Mini Key Lime Cheesecakes

Mini cheesecakes have captured the hearts and taste buds of dessert lovers everywhere, and for good reason. Their individual portions make them perfect for sharing, while their rich and creamy textures provide a satisfying indulgence. Among the myriad of flavors available, zesty key lime cheesecakes stand out with their bright, refreshing taste that evokes sunny days and coastal breezes. These mini delights are not only visually appealing but also incredibly versatile, making them an excellent choice for various occasions—from lively parties and family gatherings to intimate dinners or simply as a sweet treat at home.

Indulge in the refreshing taste of Zesty Mini Key Lime Cheesecakes, perfect for any occasion! These delightful desserts combine a crunchy graham cracker crust with a creamy filling infused with zesty key lime juice and zest. Easy to prepare, they’re ideal for sharing at parties, family gatherings, or enjoying as a sweet treat at home. Impress your guests with this light and tangy dessert that captures the essence of summer in every bite!

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Ingredients

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened to room temperature

1 cup sour cream

3/4 cup granulated sugar

2 large eggs, at room temperature

1/2 cup key lime juice (fresh or bottled)

Zest of 2 key limes

1 tsp vanilla extract

For the topping:

Whipped cream (for serving)

Key lime zest (for garnish)

Instructions

Preheat the oven: Begin by preheating your oven to 325°F (160°C). This ensures that your cheesecakes bake evenly.

Prepare the crust: In a medium mixing bowl, combine the graham cracker crumbs and 1/4 cup of granulated sugar. Pour in the melted butter and mix until the crumbs are thoroughly coated and resemble wet sand.

Form the crust: Line a muffin tin with paper liners. Using about 1 tablespoon of the crumb mixture, press it firmly into the bottom of each liner to form a compact crust. Bake in the preheated oven for approximately 8-10 minutes, or until the crust turns golden. Allow the crusts to cool while you prepare the filling.

Make the cheesecake filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it is smooth and creamy. Gradually add in the 3/4 cup of granulated sugar, mixing until there are no lumps and the mixture is well blended.

Add remaining ingredients: Add the sour cream, eggs, freshly squeezed key lime juice, lime zest, and vanilla extract. Beat the mixture on medium speed until it is completely smooth and well-combined, making sure to scrape down the sides of the bowl as needed.

Fill the crusts: Carefully spoon the cheesecake filling into the cooled crusts, distributing it evenly and filling each cup almost to the top.

Bake: Place the filled muffin tin back into the oven and bake for 15-20 minutes, or until the edges are firm while the center of each cheesecake still has a slight jiggle.

Cool: Once baked, remove the mini cheesecakes from the oven and let them cool at room temperature for about 30 minutes. Afterward, transfer them to the refrigerator to chill for at least 4 hours or preferably overnight, allowing them to set completely.

Serve: When you're ready to indulge, dollop a generous amount of whipped cream on top of each cheesecake. For an extra touch, sprinkle additional key lime zest over the whipped cream for a burst of citrus flavor.

Enjoy: Serve these delightful mini cheesecakes chilled, and prepare for them to quickly become a crowd favorite!

Prep Time, Total Time, Servings: 20 minutes | 4 hours 30 minutes | Makes 12 mini cheesecakes

- Presentation Tips: Consider serving the cheesecakes on a decorative platter, with slices of fresh lime and mint leaves to enhance the visual appeal.