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Delicious Mini Key Lime Cheesecakes photo

Mini Key Lime Cheesecakes

These Mini Key Lime Cheesecakes are creamy and tangy bites of heaven, perfect for any occasion!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup Graham Crackers pulsed into crumbs
  • 3 tablespoons Granulated Sugar
  • 1/4 teaspoon Kosher Salt
  • 3 and 1/2 tablespoons Unsalted Butter melted
For the Filling:
  • 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 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

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Muffin tin
  • Parchment paper

Method
 

Preparation Steps:
  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Add the eggs and egg yolk one at a time to the cream cheese mixture, beating well after each addition.
  5. Step 5: Sprinkle in the all-purpose flour, key lime juice, and key lime zest. Mix until just combined.
  6. Step 6: Pour the cheesecake filling over the cooled crusts, filling each liner about 3/4 full.
  7. 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.
  8. Step 8: Allow cheesecakes to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
  9. 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.