Description
These Mini Key Lime Cheesecakes are a delightful twist on the classic cheesecake, featuring a tangy key lime flavor with a buttery graham cracker crust. Perfectly portioned as bite-sized treats, they are creamy, tart, and irresistible. Easy to make and ideal for parties or a refreshing dessert any time of year.
Ingredients
Scale
Crust
- 6 full sheets graham crackers (or 3/4 cup crumbs)
- 3 tablespoons butter (melted)
- 1 tablespoon granulated sugar
Filling
- 12 ounces cream cheese (softened)
- 1/4 cup sour cream
- 1/2 cup granulated sugar
- 3 tablespoons key lime juice
- 1 teaspoon key lime zest (optional, but recommended)
- 1 large egg (room temperature)
Instructions
- Preheat and prepare pan. Preheat your oven to 325°F (163°C) and generously spray a mini cheesecake pan with nonstick cooking spray to ensure easy removal of the cheesecakes.
- Make the crust. Crush the graham crackers into fine crumbs using a blender or food processor. In a bowl, combine the crumbs with melted butter and 1 tablespoon granulated sugar, mixing until evenly coated. Press this mixture firmly into the bottoms of the mini cheesecake pan cups. Bake the crust for 5 minutes to set, then remove from the oven.
- Prepare the filling. Beat the softened cream cheese in a mixing bowl until smooth and creamy. Add sour cream and 1/2 cup granulated sugar, mixing well. Stir in the key lime juice, zest (if using), and finally the room temperature egg, blending until fully combined and smooth.
- Fill and bake. Spoon the cheesecake filling evenly into the prebaked crusts, filling each cup nearly to the top. Return the pan to the oven and bake for 15-18 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Cool and chill. Allow the mini cheesecakes to cool to room temperature for about an hour. Then refrigerate for at least 3 hours to fully set and develop the flavors before serving.
Notes
- For easier removal, cool cheesecakes completely, then run a knife around the edges before removing from the pan.
- Using room temperature cream cheese and egg helps achieve a smooth filling without lumps.
- Key lime zest enhances the lime flavor but can be omitted if unavailable.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- If you don’t have a mini cheesecake pan, try using a standard muffin pan with liners, adjusting baking time slightly.
