Description

These Mini Key Lime Cheesecakes have a buttery graham cracker crust and a smooth, tangy, and creamy cheesecake filling with a burst of fresh key lime flavor. Perfect for any season, these individual-sized treats are great for parties, gatherings, or an everyday dessert!

Ingredients

Units Scale

(Servings: 12 mini cheesecakes)

For the Crust:

6 full-sheets graham crackers (90g) or 3/4 cup graham cracker crumbs
3 tbsp (45g) butter, melted
2 tbsp (25g) granulated sugar

For the Key Lime Cheesecake Filling:

12 oz brick-style cream cheese, softened
1/4 cup (60g) sour cream
1/2 cup (100g) granulated sugar
3 tbsp (45ml) key lime juice
1 tsp key lime zest (or regular lime zest)
1 tsp vanilla extract
1 drop green food dye (optional)
1 large egg, room temperature

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Instructions

Make the Crust:

Preheat oven to 325°F (163°C). Grease a 12-count mini cheesecake pan or line a standard muffin tin with cupcake liners.
Crush the graham crackers in a blender or food processor until fine crumbs form.
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
Evenly distribute the mixture between the 12 cavities and press down firmly into an even layer.
Bake at 325°F for 5 minutes. Remove from oven and set aside to cool. Keep the oven temperature at 325°F.

Make the Cheesecake Filling:

In a large bowl, beat cream cheese until smooth. Add sour cream, sugar, key lime juice, zest, vanilla extract, and food dye, and mix until combined.
Add the egg and mix on low speed until just combined (do not overmix).
Divide the cheesecake mixture evenly among the 12 cavities, filling nearly to the top.
Bake at 325°F for 15-18 minutes, until the centers are set but slightly jiggly.

Chill & Serve:

Remove from oven and allow to cool to room temperature for 30 minutes.
Transfer to the refrigerator and chill for at least 4 hours before serving.
Top with whipped cream, lime slices, or extra zest for garnish. Enjoy!

Notes

Use fresh key lime juice for the best flavor, but regular lime juice works too!
For easy removal, use a mini cheesecake pan with removable bottoms or muffin liners.
Cheesecakes can be stored in the refrigerator for up to

Prep Time: 20 minutes
chill time: 4 hours
Cook Time: 20 minutes
Category: Desserts
Method: Baking
Cuisine: American