecakes can also be frozen! Just wrap them tightly in plastic wrap and foil, and they’ll last for up to 2 months. Thaw in the refrigerator before serving.
- Whipped cream should be made fresh before serving, as it doesn’t hold up well in the fridge.
Mini Key Lime Cheesecakes FAQs
Can I use regular limes instead of key limes?
Yes, you can use regular limes if key limes are unavailable. The flavor will be slightly different, but still delicious!
How can I tell when the cheesecakes are done baking?
The edges should be set, and the centers should have a slight jiggle. They will firm up as they cool.
Can I make these cheesecakes ahead of time?
Absolutely! These Mini Key Lime Cheesecakes can be made a day or two in advance. Just store them in the fridge until you’re ready to serve.
What can I use to garnish the cheesecakes?
You can use whipped cream, lime slices, or even fresh mint for a pop of color and flavor. Get creative!
The Last Word
These Mini Key Lime Cheesecakes are a delightful way to indulge in a creamy, zesty dessert that’s easy to prepare and even easier to enjoy. With their individual servings, they’re perfect for entertaining or simply treating yourself. The combination of key lime juice and zest with the rich cream cheese filling creates a flavor explosion that’s sure to please. Don’t forget to personalize your cheesecakes with whipped cream or your favorite toppings. Trust me, once you make these, they’ll become a go-to recipe for any occasion!
These Mini Key Lime Cheesecakes are not only a treat for the taste buds but also a feast for the eyes. Their vibrant color and presentation make them a showstopper at any gathering. So why wait? Gather your ingredients, roll up your sleeves, and let’s get baking!
Mini Key Lime Cheesecakes
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and 1/4 teaspoon of kosher salt. Pour in the melted unsalted butter and mix until the crumbs are evenly coated.
- Step 2: Line your muffin tin with parchment paper liners. Press the graham cracker mixture firmly into the bottoms of each liner to form a crust. Bake the crusts for 8-10 minutes, then remove from the oven and let cool.
- Step 3: In a large mixing bowl, beat the full-fat cream cheese until it’s smooth and creamy. Add the sour cream, 3/4 cup of granulated sugar, pure vanilla extract, and key lime extract. Beat until well combined.
- Step 4: Add the eggs and egg yolk one at a time to the cream cheese mixture, beating well after each addition.
- Step 5: Sprinkle in the all-purpose flour, key lime juice, and key lime zest. Mix until just combined.
- Step 6: Pour the cheesecake filling over the cooled crusts, filling each liner about 3/4 full.
- Step 7: Bake the cheesecakes for 18-20 minutes, or until the edges are set but the centers have a slight jiggle. Let them cool in the oven for another 10 minutes.
- Step 8: Allow cheesecakes to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
- Step 9: When ready to serve, beat the heavy cream with 1 tablespoon of confectioners' sugar until soft peaks form. Top each mini cheesecake with whipped cream.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Can be frozen for up to 2 months; thaw in the refrigerator before serving.
- Make whipped cream fresh before serving for best results.
