Description
These charming Mini Key Lime Cheesecakes offer a refreshing burst of tangy key lime flavor, perfect for summer gatherings or cozy nights in.
Ingredients
Scale
- 1 cup crushed graham crackers
- 1/4 cup sugar
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1 cup sugar
- 1/4 cup sour cream
- 1/4 cup fresh key lime juice
- 1 tbsp key lime zest
- 2 large eggs
- Whipped cream (for garnish)
- Key lime slices or zest (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the crushed graham crackers, sugar, and melted butter until it forms a crumbly mixture.
- Place muffin liners in a muffin tin and press about 1 tablespoon of the crust mixture into the bottom of each liner.
- Beat the softened cream cheese until smooth and creamy.
- Gradually add the sugar, beating well after each addition.
- Mix in the sour cream, key lime juice, and zest until combined.
- Add the eggs one at a time, mixing just until incorporated.
- Pour the cream cheese mixture over the prepared crusts, filling each liner about 3/4 full.
- Bake for about 20 minutes or until the centers are set but still slightly jiggly.
- Let the cheesecakes cool in the oven with the door slightly open for another 10 minutes.
- Refrigerate for at least 4 hours, or until fully chilled.
- Top each cheesecake with whipped cream and a slice or zest of key lime for garnish.
Notes
These mini cheesecakes can be made a few days in advance and stored in the refrigerator. For longer storage, wrap individually in plastic wrap and freeze for up to two months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 270
- Sugar: 22g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg