Mini Key Lime Cheesecakes

If you’ve ever savored the creamy, tangy delight of a Key Lime Cheesecake, you already know why this dessert has garnered such a devoted following. Originating from the sun-soaked Florida Keys, this dessert is a staple in American cuisine, celebrated for its balance of sweet and tart flavors. The classic Key Lime Cheesecake, with its velvety cream cheese filling and buttery graham cracker crust, is a dessert that can transport you to a tropical paradise with just one bite.

Indulge in the bright and creamy goodness of Zesty Mini Key Lime Cheesecakes, a delightful twist on a classic dessert. These bite-sized treats combine the tartness of fresh key limes with a rich cream cheese filling, all nestled in a buttery graham cracker crust. Perfect for parties, picnics, or any festive occasion, they offer a refreshing flavor in a convenient, shareable format. Impress your guests and elevate your dessert game with this easy-to-make recipe!

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Ingredients

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

16 oz cream cheese, softened to room temperature

½ cup granulated sugar

2 large eggs, preferably at room temperature

1 teaspoon pure vanilla extract

½ cup fresh key lime juice (about 5-6 key limes)

Zest of 2 key limes

Whipped cream, for topping

Lime wedges and extra lime zest, for garnish

Instructions

Preheat the Oven: Set your oven to preheat at 325°F (163°C). Prepare a muffin tin by lining it with paper liners or greasing it thoroughly to ensure easy removal of the cheesecakes.

Prepare the Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix thoroughly until the texture resembles damp sand, ensuring that all crumbs are coated in butter.

Form the Crust: Divide the crumb mixture evenly among the muffin cups, using a spoon or your fingers to firmly press the mixture down to create a compact and even base. Bake in the preheated oven for 5 minutes, then remove from the oven and allow them to cool slightly.

Make the Filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until it is completely smooth and creamy. Gradually sprinkle in ½ cup of sugar, continuing to mix until well blended.

Add Eggs & Citrus: Crack in the eggs, adding them one at a time while mixing on low speed until just incorporated. Pour in the vanilla extract, fresh key lime juice, and key lime zest. Mix until the filling is entirely smooth, ensuring no lumps remain.

Fill the Cups: Use a spoon or a piping bag to carefully fill each muffin cup with the cheesecake mixture over the crust, filling each cup about three-quarters full. This allows room for the cheesecakes to puff up slightly as they bake.

Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the edges of the cheesecakes are set while the centers still retain a slight jiggle. Once baked, turn off the oven and leave the cheesecakes inside for an additional 10 minutes to cool gradually without cracking.

Chill: Remove the cheesecakes from the oven and allow them to cool at room temperature. Once cool, transfer them to the refrigerator and refrigerate for at least 4 hours or overnight to achieve a firm consistency.

Serve: When ready to serve, generously top each chilled mini cheesecake with whipped cream. Sprinkle with additional lime zest and adorn with a lime wedge for a beautiful garnish.

Enjoy: Delight in the rich, tangy flavors of your zesty mini key lime cheesecakes, perfect for any dessert occasion!

Prep Time, Total Time, Servings: 20 minutes | 5 hours | 12 servings